Lexington, TX
restaurants
Posted about 5 years ago
Snow's BBQ
Tootsie the pitmaster is one of the few women in the business—her bbq, served on Saturdays only, draws lines of people before 8 a.m. "We never expected anything like that to happen from an old country girls' cooking," she says.
0
Austin, TX
restaurants
Posted about 5 years ago
Micklethwait Craft Meats
They are known for their beef especially the smoked brisket.
0
København K, Denmark
restaurants
Posted about 5 years ago
Noma
Redzepi hands Chang some blackcurrant wood and spruce wood to taste (spruce tastes like grapefruit!). "Barbecue to me just represents cooking something in embers and flavoring with smoke," Redzepi says.
0
Xicheng Qu, Beijing Shi
restaurants
Posted about 5 years ago
王胖子驴肉火烧
David Choe wants to try donkey meat at this local institution, but Chang does not.
0
Dongcheng Qu, Beijing Shi
restaurants
Posted about 5 years ago
Siji Minfu
Originally an imperial palace food, Peking duck is now more commonly available—here, Chang dips a piece of the crispy skin in white sugar to taste the original fragrance without any of the added accoutrements.
0
Asheville, NC
restaurants
Posted about 5 years ago
Buxton Hall Barbecue
Classic North Carolina BBQ, they're classic recipe is the chopped up the wood smoked pork served on a bun.
0
Nashville, TN
restaurants
Posted about 5 years ago
Peg Leg Porker BBQ
"West Tennesse style BBQ, where our speciality is dried ribs", says owner
0
Meguro-ku, Tōkyō-to
restaurants
Posted about 5 years ago
Masakichi
Chef Masahiko Kodama grills Niigata-sourced chicken seasoned with Niigata salt over Japanese binchotan charcoal. "This is the best yakitori I've ever had," Chang says in an emotional moment.
0
Los Angeles, CA
restaurants
Posted about 5 years ago
Park's BBQ
Chang, David Choe, and Steven Yeun eat Korean barbecue and talk about whether mainstream America considers Korean barbecue barbecue. "This is modern-day eating," Yeun says. "People can customize what they want and it's interactive."
0
Nashville, TN
restaurants
Posted about 5 years ago
Martin's Bar-B-Que Joint
Traditionally cooks whole pigs low and slow to perserve all of the juices and flavor. Chang suggests the eating pork.
0
