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tv   Anthony Bourdain Parts Unknown  CNN  November 22, 2018 6:00pm-7:01pm PST

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♪ >> 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
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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? >> 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.
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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 not my first time to, uh, charleston, as you know. i did do a show here before and i'm still taking -- about it. apparently i really -- up the first time i came here because i made a number of errors, apparently none more egregious than going out for, like, doing oyster roasts and drinking champagne. >> sean: i'd never heard for such a thing. well, champagne of beers is okay with oysters. >> anthony: right, see that's what -- it must've been a typo. >> sean: maybe somebody got, yeah, confused somewhere. >> anthony: yeah. anyway, i got it wrong. this time i'm getting it right, which is why i've come to you.
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♪ >> anthony: you could be forgiven for underestimating sean brock first time you meet him. i know i did. i saw a scruffy looking dude in a trucker cap, who always seemed to have a bottle of really good bourbon on hand. >> sean: that's a weller, 1991, 18 years old. this is the end of great whiskey. it didn't come in this bottle. this is my travel bottle because it's plastic, you see, so it don't break when you get rowdy. ♪ >> anthony: it took me a little time to discover the ferocious intellect, the inquiring nature, the uniquely focused and purposeful talent of the man. without a doubt, one of america's most important chefs. a guy who's redefining what not just southern cooking is, was, and can be, but american cooking as a whole. >> sean: one, two, three!
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♪ >> anthony: we're gonna talk a lot about this over the next week, about the notions of universal awesomeness. is the waffle house universally awesome? >> sean: we have one choice for late-night eating and it's the waffle house. and they create this environment where no matter how blitzed you are, or how normal you are, you are welcomed and treated equally with an experience. it's not just, like, you know, eating a plate of food. >> anthony: you're talking about it like a magical spiritual place. >> sean: no, it's beyond a magical spiritual place. >> anthony: it is indeed, marvelous, an irony-free zone
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where everything is beautiful and nothing hurts, where everybody, regardless of race, creed, color or degree of inebriation, is welcomed. its warm, yellow glow a beacon of hope and salvation, inviting the hungry, the lost, the seriously hammered all across the south to come inside. a place of safety and nourishment. it never closes. it is always always faithful, always there for you. >> sean: when i was a kid i was obsessed with this place, because i wanted to be a chef and this was the only place i'd ever been to where i actually watched people cook. this was action to me because i would see these people cooking at a pace and cooking for people who were completely out of control, but still providing the hospitality. it was one of the things that really helped me fall in love with cooking. >> anthony: waffle house. >> sean: yes. >> anthony: i can't believe i didn't know about this.
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i am unbelievably, in spite of my world travels, new to the wonders of the waffle house, and unfamiliar with its ways. the terminology, for instance, is new to me. now look, i'm looking at my hash brown and i am already confused and enticed. >> sean: here's the thing. you can't -- you can't go all in, because you want everything. >> anthony: i need to make a choice. >> sean: so there's balance, and then when you find your balance you memorize it. i go scattered, covered, smothered, chunks. >> anthony: which means, i gather, scattered on the griddle, heaped with brown onions, cheese and chunks of hickory-smoked ham. >> sean: that's my style, like i've been doing that since day one, and i didn't even know what that means. >> anthony: you know what i know. i don't want waffles at the waffle house. >> sean: bullshit, man, you have to have -- >> anthony: waffles? >> sean: okay, you have to -- pecan waffle. so what i've devised as -- >> anthony: all right. >> sean: --as a chef, is a tasting menu experience where you can sit down and really experience what this place does, and you start out first thing
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you have, pecan waffles. >> anthony: really? ♪ >> waitress: here, gentlemen. >> anthony: oh. >> sean: oh, the pecan waffle, you just crush it. you put every -- >> anthony: you just slather it. >> sean: i want it to be swimming in syrup and homogenized vegetable oil. >> anthony: oh, that's -- that's good. >> sean: see, you don't come here expecting the french laundry. you come here expecting something amazing. >> anthony: this is better than the french laundry, man. >> sean: and then, second course, patty melt split. ♪ >> anthony: oh, patty melt.
