Man, Fire, Food 8x8 - BBQ in Big Cities

When it comes to finding great barbecue, Roger Mooking knowsthat it's not just the small towns that dish out big flavors.He heads to Bludso's Bar and Que in Los Angeles, where ownerKevin Bludso brings meat and heat to Tinseltown in a big way.Using the cooking techniques his Texas grandmother taught him,Kevin loads up his massive smoker with brisket, pork ribs andchicken to cook low and slow in oak and pecan smoke. Kevin alsoshares his family's 70-year-old recipe for mac and cheese withRoger. In San Antonio, another big city stepping up itsbarbecue game, Roger meets with Emilio and Christi Soliz, whohave turned a small house into a restaurant blendingTexas-style barbecue with Tex-Mex flavors. They stuffslow-smoked brisket into torta sandwiches with crema andavocado, while fall-apart pork butt is piled onto corntortillas with cilantro and salsa.