From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success.
Through this series of video interviews and recipe demonstrations, viewers will learn the secrets of low-and-slow, time-and-temperature cooking, along with the specific techniques that create award-winning barbecue in competitions, kitchens, and backyards.
“As a chef, it’s interesting to consider smoke as an ingredient, to learn about the careful techniques used to achieve just the right quality of the smoke flavor, and just the right amount of smoke,” said Unilever Food Solutions Corporate Executive Chef, Einav Gefen, who participated in the filming of the program.
Winner of two James Beard Awards, the CIA’s World Culinary Arts video series explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Introduced in 2004, this digital media initiative is part of the family of global food and flavor discovery programs from the CIA, including the college’s flagship Worlds of Flavors® International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at: https://www.ciaprochef.com/wca/americanbbq/