Season 8, Episode 3

Getting Piggy With It

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
See Tune-In Times

Previous Episode

Meat Masters

Next Episode

Fire and Family

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cookie Builds

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c

Holiday Cookie Builds

11:30pm | 10:30c
12am | 11c
1am | 12c
2am | 1c
What's Hot
What's Hot

Man Fire Food

Wednesdays 8|7p

Watch Full Episodes

So Much Pretty Food Here