Season 6, Episode 20

Pig Out

Roger Mooking is going hog wild for the most insane pig roasts in the country. First, he's in Hawaii to roast a whole pig in a traditional underground oven called an imu. The community comes together to cook the pig with glowing hot lava rock and a layer of local vegetation to trap the heat. Next, he meets the sausage king of Texas at the Meyer's Elgin Sausage smokehouse and learns how they stuff and fire up 5,000 pounds of pork sausage in a single day with state-of-the-art technology. Roger heads to Leatha's in southern Mississippi to learn the secret behind their unusual upright smoker that allows pork fat from their ribs to drip right on top of succulent smoked pork shoulder, and finally he visits a true porky hall of fame at Stamey's in Greensboro, N.C. Their incredible cooking chamber houses 10 huge smoking pits that allow them to roast 200 pork shoulders at a time.
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Recipes From This Episode

Leatha's Bar-B-Que Inn Red Potato Salad

Lau Lau

Meyer's Skillet Queso

Stamey's Mild Dip Sauce

Stamey's Barbecue Slaw

Upcoming Airings

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Sep 22
5pm | 4c
Meat Mania
Surf and Turf


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