How A Nashville Chef Uses Open Fire To Create Modern Barbecue Masterpieces — Smoke Point

Utilizing seasonal vegetables, local meats, and a wood-burning hearth, the chefs at Nashville’s Pelican and Pig cook and grill most of their dishes directly over an open flame.

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
---------------------------
For more episodes of 'Smoke Point,' click trib.al/dItIYLj

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to the YouTube Channel now! goo.gl/hGwtF0 S

#openfirecooking #openfirecookingsetup #grilling #openfirecookingmeat #overthefirecooking #howtocookoverfire #livefirecooking #openfiregrilling #firecooking #nashvillebarbecue #wheretoeatinnashville #barbecue #bestfoodinnashville #meat #smokingmeat #howtosmokemeat #smokedmeat #pelicanandpig #pelicanandpignashville #smokepoint #eater #eatercom #smokepointeater #nashvillebbq #porkchop #grilledporkchops #wholechicken #smokedchicken