Plot Synopsis

Radio personality and TV host Chuey Martinez travels across America to find the most authentic preparations of the classic cuts: pulled pork, brisket, ribs, poultry, steak, and more. From the Texas pit master to the woodsman in Appalachia curing jerkey in his shack, Chuey quickly learns that great American characters make great meat. Plus, he discovers that roasted meat taps into deep emotions and has the ability to bring people together. Each 30-minute episode focuses on a single cut of meat, featuring four different eateries, including: "Pulled Pork," in which Chuey enjoys the delicious pulled pork sandwich at Oklahoma Joe's Barbecue in Kansas City, KS, sinks his teeth into the Notorious P.I.G. pulled pork sandwich at ugar Shack BBQ in Austin, TX, learns how to prepare a whole hog for the smoker at the Capital City Cook-Off in Lexington, NC, and learns about special pulled pork sauce from chef Eddie Smith in Kannapolis, NC; "Brisket," in which Chuey takes a bite out of the "Fat Boy" sandwich at Mac's Speed Shop in Charlotte, NC, reveals the best of the Los Angeles taco truck scene with the All You Can Meat crew, checks out a Texas-sized brisket with chefs Gary Cerny and Scott Campbell at the Triple C Ranch near Austin, TX, and meets chefs Tom Fritts and Dave Schloegel at Woodyard BBQ in Kansas City, KS; and "Ribs," "Poultry," and "Steak."