Man, Fire, Food Season 9 Episode 4
Fire and Family
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.
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
