Zuckerberg Pitches Facebook Live Value Over Smoked Ribs and Brisket

The Time Wasting Machine

Zuckerberg claims mundane backyard cooking routines like waiting on smoked meat exemplify the core purpose of Facebook Live.

AI-assisted summary of Zuckerberg likes smoked meats — original source. Check the original for full context.

Source published: 2018-05-29

Key ideas

Mark Zuckerberg broadcasts a backyard barbecue session on Facebook Live, taking on the role of 'meat chef' and demonstrating his slow-cooking smoker setup. (0:02)
Zuckerberg cooks a brisket on a large smoker for roughly 12 hours alongside pork ribs in a Big Green Egg. (0:02)
Reflecting on food sourcing, Zuckerberg claims meat tastes twice as good when you hunt the animal yourself. (1:05)
Zuckerberg highlights Sweet Baby Ray's as his barbecue sauce of choice and frames casual backyard hanging as the core purpose of Facebook Live. (1:05)

Detailed notes

## Background Published on YouTube by the channel The Time Wasting Machine on May 29, 2018, this video features clips titled "Zuckerberg likes smoked meats" with the succinct description "BBQ with Zuccy."

## TL;DR Broadcasting live from his backyard as the self-appointed meat chef, Mark Zuckerberg details his slow-cooking setup using a large smoker for brisket and a Big Green Egg for pork ribs. He walks viewers through his smoking routine, lists preferred proteins, and shares his perspective that meat tastes doubly better when hunted personally. As the cook finishes, he coats the ribs in Sweet Baby Ray's barbecue sauce while playfully singing a commercial jingle. Throughout the stream, Zuckerberg repeatedly engages with commenters and observes that hanging out during a slow backyard barbecue is precisely what Facebook Live was made for.

## Atmosphere & style The video carries an awkwardly casual and rhythmic mood, punctuated by Zuckerberg's repetitive, deadpan fixation on phrases like "smoking these meats" and "Sweet Baby Ray's." Watching the stream feels oddly intimate yet stiff, blending standard backyard grilling banter with stilted, stream-of-consciousness interaction with online viewers. With virtually no dramatic arc, the experience captures the low-energy, lingering ambiance of an afternoon spent waiting around for barbecue to finish cooking.

## Bulletin - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) Mark Zuckerberg broadcasts a backyard barbecue session on Facebook Live, taking on the role of 'meat chef' and demonstrating his slow-cooking smoker setup. - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) Zuckerberg cooks a brisket on a large smoker for roughly 12 hours alongside pork ribs in a Big Green Egg. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) Reflecting on food sourcing, Zuckerberg claims meat tastes twice as good when you hunt the animal yourself. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) Zuckerberg highlights Sweet Baby Ray's as his barbecue sauce of choice and frames casual backyard hanging as the core purpose of Facebook Live.

## Key takeaways - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) Zuckerberg takes on the persona of 'meat chef' during a backyard Facebook Live stream focused entirely on smoking meats. - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) The smoking process relies on charcoal and wood chips to slowly infuse the meat with flavor over extended cooking sessions. - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) Zuckerberg notes that smoking a cut like brisket takes approximately 12 hours to properly tenderize and cook. - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) He recommends a wide variety of meats for smoking beyond beef, including pork ribs, lemon chicken, salmon, bison sirloin, and sausage. - [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) His backyard setup utilizes two separate smokers: a large cooker designated for brisket and a Big Green Egg for pork ribs. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) Zuckerberg shares a personal philosophy on food sourcing, asserting that meat tastes twice as good when hunted by yourself. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) He acknowledges the inherent toughness of brisket cuts, contrasting it with ribs during the cook. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) He repeatedly praises and applies Sweet Baby Ray's barbecue sauce to coat the pork ribs. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) Zuckerberg addresses viewers directly, wishing them well for Canadian Thanksgiving and inquiring about their dinner plans. - [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) He frames the mundane, casual act of waiting around for barbecue as the exact type of content Facebook Live was built for.

