Episode Overview
Asia isn’t usually the first place that comes to mind when you think of smoking meat, but this episode flips that idea on its head. We’re blending the bold, wood-fired flavors of American barbecue with the aromatic soul of Asian cooking. You’ll see how to transform char siu pork tenderloin into something smoky and sweet, steam fluffy pork belly buns, braise lamb shanks low and slow over smoke, and finish with a surprising smoked tangerine flan that’s pure magic.
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Season 2 Episodes 13
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