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Season 10 Episode
- Season 9 Southwest Smoke Signals
- Season 9 Meat Masters
- Season 9 Getting Piggy With It
- Season 9 Fire and Family
- Season 9 Meat in Full Swing
- Season 9 Raising the Heat
- Season 9 Beef and Beyond
- Season 9 Smoking and Spit-Roasting in Texas
- Season 9 Get Your Grill On
- Season 9 BBQ and Boils in the Bayou
- Season 9 Fiery Couples
- Season 9 Lighting Up Louisiana
- Season 9 Backyard BBQ Blowouts
Man, Fire, Food - Season 9 Episode 3 Getting Piggy With It
7.00 30 minutes Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
