Man, Fire, Food 6x7 - Monster Meat

Roger Mooking heads to Hoodoo Brown Barbeque in Ridgefield,CT, where owner Cody Sperry serves up monster-sized meatymasterpieces. Cody serves up "outlaw barbeque," a mashup ofstyles and traditions with smoke pork butts, pork ribs, porkbelly and beef brisket. All that pork comes together in theHogzilla, a towering sandwich with BBQ ranch dressing, friedgreen tomato and coleslaw. To wash it down, Roger and HoodooBrown Barbecue manager, Chris Sexton make a cocktail called,"The Bloody Trinity," which is topped with smoked meat!Finally, Roger makes his way to Nashville, where VivekSurti, founder of the VEA Supper Club, cooks up a massivehanging whole rib roast crusted with spices and serves it withgrilled broccoli salad and roasted sweet potatoes.