Ep 9. Southern Style Barbecue

In this episode of Bobby Flay's Barbecue Addiction, the grill master takes a trip to the South to discover the secrets of authentic Southern-style barbecue. Bobby immerses himself in the culture and cuisine of the region, learning from local pitmasters and grill masters who have perfected their craft over generations.

First, Bobby heads to Memphis, Tennessee, where he meets up with one of the city's most renowned pitmasters, Pat Martin. Pat takes Bobby on a tour of his restaurant, Martin's Bar-B-Que Joint, and shows him how he prepares his signature dishes, including pulled pork and beef brisket. Bobby learns about the importance of wood selection and smoke control in creating the perfect flavor for slow-cooked meats.

Next, Bobby travels to North Carolina to delve further into the world of Southern barbecue. He visits Lexington Barbecue, a family-run establishment that has been serving up pork shoulder and ribs for over 50 years. With the help of pitmaster Wayne Monk, Bobby learns about the unique barbecue sauce of the region, which blends tangy vinegar with sweet molasses and a blend of spices.

Bobby then heads to Charleston, South Carolina, where he pays a visit to Rodney Scott's Whole Hog BBQ. Rodney is a legend in the barbecue world, having won multiple awards for his slow-smoked whole hog. Bobby observes the intricate process of cooking a whole hog, from the seasoning to the basting to the final chop. He also learns how to make Rodney's famous barbecue sauce, which incorporates vinegar, mustard, and a touch of honey.

Throughout the episode, Bobby meets with other barbecue experts and local foodies who share their knowledge and passion for Southern-style barbecue. He samples a variety of meats and sides, including collard greens, mac and cheese, and hush puppies. Bobby even tries his hand at making his own version of Southern-style barbecue, using the techniques and ingredients he has learned on his journey.

The episode concludes with Bobby reflecting on the unique culture and cuisine of the South, and how barbecue has come to be a symbol of the region's hospitality and community. Bobby's journey has given him a newfound appreciation for the art and science of barbecue, and a renewed commitment to sharing its flavors and traditions with the world.