Man, Fire, Food 8x9 - A Tale of Two BBQs

Roger Mooking visits an old-school barbecue institution servingchopped pork in South Carolina and a popular restaurant servingHill Country barbecue classics in Texas. First, he heads toPrice's BBQ in Gilbert, South Carolina, which opened back in1964 and is still run by the Price family. Roger helps fill amassive 20-foot brick and concrete pit with hams, porkshoulders and pork butts to smoke low and slow over hickory andoak coals. Before the pork comes out of the pit, it getsseasoned with Price's time-honored tangy mustard-based barbecuesauce, and Roger learns how to make the family's famedbarbecue hash over buttery white rice. In Coppell, Texas,Roger visits Hard Eight BBQ for classic Hill Country barbecuethat includes cooking beef, chicken and pork directly over hotcoals in rectangular pits. Roger helps owner Chad Decker fillup two pits with pork ribs, half chickens, briskets andjalapeno sausages.