Ep 6. Barbecue Festival

In this episode of Eating America With Anthony Anderson, the comedian and actor takes us on a culinary tour through the heart of barbecue country. From Memphis to the Carolinas to Texas, Anderson explores the different styles, flavors, and techniques of this American classic.

First stop is Memphis, where Anderson visits the famous Rendezvous restaurant for their world-renowned dry rub ribs. He gets a behind-the-scenes look at how they prepare and cook their ribs, and even gets to try his hand at rubbing them down himself. Next, he heads to Martin's Bar-B-Que in Nashville, where he tries their unique whole-hog barbecue style and chats with the pitmaster about the history and traditions of the art of smoking meat.

Heading east, Anderson visits B's BBQ in Greenville, North Carolina, where he samples their vinegar-based Eastern-style sauce and learns about the state's long history of barbecue competitions. He also stops by Skylight Inn in Ayden, which has been serving up whole-hog barbecue for over 70 years using only wood and no gas or electricity.

The next leg of Anderson's journey takes him to Texas, where he experiences the famous brisket at both Louie Mueller Barbecue in Taylor and Franklin Barbecue in Austin. At Louie Mueller, Anderson is amazed by the size of their pit and watches as they smoke their brisket for up to 20 hours. At Franklin's, he meets pitmaster Aaron Franklin and learns about the intricacies of his award-winning brisket, including the importance of the "bark" and the optimal temperature for smoking.

But no barbecue tour would be complete without a visit to the annual Barbecue Festival in Lexington, North Carolina. Anderson joins in on the festivities, which draw over 200,000 visitors every year, and tries a variety of different barbecue dishes, from pulled pork to chicken to ribs.

Throughout the episode, Anderson not only enjoys the delicious food but also learns about the history and cultural significance of barbecue in America. He meets passionate pitmasters and barbecue enthusiasts who share their stories and techniques, and he discovers why barbecue has become a beloved tradition that brings communities together.