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>> sean: oh, patty melt. come on, that's not insanely delicious? >> anthony: oh, god damn. >> sean: that's not insanely delicious. >> waitress: no meal is complete without sunny side up eggs, okay? >> anthony: oh yeah. >> sean: and then a green salad with some thousand island dressing would be the amazing. would you rather have thin-cut pork chops or t-bone? >> anthony: i would like both. ♪ >> sean: heinz 57's the best, man. one of the more complex sauces in the american repertoire. >> anthony: what the -- really? >> sean: you want to talk shit about it. this is -- this is sauce work. trust me, this is gonna change your life. >> anthony: now that's wrong, man, come on. >> sean: mm. this is a brilliant human being who had a recipe. it was amazing and he got a bad
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rap. >> anthony: you're talking about like ronald mcdonald. "he had a good idea." no, you're wrong. i'm sorry. here's where we part ways, my friend. here's my sauce. after a few bites of waffle, a burger, a hunk of generic t-bone and some hash browns, one feels drawn right to the center of what makes our country great. an america " -- yeah" moment that drives me to clamber up on the counter and start reciting walt whitman, "the star-spangled banner," "oh say can you see," and you know what, i doubt i'd be the first. oh my god. >> sean: give me a break. >> anthony: the umami happening here. >> sean: yes, yeah give me a break. >> anthony: you know what umami means in japanese, actually? the literally translation of umami? >> sean: orgasm? >> anthony: no, umami means in japanese, if you, literally it
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means, "i will -- your -- for a bite of that, that burger." [ laughter ] >> sean: you and you, bite the pork chop.
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♪ ♪ ♪ ♪ comfort. what we deliver by delivering.
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♪ >> anthony: everybody needs a place, a community, something larger than oneself to care about, to be part of, a place to hide when times get tough, where you're accepted for who you are. where the rhythms of a summer afternoon, the crack of a bat, the roar of the crowd, are music. behold the mighty charleston river dogs, a minor league
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feeder team for the new york yankees. [ cheers ] >> anthony: meet one of the owners of the charleston river dogs, charleston resident bill murray. >> 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 not skeletal structure. they fold. >> anthony: as difficult as it
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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 that have helped make the city a fine dining destination. so i wanna know, southern living, it's very different up there and down here. it's a big transition. easy, easy for you or not? >> bill: it's easy. the only -- driving was the real transition because i drive like a new york person. when you come here driving like new york, you know, it takes you a while to recover. but, you know, i'm right on the edge here, like telling people that this is a really nice place to come and really i don't want anyone else to come. i like it the way it is. there's a lot of insects. it's really, really hot in the summer and the traffic is worse than it ever was. >> anthony: husk directly
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addresses southern culinary traditions using the best of modern techniques, but always, always respecting the originals and who made them. it's a pressing matter to redefine southern food. if i were a southerner, i would, i would make it a personal mission because it was distorted for so long. but as a northerner, why should northerners care? >> sean: well, i think if you look at the history of food in america there's no denying that southern food was the first, you know, true cuisine that had this foundation and that's important to preserve. and, to me, though, it kind of goes back to the idea you should be cooking and preserving and celebrating the food of your grandmother. >> bill: people take a real pride in their ability to cook "my aunt's recipe, my grandmother's recipe of this is how we made these," and the standard of food here is so high that when i go around any place
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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.
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♪ so this is an old dish, um, that i dug up in one of those old books that i -- that i study. it's an old-fashioned oyster pie. >> anthony: ooh. >> sean: so just grab your spoon and just dig all the way down. the oysters are in the bottom. >> anthony: how old is this recipe? >> sean: it was well-documented in the 19th century pre-civil war. >> anthony: that's good. >> bill: this is amazing. >> anthony: yes. >> bill: oh god. >> sean: so shrimp and grits is the dish of charleston. i mean, it really is. it's the dish i crave when i leave charleston and come back. this version is one of the older ones where we actually make hominy first by nixtamalizing the corn, so you'll taste a little -- the grits are a little bit different. >> anthony: oh, yes. oh, that's really great-looking. >> sean: and we make a brown gravy, which is the most classic way, and on top crispy pig ears.
