Getting Piggy With It

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!

Where to watch

You cover 0/111 episodes +49 with the plan · 44%

Your services

With the plan

Not covered

Discovery+

Subscription

111/111

Watch

Also available on 1

• 

  Spectrum On Demand

  Free Add

  49/111

  Watch

Every episode is already streaming. You only need about a month to binge it.

Add Spectrum On Demand

Jun Jul Aug Sep Oct Nov

Subscribe ~1 month · binge 49 of 111 episodes, then cancel

See your month-by-month plan → Track