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SUMMARY:Bizarre Foods with Andrew Zimmern 15x7 - Kansas City: Snoots
	 &Spleens
DTSTAMP:20151111T161909Z
SEQUENCE:0
UID:43348-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Andrew makes a pilgrimage to meat mecca Kansas City\, a city
	known for cattle farms and old-fashioned Americana culture.From jiggly pig
	 snoots and chilled pig spleen to roastedwoodchuck and unmatched BBQ\, And
	rew proves that Kansas City istruly a carnivore's kingdom.Andrew's first s
	top on a fillingjourney is none other than the 35-year-old institution\, T
	heTenderloin Grill. Andrew meets Ashlee Ruhl\, the owner whosaved the fami
	ly restaurant at just 26 years old! With no otherchoice\, Andrew happily d
	ives\, nose first\, into the KC-stylepig snoot sandwich. A spicy sandwich 
	of boiled pig nose\, thedish has become so distinguished even the Kansas C
	ity PoliceDepartment uses it to initiate rookies to the force!Next onAndre
	w's excursion is The Local Pig\, where Chef Alex Popereinvents local tradi
	tion. After sampling the unique summersausage\, smoked beef heart\, and sm
	oked pig's head\, Andrewmoves on to his nemesis\, the pig spleen! The sple
	en\, whichhas a muddy flavor due to filtering blood\, is lined with bacona
	nd sage to neutralize the intense taste. Reinvented with alittle texture a
	nd \"pinwheel\" presentation\, Alex Pope doessomething to spleen Andrew ne
	ver thought possible: makes itenjoyable!After Andrew gets his fill of pig\
	, he heads tovisual artist-turned-chef Jonathan Justus's 101-year-old Just
	usDrugstore. In Jonathan's laboratory\, he wows Andrew with \"madscientist
	\" takes on country classics like pear vinegar\,dehydrated sweet potato ch
	ips and raw bass crudo. Jonathantakes Andrew to Paradise Meat Locker\, ope
	rated by MarioFantasma\, a butcher shop that creates magical opportunities
	for Jonathan and other chefs to customize their cuts based onparticular br
	eeds of animals. Finally Jonathan invites Andrewto his family farmstead wh
	ere they cook up a woodchuck trappedin his backyard on... a treadmill roti
	sserie\, of course! Thegrand finale is a one-of-a-kind family meal where A
	ndrew stuffshimself with rare woodchuck heart\, home-made baked beans andp
	ear-cider vinegar cole slaw.Andrew then meets up with JamesBeard Award-win
	ning 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 st
	ill boasts their standardpit ham sandwich and beef sandwich\, a slice of A
	merica betweentwo buns. With sauce fresh on the face\, Andrew and Celina h
	eadover 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 Woodyard
	BBQ\, a restaurant still cooking with an ancient smoker andunique array of
	 wood\, each creating a pungent taste.To closehis time in this carnivore h
	eaven\, Andrew can't leave withoutexperiencing a little good-natured Kansa
	s City BBQ competition.To warm up\, Andrew puts Q39's guarantee - national
	championship quality in every bite - to the test\, under thewatchful eye o
	f restaurant owner and 2-time BBQ champion RobMagee. The real fun begins w
	hen Andrew\, with a well-versed BBQpalate\, picks up a side gig with the p
	restigious Kansas CityBBQ Society to judge a rib-cooking showdown between 
	veteran Q39and rookie Redneck BBQ. While only one team can emergevictoriou
	s\, Andrew realizes eating BBQ - or any other food inthis delectable town 
	- is a win-win situation!
DTSTART:20151125T010000Z
DTEND:20151125T020000Z
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