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>> anthony: you get grannies coming and saying, "i haven't tasted this since i was a little kid." >> sean: yeah, exactly, man. >> anthony: wow, that's good. >> sean: mm. >> sean: we were trying to replicate the emotion of southern, that southern food provides you in a time where good ingredients weren't available, so we made up for tasteless ingredients by frying them or dumping butter on them. >> anthony: right. >> sean: now we don't have to. >> anthony: wow, what's going on
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here? this is an onslaught of awesomeness here. >> bill: we didn't order this. >> sean: so hoppin' john, so pit beans that have been cooking over the fire all day. these are the red peas that came from west africa. this is the original carolina gold rice, hand-harvested. grilled whiting, which is what nobody eats in charleston in restaurants. it's what everybody eats in homes with some spring vegetables. and then this is suckling pig. that's the same breed, ossabaw, as we had earlier with the ham, mixed with a mule foot cooked on a spit. some creamed corn and cornbread. >> anthony: wow. >> bill: well, this is going to be my first mule foot. >> sean: this is like my favorite way to eat, you know? just family style, just pass stuff around. >> anthony: oh yeah. the rice is amazing. >> bill: it's amazing, man. >> anthony: yeah.
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you see bubba gump, you get angry? >> sean: i get very angry. >> anthony: for me, it's chili's, because you see chili's along the mexican border. it's like what the -- ? i'm sorry, do we have a shortage of mexicans in this country. is there a shortage of good food? you're eating at chili's? i really want to pull up the car, get a tire iron and walk in and just straighten some people out. >> sean: clean house. "road house" style. >> anthony: "road house." vastly underrated film. >> bill: you guys are both into "road house"? >> anthony: such a great film. swayze. what else do you need to know? you can deconstruct this film forever. the more you watch it, the more mysteries unfold. >> bill: i've never seen anyone enjoy "road house" more than i do. >> sean: what? >> bill: my friend's wife, kelly lynch, plays the doctor that stitches up patrick swayze in the movie.
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>> sean: oh yeah, yeah. so hot. >> bill: she's the romantic interest, right? the unobtainable romantic interest. >> anthony: yes. >> bill: and i have for the last, i don't know, probably about 25 years called his home in the middle of the night and said, "you don't know me, but your wife's getting slammed up against the wall by patrick swayze and she's not putting up much of a fight." and then hang up. >> anthony: it is in many ways a perfect film. >> sean: that's the whiskey talking. u like him. he's one of those guys who always smells good. his 5 o'clock shadow is always at 5 o'clock. you like him. your mom says he's done really well for himself. he has stocks and bonds your dad wants to go fishing with him.
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[ neighing ] [ neighing ] [ sigh ] it's bring your own phone, not pony.
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so i could've taken the bus? yeah. bring your phone. switch your carrier. save hundreds a year with xfinity mobile. call, click or visit a store today. ♪ >> anthony: what is down-home southern cooking? where did it come from? who's responsible? well, it's always useful when asking those kinds of questions, wherever you are, to ask first, "who did the cooking back then in the beginning? where did they come from?" >> ashley: when you meet people here, you know that you're seeing a direct descendant of a slave that was here after, um, the slaves were freed. >> anthony: ashley greene grew
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up on mosquito beach on james island in charleston. her mother owns the property, which has been in her family for generations. fact of the matter is in the old south back when the dishes, flavors and ingredients of southern cooking, which is to say american cooking as opposed to european, chances are that food was grown, gathered, produced and prepared by african slaves. chef b.j. dennis has made it a personal mission to celebrate and protect the culinary traditions his ancestors passed down to him. >> b.j.: so this is, um, some local blue crab, fresh in season. this is a play on some garlic crabs, but this is shrimp butter instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. >> anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line
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between there and here than gullah culture. >> anthony: i'm really enjoying this, i got to tell you. >> sean: this is so delicious. >> ashley: oh my goodness. >> anthony: how african is traditional gullah cooking? >> ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. >> sean: if you look at the history of american food and you'll -- you'll quickly see that this is -- this is one of the first true cuisines of america. >> anthony: oh what's that? what is this? it looks good. >> b.j.: we're going back to west africa. >> ashley: all right. >> anthony: soft shell crabs and conch in a decidedly west african inflected peanut stew with carolina rice, sauteed squash, and zucchini. >> anthony: oh, that's so good. >> sean: man, it's been a while since i've had conch. >> anthony: clearly, i mean, correct me if i'm wrong, sean, there's a different kind of interest in charleston that
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existed 20 years ago, right? is something happening here and is it a good -- what, what, what's changed? >> b.j.: i mean, it's good to have people from -- to have a more diverse community in a sense, but then you also lose a little bit. >> ashley: the danger is they're coming to charleston because of the beauty, and we're having to fight against, you know, bigger entities that seek to get the land so that they can develop it. and so we're fighting to keep what's been ours, and so it's important for us to preserve this area, preserve this culture for generations to come. >> according to the u.s. government, almost 50% of all the children in this country failed to get their recommended daily allowance of -- >> -- the surge in fast food restaurants have discovered that we like our food heavily salted. >> just add water and two of your own fresh eggs.
