Ep 29. BBQ Bragging Rights

Food Paradise is back with yet another episode to showcase the best culinary experiences from all over the world. In season 8, episode 29 titled "BBQ Bragging Rights," the show explores the world of BBQ, where the cooking style and the flavors are all about slow-smoking meat. This episode takes the viewers on a journey to some of the best BBQ restaurants in the United States where chefs and pitmasters spend countless hours perfecting their craft.

The episode begins with an introduction to the art form of BBQ. The host sets the tone by explaining how each BBQ chef has their techniques and flavor profiles that make them stand out from the rest. We then see a brief history of BBQ and how it has evolved in America, starting from the Carolinas to Texas and even Kansas City. The host highlights that this episode is all about BBQ bragging rights, and the show will be searching for the best BBQ joints in the country.

The first restaurant the show features is in Kansas City, Missouri - the Q39. This BBQ joint boasts a modern twist on traditional BBQ and smokes their meat over Applewood, giving it a unique and distinct flavor. Here, the host tries their award-winning brisket that is smoked for 18 hours, a burger topped with BBQ brisket, and their famed wings that are cooked for four hours, making them fall off the bone. The host meets with Chef and owner Rob Magee, who takes him through the BBQ process, including how they make their own rubs and sauces. The show ends with the Q39 getting the seal of approval from the host, who states that the meat is tender, juicy, and the flavors are on point.

Next up, the host ventures to Nashville, Tennessee, and visits a place called Peg Leg Porker. This place specializes in Tennessee-style BBQ, and everything is seasoned with the classic Nashville hot chicken rub. The host is greeted by pitmaster Carey Bringle, who takes him through their cooking process, including the ribs, which are cooked for six hours. The host tries their pork belly, which is not something you usually see in BBQ joints, and the flavors and tenderness do not disappoint. The host also tries their pork shoulder, which is also cooked for around six hours, and the meat is so tender that it falls apart. The host concludes by saying that Peg Leg Porker nails the balance between juiciness, tenderness, and flavor, making it a top contender for the best BBQ in the country.

The third stop is in Austin, Texas, where the host visits Cooper’s Old Time Pit Bar-B-Que. This joint has been open for over 50 years and is famous for its traditional Texas-style BBQ. Everything is cooked over mesquite wood, giving the meat a traditional Texas flavor. The host tries their brisket, which is cooked for around ten hours and is so popular that people line up outside the door before they open. The host also tries the ribeye, which is cooked to perfection and served with a side of beans and potato salad. The host meets with pitmaster Brett Boren, who explains the BBQ process, including how they source their meat. The host concludes that Cooper’s is no doubt one of the best BBQ places he has tried, and the flavors are authentic, traditional, and delicious.

The final stop is in Ruston, Louisiana, where the show features a hidden gem called Squire Creek Country Club. This club has a BBQ joint within its premises that serves award-winning BBQ. Chef David Crews takes the host through their menu, which features favorites such as pulled pork, brisket, and ribs. However, the star of the evening is undoubtedly the smoked boudin, which is a traditional Louisiana sausage. The host also tries their smoked wings, which are coated with the club's famous Bourbon Street sauce. Chef David also shows the host how they make their sausage and explains that every meat they use is sourced locally. The host concludes that Squire Creek Country Club is a hidden gem that serves delicious BBQ and should not be missed.

In conclusion, Food Paradise's season 8 episode 29 "BBQ Bragging Rights" is a journey through some of the best BBQ joints in the country. From traditional Texas-style to modern twists, this episode showcases the diverse ways you can enjoy BBQ and the uniqueness each place has to offer. The show takes the viewers on a culinary adventure that highlights the passion, dedication, and craft of BBQ and its chefs. Whether you are a die-hard BBQ fan or someone just looking for excellent food, this episode has something for everyone. So sit back, relax, and enjoy this journey to the world of slow-smoked meat.