>> TODAY ON "GEORGE HIRSCH LIFESTYLE," MEET UP WITH MASTER GARDENER SCOTT CHASKEY, WHO SHARES HIS DEEP PASSION OF UNITY ORGANIC FARMING IN THE HAMPTONS, THEN I STOP BY TO VISIT CHEF JOE AT TOWNLINE BARBECUE FOR SOME TRULY AUTHENTIC 'CUE IN SAGAPONACK.

BACK IN MY OWN KITCHEN, I'LL PREPARE FAMILY-INSPIRED COMFORT FOODS--CREAMY CHEDDAR JACK AND MAC, TENDER SPICE-RUBBED GRILLED PORK SLIDERS WITH A CRISP, QUICK SLAW, AND EVERYONE'S FAVORITE-- MY DOUBLE CHOCOLATE BROWNIES FOR DESSERT.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

CELEBRATING YEAR-ROUND ENTERTAINING.

>> JOIN ME AS I MEET UP WITH A FRIEND AND SHARE HOW COMMUNITY AND SUSTAINABLE FARMING COME TOGETHER.

>> THE CSA, COMMUNITY-SUPPORTED AGRICULTURE FARM, WAS STARTED IN BRIDGEHAMPTON.

HAD A DIFFERENT NAME IN 1988, AND THE IDEA OF COMMUNITY-SUPPORTED AGRICULTURE HAD JUST COME ABOUT IN THIS COUNTRY IN 1986.

>> HOW DID YOU WIND UP AT QUAIL HILL?

>> MY MOTHER-IN-LAW AND FATHER-IN-LAW WERE PART OF THE FIRST 10 FAMILIES.

I WAS LIVING IN ENGLAND AT THE TIME, AND WHEN WE CAME BACK FROM ENGLAND, MY FATHER-IN-LAW SAID, "HOW'D YOU LIKE TO COME TO A MEETING OF OUR COMMUNITY FARM?"

AND, UH, HERE I AM.

ALMOST EVERYBODY THAT COMES HERE TO APPRENTICE, YOU KNOW, TO LEARN ON THIS FARM, THE ONE FACTOR THAT THEY HAVE IN COMMON IS A LOVE OF THE FOOD.

BASICALLY.

AND-AND NOW, SURPRISE, SURPRISE, THERE'S THE CONNECTION THAT IS MADE BETWEEN FOOD AND HEALTH, SO PEOPLE COME HERE TO HARVEST THEIR OWN FOOD.

THAT'S AN UNUSUAL THING FOR CSAs, 'CAUSE USUALLY, THERE'S A DROP-OFF POINT, BUT OUR MEMBERS ACTUALLY GO OUT IN THE FIELD, AND THEY COME IN AND THEY READ THE BOARD AND IT SAYS, YOU KNOW, "LETTUCE IN NUMBER 10."

AND THEY GO OUT AND THEY HARVEST.

YOU KNOW, 80-YEAR-OLDS AND 4-YEAR-OLDS.

250 FAMILIES NOW, SO THAT'S ABOUT 700 PEOPLE, AND, UH, WHO COME ON TUESDAYS AND SATURDAYS, AND THEN THERE'S ALL KINDS OF OTHER COMMUNITY EVENTS THAT GO ON, SO, YOU KNOW, A BREA-- WE JUST HAD A FARM BREAKFAST, POTLUCKS, AND THEN THERE'S A TALK ABOUT BEES OR TALK ABOUT RENEWABLE ENERGY OR--YOU KNOW, ET CETERA, SO THERE'S LOTS OF STUFF GOING ON.

WE'RE JUST BLESSED WITH ONE OF THE BEST SOILS IN THE WORLD, AND IT DOES HOLD--IT RETAINS WATER, BUT IT ALSO ALLOWS WATER TO FILTER THROUGH, AND THAT'S A--THAT'S A REAL BONUS.

YOU HAVE TO LOOK PRETTY HARD TO FIND A PEBBLE IN THIS SOIL, AND MOST FARMERS-- I CAN'T MENTION THAT TO OTHER FARMERS, RIGHT?

