-[Brandy] Oh, this looks so fantastic.

What do you think?

-[man] Oh, that looks good.

-[Brandy] Hi, I'm Brandy Yanchyk, a Canadian journalist and documentary filmmaker who loves sharing stories about food, culture and history from all around the world.

On this adventure, I'm heading to Tangipahoa Parish in Louisiana, a fascinating corner of the southern United States.

-[Brandy] That looks incredible.

-[Brandy] Get ready to experience Louisiana in a whole new way.

-[Brandy] I've come to southeastern Louisiana to Tangipahoa Parish.

This area is a suburb of New Orleans and is known for its diverse population and fertile soil.

While I'm here, I'll be checking out the foodie scene and learning about the culture.

[quick upbeat music] -[Brandy] I love trying local specialty dishes.

So I've come to Middendorf's restaurant in Manchac, Louisiana because they have thinly sliced fried catfish, which is very popular here.

And I'm with Horst Pfeifer.

He owns this restaurant which is dated back to what year was it?

-[Horst] 1934.

-[Brandy] 1934.

So tell me first Horst, I know you're originally from Germany.

How did you end up in Louisiana?

-[Horst] Well, I came to New Orleans in '91.

I opened the fine dining restaurant, then Katrina came, and I needed a job so I bought Middendorfs.

And since then, it's just incredible, right?

It's wild.

Right?

People thought I went crazy from fine dining to come to a catfish house.

But to learn about Louisiana traditions and about frying catfish and make, like, the fried catfish, the hushpuppies.

And you know, for me, a compliment.

When a customer walks in th door and he is eighty years old and he tells me, I had my first meal here, and thank you for not changing anything.

That's a wonderful thing.

-[Brandy] And where do you get this catfish?

-[Horst] There used to be a lot of wild caught catfish.

But, you know, it's not so many fishermen.

Mostly, mainly, it's not raised in this states, Mississippi, Louisiana and Alabama.

And people love it since it doesn't taste like it is catfish.

But we cut all the bloodline out and the fat out, so that's nice.

This strong, musty, muddy flavor like catfish normally have.

And it's just slightly soaked in the salt brine and then dusted in, just corn flour and meal and then fried.

So and then when it comes out of the fryer, we soak it as laid on this paper towels.

And it's absorbs all the oil.

And so you can eat it with your hand and there's no oil on your hand.

It's delicious.

Being farm raised it's actually a wonderful product since it's consistency.

People want consistency, the flavor and everything.

And that's what we have here.

It's simple and straightforward.

And so the catfish is locally raised.

And we actually use real big fish.

So we can make this beautiful big slices.

-[Brandy] So why do you cut it so thinly?

Well Miss Josie who started in 1934.

I don't know how she started it, but everybody can come up with a theory.

My theory was, you know, there's just probably nobody wanted the big fish, and she cut all the fat off.

Look, there's very little fat on there.

No bloodline.

So when you cut the fat off and the bloodline, the fish actually tasted very delicate.

And then when she soaked it that we have this in a little salt brine, and we are soaking it in there, if you just slice it and bread it, it takes moisture out, then it would be real tough, like a catfish jerky.

So we soaking it for an hour and and a salt brine to swell up a little bit.

It's gained like 20%.

But then when you fry it, you lose this moisture.

But then it's still the same way.

And it has this wonderful, moist and delicate tenderness to it before it could be dried out.

And so it's just corn product.

So there's no seasoning.

And that's another thing.

Sometimes people from all your fish, you know, it needs more flavor.

Well, the one thing people don't understand, if you would have cayenne pepper or paprika and it is and you put it in your oil over the day your oil would burn in from 10:00 in the morning until 8:00 in the evening the flavor profile would change.

So her coming up with the recipe, Ms.

Josie to have just used corn, salt water and dipping it in there.

It just comes out so delicious.

-[Brandy] Oh, I'm getting so, so hungry.

Let's start with the first one.

-[Horst] Okay.

We we frying, going fast here.

So this fish, you see, keep turning it around and you have to gently lay it in there also when we go fast, you know, you still want to shake it off since you don't want to fill up your fryer with some meal.

And I, like, always like 4 or 5 slices in.

Okay, so this one has been hard and you see it's nice firm.

And then I lay this on top.

I like two portions and I lay this.

And now I would start on here.

-[Brandy] So can I try?

-[Horst] Yeah.

-[Brandy] Okay.

So I have washed my hands.

I'm sticking them in here.

What?

-[Horst] This hand.

