Ep 2. South Carolina Surf and Turf

In the second episode of season 2 of Man, Fire, Food, host Roger Mooking travels to South Carolina to explore the state's unique surf-and-turf cuisine. From the shores of the Atlantic Ocean to the inland farms, Roger discovers how South Carolinians combine fresh seafood and hearty meats to create delicious and flavorful dishes.

Roger begins his culinary adventure on the beach, where he meets up with a local shrimper who shows him how to catch the freshest shrimp straight from the waves. He then heads to a nearby fish market to purchase other locally sourced seafood such as crab and clams.

Next, Roger visits a family-owned and operated beef farm where he learns about the different cuts of meat and how they're raised. He then watches as the ranchers prepare their signature beef and oyster stew, a classic surf-and-turf dish that's been passed down for generations.

Roger then heads to a popular Charleston restaurant where he observes the chef create a dish that showcases both seafood and meat. The chef prepares a seared skirt steak with a side of fresh shrimp in a spicy butter sauce, creating the perfect balance of flavors.

Finally, Roger visits SC's BBQ Association, where he learns about the tradition of pit-cooking whole hogs and how the meat is served alongside fresh seafood. He then watches as a group of pitmasters roast a hog and prepares a classic South Carolina BBQ pulled pork sandwich, complete with a side of homemade coleslaw.

Throughout the episode, Roger also explores the state's different cultural influences, including Gullah cuisine, which combines African, European, and Caribbean flavors and ingredients.

With his usual enthusiasm and curiosity, Roger showcases the best of South Carolina's surf-and-turf cuisine, highlighting the unique blend of seafood and meat that makes this state's culinary scene so special.