UH, SO WE REALLY--WE'VE GOT 500 VARIETIES ON OUR LIST, SO THAT'S NOT-- WE--THAT MAY BE 75 CROPS, BUT LOTS OF DIFFERENT VARIETIES OF TOMATOES AND POTATOES AND THAT SORT OF THING.

SO IF YOU REALLY WANT--YOU KNOW, WHAT DOES WELL?

WE LIVE IN POTATO COUNTRY.

MY FAVORITE CROP IS GARLIC.

GARLIC GROWS GREAT HERE.

THE CROPS GROW SO WELL IN THE FALL HERE.

WE HAVE SUCH A LONG GROWING SEASON.

WE'RE IN ZONE 7 ON THE USDA MAP, AND THAT'S UNUSUAL FOR THE NORTHEAST.

>> ...OCEAN WATER ZONES.

>> BECAUSE OF THE WATERS, AND SO THAT LATE SEASON, WHERE IT'S COOL AT NIGHT, ET CETERA-- AND BRASSICAS, ALL CABBAGE AND BROCCOLI AND ALL THAT STUFF LOVES THAT WEATHER.

WE WERE HARVESTING CABBAGES IN JANUARY LAST YEAR.

>> OH, MY GOODNESS.

>> MANY PEOPLE WHO HAVE SAID OVER THE YEARS THAT COMING TO THIS FARM HAS CHANGED THE WAY THEY COOK AND THE WAY THEY EAT.

>> AND PROBABLY THE WAY THEY LIVE.

>> PROBABLY THE WAY THEY LIVE.

AND WE DIDN'T INTEND TO DO THAT, BUT THAT'S PART OF WHAT'S HAPPENED.

ORGANIC PROCESS, BASICALLY.

>> EATING HEALTHY CAN ALSO MEAN MAKING A FAVORITE COMFORT FOOD LIKE MAC AND CHEESE.

LET'S GET STARTED WITH EVERYONE'S FAVORITE OF MAC AND CHEESE.

BUT I'M GONNA PUT A LITTLE DIFFERENT SPIN ON THE MAC AND CHEESE TODAY.

I'M GONNA MAKE A CHEDDAR JACK AND MAC WHICH IS MADE A LITTLE BIT DIFFERENT THAN WITH A TRADITIONAL DAIRY OR MILK IN THE SAUCE.

IT'S MORE OF A CLASSICAL VERSION WITH A LITTLE CHICKEN BROTH.

GIVES IT A LITTLE EXTRA FLAVOR.

SO I'M GOING TO DUMP IN MY ROTINI PASTA INTO THE BOILING WATER, AND THAT'LL TAKE ABOUT 8 TO 10 MINUTES, BUT LET'S NOW GET STARTED WITH THE, UH, WITH THE SAUCE.

I HAVE A PREHEATED PAN, AND IN THE PREHEATED PAN, INSTEAD OF STARTING WITH-WITH BUTTER, I CAN HELP CUT DOWN THE FAT BY ADDING IN A SMALL AMOUNT OF OLIVE OIL.

SOME BEAUTIFUL VIRGIN OLIVE OIL.

AND INTO THE OLIVE OIL, I'LL PUT IN SOME AROMATIC SWEET WHITE ONION AND AGAIN, ANOTHER AROMATIC-- BEAUTIFUL CHOPPED GARLIC FOR THE BASE OF THE SAUCE.

IT'S ALMOST LIKE A ROUX, WHICH IS GOING TO BE EQUAL PARTS OIL OR A FAT TO FLOUR AND JUST LET THAT STIR AROUND AND HAVE IT UP ON A- ON A MEDIUM-HIGH TEMPERATURE.

AND NOW I WANT TO BEGIN TO ADD IN A LITTLE OF MY CHICKEN BROTH.

JUST A SMALL AMOUNT.

LET IT BEGIN TO THICKEN UP.

LET THAT STARCH KIND OF GRAB ONTO THE-- TO THE STOCK, TO THE CHICKEN BROTH.

I'M GOING TO PUT A SMALL AMOUNT OF SWEET PAPRIKA.

