How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces — Smoke Point
740,308
Published 2021-09-15
Credits:
Producer/Director: Connor Reid
Camera: Connor Reid, Daniel Geneen
Editors: Scott Kan, Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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All Comments (21)
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This is so weird the chef cooking the carrots was one of my childhood buddies 😂😂
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Dont get me started on my dad on porkchops. That man can do alchemy by changing one carbon into another carbon aka Meat into wood.
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Respect to the chef. He genuinely cares for his customers and the quality of the food.
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Since it was only a decade ago that the FDA lowered the cooking temp of pork to 145F along with more modern techniques such as sous vide, I believe there are whole generations that have not had a pork chop that isn't dry. I wouldn't be surprised if pork chops became more popular and given the same level of attention as steaks, especially considering how expensive beef is rn.
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Nunya damn business🤣 that's a good one.
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Dear Eater - Sincerely, thank you for your recent content and vetting for passion, creativity, and beautiful nuance.
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As a former food inspector, I have to say the food safety here is perfect. One of the few places I've ever seen actually use their thermometer. Also that food looks darn delicious!
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Love how they pull techniques, ingredients and tools from all difference places in the world to make something that is truly unique and very their identity
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As a restaurant you always work on small margins. Save $$$ and don’t add butter to the bag. It doesn’t help in any way.
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As a Nashville native, I'll easily call Pelican and Pig the best restaurant in town.
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This is awesome, finally a place on this series that I’ve actually been to already. This place is legitimately fantastic and I was shocked at how little recognition it had when I went two years ago.
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Loved seeing the use of the black garlic on the steak. Really would love to try that... Now I need to make up some black garlic.
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I'm glad he sees the potential in pork chops. It is very looked over but if done right, so good
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Just to sidenotes, the fan thingy and egg trays are how we do it in asia most of the time. Atleast in my country. 🤣🤣🤣 cheers mate. I really can imagine how the taste are going to be. Spectacular!!!
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the chef and his friend from childhood just reunited on this video's comment section now that's wholesome lol
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Awesome guy, providing good food in a casual setting
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Every dish they showed looked amazing! Just the mix of cultures and techniques. Excellent stuff. If only they were in CA.
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Holy crap the egg crate to ignite the charcoal is genius
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This guy must have a superpowered hood setup in that kitchen to be able to burn that much wood and not kill everyone in there
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this guy is an absolute madman. im going to make him hire when i move to Nash.
