The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.
Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.
Coffee roasted the old fashioned way; Andouille sausages; tasso.
Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.
Smoked European-style sausages; Mexican-style short ribs; cabrito.
Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.
Roger Mooking
Host
Irene Wong
Producer
Jaclyn Fasano
Creator
