No Reservations Season 5 Episode 18 Burning Questions

In season 5 episode 18 of No Reservations titled "Burning Questions," host Anthony Bourdain dives into the complex and controversial world of barbecue. The episode features Bourdain's travel to the Southern United States where he visits some of the best barbecue restaurants and learns about the different styles of barbecue.

Bourdain starts his journey in Lexington, North Carolina where he goes to visit the famous Lexington Barbecue restaurant, also known as "The Honeymonk." He meets Wayne Monk, the owner of the restaurant, who shows Bourdain how they prepare their signature dish, pork shoulder, and tells him about the history of the restaurant. Monk explains why he sticks to the traditional way of cooking with wood and keeps away from new technology or indoor cooking techniques. The episode also features a debate between Monk and his daughter about whether barbecue can be cooked indoors or not.

Next, Bourdain heads to Nashville, Tennessee, where he visits Prince's Hot Chicken Shack. Bourdain explains the origins of this spicy fried chicken dish which was invented as a prank by Thornton Prince's girlfriend. Bourdain watches as Prince's nephew, Andre Prince Jeffries, fries up the chicken in a boiling hot pot of lard and spices, making it one of the spiciest yet most delicious dishes he has ever tasted.

Bourdain then travels to Austin, Texas, where he takes part in a whole hog roast at the Salt Lick BBQ restaurant. He watches as the pitmasters prepare the pig and put it on the smoker, turning it for hours until it is perfectly cooked. Bourdain then gets to taste the perfect barbecue, and he says the meat is so good he would consider moving to Austin just for that reason.

The episode also features a visit to Louie Mueller BBQ in Taylor, Texas, where Bourdain meets Wayne Mueller, the grandson of the restaurant's founder, Louis Mueller. Wayne tells Bourdain about the family history of the restaurant and how they have managed to keep the business going for so many years. Bourdain then gives the brisket a try, calling it "perfectly cooked."

Bourdain ends his journey in the Carolinas, where he learns about the rivalry between Eastern and Western styles of barbecue. In Lexington, North Carolina, Bourdain had sampled the Western style of barbecue, which is made with a tomato-based sauce. Now in Eastern North Carolina, Bourdain tries the other style, which is made with a vinegar-based sauce. He visits Grady's BBQ, where he meets Joe Lumbrazo, the owner, and head pitmaster. Bourdain watches as Lumbrazo cuts up a whole hog and then tosses it with vinegar and spices, producing an incredibly succulent and flavorful barbecue dish.

Overall, "Burning Questions" is an episode filled with rich history and mouth-watering food. Bourdain examines the various styles of barbecue, the controversies surrounding barbecue techniques, and the passion that people have for this cuisine. The episode is proof that the secret to good barbecue is in the patience, experience, and love that goes into it.