This Netflix Collection Gets To The Guts Of Black American Food Tradition

Roger works with native chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also hearth up a grill to cook flatbread and char a colourful mix of candy peppers. Roger Mooking visits an old-school barbecue establishment serving chopped pork in South Carolina and a preferred restaurant serving Hill County barbecue classics in Texas. First, he heads to Price’s BBQ in Gilbert, S.C., which opened back in 1964 and continues to be run by the Price household. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. [newline]Before the pork comes out of the pit, it gets seasoned with Price’s time-honored tangy mustard-based barbecue sauce, and Roger learns the way to make the family’s famed barbecue hash over buttery white rice.

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