-[Brandy] Why?

-[Horst] Why since you can press you don't cross over.

-[Brandy] You can't cross over?

-[Horst] Wet hand, dry hand.

Wet hand, dry hand.

-[Brandy] Okay okay okay.

All right.

So this is my wet hand.

-[Horst] Yep put more on top.

Put more on top, put more on top.

Now push it down.

Push it down.

Push it down.

Push it down.

Come on, come on, push it down.

-[Brandy] Oh okay.

And then?

-[Horst] Shake it off and put it in there with your dry hand.

Get your left hand right in here.

-[Brandy] Okay, you're hilarious.

-[Horst] Lay it in.

-[Brandy] Stick it in here.

This is my wet hand.

Now my dry hand.

Push it down.

Push it down.

-[Horst] Don't rub it, push it down.

-[Brandy] Okay, push it down.

-[Horst] Your husband called he said he'd pay me if I do this.

-[Brandy] Exactly.

All right.

He knows I'm not a good cook.

And then this way.

-[Horst] Yeah.

-[Brandy] All right.

-[Horst] You always put it away.

-[Brandy] Are we done or keep going?

-[Horst] You got one more.

-[Brandy] One more.

Okay.

This is my wet hand.

I'm putting this here on my dry hand.

I'm pushing it down.

I'm pushing it down.

I'm shaking it.

And then I'm gently pushing it towards.

I'm laying it down.

Amazing, incredible.

How long do we wait now?

-[Horst] Now what we do is this one you put in early.

We grab this one and put it over here.

-[Brandy] Okay.

-[Horst] So it's kind of weighs it down.

-[Brandy] My goodness.

-[Horst] So you want it all.

It's normally takes like, you know, two minutes.

And then it's done.

Okay.

Next, I'll teach you Brandy, I'll let you take it out.

So what do you do is pick up the basket.

-[Brandy] This is, seems dangerous.

-[Horst] Shake, pick it up.

Hang it in there.

-[Brandy] Okay.

And then what do I do?

Oh, I see you're dipping the basket in there.

Okay.

-[Horst] A two hand job.

-[Brandy] That's very good.

-[Horst] So, what do you think?

Look what we created.

-[Brandy] Aren't these really hot to touch?

Those are really hot.

-[Horst] You're very delicate.

-[Brandy] I am a delicate flower.

-[Horst] That's how they should look.

Now, this one is the one you dropped straight in.

-[Brandy] Yes.

That looks terrible.

-[Horst] I didn't say it, but I appreciate you noticed.

-[Brandy] Can I eat that?

-[Horst] Yeah.

Now this one you taste it right now, it's just corn in it.

That's why the people did it.

But so to get this color in this crispiness.

So if you would put way more in there they all are looking like this.

So that's why they have to work at it.

-[Brandy] So if you serve that would you get in trouble with somebody?

-[Horst] It's still fish.

The only thing when it comes like this make sure it's not soggy.

You can serve.

Okay, Brandy here's let's go make our hushpuppies.

That's our hushpuppy batter.

-[Brandy] What's the batter made out of?

-[Horst] Well, that's corn product.

Cornmeal, egg, flour, green onions, egg and regular onions.

And the stories about the hushpuppies the name came during the war, the soldiers used to take the leftover fish fry batter and make a little, cooked, baked, fry them up and fed it to the dogs so they would shut up and kept them hey "hush puppy".

-[Brandy] Oh, interesting.

All right.

Well.

-[Horst] That's the story I was told so if you have a better one.

-[Brandy] No, no, I don't.

I don't know anything about... -[Horst] Let me show you first.

-[Brandy] Okay.

-[Horst] The most important is that you make them uniformly, make like little canals.

Little dumplings.

You see, since you want to make them all the same, let's make sure.

Don't make any ugly ones.

We want pretty ones.

-[Brandy] And then you just di the actual spoon in the fryer?

-[Horst] Well, they kind of roll off there, since you want a little bit oil back on.

So it goes smooth through there, you see?

-[Brandy] And people eat this with the fish?

-[Horst] It's, it's like a, they call it a lagniappe.

And it's like something for free.

And they eat it with butter here.

It's very special.

[quick upbeat music] -[Brandy] Oh, this looks wonderful.

And you know what the best part is?

-[Horst] You made it.

-[Brandy] We made it together.

-[Horst] I taught you, and you made it.

-[Horst] Yeah, well, I can't wait to just jump in here and try everything.

This looks good, don't you think?

-[Horst] Yeah.

