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Pat Martin goes on a cross-country expedition to discover those who've mastered the art of traditional barbecue methods and live fire cooking.
S1, EP6 "Greek Spit Roast Lamb"
Back home in Nashville, Pat links up with his pal and local restaurateur Bill Darsinos to enjoy a tradition from the heart of Bill's Greek history and culture: cooking a whole lamb on a spit roast.
S1, EP4 "Virginia Ham"
Pat travels to Richmond, Virginia with his buddy Jason McConnell to visit Professor Tuffy Stone, and gets a history lesson on the origin of American-style barbecue.
S1, EP8 "Red Curry Pig's Head"
Pat heads to the frozen tundra of Minnesota to visit chef Yia Vang and dives into the rich barbecue culture of the Hmong immigrants of the United States; they brave the cold and break nearly-frozen ground to barbecue a whole pig's head in the earth.
S1, EP6 "Greek Spit Roast Lamb"
Back home in Nashville, Pat links up with his pal and local restaurateur Bill Darsinos to enjoy a tradition from the heart of Bill's Greek history and culture: cooking a whole lamb on a spit roast.
