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Whole Hog BBQ is Alive and Well in Nashville Thanks To Pat Martin's Bar-B-Que How We Eat

Whole Hog BBQ is Alive and Well in Nashville Thanks To Pat Martin's Bar-B-Que How We Eat

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Rating: 4.0; Vote: 1
In West Tennessee, whole hog barbecue is a dying art, but pitmaster Pat Martin is working to change the story. How We Eat visits Martin's Bar-B-Que Joint in Nashville this week to learn about the smokey tradition, how it differs from other barbecue methods around the country, and what Martin and his team are doing to preserve the practice
Date: 2020-05-20

Comments and reviews: 5


Nashville? PLEASE! If you want great true southern bar b que go to the Miss DELTA where some fat black man is sweating for days to get it right and been doing it 30 years. This is just another ad paid to a magazine to boost profits.
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at 1; 17 who is the man calling the pigs? just curious because i know the picture is just north of joseph, oregon with the wallowa mountains in the background. i'm 4th generation born and raised here but don't recognize the farmer.
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I join bbq since a few years here in Germany. What i like most is the way of cooking. Fire, smoke, choals. I love it. If i only had the money, i would spend my holydays in US southern states every year
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Excellent everything this video, especially with the composition. Color grading is that appetizing orange hue, great use of slowmo, honestly a pleasure to watch.
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Absolutely can not stand to see them get inside the pit, on the rack, with ready to eat food. Saw him do this on TV too. I guess he thinks it's cute. It's not.
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