Ep 8. Cookout

In this episode of Food Paradise, we are taken on a journey to explore the best cookout spots in America. The show begins with an introduction to the cultural significance of cookouts in America. From backyards to beaches and parks to lakes, cookouts are a staple of American summer, especially during Fourth of July weekend.

The first stop on our journey is Austin, Texas, where we visit a smokehouse that has perfected the art of cooking meat over an open flame. This establishment has been serving up traditional Texas-style barbecue for over 30 years. The cooks use mesquite wood to smoke brisket, pork ribs, and pork shoulder for hours until it's perfectly tender and flavorful.

Next, we travel to California to visit a restaurant that puts an Asian twist on traditional American cookout foods. They serve up Korean-style barbecue beef ribs, topped with green onions and sesame seeds, and a side of panko-crusted crab cakes. This establishment also offers a variety of vegetarian options, including grilled portobello mushrooms and tofu skewers marinated in a soy-ginger sauce.

The third stop on our journey takes us to Memphis, Tennessee, where we visit a food truck that serves up a unique take on traditional barbecue. They offer slow-cooked barbecue pork that is then mixed with fried bologna and topped with spicy pimento cheese and coleslaw, all served on a toasted bun. This food truck has gained a lot of popularity and has even been featured on national television.

Back on the west coast, we visit a coastal town in Oregon that specializes in seafood cookouts. We watch as freshly caught crab is cooked over an open flame and served with a side of butter and a squeeze of lemon. This establishment also offers grilled salmon and shrimp skewers, all sourced from local fishermen.

We then head to Louisville, Kentucky, where we find a restaurant that specializes in Southern-style cookouts. They serve up a unique take on the classic Kentucky Hot Brown sandwich, which is loaded with turkey, bacon, tomatoes, and smothered in a creamy Mornay sauce. They also offer a variety of unique sides, including fried green tomatoes and deviled eggs made with smoked salmon.

Our next stop takes us to a beachside town in Florida, where we visit a seafood restaurant that specializes in cookouts. We watch as they grill up lobster tails, shrimp, and crab legs, all served with clarified butter for dipping. This establishment also offers a variety of sides, including corn on the cob and hushpuppies.

The final stop on our journey takes us to Milwaukee, Wisconsin, where we visit a brewery that serves up classic Wisconsin-style cookout foods. The menu includes beer brats topped with sauerkraut, grilled corn on the cob, and cheese curds served with a side of ranch dressing. This establishment also offers a variety of craft beers, including their signature IPA, which is brewed with locally sourced hops.

Throughout the episode, we see the skill and passion that goes into creating the perfect cookout experience. From slow-cooking meats over an open flame to grilling seafood caught fresh from the ocean to putting a unique twist on classic cookout foods, the establishments featured in this episode have truly mastered the art of the cookout. This episode of Food Paradise leaves us with a deep appreciation for the diverse culinary traditions and cultures that come together to create the American cookout experience.