Next Episode of Eat, Sleep, BBQ is
not planed. TV Show was canceled.
As a BBQ chef and restaurant owner, Rashad Jones is on a search to uncover the best BBQ in the country from the traditional to the new and innovative. Each of the episodes celebrate the full sensory BBQ experience from the smell of wood burning and meat smoking, to the sight of a piled high plate full of pulled pork, to the feeling of sauce dripping down your hands from slow cooked baby back ribs, to that first mouthwatering taste of the first bite of brisket.
Rashad Jones visits three pit masters who are cooking up delicious versions of barbecue pork. First, Rashad gets his hands on a barbecue pulled pork slinger served on fresh cornbread and follows it up with a smoked apple bread pudding for dessert. Rashad's second stop has him going back in time to honor a classic Southern pulled pork sandwich that hasn't changed in over a century. Finally, Rashad samples an upscale pulled pork pasta dish and a decadent burger topped with tender pulled pork.
Rashad Jones treats himself to an array of barbecued meats loaded on top of other classic comfort foods. First, he visits a family establishment in San Antonio that's serving up a generous four taco plate with all kinds of meat and side of burracho beans. Next, Rashad enjoys a hearty barbecue Brunswick stew poured on top of gooey mac and cheese rigatoni. At his final stop, Rashad devours a barbecue burnt ends thin pizza crust with a knock-your-socks-off barbecue sauce. He also enjoys a bowl of smoked turkey gumbo with a few surprise guests and friends.
Rashad Jones samples some of the best smoked barbecue sandwiches from around the country. In St. Louis, Mo., Rashad hangs with a retired cop who is making a smoked pork belly BLT that's a delicious work of art. Next, he visits a deli in Oakland, Calif., that's dishing out a generous smoked brisket sandwich with a homemade tapenade. Finally, Rashad hits a San Antonio joint where they make a sandwich featuring brisket, pork belly, and mac and cheese all in one bite.
Rashad Jones hangs out with three barbecue pit masters who are putting their own creative spins on traditional barbecue. First, he heads to Atlanta, Ga., where a chef is creating a fresh take on fried chicken and waffles as well as infusing his ribs with Pacific flavors. Next stop is Raleigh, N.C., where a quirky food truck is serving smoked duck and fig flatbread along with a killer brisket. Finally, Rashad is amazed by a chef who's smoking a piece of fruit to substitute for pulled pork and creating a spin on barbecued goat.
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