It doesn't get more delicious than all-American barbeque, and Adam Richman’s quest for the kings of ‘cues leads him to 5 finger-licking temples of barbecue.
Did You Know? The delicious tradition of BBQ arose in the early 1500s when Spanish explorers introduced pigs to the native populations of Florida. In turn, native Americans taught Europeans a grilling technique they called "barabicu", meaning "sacred fire pit."
Did You Know? Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method.
Dish 2: Big Ben BBQ Platter Where:Pappy’s Smokehouse, 3106 Olive St, Saint Louis, MO 63103
Did You Know? Most barbeque joints serve up two kinds of ribs: baby back and spare. Spare ribs, the larger and flatter of the two, come from the belly side of the pig. Baby back ribs, smaller, curvier and meatier, are what’s between the spare rib and the spine.
Dish 3: Baby Back Ribs Where:Henry’s Hi-Life, 301 West St John St, San Jose, CA 95110
Did You Know? Brisket is a cut of meat from the breast or lower chest of beef or veal. Brisket is also the national food of the Republic of Texas.
Dish 4: BBQ Feast Where: Osborne Family Farm, 19400 Kanis Rd, Little Rock, AR 72223
Did You Know? In the pre-Civil War period, Southerners ate, on average, 5-lbs. of pork for every 1-lb. of beef.
Dish 5: BBQ Ribs Where:Buz n Ned’s, 1119 North Blvd, Richmond, VA 23230
Did You Know? One of the challenges of grilling chicken is getting the breasts, thighs, legs and wings so they are all cooked perfectly.
Dish 6: BBQ Chicken Dinner Where:The Brick Pit, 5456 Old Shell Rd, Mobile, AL 36608
