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. the spaniards brought it. it has a very particular flavor. this one s aged three years. anthony: it s ridiculously good. that s the best american ham i ve ever had far and away. that is unbelievable. sean: these two things together, these are my two favorite things in the whole entire world. stitzel weller whiskey and old country ham.
always gets wrong in new york. you serve cornbread with barbecue? which of course falls into crumbles. yeah, you ve got to have that. 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,
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. these peas are killer. anthony: i m hitting the rice next. glenn: that s got the entire history of southern agriculture in it. anthony: right here? glenn: right there in that little bowl. this whole idea of having a century in a dish, none of this stuff was here 20 years ago. anthony: near the end of the civil war during general sherman s scorched earth campaign, seed stores were a favored target. it was largely african slaves who were able to save the seeds that glenn is now able to locate and reintroduce. glenn: it is those people who kept the corn. it is those people who kept the cowpeas. it s those people who kept the vegetables because they couldn t buy their way out of not doing it.
and like magic, behold. turkey. slow, slow barbecue turkey with all the sides you want and need. what do we got going on here, chef? sean: pig s feet and collared greens. anthony: oh damn. sean: pickled pigs feet and collared greens. anthony: oh yes. sean: and then barbecue cole slaw, some potato salad with ramps, baked red peas. anthony: mm-hmm, oh there s my weakness right there. sean: and we made you some very special bright orange mac and cheese. anthony: mac and cheese. i do love bright orange mac and cheese, as you know. and that s a turkey. sean: yup. anthony: let that be a lesson to you. jeff: like going to grandma s house. anthony: mike lata from fig is here and jeff alan, owner of rebellion farm. so at this point, how many others are there like you guys, like, who are basically keeping
it real as far as real southern culinary traditions as opposed to sort of the jokey ones? sean: i feel like just about everybody here is. mike: yeah, more than you would think. anthony: well, how many people is that? mike: 12? sean: yeah, in a town like this, that s pretty amazing. anthony: god damn, this is good. pig s feet and green is just ridiculously good. jeff: this is really moist for a wild turkey. sean: people who say they don t like turkey need to eat this. mike: so what s your impression of charleston? anthony: it s a, you know, it s one of those weird, distinctly american mutations, kind of like rock n roll or jazz or blues. sean: that s what makes charleston so cool, though. there s really nothing else like it in america, and it s been unique since the early part of the 18th century. and the city works hard to preserve that. we have an incredibly gorgeous city that people want to visit so we have the advantage of tourism. mike: the clientele defin