Getting Piggy With It (S09E03)

Roger Mooking dives into the heart of America's Barbecue Belt, exploring two iconic barbecue joints. In Memphis, he teams up with Andrew Pillard at A&R Bar-B-Que, where they load St. Louis-style ribs into custom wood-fired smokers. Andrew introduces Roger to the unique dish of Barbecue Spaghetti, a Memphis creation from the 1950s. Then, in Lexington, N.C., Roger visits the renowned Bar-B-Q Center, celebrated for its chopped pork sandwiches and colossal ice cream sundaes. Partnering with co-owner Cecil Conrad, they fire up brick pits filled with oak and hickory, slow-cooking salted pork shoulders for ten hours before serving them on soft buns. No visit is complete without indulging in their massive four-pound banana split!