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

Utilizing seasonal vegetables, local meats, and a wood-burning hearth, the chefs at Nashville’s Pelican and Pig cook and grill most of their dishes directly over an open flame.

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:

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