Eat St. Season 3 Episode 10 Cackalack

Cackalack is the tenth episode of season three of Eat St., a television series that explores food trucks across North America. This episode takes viewers to the southern states of the U.S., where they get a taste of the unique cuisine and culture of the region.

The episode begins in Durham, North Carolina, where viewers are introduced to the Pie Pushers food truck. The hosts of the show, James Cunningham, marvels at the popularity of the food truck, which serves up delicious slices of pizza made from scratch. They highlight the truck's unique ingredients, including the use of fermented dough and locally sourced toppings, to create a range of mouth-watering pizzas. The show also dives into the backstory of Pie Pushers, whose owners, a husband-and-wife team, left their day jobs to pursue their passion for pizza-making on the road.

The next stop is in Charleston, South Carolina, where viewers are introduced to Roti Rolls, a unique food truck that serves up Indian-inspired wraps with a Southern twist. The host is fascinated by the truck's name, which is derived from the Indian word for bread, "roti," and the Southern slang term for rolls, "rolls," the truck's fusion menu and the creative combinations of flavors. They try the truck's signature dish, the "Southern Chick," which is a wrap stuffed with fried chicken, collards, and kimchi. The episode explores the origins of Roti Rolls, whose owner drew inspiration from his Indian roots and Southern upbringing to create a new style of street food.

In Atlanta, Georgia, viewers meet the Yumbii food truck, which specializes in Korean-Mexican fusion. James is intrigued by the truck's fusion menu, which combines Korean BBQ with Mexican flavors, like taco and quesadillas, into delicious tacos or burritos. They try the truck's signature dishes, the "Bulgogi Beef" taco, "Bangkok Shrimp" taco, and "Korean Fried Chicken" quesadilla. The episode dives into the backstory of Yumbii, whose owner left his job in finance to open the truck, inspired by the flavors he encountered during his travels through Asia.

The final stop in the episode is Memphis, Tennessee, where viewers explore the culture and history of the city through its famous BBQ. The host visits Central BBQ, a local institution that has been serving up world-class BBQ since 2002. They highlight the restaurant's famous dry-rub ribs, which are prepared using a secret family recipe and cooked for over four hours. The episode explores the origins of Central BBQ, whose owners were inspired by a passion for BBQ and a desire to bring it to the masses.

Overall, the Cackalack episode of Eat St. takes viewers on a culinary journey through the southern United States, exploring the unique flavors and cultures of the region. The show features a diverse range of food trucks and restaurants that highlight the creativity and passion of their owners. The episode is sure to leave viewers hungry for more and eager to explore the rich culinary landscape of the southern states.