The Barbecue Bus Rides Again!





The final stop on Steven’s June bus tour was Rockefeller Center in New York City, where Steven made an appearance on Weekend Today. Here he shows Today host Lester Holt how to use long handled spring loaded tongs to do everything from oiling the grate to turning the meat.






The emphasis of the segment was tools and techniques. In this shot, Steven demonstrates how to test the doneness of barbecued chicken using an instant read meat thermometer. (You’re looking for an internal temperature in the thigh but not touching the bone of 170 degrees.) Also pictured are Steven’s dry rub ribs (recipe in Barbecue Bible) in the new Best of Barbecue rib rack.