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X-WR-CALNAME:At My TV
NAME:At My TV
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DTSTART:20180325T020000Z
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SUMMARY:Man\, Fire\, Food 8x9 - A Tale of Two BBQs
DTSTAMP:20180712T102804Z
SEQUENCE:0
UID:89524-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Roger Mooking visits an old-school barbecue institution serv
	ingchopped pork in South Carolina and a popular restaurant servingHill Cou
	ntry 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 ham
	s\, 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 rectan
	gular pits. Roger helps owner Chad Decker fillup two pits with pork ribs\,
	 half chickens\, briskets andjalapeno sausages.
DTSTART:20180726T010000Z
DTEND:20180726T013000Z
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