Like I said, look at how beautiful the fish and everything.

-[Brandy] Put the coleslaw here.

-[Horst] Yeah.

Then you can put a little bit tartar sauce on it.

-[Brandy] Tartar sauce.

-[Horst] This we make here too and it has a lot of fresh parsley, onions, horseradish.

And the kick gives a little bit some mustard powder and everything just in there.

-[Brandy] Some cocktail sauce... You want some cocktail.

-[Horst] No, no I'm.

...tartar... -[Brandy] You're a tartar guy.

Okay.

It's really good.

Very fluffy, very flavourful.

-[Horst] And look I eat this and you barely have any.

There's no grease dripping down, there's no grease on the plate.

That's why I call it healthy fried seafood.

And you know a lot of people they'll take the soft part and take it home and put it in the air fryer, then the last drop comes out.

So it's real delicious.

-[Brandy] That is such a good idea.

And the coleslaw, you make this too?

-[Host] Yeah.

Has some celery seeds in there, a little bit some cane sugar, vinegar... -[Brandy] It's very refreshing, but I have to try this hushpuppy.

I think I made this one with the tail.

-[Horst] Yeah, it's... -[Brandy] A bit alien like.

-[Horst] It's a little bit off.

And here, you know, the smell of the green onions.

Onions in here.

And it's something so simple.

That's how the whole thing started.

-[Brandy] The green onions are the best part.

So delicious.

I'm surprised how much I like that.

-[Horst] But it's now better since you made it right.

-[Brandy] Is it?

[laughs] And I just love that this recipe has been here since 1934.

And I can understand why.

Because it's so, so tasty.

-[Horst] 90 years.

-[Brandy] 90 years.

Well, cheers to you and to 90 more years and more of this beautiful thinly fried catfish.

Cheers!

-[Horst] Prost!

-[Brandy] Prost!

-[quick upbeat music] -[Brandy] I've come to the Fleur De Lis Tea Company here in Amite, Louisiana.

And I'm with David Barron and Hans Marchese.

David owns this beautiful property which has so many pine trees on it and some tea plants.

And also, Hans is the tea specialist here.

Can I ask you, David, how did you come about acquiring such a huge property with all these beautiful trees?

-[David] Initially it was just for the investment of timber.

But then once I started working on the property, just enjoyed being outside so much.

Started planning, different types of plants just to enhance the property.

And, a friend of mine, gave me some tea plants and, planted those.

They've done very well here.

They've attracted a lot of attention.

And, it's, actually turned into, a really enjoyable business.

So we're making tea right here in Louisiana.

-[Brandy] I love it.

And did you have a background in agriculture?

-[David] Not at all.

No.

My background is from, the machine shop world.

But once I, started, dealing with plants, I realized that that's something that I wish I had had done, had done all my life.

-[Brandy] And how many acres of pine forest do you own?

-[David] 160 acres.

-[Brandy] 160 acres.

That's going to be a lot of tea that's going to be grown here.

I have a feeling in the future.

So you brought Hans into the company because he has a background in tea.

Hans, give me a sense of where you found that passion?

-[Hans] Tea really brought together a lot of my interests.

I have a background in biology and chemistry, and, I really enjoyed community.

And tea is something that really combined all those aspects together.

-[Brandy] Wonderful.

Okay, well, let's talk about the different teas that you have here.

What's this one?

-[Hans] That is our Big Easy.

That was the very first tea that we ever made out here.

-[Brandy] It's beautiful.

And how complicated is it to make?

-[Hans] That's our black tea.

So that does have the most intense process.

It's about 30 hours of processing.

There might be 18 hours of withering, rolling, oxidizing and then throwing it in the dryer.

So that's 30 hours reduced into 30 seconds for you.

-[Brandy] Well, I'd love to taste this one.

How can we do that?

-[Hans] Yes, ma'am.

We have it right over here.

So this will give you woody, malty and a very little bit of sweetness.

-[Brandy] Wonderful.

-[Hans] All right.

And I know it may sound rude, but it's actually polite to slurp when you're drinking tea.

It kicks it into your nasal passages.

You're actually smelling tea more than you're tasting it.

[slurps] -[Brandy] Mmm, it's really tasty.

[slurps] -[Brandy] Well he's quite good at slurping.

-[David] He is.

He's a professional.

-[Brandy] A professional slurper, I love it.

Okay.

So the next one we have here.

What's this one?

-[Hans] Yes ma'am.

That is our Friendship Blend.

