A possible concise summary is:
Brad Leone and Andrew Rea from Bon Appétit make a barbecue sauce with kombucha and miso, and use it to glaze some ribs. They show the ingredients and the process of blending, fermenting, and shellacking the sauce. They also share some tips and jokes along the way. They enjoy the results in Brad's backyard and explain why the sauce color changed.
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1. The text is a transcript of a video where Brad Leone and Andrew Rea make barbecue sauce with kombucha and miso.
2. The video is part of the series "It's Alive" from Bon Appétit, a food magazine and media company.
3. The barbecue sauce ingredients include kombucha, red miso, chipotle peppers in adobo sauce, vinegar, salt, coffee, cocoa powder, tomato paste, onion powder, garlic, Aleppo pepper, molasses and olive oil.
4. The barbecue sauce is blended in a Vitamix and then refrigerated for a week before being used to glaze ribs that are smoked for seven hours.
5. The ribs are cooked with corn and cabbage in a wet smoke method that involves wrapping them in foil with some liquid to keep them moist.
6. The final product is tasted and praised by Brad, Andrew and Vinny, the cameraman and editor of the series.