anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
here s the thing about hunting. the likelihood of me successfully shooting even the stupidest animal on camera are about the same as donald trump being gracious to anybody or adam sandler making a good movie. basically, a magical unicorn is going to land in front of me and shower me with candy and vicodins before i shoot a freakin turkey on camera. [ gunshot ] that shot you heard was me shooting a producer in the calf and telling him to hobble over to the piggly wiggly for a frozen gobbler before he bleeds out. 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 collard 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.
sean: said i had too many beers to drive, i m gonna take shotgun. bill: we re gonna see how fast he can go all the way around the outfield. anthony: today the river dogs are facing the evil forces of the dreaded savannah sand gnats. bill: yow! that s going to score a run, and that s going to leave a mark. he s gonna hold him. anthony: bad day for the sand gnats. bill: you re hated. you re hated. anthony: we will crush you like a well, sand gnat. bill: a sand gnat has almost no backbone. almost no skeletal structure. they fold. anthony: as difficult as it might ve been to forgo the joys of the bacon-wrapped foot-long corn dog known as the pig on a stick, we knew we d be coming here, husk, sean s restaurant in downtown charleston, one of two
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 farro, 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. 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
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