Man, Fire, Food Season 9 Episode 3
Getting Piggy With It
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
- 9 - 13Backyard BBQ BlowoutsDec. 17, 2018
- 9 - 12Lighting Up LouisianaDec. 17, 2018
- 9 - 11Fiery CouplesDec. 17, 2018
- 9 - 10BBQ and Boils in the BayouDec. 17, 2018
- 9 - 9Get Your Grill OnDec. 17, 2018
- 9 - 8Smoking and Spit-Roasting in TexasDec. 10, 2018
- 9 - 7Beef and BeyondDec. 04, 2018
- 9 - 6Raising the HeatDec. 04, 2018
- 9 - 5Meat in Full SwingDec. 04, 2018
- 9 - 4Fire and FamilyDec. 04, 2018
- 9 - 3Getting Piggy With ItDec. 04, 2018
- 9 - 2Meat MastersDec. 04, 2018
- 9 - 1Southwest Smoke SignalsNov. 28, 2018