Ep 11. BBQ

In the thirteenth season of Bizarre Foods, host Andrew Zimmern continues his culinary adventures, exploring the unique and traditional foods of different cultures and regions. In the eleventh episode of the latest season, Zimmern dives into the world of barbeque, traveling to different parts of the United States to experience the various styles and techniques of preparing this classic American dish.

The episode opens with Zimmern in Memphis, Tennessee, known for its famous dry-rubbed ribs. Here, he visits a local BBQ joint and watches as the pitmaster slow-cooks the meat over hickory wood, imparting a smoky, savory flavor that melts in the mouth. He also samples other Memphis staples, like pulled pork sandwiches and BBQ bologna, a unique and tasty spin on a classic deli meat.

Next, Zimmern heads to North Carolina, where he discovers the regional variations of BBQ between western and eastern styles. In western North Carolina, he visits a pitmaster who specializes in whole hog BBQ, where the entire pig is slow-cooked over wood coals for hours until the meat is rendered completely tender and flavorful. In eastern North Carolina, the focus is on the sauce, a vinegar-based concoction that adds tang and acidity to the pork.

After North Carolina, Zimmern travels to Kansas City, Missouri, an epicenter for barbeque in the Midwest. Here, he tries the signature burnt ends, a delectable and indulgent cut of beef brisket that is charred and tender, bathed in a thick, sweet barbeque sauce. He also samples pork ribs, which are cooked over a mix of wood and charcoal, creating a deep, complex flavor. Accompanying the meat is a side of baked beans, which are cooked in a meaty, spicy sauce and topped with crispy pork scraps.

The journey continues to Texas, where Zimmern visits a BBQ joint in Austin that specializes in beef brisket. The chef here uses a blend of oak and mesquite woods to smoke the meat, producing a distinct and robust flavor that is complemented by a homemade BBQ sauce. Zimmern also tries a lesser-known Texas specialty, barbeque goat, which is rubbed with a spicy blend of seasonings and cooked slowly over a wood fire for several hours, resulting in tender, smoky meat with a hint of gaminess.

Finally, Zimmern ends his BBQ tour in South Carolina, where he dives into a BBQ tradition unique to the state - whole hog BBQ with mustard-based sauce. Here, he visits a pitmaster who has been cooking the classic recipe for decades, using a cinder block pit and a combination of hickory and oak woods. The result is a succulent, caramelized pork with a tangy mustard flavor that sets it apart from other BBQ styles.

Throughout the episode, Zimmern highlights the importance of tradition, technique, and local culture when it comes to barbeque. From the regional differences in sauce and meat to the various woods used to smoke, BBQ is both an art and a science, one that has been perfected over generations. By showcasing the diversity of BBQ in America, Zimmern honors the roots of this cherished culinary tradition while also acknowledging the innovations and evolutions that continue to make it a beloved dish.