Eat, Sleep, BBQ Episodes
Season 1, Episode 1
Brisket: The King of BBQ
Barbecue Chef Rashad Jones pays a visit to three barbecue pit masters who are taming brisket in new and unique ways. In Phoenix, Rashad hangs with a husband and wife duo knocking out a sandwich stuffed with tender brisket meat and other fixings, plus a secret recipe for smoked pecan pie. Next he travels to northern California for brisket barbecue egg rolls and burnt end nachos. Rashad's final stop takes him to San Antonio for a show-stopping bowl of barbecue brisket ramen noodles.
Season 1, Episode 2
Stick to Your Ribs
Rashad Jones hits the road in search of pit masters who are cooking up delicious and unique versions of barbecued ribs. First, Rashad hangs with a rising barbecue star in Atlanta, Georgia, who's serving tender pork ribs straight from a slow-cooked whole hog with bonus sides passed down from generational recipes. Then Rashad takes on alligator ribs in St. Louis, Missouri, along with a towering barbecue smoked burger. Rashad's final stop introduces him to a local spot serving up deep-fried baby back ribs with a side of heartwarming collard greens.
Season 1, Episode 3
Piggin' Out on Pork
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.
Season 1, Episode 4
Fully Loaded
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.
Season 1, Episode 5
Smokin' Sandwiches
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.
Season 1, Episode 6
Creative 'Que
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.
