for so long. but as a northerner, why should northerners care? sean: well, i think if you look at the history of food in america there s no denying that southern food was the first, you know, true cuisine that had this foundation and that s important to preserve. and, to me, though, it kind of goes back to the idea you should be cooking and preserving and celebrating the food of your grandmother. bill: people take a real pride in their ability to cook my aunt s recipe, my grandmother s recipe of this is how we made these, and the standard of food here is so high that when i go around any place i just go, eh. anthony: country ham, bread and butter pickles and, of course, sean being sean, there will be bourbon. sean: i just like to start a meal with pickles and ham. i ll try not to geek out too much, but this is a very special breed of pig that came over here in the 1500s called ossabaw.
with a pasta and shaved bottarga, which frankly, i d slit my best friend s throat for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away tons of product. and guess what? they went crazy. anthony: slow baked black bass, anson mills farrow, ramps in season, and lettuces. and this ode to all things glenn is responsible for bringing back. heirloom rice and peas, suckling ossabaw pig and chicken confit with carolina gold rice. oh, that s good. glenn: isn t that great? this is phenomenal.
rodney: around here you scream mustard they ll think it s going on a hot dog. it s the only thing they know about mustard here. anthony: oh good. oh man, that s just so good. now how many hours about that pig is cooking? rodney: 12 hours. anthony: about 12. sean: you have to love it, you have to be head over heels in love with it to do that every day. i mean, you ever get sick of eating barbecue? rodney: no, not yet. not yet. sean: so we re all gonna be rolling out of here with the rodney scott cologne on. last. halloween, 72. jojo s adoption day. uncle leo s legacy. summiting kilimanjaro. asher s art phase. the moment you knew it was love. whatever you treasure, make it last. framebridge.
and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d slit my best friend s throat for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away tons of product. and guess what? they went crazy. anthony: slow baked black bass, anson mills farrow, ramps in season, and lettuces. and this ode to all things glenn is responsible for bringing back. heirloom rice and peas, suckling ossabaw pig and chicken confit
sean: look at that. this is what we call pork spaghetti. rodney: gotta have some of that. anthony: man, that sauce is nice, too. it s just perfect, right? rodney: vinegar and pepper. sean: yeah, so good. rodney: that s my dad s recipe. anthony: do you do not the standard south carolina mustard dressing at all? i m sure people are going to be pissed at me about this because feel strongly about these things, but i was not liking that mustard thing. sean: oh, i can t stand it. rodney: around here you scream mustard they ll think it s going on a hot dog. it s the only thing they know about mustard here. anthony: oh good. oh man, that s just so good. now how many hours about that pig is cooking? rodney: 12 hours. anthony: about 12. sean: you have to love it, you have to be head over heels in love with it to do that every day. i mean, you ever get sick of eating barbecue? rodney: no, not yet. not yet. sean: so we re all gonna be rolling out of here with the rodn