MORNING- AFTER BURGER WITH BROOKE ORRISON-LEWIS
Ambassador Brooke Orrison Lewis and her brother Brad Orrison are co-owners of Mississippi’s The Shed Barbecue & Blues Joint. Brooke is also a known party thrower, so in this episode, Brooke and Brad make a weekend favorite to help bring you back to life after a night enjoying some cold beers.
OX-HEART WITH LEE TIERNAN
Chef Lee Tiernan is known for combining open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. The first cookbook from his London restaurant, Black Axe Mangal, brings together Tiernan’s signature recipes, along with step-by-step instructions for the three fundamentals of his cooking: bread, smoking, and grilling. Here he shows us how to prepare and cook ox heart for a wrap.
SMOKE-BRAISED LAMB SHANKS WITH MATT PITTMAN
Matt Pittman hails from the great state of Texas where his love of BBQ runs deep. Between BBQ competitions and hosting classes, Pittman has become a seasoned pro. Today, Matt spends his time smoking meat, creating, teaching, and sharing his passion for meat with others. In this episode, he prepares smoke-braised lamb shanks.
ROAST CHICKEN WITH SARAH GLOVER
Internationally renowned chef and explorer, Sarah Glover has traveled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to fire-side cooking to create simple, uncomplicated food. In this episode, Sarah roasts a chicken.
TURKEY SANDWICH WITH SAM JONES
Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, North Carolina. While the Jones family helped put Farolina barbecue on the map, Sam has personally been named as one of the “Top Ten Pitmasters in the South” by Southern Living. His family’s restaurant Skylight Inn, was honored with a James Beard Award for “America’s Classics,” and he opened his own restaurant Sam Jones BBQ, in November 2015. In this episode, walks us through his smoked turkey sandwich.
BABY BACK RIBS WITH HEATH RILES
With over 75 Grand Champion wins in competition BBQ, Heath Riles has established himself as an industry-leading expert in both competition BBQ and grilling. He teaches BBQ classes, does restaurant consulting as well as menu and recipe development for backyard and professional chefs. In this episode, Heath shares his baby back ribs.
Tuffy Stone's Spatchcock Chicken
Tuffy Stone is a six-time world champion pitmaster and most recently awarded at the 2019 Memphis in May World Championship Barbecue Festival. He’s also a former Marine, a French-trained chef, author of Cool Smoke: The Art of Great Barbecue. In this episode, Tuffy makes a spatchcock chicken from his cookbook.
PIT BEEF SANDWICH WITH ELLIOTT MOSS
Ambassador Elliott Moss grew up in South Carolina developing his love for smoke and watching his grandfather prepare whole hog for neighborhood parties. Elliott has since turned that passion into a business with his BBQ joint, Buxton Hall Barbecue, serving up all-wood, whole hog in Asheville, NC. Elliott walks us through his Pit Beef Sandwich recipe from his cookbook, “Buxton Hall Barbecue’s Book of Smoke.”
