Bizarre Foods with Andrew Zimmern 15x7 - Kansas City: Snoots &Spleens

Andrew makes a pilgrimage to meat mecca Kansas City, a cityknown for cattle farms and old-fashioned Americana culture.From jiggly pig snoots and chilled pig spleen to roastedwoodchuck and unmatched BBQ, Andrew proves that Kansas City istruly a carnivore's kingdom.Andrew's first stop on a fillingjourney is none other than the 35-year-old institution, TheTenderloin Grill. Andrew meets Ashlee Ruhl, the owner whosaved the family restaurant at just 26 years old! With no otherchoice, Andrew happily dives, nose first, into the KC-stylepig snoot sandwich. A spicy sandwich of boiled pig nose, thedish has become so distinguished even the Kansas City PoliceDepartment uses it to initiate rookies to the force!Next onAndrew's excursion is The Local Pig, where Chef Alex Popereinvents local tradition. After sampling the unique summersausage, smoked beef heart, and smoked pig's head, Andrewmoves on to his nemesis, the pig spleen! The spleen, whichhas a muddy flavor due to filtering blood, is lined with baconand sage to neutralize the intense taste. Reinvented with alittle texture and "pinwheel" presentation, Alex Pope doessomething to spleen Andrew never thought possible: makes itenjoyable!After Andrew gets his fill of pig, he heads tovisual artist-turned-chef Jonathan Justus's 101-year-old JustusDrugstore. In Jonathan's laboratory, he wows Andrew with "madscientist" takes on country classics like pear vinegar,dehydrated sweet potato chips and raw bass crudo. Jonathantakes Andrew to Paradise Meat Locker, operated by MarioFantasma, a butcher shop that creates magical opportunitiesfor Jonathan and other chefs to customize their cuts based onparticular breeds of animals. Finally Jonathan invites Andrewto his family farmstead where they cook up a woodchuck trappedin his backyard on... a treadmill rotisserie, of course! Thegrand finale is a one-of-a-kind family meal where Andrew stuffshimself with rare woodchuck heart, home-made baked beans andpear-cider vinegar cole slaw.Andrew then meets up with JamesBeard Award-winning chef Celina Tio who is proud to take Andrewon a BBQ crawl around her home turf. Their first stop is iconicArthur Bryant's, a BBQ joint that still boasts their standardpit ham sandwich and beef sandwich, a slice of America betweentwo buns. With sauce fresh on the face, Andrew and Celina headover to Joe's Kansas City BBQ, an old gas station turnedlegendary BBQ joint. The constant line is worth the wait forJoe's Z-Man sandwich but the real draw is the burnt ends - atype of BBQ Kansas City proudly claims to have invented.Continuing down the BBQ trail, Andrew investigates WoodyardBBQ, a restaurant still cooking with an ancient smoker andunique array of wood, each creating a pungent taste.To closehis time in this carnivore heaven, Andrew can't leave withoutexperiencing a little good-natured Kansas City BBQ competition.To warm up, Andrew puts Q39's guarantee - nationalchampionship quality in every bite - to the test, under thewatchful eye of restaurant owner and 2-time BBQ champion RobMagee. The real fun begins when Andrew, with a well-versed BBQpalate, picks up a side gig with the prestigious Kansas CityBBQ Society to judge a rib-cooking showdown between veteran Q39and rookie Redneck BBQ. While only one team can emergevictorious, Andrew realizes eating BBQ - or any other food inthis delectable town - is a win-win situation!