LITTLE BIT OF SWEET PAPRIKA, AND THE SWEET PAPRIKA IS GONNA GIVE IT A LITTLE OF A GOLDEN, REDDISH COLOR TO THE SAUCE AS WELL AS PROVIDE A KIND OF A ROASTINESS, A ROASTED-PEPPER FLAVOR TO IT, AND THEN A LITTLE PINCH OF THYME, OF DRY THYME.

AND THEN I WANT TO ADD IN A PINCH OF FRESH GRATED NUTMEG.

NOW THAT IT'S BOILING UP NICELY, I'LL ADD A LITTLE BIT MORE CHICKEN BROTH, AND AS FAR AS A CLASSICAL VERSION OF THE DISH, THIS WOULD BE KNOWN AS A--LIKE A VELOUTE SAUCE.

IT'S A VERY, VERY BASIC SAUCE RIGHT NOW.

BUT THIS IS WHERE WE'LL CHANGE IT FOR THE MAC AND CHEESE.

FOR THE MAC AND CHEESE, I SAID I'M PUTTING MY TWIST ON IT, AND MY TWIST IS WITH JUST NOT CHEDDAR CHEESE.

IT'S WITH A CHEDDAR AND JACK FINELY SHREDDED OR GRATED.

OKAY.

ANOTHER SMALL AMOUNT OF BROTH IN THERE.

NOW, WHAT I'LL WANT TO DO IS WHEN I ADD IN MY MILK, AND I'M JUST USING MILK HERE.

I'M TRYING TO KEEP THE FAT CONTENT DOWN A LITTLE BIT.

THERE'S STILL GONNA BE PLENTY OF WONDERFUL FLAVOR IN THIS-IN THIS SAUCE.

AND YOU CAN SEE HOW THE PAPRIKA GAVE IT A LITTLE BIT OF A REDDISH TINT.

AND THIS IS WHAT'S IMPORTANT.

YOU WANT TO MAKE SURE THE MILK IS KIND OF TEMPERED OUT.

IF IT'S ICE-COLD, BRING IT UP TO A LOW TEMPERATURE.

JUST GOING TO STIR IT IN SLOWLY.

I DON'T WANT TO PUT IT IN TOO QUICKLY THAT IT BEGINS TO BREAK.

NOW YOU CAN GO BACK AND BEGIN TO ADD THE CHEESE.

YOU DON'T WANT TO ADD THE CHEESE TOO EARLY BECAUSE CHEESE DOESN'T REALLY HEAT UP WELL TWICE.

WE'LL TAKE IT OFF THE TEMPERATURE OF THE-OF THE BURNER.

I'LL ADD IN A SMALL AMOUNT OF GRATED PARMESAN.

NOW YOU NOTICE, FOR THIS RECIPE, I DIDN'T REALLY USE BUTTER 'CAUSE WHAT I LIKE TO DO IS PUT MAYBE A SMALL AMOUNT OF BUTTER IN TOWARDS THE END.

AND THAT KIND OF ROUNDS IT OUT.

BY ADDING THE BUTTER IN AT THE END, IT HELPS CUT DOWN ON THE AMOUNT OF FAT, BUT IT ALSO HELPS GIVE IT A SORT OF NICE SMOOTHNESS.

OKAY, SO NOW YOU CAN SEE THE CHEESE SAUCE.

THE SAUCE FOR THE CHEDDAR JACK AND MAC IS COMING TOGETHER REALLY NICE.

IT'S MADE WITH THE, UH, VELOUTE OR THE CHICKEN STOCK OR CHICKEN BROTH VERSUS DOING A SAUCE ALL WITH DAIRY.

SO IT'S GOING TO ACTUALLY HAVE A LOT MORE FLAVOR.

NOW THAT THE PASTA IS COOKED, I'LL BRING IT OUTSIDE TO THE GRILL TO FINISH IT OFF WITH MY CHEDDAR AND JACK CHEESE SAUCE.

BUT FIRST, LET'S MAKE DESSERT.

