Ep 20. BBQ Unwrapped

Unwrapped is a popular food and travel show that highlights some of the most popular and unique foods around the world. In season 8 episode 20, entitled BBQ Unwrapped, viewers will be taken on a journey to discover the secrets behind some of the world's best barbecue dishes.

Host Marc Summers takes viewers to different BBQ joints across America, sampling everything from pulled pork to brisket and everything in between. The episode offers an in-depth look at the history and evolution of barbecue, delving into its roots in the Southern United States and how it has become a beloved cuisine all over the world.

The episode begins with a trip to Memphis, Tennessee, where Summers visits the famous Charlie Vergos' Rendezvous restaurant. Here, he learns how to make their famous dry-rubbed ribs, which have been a staple of the restaurant's menu for over 70 years. The rub, made up of a secret blend of spices, is generously applied to the ribs before they are smoked in a charcoal pit for several hours. The result is a succulent and tender rib that is bursting with flavor.

Next, Summers heads to Texas, where he visits the legendary Salt Lick BBQ. Located in the small town of Driftwood, Texas, Salt Lick BBQ has been serving up slow-cooked, barbecue meats for over 50 years. Here, Summers gets a behind-the-scenes look at how the restaurant's famous brisket is made. Using only the highest-quality meat, Salt Lick BBQ slow-cooks their brisket for up to 16 hours, ensuring it is moist and tender. The brisket is then served with their famous barbecue sauce, which is made using a secret recipe of spices, vinegar, and tomato.

The episode then takes viewers to Kansas City, Missouri, where they visit the legendary Arthur Bryant's BBQ. This restaurant, which has been around since 1930, is known for its signature burnt ends, which are made using the fatty ends of beef brisket. Summers gets a sneak peek into the restaurant's kitchen, where he watches as the burnt ends are smoked for hours before being chopped up and served with a tangy sauce.

The episode also features a trip to the Carolinas, where Summers discovers the secrets behind two different styles of barbecue. In North Carolina, Summers visits a restaurant that specializes in Eastern-style barbecue, which is made using a vinegar and pepper-based sauce. This style is known for its tangy and slightly spicy flavor, which complements the smoky flavor of the pork. In South Carolina, Summers visits a restaurant that specializes in mustard-based barbecue sauce, which is characterized by its tangy and slightly sweet flavor. This style of barbecue is typically served with pulled pork.

Throughout the episode, Summers also shares tips and tricks for making delicious barbecue at home. He explains the importance of choosing the right type of wood for smoking, the proper way to apply rubs, and how to achieve the perfect temperature for slow-cooking meats.

Overall, BBQ Unwrapped is a must-see episode for foodies and barbecue enthusiasts alike. With its in-depth look at some of the best barbecue restaurants in America, viewers are sure to walk away with a newfound appreciation for this beloved cuisine.