That is a blend of our 100% Louisiana grown Big Easy mixed with our friends from Mogok Tea in Myanmar.

So they, that's also a black tea.

There's just going to have a lot more of those floral notes that I was talking about.

Fairly unique for a black tea.

-[Brandy] Okay, let's taste it.

[quick upbeat music] -[Brandy] Cheers.

-[David] Cheers.

[quick upbeat music] -[Brandy] Mm, that one is very different.

How would you describe it?

This one.

Definitely a lot of those, malty and woody notes.

But they're very unique in that they have that, those floral tones in there, there is a little bit of honey as well in this black tea.

-[Brandy] Mm, I can definitely taste the honey.

What do you think, David?

-[David] Definitely very floral.

Sweet.

And, you get that from the, the big leaves that come from the, tropical climate where this tea is grown.

-[Brandy] Beautiful.

Mmm.

And what's this one here, Hans?

-[Hans] I'm very excited about that one.

It will be out this year.

That is our roasted pressed green tea.

So we are kicking around a few names for it, but that should be out this coming year.

Really excited.

No one in the US is really doing a pressed and roasted green tea at this point.

-[Brandy] Let's try it.

[quick upbeat music] -[Hans] This one should give you notes of roasted nuts.

-[Brandy] Roasted nuts.

-[Hans] That's what we're looking for in a good green tea.

-[Brandy] Mm, smells really good.

Cheers.

[quick upbeat music] Mmm, I like it.

It is different.

I can taste the nuttiness.

What do you think David?

-[David] I, for green teas.

Very unique.

I definitely taste the the nuttiness and definitely, a hint of sweetness that you don't often find.

-[Brandy] Mm, I like it.

Ooh, this one is so beautiful.

I love it with all the flowers.

Tell me about this one.

-[Hans] That one I'm also very excited for.

It's one of the most unique teas that will probably ever have.

Very few people do it.

It is just the flowers.

Technically, it's a white tea, which means all that it's done to it is it's plucked and it's dried, so it should taste, very floral, like the flowers themselves.

And then maybe some butteriness from the pollen that's still left in there.

-[Brandy] All right, let's try this.

[quick upbeat music] -[Brandy] Okay.

[quick upbeat music] -[Brandy] Cheers.

-[David] Cheers.

[quick upbeat music] -[Brandy] That's my favorite.

I love it.

I do taste that sort of floral feeling.

What do you think, Hans?

-[Hans] Very floral.

Even a little buttery from all the bee pollen that's still in there.

-[David] Absolutely.

And you, very labor intensive to produce, because it has to be hand-picked.

So it, will be a very unique tea and certainly in the United States.

-[Hans] All right, Brandy, we're here in our display garden.

These are some immature plants, are about 2 to 3 years old.

In 2 to 3 years, they'll become fully established, be about yay high.

And then in the summer, we'll be plucking just the newest growth.

So we pluck just the first bud and two leaves.

-[Brandy] So fascinating that the tea that I tried came from these plants.

How many of them do you think are actually on this property?

-[Hans] We have 3000 in the ground, 3000 in the nursery and about 1000 of them are fully productive.

-[Brandy] Wow.

Well, congratulations, David.

You have a lot to think about.

I'm sure you're going to come up with some more exciting tea varieties for us to try in the future, and I wish you the best of luck.

-[David] Absolutely.

Thank you so much for coming.

We've enjoyed it.

-[Brandy] So much fun.

Thank you Hans.

Thanks.

[quick upbeat music] -[Brandy] You cannot come to the Southern United States and Louisiana without trying barbecue.

So I've come to Salty Joe's barbecue shop and I'm with Francisco Esqueda.

He owns this lively, fun restaurant, and he's also the top chef.

Francisco, why did you decide to open a barbecue shop in Hammond?

-[Francisco] Well, well, we decided a couple of years ago, that we started doing something different, something unique.

And then we decided to make, the restaurant.

We say, let's start with a barbecue restaurant.

We start with a bar, we move to another room, we decide to get this building.

It was like that old collected building already here.

-[Brandy] All right.

And where are you from originally?

And how did you learn about barbecue?

-[Francisco] I'm originally from Guadalajara, Jalisco, Mexico, and I've been cooking for 25 years.

I cook in, starting Colorado.

I'm off to Tennessee, Baton Rouge, here in Louisiana.

And then I started to come out to Hammond and my 25 years cooking different cuisines.

I start learning a little bit of a barbecue.

I met a good friend of mine, and he would teach me how to do different types of barbecue and how to season the meat, how to do different things.

