World of BBQ
b'Culture of BBQ
Guest: Robert F. Moss, Contributing Barbecue Editor, "Southern Living," and author of \\u201cBarbecue: The History of an American Institution\\u201d
Love a good backyard barbecue with the family?\\xa0 Then you\\u2019ll love finding out the 300 years of history America has had with the meats and sauces of BBQ, from Native American traditions to political campaigns and everything in between.\\xa0
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Barbacoa
Guest: Nick Zukin, former owner, Mi Mero Mole, Portland, Oregon
How barbacoa was originally made in Mexico. It\'s very similar to how Polynesians roast pig; in fact, these slow roast traditions sprung up independently all over the world.\\xa0
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Varsity Grill Team
Guest: Tommy Copeland, teacher of horticulture, and founder, Competitive Barbecue Team, Ennis High School, Ennis, TX
These teen cooks are just as competitive as any elite football team. By tradition, they make wet BBQ, not dry rub. Which can lead to lots of debate in the BBQ world. But in the end, it\'s\\xa0
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Regional Burgers
Guest: George Motz, author, "Hamburger America: A State-By-State Guide to 200 Great Burger Joints"
What makes a good burger? Depends on wear you live, but don\'t discount the value of grease, which Motz calls a condiment.\\xa0
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