THE PERFECT WAY TO END ANY MEAL OR EVEN HAVE A MIDDAY SNACK IS WITH MY DOUBLE CHOCOLATE CLASSIC BROWNIES.

SO LET'S GET STARTED RIGHT AWAY.

I'M GOING TO START WITH A HALF A POUND OF FRESH SWEET BUTTER.

SWEET BUTTER IS ACTUALLY BUTTER THAT DOES NOT HAVE SALT IN IT, SO BY USING SWEET BUTTER OR UNSALTED BUTTER, IT ACTUALLY KEEPS IT FROM REACTING DIFFERENTLY TO ANY OF THE LEAVENING AGENTS, BAKING SODA OR BAKING POWDER, AS WELL AS NOT HAVING AN OVERLY SALTY TASTE.

SO TO THE HALF A POUND OF BUTTER, I'M GOING TO ADD IN 2 CUPS OF REGULAR PURE CANE GRANULATED SUGAR.

AND ONCE THE SUGAR IS COMBINED WITH THE BUTTER, THEN I'M GOING TO, UH, JUST LET IT SLOWLY START TO MIX UNTIL IT COMES TOGETHER.

AT A LOW SPEED.

AND ONCE THE BUTTER IS MIXED IN WITH THE SUGAR, THEN WE CAN RAISE UP THE TEMPERATURE AND BEGIN TO CREAM IT AND MAKE IT A LITTLE LIGHTER AND FLUFFIER.

SO WHILE THE BUTTER AND SUGAR IS CREAMING, I'M GOING TO TAKE 2 CUPS OF ALL-PURPOSE UNBLEACHED FLOUR...

I'M GOING TO ADD IN A QUARTER CUP OF COCOA POWDER.

I'LL MIX IN THE COCOA POWDER EVENLY WITH THE FLOWER AT THIS TIME BEFORE IT'S ADDED INTO THE BUTTER AND THE SUGAR JUST TO MAKE SURE THAT IT ALL INCORPORATES AND MIXES IN EVENLY WITH THE BATTER.

INTO THE FLOUR AND COCOA POWDER, WE'LL PUT A HALF A TEASPOON OF BAKING SODA AND A HALF A TEASPOON BAKING POWDER.

THE BAKING SODA ACTUALLY HELPS ENRICHEN AND MAKES THE CHOCOLATE IN THE BROWNIE COME OUT NICE AND DARK AND RICH.

SO LET'S CHECK ON THE BUTTER AND THE SUGAR AND JUST MAKE SURE IT HAS ALL BLENDED TOGETHER.

AND ONCE IT HAS ALL BLENDED TOGETHER, YOU SCRAPE THE BOTTOM AND MAKE SURE THERE'S NO CLUMPS OF SUGAR OR BUTTER JUST LAYING ON THE BOTTOM.

SO NOW WE'LL PUT IT UP TO A MUCH HIGHER SPEED TO LET IT CREAM AND BECOME NICE, LIGHT, AND FLUFFY, AND ALSO LET A LITTLE AIR MIX INTO THE BUTTER AND THE SUGAR.

AGAIN, ONE MORE TIME, JUST SCRAPE DOWN THE BOWL.

MAKE SURE THERE'S NO LARGE SUGAR LUMPS OR BUTTER LUMPS IN THERE.

AND YOU CAN PUT IT BACK ON A LOWER SPEED.

NOW, IT'S ALSO IMPORTANT WITH THE BUTTER IS THE TEMPERATURE OF THE BUTTER AS IT GOES IN.

IF IT WAS A LITTLE BIT COLDER, YOU MIGHT HAVE TO MIX IT JUST A LITTLE BIT LONGER BECAUSE IT ACTUALLY WARMS UP WITH THE FRICTION OF THE BUTTER AND THE SUGAR BLENDING.

NEXT, WE'LL CRACK 4 EGGS, SOME NICE FARM-FRESH EGGS, AND YOU CAN ALWAYS TELL THE AGE OF AN EGG BY THE LOOKING AT THE YOKE.

IF THE YOKE'S ARE NICE AND ROUND, IT SHOWS THAT THEY'RE MUCH FRESHER.