## Detailed walkthrough ### [00:02](https://www.youtube.com/watch?v=eBxTEoseZak&t=2s) Smoking Meats in the Backyard

Mark Zuckerberg broadcasts live from his backyard, enthusiastically declaring his role for the day: “So, I'm the meat chef.” Throughout the session, he fixates on the phrase “smoking these meats,” recounting how he spent the earlier part of the day preparing the setup. He explains the basic mechanics of barbecue, noting that you just set up the charcoal, arrange the wood chips, and let the grill infuse everything with a deep, smoky flavor. Describing the time and patience required for slow cooking, Zuckerberg states, “Smoke a brisket for like 12 hours.” He also runs through a wide variety of other proteins that take well to the smoker, recommending smoked lemon chicken, salmon, bison sirloin, ribs, and sausage.

His backyard cooking arrangement splits the labor across two separate cookers. He points out the setup to his viewers, observing, “Uh today we got a brisket on the big guy and some pork ribs uh on on on the green egg.” Zuckerberg constantly circles back to the dual menu of beef and pork, checking in on the meat as it slowly cooks down and builds flavor in the yard.

- Meats mentioned: brisket, pork ribs, lemon chicken, salmon, bison sirloin, and sausage - Cookers in use: "the big guy" (large smoker) and a Big Green Egg - Cooking time: roughly 12 hours for the brisket

[01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) Ribs, Sweet Baby Ray's, and Facebook Live

As the afternoon winds down, Zuckerberg lingers in the yard finishing off the brisket and ribs, repeatedly asking the audience what they plan to eat for dinner and wishing viewers a feast for Canadian Thanksgiving. He brings up his personal philosophy on sourcing food, remarking, “They taste doubly better when when you hunted the animal yourself.” He acknowledges that brisket is a naturally tough cut of meat before turning his attention to the ribs. Breaking into a quick rendition of the classic commercial jingle (“I want my baby back baby back ribs”), he introduces his sauce of choice in a relentless, rhythmic repetition: “Sweet Baby Ray's is very good.”

Zuckerberg shows off the ribs freshly coated in Sweet Baby Ray's barbecue sauce, noting that someone nearby knows exactly what is coming and cannot wait to eat. Pondering the appeal of barbecue, he asks who could possibly dislike ribs, concluding that everyone likes them. Acknowledging the casual, mundane nature of streaming a slow-cook barbecue, Zuckerberg reflects on the platform, saying, “This is what Facebook live is is for.” He frames the live video as the ultimate platform for simply hanging out in the backyard, chatting with viewers like Brad, and waiting around while the brisket and ribs finish smoking to perfection.

## Notable quotes > [01:05](https://www.youtube.com/watch?v=eBxTEoseZak&t=65s) Sweet Baby Ray's is very good. — Mark Zuckerberg

## Mentioned Mark Zuckerberg, Facebook Live, Sweet Baby Ray's, Big Green Egg, Brad

## Video description BBQ with Zuccy

[Source](https://www.youtube.com/watch?v=eBxTEoseZak)

中文简报

扎克伯格边烤排骨牛胸肉边力挺Facebook Live价值扎克伯格称，像等待熏肉这样平淡的后院烹饪日常，正是Facebook Live核心宗旨的绝佳体现。马克·扎克伯格以自封的“烤肉大厨”身份在自家后院开启直播，详细介绍了自己的慢烤设备——用一台大型熏烤机烤牛胸肉，用Big Green Egg烤猪排。他向观众介绍了熏烤流程，列出了自己喜好的肉类，并表示自己亲手猎捕的肉吃起来要香上一倍。在烹饪接近尾声时，他给排骨刷上Sweet Baby Ray's烧烤酱，还开玩笑似地哼唱起广告歌。在整个直播过程中，扎克伯格多次与评论区观众互动，并表示在后院悠闲慢烤时随意闲聊，正是Facebook Live设立的初衷。马克·扎克伯格在Facebook Live上直播后院烧烤，化身“烤肉大厨”并展示了他的慢烤熏制设备。 (0:02) 扎克伯格用大型熏烤机慢烤牛胸肉约12小时，同时在Big Green Egg中熏烤猪排。 (0:02) 谈及食材来源时，扎克伯格声称亲手猎捕的肉味道要好上一倍。 (1:05) 扎克伯格特别推荐Sweet Baby Ray's作为首选烧烤酱，并指出后院休闲小聚正是Facebook Live的核心宗旨所在。 (1:05)

