BBQ Crawl Season 1 Episode 3 Tennessee Competition

BBQ Crawl is a travel and food show that explores America's best barbecue offerings. In this episode, titled "Tennessee Competition," the host, Danielle Dimovski, travels through Tennessee in search of the best barbecue in the state. From Nashville to Memphis, she visits some of the most renowned barbecue joints and takes part in a major barbecue competition.

The episode begins with Danielle arriving in Nashville and heading straight to Martin's Bar-B-Que Joint. Here, she meets with the owner, Pat Martin, and they chat about the restaurant's history and the art of smoking meat. Martin shows Danielle his famous pit, where he smokes a range of meats for up to 24 hours. She tries the famous whole hog sandwich, which is made by taking the slow-cooked meat off the pig and then smothering it with barbecue sauce and slaw. The flavours are spectacular, and Danielle is clearly impressed.

Next, Danielle travels to Memphis, the birthplace of rock and roll and, of course, Tennessee-style barbecue. She visits the famous Rendezvous BBQ, which has been serving up succulent ribs since the 1940s. She speaks to the owner, John Vergos, who takes her through the famous process of dry rub ribs. Danielle witnesses the seasoning process where spices and dry rub used to create the famous flavours of the ribs right before they go on the grill. The dry rub consist of garlic powder, paprika, and other secret ingredients that produce the perfect balance of flavors. Finally, she gets to taste the ribs, and the spicy dry rub and juicy meat have her drooling.

The show then takes us to Memphis in May, a major barbecue festival that takes place every year. Danielle joins the thousands of barbecue fans who make the pilgrimage to the festival to experience the best BBQ Tennessee has to offer. She covers the event, interviewing some of the pitmasters taking part in the competition to get a sense of what makes Tennessee's barbecue so special. The competition itself is intense, with each team pulling out all the stops to win. Danielle chats with the judges to understand how the food is scored while taking in the sights, sounds and aroma of the festival.

At the event, Danielle also visits the Cornfed Hog Pit and sees how they prepare the ribs, pork shoulder, and chickens for the competition. Owner David Mixon shows off his cooking skills and explains how he has tinkered with his recipe over the years to make it perfect. The process of cooking meat low and slow is a testament to David Mixon's patience, passion, and his commitment to continuously improve his craft.

The finale of the episode features Danielle meeting another pitmaster who has been part of the barbecue culture for over 50 years. She meets with the legendary John Foreman at the Goode Ol' Days BBQ in Memphis. John divulges his recipe and shares the style of cooking he has honed over the decades. Danielle also joins the crew on a trip around the neighbourhoods in Memphis as they serve up their barbecue fare at various locations.

The episode ends with Danielle reflecting on her journey and the different styles of Tennessee barbecue she has tasted. She mentions that what makes Tennessee-style BBQ special is the passion, dedication, and pride that goes into making it. Whether it's the dry rub ribs in Memphis or the whole hog in Nashville, the personal touch that every pitmaster adds to their barbecue makes it unique.

In conclusion, the "Tennessee Competition" episode of BBQ Crawl is not just a feast for the eyes, but also a delight for the taste buds. With its diverse barbecue scene, this episode takes us through some of the most unique recipes of Tennessee BBQ and allows us to savor the distinct flavors and techniques employed by various pitmasters. The show is informative, well-paced, and highly enjoyable. Anyone with an appreciation for great meat cooked right won't want to miss this episode.