Ep 8. Texas BBQ

In season 2 of Man, Fire, Food, episode 8 explores the heart of Texas BBQ culture. Host Roger Mooking travels to the Lone Star state to delve deep into the barbecue traditions and techniques of the region.

The episode starts off with Roger heading to Austin, Texas, where he meets up with a barbecue pitmaster who has been serving mouth-watering meat for over 50 years. Together, they prepare a brisket and pork rib feast, all cooked over a wood fire in a Mesquite pit.

Roger then heads to Lockhart, Texas, a town that boasts being the barbecue capital of the world. Here, he visits a legendary BBQ joint that's been passed down through generations of a family. Roger gets a behind-the-scenes look at their unique two-pit system and how they cook their famous sausage.

Next, Roger tours a smokehouse that specializes in the art of barbecue beef ribs. These mammoth cuts of meat are smoked low and slow over oak and pecan wood, resulting in a tender, juicy bite that is unrivaled. Roger even gets to try his hand at slicing the ribs just like a pitmaster.

The episode culminates in Luling, Texas, where Roger checks out a new breed of pitmaster who has created a BBQ hybrid: smoked and then fried meat. Using only wood, these innovative pitmasters smoke brisket, beef ribs, and chicken for several hours until it is perfectly cooked before dropping it into a deep fryer to create a crispy, exterior shell. Roger can't wait to dig into these new creations.

Throughout the episode, Roger immerses himself in the BBQ culture of Texas, learning new techniques and tips from some of the best pitmasters in the state. From classic brisket to inventive smoked and fried dishes, the Texas BBQ scene is a must-see for anyone who loves barbecue.