Ep 2. The Southern BBQ Trail

In the second episode of the seventeenth season of Bizarre Foods with Andrew Zimmern, "The Southern BBQ Trail," Andrew travels through the southern United States, exploring the unique and delicious world of Southern-style barbecue. From the vinegary pulled pork of North Carolina to the beef brisket of Texas, Andrew explores the many different styles of barbecue that exist in the region.

First, Andrew visits Durham, North Carolina to try a traditional whole hog barbecue. He meets up with pitmaster Sam Jones who shows him how to roast a whole hog for over 12 hours and then chop it up and serve it with vinegar sauce. He also tries some cracklings, pork rinds that are fried and then chopped up and served with hot sauce.

Next up, Andrew heads to Nashville, Tennessee and stops at a restaurant called Peg Leg Porker that serves up some of the best ribs in town. He meets the owner, Carey Bringle, who shows him their dry-rub technique and explains how they smoke the ribs over hickory and cherry wood for hours.

Then it's off to Memphis, Tennessee where Andrew visits a famous rib joint called Charlie Vergos' Rendezvous. Here, he tries their famous dry-rub ribs and then samples their barbecue spaghetti, a local specialty that combines barbecue sauce and spaghetti.

After Memphis, Andrew heads to Birmingham, Alabama where he tries some unique barbecue dishes at Saw's Soul Kitchen. They serve up a pork and greens sandwich, which features pork that has been smoked and then topped with collard greens.

The next stop on the Southern BBQ trail is Lexington, North Carolina where Andrew tries some Lexington-style barbecue at a restaurant called Bar-B-Q Center. Here, they use pork shoulders and smoke them for over 12 hours before chopping them up and serving them with a tomato-based sauce.

Andrew then travels to the barbecue capital of Texas, Lockhart, where he samples some of the best beef brisket in the state at a restaurant called Kreuz Market. Here, they cook their brisket over post oak wood for hours before serving it up with a side of pickles and onions.

Finally, Andrew ends his journey in Austin, Texas where he visits Franklin Barbecue, known for their incredibly long lines and mouth-watering brisket. He tries their famous brisket and also samples their turkey and pulled pork.

Throughout the episode, Andrew also meets with a number of pitmasters and barbecue experts who provide insight into the history and traditions of Southern-style barbecue. They explain how different regions have developed their own unique styles and techniques, and how barbecue is more than just a way to cook meat - it's a way of life for many in the South.

Overall, "The Southern BBQ Trail" is a mouth-watering exploration of one of America's most beloved culinary traditions, showcasing the variety and depth of flavors that can be found on the Southern BBQ trail.