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Bro's "Cajun" Stuffed Pork Chops

Recipe
Total Time:
13 hours 20 minutes

Pollard's Bar-B-Que

Episode | From: Restaurant: Impossible
Chef Robert Irvine heads to Memphis to save a failing barbecue restaurant that's experiencing growing pains after upgrading from a takeout operation to a giant eat-in restaurant only four months earlier. Chef Robert may have met his match in stubborn owner Tarrance, who is clinging onto his cherished family barbecue recipe and refusing to see how cutting corners and failing to adapt to the challenges of a large restaurant is causing his business to fail. Can Robert get through to Tarrance and help turn around this family business before it all goes up in smoke?

American BBQ in England

Video | 04:09
Grillstock BBQ Smokehouse brings the taste of America to the U.K.

The Pitboss BBQ Sampler

Video | 03:54
The best BBQ sampler ever is at Podnah's Pit in Portland, OR.

BBQ Breakdowns: Pork Shoulder

Video | 03:47
Chef Michael Symon adds an extra helping of juicy flavor to his pork butt by injecting a tangy brine into the meat before smoking.

Grilled BBQ Short Ribs

Video | 06:44
Guy Fieri cooks beef short ribs in a pressure cooker before finishing them on the grill with red wine barbecue glaze.

Ree's BBQ Pulled Chicken

Video | 02:33
Ree Drummond looks to the lighter side of game day fare when she makes flavorful barbecue chicken for spicy lettuce wraps.

Easy BBQ Short Ribs

Video | 03:26
Sunny's cooks her short ribs slow and low, at 300 degrees for three hours.

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