So that's when I decide, you know what, barbecue is my new thing.

-[Francisco] I love it.

And you have this massive smoker.

Do you think that the people that are coming here like seeing that?

That's one of the features of, the restaurant.

Everybody walks up here.

Sometimes they will come up to here and say, hey, can I look at the smoker?

Sure.

We open the smoker and I can see all the meats cooking and it's amazing.

-[Brandy] They're just dreaming that they're you and that they have this big smoker in their backyard.

Okay, so what are we going to cook today?

-[Francisco] Today we're goin to cook some pork ribs and we're going to season them, put it in the smoker for a couple hours and be ready.

-[Brandy] I love it, okay.

Pork ribs are one of my favorite things in the world.

So I'm already excited, okay.

What's the first step?

-[Francisco] The first step we're going to put some gloves on and then we're going to start putting some seasoning in and then we get it on.

-[Brandy] All right.

-[Francisco] So we're going to put some a little bit of seasoning here.

-[Brandy] A lot of seasoning.

-[Francisco] Yes.

And then we're going to flip this down and we're going to do the same thing.

-[Brandy] And where did you come up with the secret from just looking at other people's delicious dishes?

Are you followed your heart or what?

-[Francisco] We have to follow our hearts sometime.

We have to make sure that what we do is with love.

-[Brandy] Okay.

-[Francisco] Yes.

So we're going to keep going with all the ribs.

You want to do some?

-[Brandy] Absolutely.

-[Francisco] Okay.

I will do this one on this side.

And then you do the next side.

How about that?

-[Brandy] Sounds good.

I'm trying to secretly figure out what's in the spice.

[laughing] But I don't know, I see pepper.

That's all I can see.

-[Francisco] It's pepper.

And I can give you more.

Is a little more brown sugar in there.

-[Brandy] Brown sugar.

-[Francisco] And pepper.

Yes.

-[Brandy] Wow, oh.

[quick upbeat music] -[Brandy] Is that good?

-[Francisco] That's perfect.

[quick upbeat music] -[Brandy] And how long do you keep this marinating in the spice?

-[Francisco] We gonna put it right into the, to the smoker.

-[Brandy] Ta da!

-[Francisco] We're going to grab the ribs, put it right here.

One, two, three and four.

-[Brandy] And now, is there a technique to how you put it in here?

-[Francisco] It does.

It is a technique.

We had to put all the bigger bones to close to the walls because the heat, it concentrates in there.

And when they're rotating, it can go.

All the heat goes on through from the walls to the center.

So the thinner ribs, it cooks out faster than the thicker ribs.

So that's why we put it like that way.

-[Brandy] Okay.

So what's step three?

-[Francisco] A step three.

We just got to make some coleslaw.

-[Brandy] Let's do it.

-[Francisco] Let's do it.

So we're going to get some salad here.

So the first thing we're going to do we're going to put some vinegar.

-[Brandy] Vinegar.

How much vinegar?

-[Francisco] That is about one cup of vinegar.

-[Brandy] One cup of what kind of vinegar?

-[Francisco] It's apple cider vinegar.

-[Brandy] Apple cider vinegar.

-[Francisco] And also we're gonna do some sugar.

-[Brandy] How many?

How much sugar here?

-[Francisco] One cup of sugar.

-[Brandy] One cup of sugar.

Sweet sweet sweet.

-[Francisco] We gonna make sure the sugar is dissolved.

Mustard.

-[Brandy] Mustard.

-[Francisco] This is yellow mustard.

-[Brandy] Just yellow mustard.

-[Francisco] Just yellow plain mustard.

-[Brandy] Okay.

-[Francisco] Our next ingredients.

So it's going to be buttermilk.

-[Brandy] Buttermilk.

-[Francisco] Yes.

And is one cup of that.

-[Brandy] Buttermilk?

-[Francisco] Yes.

-[Brandy] Wow.

How exciting.

Buttermilk.

-[Francisco] Buttermilk, pickle relish and mayonnaise.

-[Brandy] How much mayonnaise?

-[Francisco] That is two cups of mayonnaise.

-[Brandy] Two cups.

Wow.

That's a lot.

Mayo.

Everyone loves mayo.

-[Francisco] Oh, yes.

This one is sour cream.

-[Brandy] Sour cream.

How much of this?

-[Francisco] That same two cups.

-[Brandy] Wow.

I'm learning.

I'm learning.

You know, tasty coleslaw.

-[Francisco] Okay, so our next step, we're going to grab this one.