AND IT'S ACTUALLY GOING TO HELP QUITE A BIT WITH THE, UH, LEAVENING IN THE OVEN.

ONE MORE SCRAPEDOWN.

PUSH ALL THE BATTER, THE CREAMED SUGAR AND BUTTER OFF, AND WE'LL ADD IN THE FLOUR AND THE COCOA POWDER.

LET IT MIX IN SLIGHTLY AND THEN ADD THE REST.

RAISE IT BACK UP, AND THIS TIME, YOU HAVE TO USE A LOT OF CAUTION AND LET IT GO ON REALLY SLOW UNTIL THE FLOUR MIXES IN, OR YOU'RE GONNA HAVE A NICE "PUFF BACK" IN YOUR KITCHEN FOR A CLEAN-UP.

NOW, A GOOD THING TO DO WITH THE EGGS BEFORE THEY GO IN IS TO BREAK THEM UP SLIGHTLY.

THIS WAY, AGAIN, THEY'LL BLEND IN MUCH BETTER WITH THE BATTER.

WE WILL ADD THE EGGS ONE AT A TIME, BUT BY BREAKING THE YOKES INTO THE WHITES, THEY'LL BLEND IN MUCH EASIER INSIDE THE BATTERTO FLAVOR IT, I HAVE SOME PURE VANILLA EXTRACT AND ONE TEASPOON OF REGULAR SALT.

WE'LL ADD THEM IN ONE AT A TIME SLOWLY... AND THEN COME BACK AND JUST SCRAPE THE BOWL DOWN ONE MORE TIME.

NOW, IT'S REALLY IMPORTANT ONCE THE FLOUR HAS BEEN ADDED INTO THE BATTER, YOU DON'T WANT TO OVERMIX AT THIS POINT BECAUSE YOU'LL DEVELOP THE GLUTEN IN THE FLOUR WHICH WILL MAKE FOR A VERY, VERY TOUGH BROWNIE.

NOW, THE NEXT PART IS STARTING WITH A 9 X 13 PAN.

NOW, WHAT I HAVE HERE ON THE BOTTOM OF THE PAN IS A PIECE OF PARCHMENT PAPER.

THE PAN HAS BEEN PRE-GREASED, BUT THE PARCHMENT PAPER I USE A LOT ON, NOT JUST, OF COURSE, COOKIES, BUT ALSO MOST CAKES.

IT HELPS KEEP A LARGE CRUST FROM DEVELOPING SOMETIMES ON THE BOTTOM OF THE CAKE OR THE BATTER.

WHAT I HAVE HERE IS SOME REALLY GOOD IMPORTED DARK CHOCOLATE.

AND I'M JUST BREAKING UP THE CHOCOLATE SLIGHTLY INTO A FEW PIECES.

THAT'S KIND OF A NEAT WAY OF DOING IT.

TAKE A PIECE OF FOIL AND PUT IT ON THE TOP.

NOW, WITH THE BROWNIE, YOU JUST WANT TO SPREAD IT OUT...

EVENLY.

AND THEN, WITH THE CHOCOLATE, VERY SIMPLY JUST PUT IN ON TOP, AND IT'LL ACTUALLY MELT RIGHT IN.

YOU HAVE A BIG PIECE, MAYBE YOU CAN CHEW ON THAT ON THE SIDE WHILE YOU'RE WAITING FOR YOUR BROWNIE.

THAT'S BASICALLY AS EASY AS THAT.

AND WE'LL PUT IT IN A 350-DEGREE OVEN... AND CHECK IT IN 25 MINUTES.

OKAY, LET'S CHECK THE BROWNIES.

NOW, AN IDEAL WAY TO CHECK AND SEE IF THE BROWNIES ARE DONE IS YOU'LL NOTICE THE CAKE STARTS TO PULL AWAY FROM THE PAN AS WELL AS WHEN YOU PRESS IT WITH YOUR FINGER LIGHTLY, IT HAS A LITTLE RESISTANCE TO IT.

SO WE'RE GONNA LET THE BROWNIES CHILL FOR ABOUT 2 HOURS BEFORE WE BEGIN TO SLICE THEM.

