Eat, Sleep, BBQ
A lover of true barbecue, Rashad Jones is on a mission to find not only down-home authentic meats, but also unexpected ways of using them. He's got the inside scoop on where to find classic and creative 'cue you'll crave.
- 2017-2018
- 1 season
- Food Network
- Family, Reality
A lover of true barbecue, Rashad Jones is on a mission to find not only down-home authentic meats, but also unexpected ways of using them. He's got the inside scoop on where to find classic and creative 'cue you'll crave.
Season 1 Episode Guide
6 Episodes 2017 - 2018
Episode 1
Brisket: The King of BBQ
Sun, Dec 10, 2017 21 mins
Rashad Jones pays a visit to three barbecue pit masters who are taming brisket in new and unique ways. He tries a tender brisket sandwich in Phoenix, barbecue egg rolls in CA and barbecue brisket ramen in San Antonio.
Episode 2
Stick to Your Ribs
Sat, Dec 16, 2017 21 mins
Rashad Jones hits the road in search of pit masters who are cooking up delicious and unique versions of barbecued ribs. He takes on tender pork ribs in Atlanta as well as alligator ribs and a towering smoked burger in St. Louis.
Episode 3
Piggin' Out on Pork
Sat, Dec 23, 2017 21 mins
Rashad Jones visits three pit masters cooking up delicious versions of barbecue pork, including a barbecue pulled pork slinger served on fresh cornbread, a pulled pork pasta dish and a burger topped with tender pulled pork.
Episode 4
Fully Loaded
Sat, Dec 30, 2017 21 mins
Rashad Jones treats himself to an array of barbecued meats loaded on top of other classic comfort foods, including hearty barbecue Brunswick stew with mac and cheese rigatoni, barbecue burnt ends pizza and smoked turkey gumbo.
Episode 5
Smokin' Sandwiches
Sat, Jan 6, 2018 21 mins
Rashad Jones samples some of the best smoked barbecue sandwiches in the country, including a smoked pork belly BLT in St. Louis, a smoked brisket sandwich in CA and a brisket, pork belly and mac-and-cheese sandwich in TX.
Episode 6
Creative 'Que
Sat, Jan 13, 2018 21 mins
Rashad Jones hangs out with barbecue pit masters putting their own creative spins on traditional barbecue. He finds ribs infused with Pacific flavors in Atlanta, smoked duck with fig flatbread in NC and barbecued goat in CA.