[laughter] and love. i can t do that. these are the grand champion ribs. we ve got us some brisket here, cornbread, baked beans, candy bacon. rachel: can i have one of those candied bacons, chef? yes. joey: can we talk barbecue? yeah, there you go. rachel: i told you to cut a piece off for me. joey: i ll cut this off we got plenty more. joey: so the conversation of barbecue is very regional. absolutely. jee scree so you guys are out here, right? we re based in new york. we never really say that we do south carolina or texas joey: that s what i was going to ask you. you re going to kentucky and you go to texas, they don t want sauce, they want rub. georgia, we re all pulled pork. do you adapt all of those? rachel: give me that little piece. that s amazing. awesome. pete: what s the key to the bark? i haven t figured it out. the key to the work is we do