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Cook's Country From America's Test Kitchen: Southern BBQ

In a renovated 1806 farmhouse, the cast scientifically re-imagines family-friendly recipes for the modern home cook. Pictured, Christopher Kimball (center) flanked by cooks Erin McMurrer (left) and Bridget Lancaster (right) and equipment expert Adam Ried (upper left) and the Tasting Lab's Jack Bishop (upper right).
Daniel J. van Ackere © 2008 Boston Common Press, DBA America's Test Kitchen
In a renovated 1806 farmhouse, the cast scientifically re-imagines family-friendly recipes for the modern home cook. Pictured, Christopher Kimball (center) flanked by cooks Erin McMurrer (left) and Bridget Lancaster (right) and equipment expert Adam Ried (upper left) and the Tasting Lab's Jack Bishop (upper right).

Airs Saturday, March 26, 2011 at 2:30 p.m. on KPBS TV

"Cook's Country From America's Test Kitchen" features regional home cooking from across the country. The series, like the successful Cook’s Country magazine, approaches food in a practical, no-nonsense way. In a renovated 1806 farmhouse, the cast scientifically re-imagines family-friendly recipes for the modern home cook. In season two, chefs Bridget Lancaster and Erin McMurrer re-create blue-ribbon regional specialties, such as Creole fried chicken and Alabama BBQ chicken, from across the United States.

In this episode, “Southern BBQ,” Bridget Lancaster introduces an Alabama specialty, showing host Christopher Kimball how to make Big Bob’s famous Alabama BBQ chicken, with a side of tangy apple-cabbage slaw. Tasting expert Jack Bishop challenges Kimball to an iced-tea tasting in front of a live audience to find out if specialty brands really make a better brew.

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