Season 7, Episode 8

A Tale of Two BBQs

Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular 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 is still run by the Price family. 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. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.
See Tune-In Times

Recipes From This Episode

Restaurants From This Episode

Upcoming Airings

See Full Schedule
Wednesday
Jul 22
7:30pm | 6:30c

Previous Episode

Roadside 'Cue

Next Episode

Twist on Texas 'Cue

On TV

Choccywoccydoodah

7:30am | 6:30c

Cake Hunters

8:30am | 7:30c

Extreme Cake Makers

9:30am | 8:30c

Extreme Cake Makers

10:30am | 9:30c
11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c
4pm | 3c
5pm | 4c
5:30pm | 4:30c
6pm | 5c
6:30pm | 5:30c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Chopped

11pm | 10c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Chopped

3am | 2c
What's Hot
What's Hot

Man Fire Food

Wednesdays 9|8p

Watch Full Episodes

So Much Pretty Food Here