Ep 13. Cooking Special: Smoked Meats

In season 6 episode 13 of MeatEater, titled "Cooking Special: Smoked Meats," host Steven Rinella focuses on the art of smoking meat.

Rinella starts by breaking down a whole hog and then shows viewers how to smoke the different cuts. He explains the importance of choosing the right wood for smoking and walks through the process of preparing the smoker. Throughout the episode, he shares tips and tricks for getting the best results from smoking meats.

Rinella also explores the history of smoking meat, tracing its origins back to Native American and African cultures. He discusses how smoking meat was traditionally used as a preservation method and how it has evolved into a popular cooking technique today.

Viewers get to see Rinella prepare a variety of smoked meats, including pork belly burnt ends, smoked venison loin, and smoked wings. He also shares his recipe for a homemade barbecue sauce that pairs perfectly with the smoked meats.

Throughout the episode, Rinella emphasizes the importance of using high-quality, locally sourced meat. He explains how knowing where your meat comes from can enhance the flavor and overall experience of smoking it.

Towards the end of the episode, Rinella invites a group of friends over for a backyard barbecue featuring all of the smoked meats he prepared earlier. He shares his culinary creations with the group and discusses the art of smoking meat with like-minded individuals.

Overall, "Cooking Special: Smoked Meats" is a must-watch episode for anyone interested in smoking meat. Rinella's passion and expertise shine through as he shares his tips and tricks for achieving perfect smoked meats. Viewers will come away with a newfound appreciation for smoking meat and a desire to try it out themselves.