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Pat Martin goes on a cross-country expedition to discover those who've mastered the art of traditional barbecue methods and live fire cooking.
S1, EP5 "Chicken & Alabama White Sauce"
Pat heads down to Decatur, Alabama to visit Chris Lilly and the storied institution of barbecue, Big Bob Gibson's BBQ; he learns the ins and outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
S2, EP6 "Fried Quail"
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
S1, EP3 "Barbequed Pork Steaks"
Pat travels to Gainesboro, Tennessee to visit Stockton Farms, a regenerative hog farm, to learn about their operations and to grill up pork steaks with chef Trevor Stockton.
S1, EP5 "Chicken & Alabama White Sauce"
Pat heads down to Decatur, Alabama to visit Chris Lilly and the storied institution of barbecue, Big Bob Gibson's BBQ; he learns the ins and outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