SO THE BROWNIES ARE READY TO CUT NOW, AND VERY SIMPLY, I'LL TAKE A HOT, WET KNIFE, JUST WIPE IT OFF, AND WHAT THIS WILL DO, THIS WILL KEEP THE BROWNIES, WHEN YOU CUT THEM, THAT THEY'LL BE NICE AND CLEAN IN THE CUT.

AND THIS ACTUALLY WORKS WITH ALMOST ALL CAKE, ALMOST EVERY LINE, WHEN YOU GO TO MAKE THE CUT.

SO EACH TIME YOU MAKE A CUT, JUST DIP IT INTO A LITTLE WARM WATER.

AND WE'LL JUST LOOSEN UP THE EDGES.

AND YOU CAN SEE, BY HAVING THAT PARCHMENT PAPER ON THE BOTTOM, HOW EASY IT IS TO GET IT OFF.

THE BOTTOM HASN'T OVERBAKED.

THE CHOCOLATE THAT WE PUT ON TOP ACTUALLY BAKED RIGHT INSIDE.

SO YOU CAN SEE WITH THE BROWNIE, IT'S PERFECTLY BAKED ON THE BOTTOM BY ADDING THE PARCHMENT PAPER, AND YOU CAN TELL BY THE SIDE OF THE BROWNIE, THE CAKE PART IS VERY, VERY MOIST, BEAUTIFULLY CHEWY.

KIND OF GOES REALLY GOOD ALMOST ANY TIME OF DAY.

>> WE STARTED OFF REALLY STRONG DOING DOWN-HOME TEXAS BARBECUE DRY RUB, YOU KNOW, AND OVER THE YEARS, JUST LISTENING TO OUR CUSTOMERS, WE'VE ADAPTED A LITTLE.

YOU GOT TO GIVE PEOPLE WHAT THEY WANT.

I ACTUALLY APPRECIATE THE DOWN-HOME COOKING AND THE AUTHENTICITY OF BARBECUE, AND EVEN ONE OF OUR OTHER PLACES, LA FONDITA, I ENJOY THEM MORE.

I THINK AS I GET OLDER AND FEELING LESS OF A NEED TO, UM, STYLISTICALLY PUT--MAKE THINGS LOOK PRETTY AND EVERYTHING ON THE PLATE RATHER THAN JUST GOING DOWN-- BACK DOWN TO THE ROOTS OF WHAT, YOU KNOW, REALLY GOOD COOKING IS ALL ABOUT, AND THAT'S WHAT BARBECUE'S ABOUT.

EVERYTHING'S COOKED OVER--IN A WOOD SMOKER, AND IT DOESN'T FALL OFF THE BONE BECAUSE GOOD BARBECUE DOES NOT FALL OFF THE BONE.

IT SHOULD HAVE A LITTLE BIT OF BITE TO IT.

YOU KNOW, AND THAT WAS ANOTHER THING THAT WAS VERY HARD FOR, YOU KNOW, EAST HAMPTON PEOPLE OR THE LONG ISLAND PEOPLE, NEW YORK, UM, COULD REALLY UNDERSTAND.

THEY WANTED TO KNOW WHY THEIR RIBS WEREN'T JUST FALLING OFF THE BONES, YOU KNOW, AND I WOULD TRY TO EXPLAIN TO THEM, "NO, THAT'S GOOD BARBECUE."

IT TAKES A LONG TIME TO COOK THINGS, AND EVERYTHING NEEDS TO BE PREPARED AHEAD OF TIME, YOU KNOW, INCLUDING OUR SIDES, SO, YOU KNOW, WE GET HERE EARLY IN THE MORNING AND GET THE PIT GOING.

STOKE IT UP, MAKE SURE IT GETS UP TO, YOU KNOW, 185 TO 200 DEGREES, REALLY WHAT WE'RE LOOKING FOR, AND THEN WE'RE SEASONING UP OUR MEATS, GETTING THEM READY, RUBBING DOWN OUR RIBS WITH OUR OWN RUB.

