Season 6, Episode 7

Monster Meat

Roger Mooking heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces. Cody serves up "outlaw barbeque," a mashup of styles and traditions with smoke pork butts, pork ribs, pork belly and beef brisket. All that pork comes together in the Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. To wash it down, Roger and Hoodoo Brown Barbecue manager, Chris Sexton make a cocktail called, "The Bloody Trinity," which is topped with smoked meat! Finally, Roger makes his way to Nashville, where Vivek Surti, founder of the VEA Supper Club, cooks up a massive hanging whole rib roast crusted with spices and serves it with grilled broccoli salad and roasted sweet potatoes.
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Recipes From This Episode

Spice-Crusted Prime Rib of Beef

Roasted Sweet Potatoes with Tahini and Golden Raisin-Almond-Mint Relish

Charred Broccoli Salad

Hoodoo Voodoo Sauce

Where There's Smoke
Meaty Marvels


So Much Pretty Food Here