Man, Fire, Food (2012)

S9E3 Getting Piggy With It

Roger Mooking dives into the heart of America's Barbecue Belt, exploring two iconic barbecue joints. In Memphis, he teams up with Andrew Pillard at A&R Bar-B-Que, where they load St. Louis-style ribs into custom wood-fired smokers. Andrew introduces Roger to the unique dish of Barbecue Spaghetti, a Memphis creation from the 1950s. Then, in Lexington, N.C., Roger visits the renowned Bar-B-Q Center, celebrated for its chopped pork sandwiches and colossal ice cream sundaes. Partnering with co-owner Cecil Conrad, they fire up brick pits filled with oak and hickory, slow-cooking salted pork shoulders for ten hours before serving them on soft buns. No visit is complete without indulging in their massive four-pound banana split!