Bizarre Foods with Andrew Zimmern Season 13 Episode 17 BBQ

In season 13 episode 17 of Bizarre Foods with Andrew Zimmern, titled "BBQ," the host explores the world of barbeque and the unique ways in which cultures across the globe prepare and indulge in this beloved cuisine.

Starting in Nashville, Tennessee, Zimmern gets a taste of what some consider the best BBQ in America. He visits Martin's Bar-B-Que Joint, where the pitmasters use hickory to smoke their meat and dry rubs to enhance the flavors. From brisket to ribs, Zimmern dives into southern-style BBQ, discovering the rich history and traditions behind this culinary art.

Next stop is Morocco, where the BBQ is a central part of the culture. Zimmern visits the bustling markets in Marrakech, where vendors grill meats on open flames and make spices that are unique to the region. He tries lamb kebabs and lamb chops, which are marinated in a mixture of cumin, coriander, and paprika, and barbecued until tender and juicy.

In South Korea, BBQ takes on a whole new identity with the Korean BBQ. Zimmern visits one of Seoul's most popular BBQ joints, where diners cook their own meats at the table. From beef to pork belly, Zimmern samples a variety of meats and sides including kimchi, pickled vegetables, and rice cakes. He also discovers a unique way to cool down the heat - with a bowl of cold noodles.

Traveling to South Africa, Zimmern experiences Braai, or what the locals call BBQ. He visits a farm that raises free-range goats and learns how to cook traditional Braai chicken, sausage, and lamb chops. He also learns the importance of a good marinade and tries a popular South African condiment, called chakalaka, which is a spicy vegetable relish.

In the final leg of his journey, Zimmern heads to Australia to try a unique BBQ dish - the Outback Barbecue. Hosted by the Indigenous Australians, this barbecue is a celebration of culture and tradition. Zimmern tries kangaroo tail, beef, and damper, which is a traditional soda bread. He also learns the importance of using natural materials like eucalyptus leaves and bark to enhance the flavor of the meats.

Through his travels, Zimmern discovers the different techniques and ingredients that make BBQ unique in each culture and region. From dry rubs in Tennessee to marinades in South Africa, BBQ is a shared love of food lovers all around the world. Join Andrew Zimmern in his journey to explore the varied and delicious world of BBQ.