Behind the Scenes of Justin Warner's Rebel Eats

Get an inside look at Justin Warner's road trip across the South, meet the culinary rebellions he find along the way and learn what local delicacies he'll be tasting on Food Network's Rebel Eats, premiering Saturday, March 30 at 10pm/9c.

Photo By: Commisioned Photographer ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Donn Jones ©2013 Television Food Network, G.P. All Rights Reserved

Photo By: Donn Jones ©2013 Television Food Network, G.P. All Rights Reserved

Searching for Rebellion

In his all-new special, Rebel Eats, Justin is hitting the open road — and waters — in search of the most over-the-top eats and drinks across the South. He's tracking down fearless culinary trailblazers like himself and learning their secrets to making deep-fried PB&Js, Tennessee moonshine, bacon-scented stout and more, then joining them in the kitchen to create his own rebellious recipes.

Fresh Catch

Although the fishing industry in Darien, Ga., is centered on shrimp, Justin joined Howell Boone, a rebellious fisherman, for a hands-on lesson in jellyfish-catching. Together with the boat crew, the guys caught nearly 90,000 pounds of the slippery sea creatures during a long day at sea.

Greasy Business

At Dyer's Burgers in Memphis, deep-frying isn't merely a cooking technique — it's a prized process made deliciously indulgent thanks to what Justin calls "ancient grease," which has been recycled for the last 100 years. After tasting their fried burger and PB&J, he puts his own twist on the classic lunchtime favorite by adding a slice of duck liver between smears of peanut butter and jelly.

Jarring Meals

The scene at Ten Park Lanes in Charlotte, N.C., involves more than just friendly games of pin knockdown. This next-level bowling alley offers a complete menu of barbecue favorites served inside Mason jars, and Justin is there to sample their best bites, plus bowl a few frames with the local roller derby team.

Bacon Before Beer

Justin's getting a first-hand look at the how-tos of making bacon-smoked stout at Pisgah Brewing in Asheville, N.C. After making a big batch of beer, Mike Moore (pictured middle) flavors it with 100 pounds of bacon to offer unparalleled flavor.

Pigging Out

Working with Mike, Justin's donned a snout cap while clawing through various pig parts to eventually create the ultimate pulled pork.

Men of the Moon

In Woodbury, Tenn., Justin meets with Ricky from Short Mountain Distillery to get the inside dish on local Tennessee moonshine. He's on hand to learn the ins-and-outs of making this once-illegal liquor, plus taste a sip or two of authentic 105-proof shine crafted on the farm.

Turkey Strutting 101

Before leaving the distillery, Ricky gives Justin a brief how-to in turkey strutting, a specific way of walking with bent knees and loose arms, and a friendly reminder: "If you got good alcohol, you won't have no hangover."

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