Dr. BBQ's Appetizers | Morning Blend

Next guests.

I am really eI've been waiting to talkof the tiki world as the dmug.

I'm holding in my hantalking tiki mugs or of cowant to stop by and see ouis rate himself joined bywho is back with them.

RigThis is too nice.

I'm scarit.

Ray.

I haven't drank oand I don't think we will.the tiki mug are so collecme.

This is my first one.to start a collection.

I byou're Tiki bar is so coolalways special when it comto collect these now at STalrey adknow you for the bbusy these days?

Lots of cjust busy all around.

Evenwe're just slammed.

Uh Weldive right in.

I know onepeople get to know you froto try bits and pieces ofpride in.

So we're gonna gWhat are you going to be mhere today?

I've got the kYeah.

Do a little chaos.

Sthe ground.

That's the traobviously don't do that fothe ground.

That's the traBut we do have our own litthat we do little salt andfor a few hours.

Yes, thisgot some uh napa cabbage,and um green onion.

Then wso goes on top kimchi koreand um green onion.

Then wsome green onion.

There wethe kimchi fries or somethat a place called cilantrothing is kimchi fries andwas the coolest idea everbring that here.

So we hadfries.

And it's been a bigof the things that I thouganybody would order it, buseller around here.

Ah, intell you, I I don't thinkbut the way I would want ton fries.

So I feel like wthat world the next time ISomething though that is nyou guys perfectac nhos.

Hknow when we were gettinga lot of restaurants to yothat's what we do.

Nobodyand we wanted to make everbit different.

And so arnathe idea, I don't rememberidea but I brought it to tstart out with pork rindschips.

Let's start out whwe're gonna have pork rindanyway we we fry these upfresh and we thought oh thy wato make nachos.

So weWe always got some of thatthis place for sure.

And tguy actually let's go withsauce, but a little bit ofthat it's called.

Rattlesnno rattlesnakes involved,tequila and a little spicePICO de gallo, just tomatobit ofil cantro and probabtraditional nacho ingrediea pickled onions and get nthat.

It's a real simple tgarnish and it's just a liof sour cream on the top.pork rinds, not normally nIt's definitely a unique tthat's for sure.

Well thedoesn't like pork rinds.

Yrecommend?

What else is ouseller we have is our bruswe take tallow the fat frolittle brussels, cabbage,up in a pan and then you cHow about a sticky ribs?

Oribs.

That's why out of heWell thank you smuo ch forus.

Of course you can go hsome appetizers or tiki muprefer.

There's the addres