Premieres May 1
Southerners are particular about the way they cook and eat barbecue. No dish says eastern North Carolina more than the region’s signature whole hog barbecue; however, the art of cooking meat over fire and smoke is one shared by all cultures. On a tour of eastern North Carolina barbecue joints, Vivian is reminded of traditions that define the area’s version of pork barbecue while being introduced to new techniques.
Flipping what she already knows about ‘cue, Vivian sets out to uncover buried barbecue histories and to learn about the unexpected ways that different types of meat are smoked, pit-cooked, wood-fired and eaten. We learn that barbecue—both the food and the verb— cannot be pigeonholed into one definition. On her journey starting from the whole-hog pits in her figurative backyard, Vivian learns the history of Black barbecue entrepreneurship, from the North Carolina families who started turkey barbecue to the women firing up pits in Brownsville and Memphis, Tennessee.
Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. She then heads further south to Texas, where robust barbecue techniques steeped in tradition are being morphed by longtime Texas families doing what they know best. This includes a pair of sisters in the small southern Texas town of San Diego adding a Tejano touch to their barbecue joint menu, and two Japanese-Texan brothers with a smokehouse that pairs brisket and bento boxes.
- American as Hand Pie As Vivian tries to mass produce hand pies, she learns the historical ties between this convenience food, labor and migration.
- Porridge for the Soul At a dinner honoring Edna Lewis, Vivian gives porridge the royal treatment and honors African American contributions to Southern food.
- Dumpling Dilemma Vivian quickly learns that while dumplings are hard to define, they stretch our ingredients and our imagination.
- What a Pickle Vivian ponders how so many meals are brightened by pickles, including achaar, kimchi and escabeche.
- It’s a Greens Thing Vivian travels from North Carolina to Georgia to learn the roots of Southern hospitality and the goodness greens provide.
- How Do You ‘Cue? Vivian knows North Carolina whole hog barbecue but trips to Florida and Texas expands her idea of what barbecue is and how it’s done.