YOU KNOW, WE MAKE A NICE LITTLE SPICE RUB FOR THEM.

WE RUB THEM DOWN.

THE CHICKENS WE BRINE, AND THEN WE PULL THEM OUT OF A BRINE.

IT ADDS SOME MOISTURE TO THEM, BECAUSE WHEN YOU'RE COOKING REALLY LOW AND SLOW, IF THINGS DON'T HAVE A LOT OF FAT CONTENT, WHICH, TRADITIONALLY, BARBECUE MEATS DO, BRISKET AND SHORT RIBS, UM, TO KIND OF BASTE IT.

YOU KNOW, WE ADD A LITTLE BIT OF MOISTURE TO THE CHICKENS.

REALLY, WHAT A GOOD BARBECUE PITMASTER WILL-- HAS ALWAYS BEEN SAYING, "EVERYTHING IS LOW AND SLOW AND USE REAL WOOD."

THAT'S- THAT'S TRUE BARBECUE.

THERE'S A LOT OF ADDITIONS, YOU KNOW, GADGETS THAT ARE ADDED ON TO WEBER GRILLS AND EVERYTHING EL-- ANY OTHER KIND OF GRILL, WHERE YOU SMOKE--YOU SOAK SOME CHIPS AND PUT THEM ON THERE, AND ESSENTIALLY, YOU COULD GET SOME REALLY GOOD FLAVORS FROM THAT AS WELL, BUT EVEN WITH THAT, YOU WANT TO KIND OF TONE DOWN YOUR-YOUR HEAT AND JUST COOK IT REALLY NICE AND SLOW.

>> JUST TAKE IT EASY.

>> THAT'S IT, LOW AND SLOW.

>> THE AUTHENTIC TECHNIQUE OF BARBECUE DONE LOW AND SLOW LENDS ITS OWN PERSONALITY OF LAYERS OF FLAVOR TO A DISH.

IT'S UP FOR INTERPRETATION NO MATTER WHERE YOU ARE IN THE COUNTRY.

THE PROOF IS IN THE PUDDING THAT GOOD FOOD DONE WELL CAN BE SIMPLE WITH A VARIETY OF LOCALLY SOURCED INGREDIENTS.

FARM-FRESH CABBAGE FOR COLE SLAW, POTATO SALAD, HOUSE-MADE SWEET PICKLES, AND, OF COURSE, SPICED-RUB LOW-AND-SLOW RIBS.

NOW, THAT'S GOOD 'CUE.

LIVING HERE IN THE HAMPTONS, I HAVE THE BENEFIT OF BEING ABLE TO TAKE ADVANTAGE OF FOODS THAT ARE SEASONALLY AVAILABLE, SUCH AS THIS HEAD OF CABBAGE, WHICH I GOT FROM ONE OF MY LOCAL FARM STANDS, IS NOT ONLY NUTRITIONALLY GOOD FOR YOU, BUT IT'S ALSO PACKED WITH A LOT OF FLAVOR WHEN IT'S MADE INTO MY SAVORY SLAW.

SIMPLY SHREDDED WITH SOME CARROTS, TOSSED WITH A SIMPLE VINAIGRETTE, AN IDEAL TOPPING ON MY PORK SLIDERS.

LET'S GO CHECK IT OUT.

TIME TO GRILL MY TENDER PORK SLIDERS AND FINISH OFF ON THE GRILL WHAT I PREPARED EARLIER IN MY INDOOR KITCHEN--CHEDDAR JACK AND MAC WITH TOASTED BREADCRUMB AND CHEESE TOPPING.

OKAY, GETTING STARTED RIGHT AWAY, I HAVE 2 BEAUTIFUL PORK TENDERLOINS WHICH ARE ACTUALLY VERY, VERY LEAN, AND ON MY PORK TENDERLOINS, I PUT A SMALL AMOUNT, ABOUT 4 TABLESPOONS, A QUARTER CUP OF SPICE RUB, WHICH IS A MIXTURE OF PAPRIKA, POWDERED GARLIC, THYME, A LITTLE ROSEMARY, AND THEN I'M PUTTING THEM ON A VERY HOT GRILL.