Reading summary

During a backyard barbecue broadcast, Mark Zuckerberg explains his slow-smoking techniques while framing Facebook Live as a medium suited for casual, real-time hangouts. Backyard Smoking Technique and Meat Selection (0:02) Taking on the role of "meat chef," Zuckerberg outlines the basic mechanics of outdoor barbecue, which involves setting up charcoal and wood chips to impart a deep smoky flavor over long cooking sessions. For his backyard setup, he distributes the cooking across two devices: a large smoker dubbed "the big guy" for a brisket requiring roughly 12 hours, and a Big Green Egg dedicated to pork ribs. He also notes that a wide variety of meats take well to smoking, citing lemon chicken, salmon, bison sirloin, and sausage alongside the traditional beef and pork cuts. Food Sourcing Philosophy and Live-Stream Interaction (1:05) While finishing the ribs with Sweet Baby Ray's barbecue sauce, Zuckerberg shares his personal outlook on food sourcing, asserting that meats taste twice as good when you hunt the animal yourself. Acknowledging the leisurely pace of waiting on brisket and ribs, he interacts with commenters, wishes viewers a happy Canadian Thanksgiving, and reflects on the broadcast format. According to Zuckerberg, low-key activities like waiting around a backyard grill and chatting with viewers demonstrate exactly what Facebook Live was designed for. Zuckerberg positions slow-cooked barbecue as an ideal showcase for informal live streaming, blending personal food preferences and hunting philosophies with unstructured audience engagement.

精炼阅读摘要

Mark Zuckerberg 在后院慢烤肉类的直播中展示了其双烤炉烹饪设置与技巧，并分享了他对特定烤肉酱料、食材获取理念以及利用 Facebook Live 分享日常休闲生活的看法。慢烤技术与双烤炉烹饪安排 (0:02) Mark Zuckerberg 在直播中自称为当天的“肉类大厨”，并详细说明了烟熏慢烤的基本原理。他指出，该过程需要通过布置木炭和木屑，让烤架的烟熏风味充分渗透进食材。针对天然肉质偏硬的牛胸肉（brisket），他提到需要耗费大约 12 个小时进行慢烤以达成理想软嫩度。为了同时应对不同肉类的烹饪需求，Zuckerberg 在后院搭建了双炉作业环境：使用大型烟熏炉（“the big guy”）专门烤制牛胸肉，同时用 Big Green Egg（绿蛋烤炉）烹饪猪肋排。除了现场制作的牛肉和猪肉外，他还列举了多种适合烟熏慢烤的蛋白质食材，包括柠檬鸡肉、三文鱼、野牛里脊肉（bison sirloin）以及香肠。食材理念、调料偏好与直播互动 (1:05) 在慢烤间隙，Zuckerberg 阐释了其个人对食物来源的见解，声称如果食材源于自己亲手捕猎的动物，其味道会“加倍美味”。在处理猪肋排时，他现场展示并高度推崇了名为 Sweet Baby Ray's 的烤肉酱，断言每个人都会喜欢肋排的美味。时逢加拿大感恩节，Zuckerberg 在视频中向观众致以节日问候，并频繁询问网友的晚餐安排。他将这场漫长而琐碎的烤肉过程视作 Facebook Live 的典型应用场景，认为该平台正适合用于在后院闲逛、与在线观众交流，并实时记录等待牛胸肉与肋排慢烤完成的过程。该直播记录了 Zuckerberg 的个人烹饪习惯与饮食偏好，并展现了他对 Facebook Live 作为日常休闲与互动工具的定位；但整场内容仅为私人生活方式的展示，未涉及其他延伸议题。

Source quotes

[1:05] Mark Zuckerberg: Sweet Baby Ray's is very good.

