Eric Greenspan Is Hungry
Travel, Reality, Cooking
Chef Eric Greenspan says the most authentic, outrageous, meatiest meals come from backwoods America. To find them, he and pal/screenwriter Captain Mauzner trek off the beaten path for rare recipes. Stopping at deer camps, turkey cabins, Rotary Club fundraisers and barbecue joints, the guys go to the source for hometown recipes like whole goat flame-roasted with sugarcane vinegar, "bang-bang" turkey, bacon-wrapped gar balls, and smoked hog with "squealer" dust rub. Meeting those who farm, raise, hunt and butcher animals like bison, gar, goat, turkey and pig, Eric and Mauzner then prepare some of the recipes on the spot.