SO WE'LL TAKE THE PORK TENDERLOINS THAT HAVE BEEN BEAUTIFULLY GRILLED AND BROWNED OFF.

WE'RE GONNA SEAR OFF A COUPLE OF THE OTHER SIDES.

WE'LL CLOSE THE GRILL.

SO WHAT I HAVE IN THE POT SIMMERING IS A VERY, VERY LIGHT CHEESE SAUCE.

ITS BASE IS WITH A JUST CHICKEN BROTH, A LIGHT CHEDDAR CHEESE.

WHAT I HAVE HERE IS A PASTA THAT HAS JUST BEEN LIGHTLY BLANCHED OFF.

AND WHAT'S REALLY NICE ABOUT THAT ROTINI PASTA IS ALL THOSE CORKSCREWS KIND OF GRAB ALL THE SAUCE AND CLING ON TO THE SAUCE, THE CHEESE THAT'S IN THERE, BUT IT'S-IT'S FULL OF FLAVOR.

IT'S JUST USING THE PASTA AND THE CHEESE SAUCE, BUT IF YOU REALLY WANT, YOU COULD THROW IN A COUPLE BRATS, A COUPLE SAUSAGES, REALLY AN INFINITE NUMBER OF INGREDIENTS.

AND WHAT I HAVE HERE IS SOME TOASTED BREADCRUMBS, AND I'LL JUST SPRINKLE THAT ON TOP.

I'LL TOP IT WITH A SMALL AMOUNT MORE OF ADDITIONAL CHEDDAR AND JACK CHEESE.

AND WE'RE GOING TO LET THAT MELT.

I'LL TURN MY PORK TENDERLOINS OVER AGAIN.

BUT THERE'S SOMETHING I WANT TO JUST MOISTEN THE PORK TENDERLOIN WITH.

IT'S A CHIPOTLE SAUCE.

THIS ACTUALLY MAKES A NICE, SUGARY COATING TO THE OUTSIDE.

SO FOR THE PORK TENDERLOINS, REALLY IMPORTANT THING TO DO IS TO TAKE THEM OFF AND LET THEM REST.

WHEN THE HEAT HITS THE PORK TENDERLOINS, IT HAS A CHANCE TO PUSH ALL THE JUICES OUT TO THE SIDE, SO NOW THEY'RE GOING TO RELAX BACK IN, AND YOU CAN LET IT SIT FOR ABOUT ANYWHERE FROM AT LEAST 5 TO 10 MINUTES.

EVEN A FEW MINUTES LONGER IS GOOD BECAUSE THAT WILL KEEP THE JUICES FROM RUNNING OUT ON YOUR PLATE AND REMAIN INSIDE YOUR SLIDER.

YOU CAN SEE JUST HOW MOIST THIS PORK IS.

I'LL TAKE A SMALL AMOUNT OF THE CHIPOTLE SAUCE, PUT IT ON THE BOTTOM, TAKE A COUPLE SLICES OF THE PORK.

NOW YOU JUST WANT TO TOP IT WITH A LITTLE BIT OF THE SAVORY SLAW.

IT GIVES IT A NICE CRUNCH AND A VINEGAR-Y CONTRAST TO THE SALTINESS OF THE SAUCE.

SO THERE WE HAVE IT.

MY PORK TENDERLOIN SLIDERS WITH CHIPOTLE SAUCE AND SAVORY SLAW.

BEAUTIFUL MAC AND JACK CHEESE WITH THAT NICE CRUST OF CHEESE ON TOP.

AND MY DOUBLE CHOCOLATE BROWNIES FOR DESSERT.

I'M GEORGE HIRSH.

REMEMBER, IF I CAN DO IT, YOU CAN DO IT.

SEE YOU NEXT TIME.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEOCLIPS FROM TODAY'S SHOW, JOINE AT CHEFGEORGEHIRSH.COM.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE," CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR 19.95, PLEASE VISIT CHEFGEORGEHIRSCH.COM.

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

CELEBRATING YEAR-ROUND ENTERTAINING.