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>> because of industries, innovations and farm chemicals and machinery. >> taste it! >> anthony: how did it happen that we ended up with southern food being the most, sort of, cruelly hijacked into this cartoonish, uh, parody of itself? >> modern, clean, advanced, complete meat processing. >> glenn: i think it's a combination of two massive cultural influences that came together at the same time. the idea of industrialization came late to the south. when it hit we got pellagra. the first nutrition laws in america were written in south carolina because everybody moved into mill villages and immediately started eating processed food because they weren't growing their food anymore. the second thing that happened is there was a massive amount of expertise that was lost during the civil war. >> anthony: a lot of the southern revival, the whole turnaround started with this
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guy, glenn roberts. a man who asked a simple question -- how come grits aren't as good as they used to be? and by starting the heirloom grain company anson mills, decided to do something about it. so why do this? why does something as unwanted, meaning nobody was particularly crying out, "you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits." what called to you that you felt compelled to answer? >> glenn: i'm a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you're looking at politics. you're looking at medicine. you're looking at the advanced thinking. >> anthony: i'll agree with you that there is nothing more political than food. >> glenn: you got it. >> anthony: chef mike lata's restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of
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local products that you used to find everywhere in the low country. as much as i'd like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i'd slit my best friend's throat for. >> glenn: wow, that looks great. >> anthony: yeah. >> glenn: that's beautiful. >> anthony: it's sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of 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 farrow, ramps in season, and lettuces. and this ode to all things glenn
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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.
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>> anthony: when you talk about chitterlings, pig foot, hog maws, african-americans in the north do not embrace those poor people, uh, classics of the south. there's an overlay of pain and oppression that goes with it. how do we combat that? >> glenn: what you're speaking about is walking away from your own culinary heritage because of social sensitivity. bottom line is if you want something that's compelling that draws on your soul, this is why they call it soul food. managing my type 2 diabetes wasn't my top priority. until i held her. i found my tresiba® reason. now i'm doing more to lower my a1c. once daily tresiba® controls blood sugar for 24 hours for powerful a1c reduction. tresiba® is a long-acting insulin used to control high blood sugar in adults with diabetes. don't use tresiba® to treat diabetic ketoacidosis, during episodes of low blood sugar, or if you are allergic to any of its ingredients. don't share needles or insulin pens. don't reuse needles. the most common side effect is low blood sugar,
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>> anthony: i need the finest in turkey killing couture. i want to be ninja-like and i want to look cool. >> salesman: well, you know, camouflage is the standard go-out wear in south carolina so -- >> anthony: i'm bringing that look to new york. a cool, clear morning, and i do what any sensible charlestonian would do on a day like this -- look for turkeys to kill. so pants, need those. >> salesman: all right. you know in south carolina our state bird is the mosquito. >> anthony: right, so i want to be covered head to toe. >> salesman: next thing we need to get your face covered up. >> anthony: i'm going into waffle house wearing this. this is totally me.
