Southern Sizzle and Smoke (S10E01)

In this episode, Roger Mooking embarks on a journey through the South, exploring vibrant flavors and smoky delights. His first stop is Comfort Farms in Milledgeville, Georgia, where veteran Jon Jackson aids fellow servicemen in transitioning to civilian life by teaching them farming, animal husbandry, and cooking skills. Roger teams up with Jon for a community cookout, preparing a whole mutton infused with garlicky rosemary and slow-roasting an array of vegetables. Next, he travels to Bob Sykes Bar-B-Q in Bessemer, Alabama, to learn the art of traditional barbecue from veteran pitmaster Van Sykes, who has been perfecting his craft since childhood. Together, they season a hefty 250 pounds of picnic pork, cooking it in a massive hickory-fired pit, then serving it in toasted buns with a tangy vinegar-based sauce and pickles.