what are we fishing for, here? well, out here we ve got spot tailed bass, flounder, sea trout. really? yeah. i got you. and the way you fish here, the idea is to throw it out as far as you can, and you just leave it. oh, just leave it in. yeah, that s the cool thing about fishing out here. so i don t have to worry about working, not too much skill involved. how am i doing in the redneck department? i m not wearing shoes. you re not wearing shoes and you have a fishing pole in your hand on the dock. that s pretty awesome. it s a different pace here, really. this is the way to live. i do enjoy it. loved that waffle house, man.
awesomeness here. we didn t order this. so hopping john. pit beans that have been cooking over the fire all day. these are the red peas that came from west africa. this is the original carolina gold rice. hand harvested. grilled whiting which is what nobody eats in charleston in restaurants. it s what everybody eats in homes with some spring vegetables. and then suckling pig. the same breed asabal we had earlier with the ham, mixed, with a mule foot, some cream corn and cornbread. wow. this is going to be my first mule foot. this is like my favorite way to eat, you know, just family-style, pass stuff around. yeah. the rice is amazing. it s amazing. yep.
you can be forgiven for underestimating sean brock first time i met him. i know i did. i saw a scruffy looking dude in a trucker cap who had a bottle of really good bourbon on hand. 1991. 18 years old. this is the end of great whiskey. it didn t come in this bottle. this is my travel bottle because it s plastic, you see, so it don t break when you get rowdy. it took me a little time to discover the ferocious intellect, the inquiring nature, the uniquely focused and purposeful talent to the man. without a doubt one of america s most important chefs. a guy redefining not just what southern cooking is, what, and can be, but american cooking as a whole. one, two, three!