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Brent Young heads to Don Don, a Korean barbecue spot in NYC specializing in pork. Brent gets his hands dirty with chef Sungchul Shim and his team, learning about the Korean style of pig butchery and the restaurant’s extensive dry-aging program. At the table, Brent starts with the banchan (side dishes), showcasing the blood sausage…
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A group of friends discovers a “happy little metal man” who’s standing proudly with a steel rod at his waist… and no, it’s not what you think. Turns out, it’s actually a sausage roasting stand! Once the sausage goes on, he instantly becomes the ultimate BBQ warrior, causing non-stop laughter and some very questionable comparisons….
Top 10 BBQ Tools – Don't BBQ without 'em!
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