Synopsis

In Compton, California, a Texas-inspired barbecue joint smokes pork ribs and seasons collard greens with smoked turkey necks. In Denver, a beer and pizza establishment crafts a distinctive mac 'n cheese and adorns pizzas with beer-braised brisket. And in Philadelphia, a seasoned restaurateur offers a diverse selection of barbecue, from classic chopped brisket sandwiches to Vietnamese-inspired pork belly creations. Across the country, a culinary trend is taking hold: a playful reimagining of