Ep 3. Getting Piggy With It

In the third episode of season 9 of Man, Fire, Food titled "Getting Piggy With It," host Roger Mooking travels to Georgia where he embarks on a culinary adventure to explore the state's obsession with all things pork.

The episode starts with Roger visiting a farm where he meets farmer Raleigh who introduces him to his prized pigs. Raleigh takes Roger to see the pigs, which are running around in a big open field, enjoying their free lives. Roger is impressed by the pigs' pure and tranquil lives.

Roger then proceeds to a local barbecue restaurant in Macon where he has a pig roast with pitmaster Jamie. Jamie explains to Roger that pig roast is a centuries-old tradition in Georgia and is the perfect way to slow cook a whole pig. Jamie then starts the pig roast, and Roger helps him with the process.

From there, Roger travels to Cairo, Georgia, where he meets pitmaster Joe, who teaches him how to smoke a whole hog. Joe explains that long and slow cooking is the secret to making perfectly smoked meat. Joe and Roger start the smoker and patiently wait for the pork to cook to perfection.

Next, Roger visits a small town called Tifton, Georgia, where he meets pitmaster Sonny and enjoys a traditional southern-style pig pickin'. In this process, a whole hog is cooked, and the meat is laid out on the table for people to take and eat. Roger sees people lining up for the food and can't resist taking a bite of the delicious pork.

Finally, Roger visits another farm to see how pigs are raised and cared for. The owner explains to him how they make sure their pigs have the best lives possible before they are taken for processing. Roger is moved by the passion and care that goes into raising these animals.

Overall, the "Getting Piggy With It" episode of Man, Fire, Food is all about exploring Georgia's love for pork. Roger travels around the state, meeting a variety of pitmasters, farmers, and cooks who show him the various ways in which people cook and eat pork. The episode is an ode to one of America's favorite meats and a celebration of the farmers and cooks who make it possible.