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Detailed text transcripts for TV channel - CNN - 20170611:04:50:00

place. anthony: it s hard. rodney: it is. sean: that s why no one does it, man. that s why there s nothing but bad barbecue cause in my opinion the only true way to make barbecue is the burned barrel and the pits and you gotta stay up all night. rodney: all night. anthony: rodney scott, a man anthony: rodney scott, a man sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit. there are no shortcuts. this ain t a craft, this is a calling. look at that. rodney: yes. anthony: oh, man. rodney: got to have a little bit of white bread with it. anthony: yeah, at least no doubt.

Man anthonySean brockRodney scottUp all nightHog barbecueBurn barrelWhite breadThe pitAin ta craftNo doubt

Detailed text transcripts for TV channel - CNN - 20170611:04:58:00

of what everybody else is doing and was doing to doing something very singular and very special. anthony: and when you got a tradition and when you have traditional recipes and a story behind food like you have here, uh, that s that s a really cool thing. sean: well, the thing is i m still discovering stuff here. i ve been here 12 years. anthony: that barbecue that rodney gave was sick, man. sean: he is a force to be reckoned with, man. like, we talk about europe, everybody travels hours to go to el bulli or travels hours by car to go michel bras. it s the same thing here we just do it for barbecue. got a hit? anthony: i don t know, let s see. yeah. sean: you did. it bit right below the hook. anthony: yeah, that s an intelligent mother fish, too. big and intelligent. sean: so just hook up under

Man anthonySean brockI dont knowLets seeEl bulliMichel brasTrash fish

Detailed text transcripts for TV channel - CNN - 20170611:04:48:00

mark, everyone had the same crap on the menus tuna, salmon, grouper, snapper which is delicious stuff, but as we all know we ve overfished that. and mark really taught all of us the beauty of stuff like this. this is a half-shell style, so you just leave the scale on, the skin on, just cook it one side up. anthony: it s sort of basting itself in there. sean: yeah, yeah. it makes like a cup. it s very creole. anthony: is there something out there that you re seeing that s still a hard sell that you wish people would mark: one of the hardest sells is amberjack. amberjack, yeah. sean: amberjack, for sure. anthony: the japanese love it, amberjack. ooh, look at that. that is pretty. it smells good. mark: wow. yum. sean: oh man. mark: i can eat that 365 days a year. sean: ah, charcoal and fish. it s so good. anthony: damn that s good. sean: wow.

Man anthonySean brockMark marhefkaTrash fish

Detailed text transcripts for TV channel - CNN - 20170611:04:04:00

Detailed text transcripts for TV channel - CNN - 20170611:04:04:00
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Man anthonySean brockWaffle houseUniversal awesomeness

Detailed text transcripts for TV channel - CNN - 20170611:04:18:00

so this is an old dish, um, that i dug up in one of those old books that i that i study. it s an old-fashioned oyster pie. anthony: ooh. sean: so just grab your spoon and just dig all the way down. the oysters are in the bottom. anthony: how old is this recipe? sean: it was well-documented in the 19th century pre-civil war. anthony: that s good. bill: this is amazing. anthony: yes. bill: oh god. sean: so shrimp and grits is the dish of charleston. i mean, it really is. it s the dish i crave when i leave charleston and come back. this version is one of the older ones where we actually make hominy first by nixtamalizing the corn, so you ll taste a little the grits are a little bit different. anthony: oh, yes. oh, that s really great-looking. sean: and we make a brown

Man anthonySean brockOyster pie19th centuryDowntown charlestonOh godBrown gravyNixtamalizing the corn