How Do You ‘Cue?

Every Southerner has a particular way they cook and eat barbecue. While Vivian knows North Carolina’s tradition of whole hog barbecue, she travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists.

When self-proclaimed "soul food scholar" Adrian Miller visits eastern North Carolina on a barbecue expedition for his new book, Vivian takes him to Sid's, a Saturday-only barbecue spot that does whole hog in the region's famous style.

Brothers and restaurateurs Tatsu and Shion Aikawa are self-proclaimed 'samurai cowboys.' They take Vivian on a tour of their favorite barbecue joints in Lockhart, the barbecue capital of the Lone Star State. The trio feast on a picnic spread reminiscent of the brothers' personal foodways inspired by the barbecue traditions of Japan and Texas.