Up Next
Back to Show
Cook's Country
North Carolina Barbecue
Season 17
Episode 1701
Test Cook Morgan Bolling and host Bridget Lancaster head outside to make North Carolina Barbecue Pork. Equipment expert Adam Ried shares our recommended fire pits for cooking. Test Cook Carmen Dongo makes host Julia Collin Davison Lemonade with Honey.
Support Provided By
Season
26:25
Seattle Chicken Teriyaki, Miso Black Cod; a visit to Seattle; the story of Chef Nobu
25:46
Choucroute Garnie, Endive Salad; a visit to Portland, OR; European-Style Sausages.
25:46
Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish.
25:46
Diner-Style Patty Melts, Ultimate Extra-Crunchy Onion Rings; review of coffee makers.
Unlock with PBS Passport
25:46
Mana’eesh Za’atar and Baba Ghanoush, Roasted Beets with Lemon-Tahini Dressing; eggplant.
Unlock with PBS Passport
25:46
New Mexican Turnovers with Green Chile, Southwestern Tomato & Corn Salad; a visit to NM.
Unlock with PBS Passport
25:46
Jamaican Oxtail, Jamaican Rice and Peas; review of countertop compost bins.
Unlock with PBS Passport
25:46
Butter and Lard Biscuits, Mimosa Fried Chicken; a visit to Asheville, NC; food processors.
Unlock with PBS Passport
25:46
Pork Chops with Milk Gravy, Pimento Mac and Cheese; disposable utensils; jarred peppers.
Unlock with PBS Passport
25:46
Guanimes con Bacalao, Piña Coladas; a visit to Puerto Rico; all about Salt Cod.
Unlock with PBS Passport
25:46
Grilled Bone-In Leg of Lamb, La Viña-Style Cheesecake; review of spray mops.
Unlock with PBS Passport
25:46
Tuna and Salmon Teriyaki Poke, Malasadas; all about freeze-dried backpacking meals.