Ep 6. Low And Slow

In season 11, episode 6 of The Best Thing I Ever Ate, titled Low And Slow, viewers are taken on a culinary journey to explore the delicious world of slow-cooked dishes. The episode features some of the most mouth-watering and flavor-packed meals that are made with a lot of patience and love.

The show starts off with a visit to a BBQ joint in Texas, where the host and guest speakers devour juicy and tender brisket that has been cooked low and slow for over 16 hours. The meat is marinated with a secret blend of spices and sauces, and slow-cooked over oak wood until it reaches the perfect level of tenderness. The result is a dish that is packed with smoky flavors and melts in your mouth.

Next up, the show takes us to a Mediterranean restaurant in Los Angeles, where the chef demonstrates how to make an incredibly tender lamb shank that has been slow-cooked for over five hours. The lamb is cooked in a rich tomato and herb-based sauce that infuses all the flavors into the meat, resulting in a dish that is fall-off-the-bone tender.

The episode then shifts gears and takes us to a Southern-style restaurant in New Orleans that serves up a delicious low and slow-cooked seafood gumbo. The dish is bursting with bold flavors and cooked for hours to make sure all the ingredients are perfectly melded together. The host and guest speakers rave about how the dish transports them straight to the heart of Louisiana.

The show then moves to a Thai restaurant in New York City that specializes in slow-cooked beef curry. The curry is made with tender pieces of meat that are cooked low and slow in a flavorful coconut milk-based sauce. The dish is served with a side of crispy roti bread, which perfectly complements the richness and spiciness of the curry.

Next, the episode features a visit to a Chicago steakhouse, where the host and guest speakers are blown away by the melt-in-your-mouth short rib that has been slow-cooked for hours in a rich red-wine sauce. The short rib is so tender that it literally falls off the bone, making it a true delight to eat.

The show then takes us to a farm-to-table restaurant in North Carolina that features a delicious low and slow-cooked pork belly dish. The pork belly is marinated in a blend of herbs and spices and then slowly cooked over hickory and applewood. The result is a dish that features a crisp exterior and a melt-in-your-mouth interior.

Finally, the show concludes with a visit to a bakery in Boston that serves up slow-cooked bread that takes over 24 hours to make. The bakers have perfected the art of slow-cooking bread, resulting in a dish that has a crispy crust with a fluffy interior. The host and guest speakers marvel at the dedication and patience that goes into making such a delicious loaf of bread.

In conclusion, season 11, episode 6 of The Best Thing I Ever Ate, titled Low And Slow, takes viewers on a culinary journey to explore some of the most flavorful and mouth-watering slow-cooked dishes. From brisket to lamb shank, seafood gumbo to beef curry, short-rib to slow-cooked bread, each dish featured in this episode showcases the artistry and dedication required to create a truly delicious meal.