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S2, EP4 "Beaumont"
This is a story about a scrappy onetime oil boomtown, where cooks make the most of scraps and the oppressiveness of brisket and how popular narratives have obscured two Gulf Coast dishes that manage to hang on.
S2, EP2 "Hodgenville"
In the southern towns of Hodgenville and Bardstown, Kentucky, conflicting ideas about identity and purpose come into focus. In these Southern towns, onion burgers and country sausage prove constants in a time of great change.
S4 "Oklahoma City"
John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history as they intertwine in the beautiful yet complex South.
S4 "Austin, TX"
At Cisco's, open since 1950, the migas and huevos rancheros are good as ever; on the east side, tracking Kareem El-Ghayesh of KG BBQ, a new arrival from Cairo, Egypt, who has learned to two-step and introduced Texas to pomegranate-speckled ribs.
S4, EP3 "Mobile Bay"
John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history as they intertwine in the beautiful yet complex South.
S4, EP2 "Lake Village"
John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history as they intertwine in the beautiful yet complex South.
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A lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish.
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