Man, Fire, Food Season 6 Episode 9 Meat In Music City

In the latest episode of Man, Fire, Food season 6, titled "Meat In Music City," host Roger Mooking ventures to Nashville, known as the Country Music Capital of the World, to explore the city's unique barbecue scene. Roger meets with local pitmasters who are blazing a trail with unconventional cooking methods and creative, mouth-watering dishes.

First up, Roger visits Martin's Bar-B-Que Joint, a popular spot where whole hog is cooked low and slow over wood and then served on a bun with tangy coleslaw and a sprinkle of dry rub. At Triple L Ranch and Smokehouse, Roger learns about the art of smoking brisket and ribs with pecan wood, creating a succulent product that melts in your mouth.

Next, Roger hits up Jack's Bar-B-Que, where they specialize in Tennessee's famous smoked bologna. Jack's pitmaster shows Roger how they smoke and slice the bologna before grilling it up and serving it on a bun with sauce and pickles.

Continuing his edible journey, Roger visits Edley's Bar-B-Que where they offer not only traditional meat options but also vegetarian BBQ options. They smoke jackfruit and cauliflower, adding a twist to traditional barbecue dishes.

Finally, Roger heads to Liberation BBQ, a food truck that's putting a Mexican twist on barbecue. Roger samples their brisket tacos topped with smoked jalapeños and pickled onions, as well as their mouth-watering queso made with smoked gouda and brisket.

Throughout the episode, Roger not only samples the delicious barbecue offerings but also dives into the history and culture of Nashville's barbecue scene. He learns about the city's love for music and how it's intertwined with the art of BBQ. Viewers are sure to be inspired to fire up their grills and try out some new techniques after watching this episode.