Ep 2. Lip-Smacking Barbecue

Iron Chef Eats season 1 episode 2, named "Lip-Smacking Barbecue," takes viewers on a journey to explore some of the best barbecue spots in America. Iron Chef winner, Lee Anne Wong, takes the lead on this food adventure as she travels to different cities in the United States, trying different styles of barbecue that vary from state to state.

The episode starts with Lee Anne exploring the rich history of barbecue in America. From the wood used to smoke the meat to the different sauces and rubs, each region has its unique style and flavor. Lee Anne also talks about how barbecue has grown into a cultural phenomenon and how its popularity has spread globally.

Next, Lee Anne travels to Memphis, Tennessee, where she visits one of the city's most iconic barbecue joints, Central BBQ. Here, Lee Anne meets co-owner, Craig Blondis, who takes her through the process of smoking the meat and explains how Central BBQ has put their twist on Memphis-style barbecue. Lee Anne tries some of the restaurant's signature dishes, including their dry-rubbed ribs and their pulled pork sandwich. She leaves Memphis with a full stomach and a better understanding of the city's barbecue culture.

The next stop on Lee Anne's journey is Austin, Texas, where she heads to Micklethwait Craft Meats. Here, she meets the pitmaster and owner, Tom Micklethwait, who shares his approach to making some of the best barbecue in Texas. Tom takes Lee Anne through the process of smoking meat and explains how he uses simple flavors to make his food stand out. Lee Anne tries some of Tom's signature dishes, including his brisket, which he slow cooks for up to 16 hours. She also tries the pork ribs, which are flavored with a simple mix of salt and pepper, letting the meat speak for itself.

After leaving Texas, Lee Anne heads to Kansas City, Missouri, where she visits Joe's Kansas City Bar-B-Que. Joe's is known for serving up some of the best barbecue in the country and has won numerous awards for their food. Lee Anne meets owner Jeff Stehney, who takes her through the process of smoking meat using the restaurant's custom-built smoker. Lee Anne tries some of Joe's signature dishes, including their burnt ends, which are made from the point of the brisket and are considered a delicacy in Kansas City. She also tries their famous Z-Man sandwich, which features smoked brisket topped with smoked provolone, onion rings, and barbecue sauce.

Lee Anne's final stop on her barbecue adventure is at Rodney Scott's BBQ in Charleston, South Carolina. Rodney Scott is a James Beard Award-winning pitmaster who has been serving up some of the best barbecue in the country for over 20 years. Lee Anne meets Rodney at his restaurant and watches as he cooks whole hogs on a custom-built pit. Lee Anne tries some of Rodney's signature dishes, including his pulled pork, which is cooked low and slow and is served with a vinegar-based sauce. She also tries the hush puppies, which are a southern classic and are made with cornmeal and spices.

Throughout the episode, Lee Anne not only gets to taste some of the best barbecue in America but also learns about the history and culture behind each style. She talks to the pitmasters and owners of each restaurant and gets a behind-the-scenes look at how they make their food. By the end of the episode, viewers will have a better understanding and appreciation for the art of barbecue and the passion that goes into making it.