Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
Pat Martin gets a history lesson on the origin of American barbecue from “The Professor” Tuffy Stone.
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson’s. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill’s Greek culture when they cook a whole lamb on a spit roast.