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>> salesman: we do have some turkey vests. >> anthony: a turkey vest, yes, i just gotta have it. [ imitating arnold schwarzenegger ] "this is your last day on earth, mr. turkey. you will die now. prepare to meet your maker." 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.
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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
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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 definitely gives us the opportunity to be this progressive or relevant. >> sean: they almost push us to be more than we can even be. >> jeff: we have an active cuisine. i mean, we recovered all these, you know, ingredients and
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rediscovered a lot of the agricultural influences that were destroyed in the 20th century, but we're not -- we're not just recreating history. we're not going back and cooking the civil war. these guys are pushing the food forward here and we're creating a new cuisine. >> anthony: it's gotta be a happy day when you can take a caesar off the menu forever. >> sean: yeah, man. >> anthony: i'm gonna be getting some more of that mac and cheese in a minute. >> sean: hell yeah. relieve some of the house-buying... stress. at least you don't have to worry about homeowners insurance. call geico. geico... helps with... homeowners insurance? been doing it for years. i'm calling geico right now. good idea! get to know geico. and see how easy homeowners and renters insurance can be.
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well you remember what happened last year. you can't bring a backup thanksgiving to my sister's house. it's not like we're going to walk in with it. we'll bring it in as we need it. ...phase it in. phase it in? yeah, phase it in. when heartburn hits... phase it in? fight back fast with tums smoothies. it starts dissolving the instant it touches your tongue... and neutralizes stomach acid at the source. ♪ tum tum tum tum... smoothies... only from tums
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♪ >> mark: we're one of the last few hunters in the world. there's no store for us to go off shore to go and pick those fish up. we have to look for them. we have to go and sort of find the ones we're allowed to harvest. we are the last of the final frontier of hunters, you know, to go and to feed the world, and that's what we do. >> anthony: mark marhefka has been a fisherman since the '70s. he takes an unusual and much needed approach to catching fish. instead of raking the sea of the same overfished, mindlessly popular species, he passionately promotes the just as good and usually better, less known, and underutilized stuff. >> sean: one of the great things
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about the low country is the flavor of our waterways, and that wasn't being represented properly in all of the restaurants. then all of a sudden, i hear about this guy who has the most beautiful fish you've ever seen, but you got to go to the dock and get it. [ laughter ] >> anthony: frustrated by the conventional wisdom, by the mishandling of fish by other distributors, and the narrow range available on the market, he became his own dealer, starting abundant seafood, one of the country's first csfs or community supported fisheries. he's changed the way people think about so-called "trash fish." >> sean: look at how beautiful that is. >> anthony: today's catch -- triggerfish. any market for these things? >> mark: oh my god. >> anthony: yeah? >> mark: we can't go and keep it in house enough. >> anthony: no really? >> mark: really. >> sean: but the crazy thing is it's like even five years ago there wasn't a single one of these on the menu. you know, before we all knew mark, everyone had the same crap on the menus -- tuna, salmon,
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grouper, snapper -- which is delicious stuff, but as we all know we've overfished that. and mark really taught all of us the beauty of stuff like this. this is a half-shell style, so you just leave the scale on, the skin on, just cook it one side up. >> anthony: it's sort of basting itself in there. >> sean: yeah, yeah. it makes like a cup. it's very creole. >> anthony: is there something out there that you're seeing that's still a hard sell that you wish people would -- >> mark: one of the hardest sells is amberjack. amberjack, yeah. >> sean: amberjack, for sure. >> anthony: the japanese love it, amberjack. ooh, look at that. that is pretty. it smells good. >> mark: wow. yum. >> sean: oh man. >> mark: i can eat that 365 days a year. >> sean: ah, charcoal and fish. it's so good. >> anthony: damn that's good.
