State Plate with Taylor Hicks Season 3 Episode 2 South Carolina

As the second episode of State Plate season three, viewers are treated to a culinary journey through the state of South Carolina. Hosted by Taylor Hicks, State Plate is a food-centric adventure that takes viewers on a tour of all 50 states, exploring the unique regional dishes that each has to offer. Season three of the show promises to be even better than the last, with new and exciting flavors to sample and fresh recipes to try.

The episode starts with a brief introduction to South Carolina, covering some of the state's history and geography. As with all episodes of State Plate, viewers are urged to pay close attention to the sights, sounds, and flavors of the state, taking notes on what they see and hear so they can uncover the best hidden gems and culinary secrets.

From there, Taylor takes us to the first stop on our South Carolina culinary tour: a charming little roadside shack that serves up some of the best Brunswick stew in the entire state. This recipe, which has been passed down from generation to generation, is a quintessential Southern dish made with a rich, smoky broth and a delicious blend of vegetables and meats. Viewers get to see firsthand how the stew is made, with each ingredient added to the pot with care and precision.

Next up is a visit to a local barbecue joint that is dishing up some seriously delicious pulled pork. The meat is cooked low and slow over an open pit, infusing it with a smoky flavor that is hard to resist. The owner of the restaurant takes us through the process of cooking the pork, from the selection of the right cut of meat to the slow cooking process that turns it into a melt-in-your-mouth delicacy.

From there, Taylor takes us to sample some of South Carolina's famous shrimp and grits. This dish is a staple of Lowcountry cuisine, and no visit to the state would be complete without sampling it. At a cozy little restaurant in Charleston, we get to see how this classic recipe is made, with fresh local shrimp and creamy stone-ground grits. As always, the chefs are happy to share their secrets, and viewers will learn how to make this delicious dish at home.

The fourth stop on our South Carolina food tour takes us to a family-owned farm that is famous for its juicy, succulent peaches. This farm is a South Carolina institution, having been in the same family for generations. We get to see how the peaches are grown and harvested, and learn about the many different varieties that they offer. We're even treated to a peach tasting, where we get to try several different types of peach and learn about their unique flavor profiles.

From there, we head to the coast to sample some of South Carolina's famous oysters. This episode was filmed near Charleston, which is renowned for its oysters, and we get to see how these slimy little creatures are harvested and prepared. Of course, no oyster tasting would be complete without a cold beer to wash it down, and viewers will get to learn about the best beer pairings for this delicious seafood.

As our South Carolina culinary journey comes to a close, Taylor takes us to a little bakery that is serving up some of the best banana pudding in the state. This creamy, sweet dessert is a Southern classic, and this bakery uses only the freshest ingredients to create their version of the dish. Viewers will get to see how the banana pudding is made, and hear the story of how this bakery came to be.

Overall, State Plate season three episode two is a culinary tour de force through the state of South Carolina. From smoky barbecue to creamy grits, succulent peaches, and slimy oysters, this episode covers all of the unique regional dishes that make South Carolina so special. With expert chefs and seasoned foodies guiding the way, viewers are sure to learn a thing or two about cooking and eating in this delightful state.