Ep 2. Barbecue with a Master

Trisha Yearwood brings Southern hospitality to the forefront in the fourth season of "Trisha's Southern Kitchen." In this episode, titled "Barbecue with a Master," Trisha invites her dear friend and barbecue guru, Moe Cason, to her backyard for a day of grilling and smoking.

Trisha and Moe have known each other for years, and it shows in their familiar banter and easy chemistry. Moe is a master pitmaster and owner of Ponderosa BBQ in Des Moines, Iowa. He's also a well-known face in the competitive barbecue circuit, having competed and judged in high-profile events such as the American Royal and Memphis in May. Trisha is excited to learn from Moe and pick up some tips on how to elevate her own barbecue game.

To start off the barbecue extravaganza, Trisha and Moe head to a local butcher shop to select their meats. They opt for St. Louis-style pork ribs, whole chicken, and brisket. Trisha jokes that the brisket is "about the size of a Volkswagen," but Moe assures her that it'll be worth the effort. Back at Trisha's home, Moe fires up his custom-built smoker, which he affectionately calls "Big Mo," and starts breaking down the cuts of meat.

While the meats are cooking low and slow, Trisha and Moe whip up some classic Southern sides: potato salad, coleslaw, and baked beans. Trisha's grandmother's potato salad recipe steals the show, with its tangy dressing and added crunch from celery and onions. Moe throws in his own spin on the baked beans, using molasses, brown sugar, and a dash of hot sauce for a sweet and spicy kick.

As they wait for the meats to reach their optimal temperature, Trisha and Moe reminisce about their time on the road together. They've traveled to countless barbecue competitions and festivals, and they've seen it all -- from fierce rivalries to sizzling hot temperatures. Moe discusses his strategy for cooking brisket, which involves a 14-hour cook time and meticulous attention to each step of the process. Trisha marvels at Moe's dedication and commitment to his craft.

Finally, the moment of truth arrives as the meats are ready to be pulled off the smoker. The pork ribs are a beautiful mahogany color, with a sticky glaze made with brown sugar, honey, and apple cider vinegar. The chicken looks golden and crispy, a result of being brined overnight in a mixture of saltwater, herbs, and spices. And the brisket, despite its mammoth size, is a sight to behold -- with a perfectly charred bark and tender, juicy meat inside.

Trisha and Moe sit down to enjoy their feast, with Trisha marveling at the smoky flavor infused into each bite. Moe offers his own tips on how to get that perfect smoke ring and bark, and Trisha can't help but take mental notes for her next cookout. As they wrap up their meal, Trisha and Moe agree that nothing brings people together like good food and good company.

Overall, "Barbecue with a Master" is an entertaining and informative episode, highlighting the art and science of barbecue. Trisha's warmth and humor shine through, while Moe's expertise is undeniable. It's a must-watch for anyone interested in cooking or Southern cuisine.