How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces Smoke Point

Utilizing seasonal vegetables, local meats, and a woodburning hearth, the chefs at Nashvilles 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 goto 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