In Horn Lake, Miss., Guy went to the Memphis Barbeque Company where the owners are four-time winners of BBQ Pitmaster Championship. Melissa Cookston who shared her recipe with Guy for the best rub for ribs and everything else they make except burgers. Then she made the barbeque sauce that she concocts from fifty to seventy-five gallons a day. The baby back ribs go in the smoker for five hours after they are rubbed with the special rub and mustard to seal it on. When the ribs came out, she added sauce to one side and rub to the other and let Guy decide which he liked the best. Keeping it in the family, her 13-year-old daughter Lauren is the five-time Mississippi State hamburger champion. One of her creations is a top-seller at the restaurant; the Crunch burger is topped with pork rinds for the extra crunch on the double cheeseburger covered with special sauce. Melissa also showed Guy how she makes cheese fritters using four cheeses and then deep-frying the delectable balls and setting them in a Dijon sauce for a great appetizer.
Next stop, after leaving the Camaro on the West Coast, was Kaneohe, Hawaii where Guy went to Fresh Catch for his favorite fish dishes called poke. Reno Henriques has been serving up the freshest fish since he left his last profession as a trash man. He showed Guy how he cut up a large tuna to make poke. He even went diving to catch octopus to make a smoked poke. He even made the smoker from an old cabinet. Wherever Guy roams, you know he is gonna have fun and enjoy every morsel exactly as he did on this episode of “Diners, Drive-ins and Dives.”
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”
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