-[Brandy] Okay.

-[Francisco] Then we got just put a little bit in this one here.

-[Brandy] And that I put this dressing inside.

-[Francisco] Just a little bit of dressing then we can mix it up.

-[Brandy] Just a little bit.

-[Francisco] Yes.

-[Brandy] How much do you put in?

-[Francisco] I put about one cup.

I'll let you know when, that's perfect.

Okay.

And then this dressing is for later?

-[Francisco] That's us for later.

Yes.

-[Brandy] Ooh, this is looking so tasty.

-[Francisco] Yes, so... -[Brandy] What's step four?

-[Francisco] Step four, we're going to start checking out the ribs.

But guess what?

I came in early this morning.

I put some ribs in and I think they're ready.

-[Brandy] Really?

-[Francisco] Want to check those out?

-[Francisco] You don't.

-[Brandy] Oh, you're so nice to me.

-[Francisco] Let's check those out.

-[Brandy] Oh, wow.

-[Francisco] I think they are really.

-[Brandy] Those are looking really good.

-[Francisco] Yes they are.

Oh my gosh, it smells so good.

-[Brandy] It smells so good.

-[Francisco] Yes.

All right.

So how many of these can you actually eat?

-[Francisco] Oh I can eat 2 or 3 of these.

It's all depends.

-[Brandy] What, 2 or 3 of these whole strips?

-[Francisco] Oh no!

No two or three bones.

I don't need the whole rib.

No no no.

[laughing] -[Brandy] Oh, this looks so fantastic.

What do you think?

-[Francisco] Oh, that looks good.

I think they're tender.

The bones are coming out of the rib.

See they are perfect.

They're good.

Now we are just going to cut it and get it ready.

-[Brandy] This smells so good I can't wait.

Thank you so much.

-[Francisco] Oh, you are very welcome.

Thank you for joining us.

-[Brandy] Let's eat.

-[Francisco] Let's eat.

-[Francisco] All right Brandy.

So this is a traditional plate.

So we got our coleslaw, our baked beans.

And also we got coconut pineapple mule that we can enjoy.

-[Brandy] Wow what a feast, I'm so excited.

And can we dig in right away to these pork ribs that you cooked earlier for me, which I really appreciate.

-[Francisco] And actually, right here in the South you don't use silverware.

-[Brandy] Really.

-[Francisco] You just grab your hands.

And dig in.

-[Brandy] Dig in.

Oh yeah!

-[Francisco] Actually the fork is just for your coleslaw.

-[Brandy] Really.

The bone just falls right off.

-[Francisco] Oh yeah.

-[Brandy] Mmm.

-[Francisco] It's pretty good.

-[Brandy] Pretty good?

Amazing.

Mmm.

They're so tender.

-[Francisco] It is.

-[Brandy] And I love the the spice on it.

-[Francisco] We can see all the seasoning and everything we put on there, it kind of combines with the meats and everything.

-[Brandy] And I like it because you can really taste the meat.

-[Francisco] You can.

Right?

-[Brandy] It's not like the sauce is overpowering.

And then you lose that.

-[Francisco] No no no no.

-[Brandy] Mmm, so tender.

-[Francisco] You got so many flavors combined in there.

It's pretty delicious.

-[Brandy] Wow.

-[Francisco] Yeah.

Yeah but you taste the coleslaw in this style you can see the difference.

The sweetness from the coleslaw, the creaminess.

Don't take my recipe!

-[Brandy] Mmm.

I love that you put sour cream in here.

Mmm.

Okay.

And then we have the beans.

-[Francisco] Yeah.

-[Brandy] Do you make those too?

-[Francisco] Oh yeah.

[quick upbeat music] -[Brandy] They are very sweet.

That goes really well with the.

-[Francisco] Yeah.

-[Brandy] With the ribs.

Absolutely delicious.

Well, Francisco.

-[Francisco] Yes.

-[Brandy] Thank you for inviting me to your wonderful restaurant.

I'm thrilled you decided to focus on barbecue.

-[Francisco] All right.

Thank you.

-[Brandy] And you're amazing at it.

-[Francisco] Thank you.

-[Brandy] Cheers to you.

-[Francisco] Cheers.

-[Brandy] Wow.

Oh.

[quick upbeat music] -[Francisco] Oh, yeah.

[quick upbeat music] -[Brandy] I've had so much fun in Tangipahoa Parish.

My belly is very full and happy.

And I've learned a lot about what makes this place so unique and special.

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