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>> sean: wow. ♪ >> sean: everybody thinks there's all this great barbecue in the south. it's 99% terrible barbecue, and so to get real barbecue, you've got to drive. >> anthony: way out in the weeds, off the main road, and good freakin' luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go. here. a run-down-looking takeout about two hours' drive out of charleston in hemingway, south carolina. now, how long have you been doing this? >> rodney: since i was 11. >> sean: that's crazy. >> rodney: i grew up doing this. my family started in 1972, so i grew up running around this
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place. >> anthony: it's hard. >> rodney: it is. >> sean: that's why no one does it, man. that's why there's nothing but bad barbecue 'cause in my opinion the only true way to make barbecue is the burned barrel and the pits and you gotta stay up all night. >> rodney: all night. >> anthony: rodney scott, a man sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit. there are no shortcuts. this ain't a craft, this is a calling. look at that. >> rodney: yes. >> anthony: oh, man. >> rodney: got to have a little bit of white bread with it. >> anthony: yeah, at least no doubt. see this is what everybody
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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, you ever get sick of eating barbecue? >> rodney: no, not yet. not yet.
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>> sean: so we're all gonna be rolling out of here with the rodney scott cologne on. ron! soh really? going on at schwab. thank you clients? well jd power did just rank them highest in investor satisfaction with full service brokerage firms...again. and online equity trades are only $4.95... i mean you can't have low cost and be full service. it's impossible. it's like having your cake and eating it too. ask your broker if they offer award-winning full service and low costs. how am i going to explain this? if you don't like their answer, ask again at schwab. schwab, a modern approach to wealth management.
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for here? >> sean: well, out here we got, um, spot tail bass, flounder, sea trout. >> anthony: really? >> sean: yeah. >> anthony: whoo, watch out. i gotcha. >> sean: yeah, and the way you fish here, the idea is throw it out as far as you can and you just leave it. >> anthony: oh just leave it. >> sean: yeah, that's the cool thing about fishing out here. >> anthony: oh good, so i don't have to be working, not so much skill involved for me. so how am i doing in the learn to be redneck, uh, department? i'm not wearing shoes. >> sean: you're looking good without shoes on, with a fishing pole in your hand on a dock, that's pretty awesome. it's a different pace here, man. you know, this is the way to live. >> anthony: i do enjoy it. love that waffle house, man. i need a waffle house. i'm trying to tell you that was
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like a, "i like your restaurant and all. i guess you're some kinda good chef." but that waffle house, that is a phenomenon. >> sean: man, i'm telling you, it really is. what's good with boiled peanuts is whiskey. >> anthony: oh yeah? mm-hmm, that's good. oh, that is nice. >> sean: it's so good, man. it's so good. how's the visit two to charleston? >> anthony: oh, it's been great. this is a special place. it really is. >> sean: oh it's very unique.
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it's been a lot of fun to watch the food scene here go from kind of what everybody else is doing and was doing to doing something very singular and very special. >> anthony: and when you got a tradition and when you have traditional recipes and a story behind food like you have here, uh, that's -- that's a really cool thing. >> sean: well, the thing is i'm still discovering stuff here. i've been here 12 years. >> anthony: that barbecue that rodney gave was sick, man. >> sean: he is a force to be reckoned with, man. like, we talk about europe, everybody travels hours to go to el bulli or travels hours by car to go michel bras. it's the same thing here we just do it for barbecue. got a hit? >> anthony: i don't know, let's see. yeah. >> sean: you did. it bit right below the hook. >> anthony: yeah, that's an intelligent mother -- fish, too. big and intelligent. >> sean: so just hook up under the bottom lip.
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>> anthony: ouch, oh. open, whoa. open up, mother --. whoa, he's up my leg. he's on anal-seeking bait. [ laughter ] where do you think you're going, buddy? it's, like, one of those vampiric, like one of those anal-seeking, those fish in the amazon that swim up your -- hole. nice try, buddy. ♪ it's quiet on the river this morning ♪ ♪ ain't nobody on the water but me ♪ ♪ but that sun's coming on and it won't be long ♪ ♪ there's a little more wake coming on this creek ♪ ♪ put the lines out in the water ♪ >> anthony: who doesn't wanna end with this? the old fishing hole, quality bourbon, no need for shoes. >> sean: i think the crab is just having a minnow buffet. >> anthony: in such circumstances whether you actually catch any fish is completely beside the point. come on, man, not bad for a yankee. >> sean: looking good, man.
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that was better than my last cast. ♪ making noise with the alligator boys 20 miles east of gauttier ♪ ♪ ♪ ♪


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