I have to admit I'm not as fond of the recent episodes of Guy's Big Bite as I have been in the past. This newest season features cooks, chefs and owners of restaurants Guy has visited on Diners, Drive-Ins and Dives. I guess the idea is to run with what works, or that Guy feels (or the network, the fans?) that a 7-minute spot isn't enough to share with the world what these places have to offer. Yet I feel as if I've already seen that food, and I'm looking for something new, innovative and different. Well, since I'm not in charge of the world ... here goes.
Today's episode, July 5, 2009, was called It's Always Finer in Carolina. It repeats on July 21, 2009. (Check the show's index page for future airings.)
Guy Fieri invited guest Ed Wilson from Wilson's Holy Smoked BBQ to the show, to roast a pork shoulder for pulled pork sandwiches with Wilson's Carolina vinegar sauce and slaw. They also made Wilson's mac 'n' cheese.
Wilson's Own Mac n' Cheese
Pulled Pork Sandwiches with Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 16-ounce bottle ketchup
Wilson's debuted on February 9, 2009 in the Smokin' BBQ episode of Diners, Drive-Ins and Dives. The episode also featured their Black-Eyed Pea Salad.
Wilson's Holy Smoke BBQ - website
1851 Post Road, Fairfield, CT 06824 - map
Guy's Big Bite backyard barbecue recipes
TV Guide interviews Guy Fieri
Guy Fieri on campground cooking