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 here:
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 our YouTube Channel now! S
source
What the name of this place?
He realllllly needs to get a proper hanger for his spit instead of the fire sprinkler line. If that think breaks it will be a bad day.
I get it but why everything needs to be cooked before "grilling with fire"?
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.
Putting a bar on the ansul system o_O
Chicken looks burnt
Neat place, would love to try this.
if chef cut his beard off he would be a lot cooler.
That porkchop looks amazing
Cool restaurant and loved the sound of the food. Only critique I have was when he hung a cross pole for the chicken and had it balance on the right angle of the ansul fire system. You really shouldn’t be playing with those or taking a chance with them. It’s not likely it’ll break or go off from what he’s doing but still I’d come up with another system for the chicken.
Give me that pork chop, I'll take a side of string chicken hold the veg.
I couldnt imagine a place thats not "work" but just doing what you love with like minded people and putting out a mean product
“why are you guys so quiet? it’s like you have cameras in front of your face” 😂
Man I was there the week before covid closure happened you guys do a phenomenal job keep doing what you doing Chef, I'm a Chef too
Eater knows how to find the best restaurants.
koji is barley not rice
I didn’t know Chris Stapleton started his roots in bbq! I gotta get back on social media.
I can watch these videos all day long!
Very cool. I would to eat here. If only I lived in your state!
Damn that's my sort of food… Pitty I'm so the way in the UK and can't go there!!
S O O V E E bath
the chef and his friend from childhood just reunited on this video's comment section now that's wholesome lol
wood fire is the best
I could see Brad from bon appetite having a time of his life here with the cooking and experiments.
It's awesome how he hangs that chicken right from Ansul line. Oof
He sounds like Nick Offerman. Than I realized he also looks like Nick Offerman.
I pray for anyone who goes there and eats the pork 🤢 Pork has to have an internal temperature of 75*C for 2 minutes to kill any parasites. There is absolutely no way that was anywhere close to 75.
Yes! Load the landfill with more plastic!!
this guy is an absolute madman. im going to make him hire when i move to Nash.