Super Bowl Snack Tips from 'Dinosaur Bar-B-Que' Owner

On barbecuing in New York: "We stick to tradition but then put our own little spin on things."
3:00 | 01/29/14

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Transcript for Super Bowl Snack Tips from 'Dinosaur Bar-B-Que' Owner
I don't know what we're supposed to -- first when we're gonna -- talk to John staged the fountain pen after dinosaur barbecue -- this. Freaking delicious -- African. Her job. So Super Bowl week next to me just welcome to the program thank you ginger John John -- his neck of the -- I can't wait to each of those Tom. The curious choice for some bringing the Super Bowl here your buddies here it's their and a lot of people will be looking for all the different kinds and -- -- get here and you'll barbecues include making it inroads here. In part because of places like dinosaur. You know what we've been here ten years -- -- -- -- on New York City has a great barbecue scene there's no doubt about it over the last ten years things have really. Stuff -- you wanna work all left to right here then I mean I'm to -- potato salad. Yes had to sell and we get our barbecue beings of course our ribs and this is our brisket slider with pickled onion and -- funeral. OK can we let's talk about the beaches there is. Is there a little bit of a there's a hint of a fight in there yes there is a big bite there what is -- it's a little lower little pork it's some Italian sausage. -- -- paprika smoked paprika -- we get some -- continuing their delicious. When it comes to -- in new York and have to fit a certain style they have to be. Drive and put the final hour visit but. That's -- in new York and we can do whatever we want. We -- tradition but then put -- -- -- Tips for barbecuing especially in this sort of weather outdoors and that it will be -- -- the stadium itself but a lot of people are going to be looking to. Re create this experience for their cerebral part of that senator -- but let's face it. As ginger of those half the country is in the Arctic right now -- you -- you can do if you. Don't wanna go outside you can approximately barbecue. In the public. Just had just cook it. 250 degrees nice long low and slow. And at the end put on the broiler increasingly popular -- -- -- -- your list is a smoke. What you can get the tenderness and you can get the what flavor. You're just lucky to get smoke what do you do simple Simon you know we my dance -- destroyed shouldn't. Between we got something going on the stadium got to what we're serving to stay -- and then the restaurants are going to be. Great comment and do well received did -- -- -- -- locations Harlem Brooklyn. And Newark. We also have Stamford and an upstate New York. We're opening up from buffalo be originals in Syracuse Rochester Troy turow wrote about John that is thank you very much.

This transcript has been automatically generated and may not be 100% accurate.

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