Original transcript

[0:02] Hey everyone. [0:03] We are live from my backyard where I am [0:07] smoking a brisket and some ribs. I am [0:11] I'm making meats now, smoking these [0:12] meats here. [0:14] Our little meat smoking. [0:15] It's smoking. So, I'm the meat chef. [0:20] Yeah, someone asked me, do I smoke meat? [0:22] Smoking meat, smoking these meats, [0:24] smoking meats earlier in the day, [0:25] smoking these meats. Just set the [0:27] charcoal up and you set the the wood [0:29] chips up and then smoking meats, [0:31] grilling, grilling meats, good smoky [0:33] flavor. Smoke a brisket for like 12 [0:35] hours. You smoke lemon chicken, smoke [0:37] salmon, you'll love it. [0:38] Bison sirloin, ribs and sausage. So, I'm [0:40] I'm looking forward to to that. [0:45] Uh today we got a brisket on the big guy [0:48] and some pork ribs [0:50] uh on on on the green egg. [0:58] Meat like a brisket. I got ribs in [1:00] there. Finishing off the brisket and the [1:02] ribs. And then we're just [1:03] sitting in our backyard. [1:05] Finishing off this brisket and these [1:07] ribs. But hopefully for Canadian [1:09] Thanksgiving you get to eat a lot of [1:10] brisket and ribs. But how many of you [1:12] guys are are eating brisket and ribs [1:13] tonight? Brisket and and ribs. They [1:17] taste doubly better when when you hunted [1:19] the animal yourself. So, what are what [1:21] are you guys making for dinner? [1:23] Brisket and ribs I hope. Delicious. [1:25] Brisket and ribs. Ribs and the brisket [1:27] need to be eaten. Don't want to try your [1:30] brisket. I want to try my brisket. It [1:32] It's a pretty tough cut of meat. Ribs [1:34] and the brisket. Are you excited to have [1:36] a rib tonight? I want my baby back baby [1:39] back ribs. Yeah, that's what I'm talking [1:40] about. Sweet Baby Ray's barbecue sauce. [1:42] That is going on the ribs. Sweet Baby [1:44] Ray's. Sweet Baby Ray's. That's Sweet [1:46] Baby Ray's. Sweet Baby Ray's is very [1:48] good. Sweet Baby Ray's. Sweet Baby [1:50] Ray's. We have just applied the Sweet [1:52] Baby Ray's. Sweet Baby Ray's. That's [1:54] Sweet Baby Ray's. Maybe throw some Sweet [1:56] Baby Ray's on the ribs, and [1:58] take it from there. [2:00] She's waiting for her ribs. I mean, she [2:02] she knows what's coming, and Sweet Baby [2:04] Ray's. [2:09] So, that's [2:10] uh that's [2:11] that's pretty good. Who doesn't like [2:13] ribs? Everyone likes ribs. Everyone [2:15] likes ribs. [2:15] Excuse me, B. Yeah, I know. This is This [2:17] is what Facebook live is is for. Just [2:20] hanging out while you're sitting in your [2:21] backyard [2:23] uh waiting for your brisket and your [2:25] ribs to finish smoking. How you doing, [2:26] Brad? Can you guys check this out? This [2:28] is uh yeah, that's Oh, wow. Look at [2:30] that. Pretty good. [2:31] They're looking pretty good. I just lost [2:32] So, yeah. Thanks, guys.