Barbecue is in the blood at two family-run institutions, Burns Original BBQ in Houston and Poche's Market and Restaurant, in Breaux Bridge, La., where Roger Mooking explores the ins and outs of the decades-old businesses.
Roger heads to the Liberty Kitchen in Houston, Texas, where chef Lance Fegen has built a monster wood-fired Argentinian grill. Roger and Lance prepare a traditional Balinese pig roast by spit-roasting it over bold mesquite coals and coconut shells.
In Michigan, Roger meets up with Andy Shundlich of Epicure Catering, helping cook a classic Italian pig roast in his brick-lined pit. In Texas, Roger gets a lesson in short ribs, Latin-American deep pit BBQ-style. In Hawaii, Roger joins the local community in preparing a whole pig and salmon using a traditional underground oven called an imu. Finally, in Massachusetts, Roger checks out a beautiful backyard pit where he'll help prepare whole goat and all the fixings for the ultimate tacos.