It's Alive with Brad Season 3 Episode 4 Brad Makes Whole Hog BBQ with Rodney Scott

Brad Leone, the charismatic host of Bon Appetit's "It's Alive" returns for a thrilling new episode of season three, with special guest Rodney Scott, a renowned pitmaster from South Carolina, who is widely regarded as the best whole hog barbecue chef in America. Together, they embark on a journey to create the most mouth-watering, succulent and juicy whole hog barbecue the world has ever seen.

The episode begins with Brad and Rodney sourcing their main ingredients - a whole hog pig - from a nearby farm. As they commence preparations for the cookout, the two discuss the nuances of whole hog barbecue - from the brining process to the intricate art of smoking over a wood fire pit. Rodney shares some of his secrets and techniques for achieving the perfect texture and flavor, while Brad attempts to put his own spin on the recipe.

Viewers are treated to a visual feast as the duo works together to prep the hog, injecting it with a flavorful brine made with apple cider vinegar and a variety of spices, herbs and aromatics. Rodney demonstrates his expertise with the knife, expertly trimming excess fat and removing the skin so that the meat can better absorb the flavors of the marinade. Meanwhile, Brad works on creating his signature rub, a blend of spices that adds a unique twist to the traditional barbecue flavor.

As the hog is brined and rubbed, the two begin to prepare the wood fire pit. Rodney explains the anatomy of a pit and how it is designed to regulate air and smoke flow, while Brad adds his own humorous touch to the conversation. Together, they build a massive fire, adding wood logs to build a bed of coals needed to smoke the hog.

With the pit prepped and the hog ready, it’s finally time to start cooking. Brad and Rodney effortlessly work together to place the pig onto the pit and begin the slow and steady process of smoking the hog. They practice their precision and attention-to-detail, ensuring that the hog is rotated and basted with the marinade periodically, so that it stays moist and flavorful.

Throughout the episode, Brad and Rodney share their insights and experiences, discussing the similarities and differences of traditional Southern barbecue and the more modern techniques that have been developed over time. They share their passion for the art of cooking and pitmastering, and their mutual respect for the process and craft.

As the hog slowly cooks over the open fire, the two of them keep a close eye on it, ensuring that it is cooked to perfection. The resulting meal is a feast for the senses, with a golden crispy skin, a deliciously tender flesh, and a smoky aroma that fills the entire screen.

In the end, viewers are left with a newfound appreciation for the delicate art of whole hog barbecue, and a deeper understanding of the traditions and techniques that make it such a beloved cuisine across America. Brad and Rodney have created a masterpiece that is sure to leave any viewer drooling and dreaming of the perfect hog barbecue. If you're a fan of cooking and barbecue in particular, you won't want to miss this episode of "It's Alive with Brad."