So, Ollie, I'm very excited about what we've got planned today.
What?
Today, we're meeting Mountain Man Sims, chef extraordinaire.
This is going to be the most southern thing we do on this trip.
Even our Uber, yeah, is a pickup truck.
Noah!
Hey!
Wow, lovely to meet you!
We're at Wiley's Barbecue, which is a championship barbecue.
Today, we're probably going to be having some pulled pork, some barbecue chicken,
Macaroni cheese, collards, black-eyed peas, pork ribs, things like that.
Wow.
Okay, you're not even looking at the menu.
When you're talking, Noah, it feels like I'm at an auction.
You're about to auction off your stomach space.
It's hard to keep up.
So, Buffalo Wings.
My buddy Matt Gort came up with a technique called the meat umbrella.
It's one of the greatest techniques ever to get the wings.
So what you do is you take this wing, right?
You take your fingers and you push down.
Oh, isn't it hot?
No.
Oh my gosh.
So you put it like that, so then all your meat's like that.
Dip.
Meat umbrella by Matt Gort.
So here we go.
We go top.
Very hot.
Yeah, well it’s just mind over matter.
And then we just press down.
Mind over matter?!
I'm going to do it in one bite.
Okay, okay.
I've got my meat umbrella.
Perfect, nail it, nail the sauce.
Nail it?
Just nail it.
So hot.
There you go, look at that, you nailed it.
You nailed it.
Perfect.
Deliciousness, right?
All I'm saying.
It's a damn good wing.
And then you got the drumstick.
What the heck?
I like drumsticks blue cheese.
Oh really? Okay.
You smothered that.
It's absolutely drowning in blue cheese.
We're in the south.
Oh, okay.
So deep in.
That technique, same type of technique.
Okay, so what are you doing?
What are you doing?
What is he doing?
Oh my gosh.
And we have the fried okra we gotta eat too.
Oh, that's fried okra?
That's fried okra.
This is one of my favourites.
Okay.
Dip. Done.
One of my favourite southern bites is fried okra.
Dip.
It's soft, it's crunchy.
Delicious.
They're like tater tots.
Yes.
But with okra.
With okra.
How in the time that I've eaten two have you eaten four wings and like ten?
I'm a machine, bro.
Alright guys, so this is the full redneck nachos topped with pulled pork.
It has our homemade white queso cheese,
With our championship barbecue sauce and then there's the jalapenos on top.
I am so overwhelmed right now with joy.
It's so decadent.
That is unbelievable!
Look at that.
You can see the skin on around the edge.
Oh my gosh.
There's so much smoke here
But it's not overpoweringly smokey.
Nope, nope.
Just a really nice undertone of smokey flavour.
Wow, I got a jalapeno.
This is the number one starter that we sell.
That is unbelievably good.
You can't even call whatever I've had before nachos if these are nachos.
This is unbelievable.
So you were on MasterChef and obviously that was judged by Gordon Ramsay.
What's Gordon like in real life?
Powerhouse.
Love him.
Is he as sweary and aggressive?
Yes, but I'm used to it.
I've seen chefs all makes and models, And as long as you have respect for me,
I don't care how you talk.
There's no disrespect.
A lot of people that are weak will be like, oh, this is like...
You've not been in the industry.
This guy at the end of the day is going to share a beer with you.
He's going to break down what was going on, what went right, what went wrong.
Solid guy.
Holy crap.
For the sides guys what we’re gonna do is,
The sides are gonna be shared between y'all.
But each plate has your protein on there.
Oh my gosh.
Ok, hang on a second. Hang on a second.
Wha...wh..w...
So what we got is all the plates have the same protein.
You have your brisket, you have your chicken, you got your ribs, you got your pulled pork.
So I get this by myself?
Yes.
So what you're doing on the sides is I brought it out to where you all can just sample the
sides out between each other.
He has the world's best baked beans and Brunswick stew.
These are going to be, they're going to mind blow you.
So this looks more brown than the beans I'm used to.
Yeah.
That's flavour, right.
That's big, bold, beautiful flavours.
Here we go.
British guy talking beans.
Wow.
Homemade beans?
Wow.
You understand why they're trademarked?
Yeah. I would trademark those if I made those as well.
Oh wow.
Can we get another couple of plates of beans?
Oh my gosh.
Those are the best beans I've ever had.
I want to put those on that toast.
You are.
You're going to.
That's what the best part about it is, there's no wrong moves here.
Like it's a mix and match, modgepodge.
What's that?
What is that?
Brunswick stew.
You don't want to serve this super hot and they actually did that right.
This is a Southern delicacy.
I'm telling you like, it's going to blow your mind.
It gets me excited.
It does smell good.
It's so good.
And this is a really, really good one.
Wow.
That tastes like a warm hug.
It tastes like a warm hug.
That's a great descriptor of that.
We're known for our Brunswick stew, which is tomato based.
It has pulled pork, sausage, corn, and in our seasoning, topped to it.
The state of Georgia Governor, he comes to our restaurant for our Brunswick stew.
I mean, that makes sense.
This is getting ridiculous now.
I just had the best...
Best beans in the world.
*British accent* Best beans in the world!
British certified beans.
Thank you, mum.
Bringing some back home to you.
We use what's called St. Louis cut ribs, which is a small short rib.
It's pork.
So when you get to the rib, you'll actually taste the seasoning of our old number three rub on it.
Look at that.
Oh boy.
This is going to be a problem.
That is a chonky rib.
Can you see that?
You see the smoke?
The smoke ring around it is huge.
Josh, just eat it.
That's like when it absorbs the smoke...
Just eat it.
Okay, the flavour in that is like a hundred times whatever I've barbecued at home.
Ollie's had my ribs.
This is way better.
I thought they were quite good.
Way better.
What's the next protein we're having?
See the spoon?
Look at the brisket.
Oh, wow.
That's what's next, is the brisket.
We use a spoon mate.
It's as soft as pate.
Hang on, let's slow down.
I need time to process this.
Oh man.
I'm forming core memories here.
Oh my gosh.
Look at that.
That is so tender.
Yeah.
And I'm gonna get the championship barbecue sauce on this
because I like a lot of sauce on my brisket.
You want more sauce on it?
I like a lot of sauce on my brisket.
How long is this smoked?
So our brisket is cooked for 12 hours at 225.
The key to a good brisket is fat side up.
Brisket.
Risk it for the brisket.
Oh, wow.
That's pretty soft.
Pretty succulent.
Really soft.
And you have to think, this meat is chewy, hard as hell.
That's what brisket is when you start it.
Southerners do that really well.
It's unbelievably good.
It's so tender.
And this is the championship sauce.
Did you call it the championship sauce before it won the championship?
When Wiley started this in 1996, that was the first sauce he created.
He named it championship sauce because his goal was,
I'm going to win a championship title with the sauce.
So it was aspirational.
He was very aspirational.
Two years later he won his first national title.
Wow.
There you go.
That's incredible.
This is genuinely amazing.
This is the most food I've eaten in a month.
I'm not even joking.
That's a real, as God as my witness, the most calories I've eaten in a literal month.
I've been a good servant to myself and now I feel like I have a spleen about to rupture.
Okay.
What's this one here?
Pulled pork.
Wow.
Now my pulled pork.
I love my pulled pork to be way saltier than any barbecue restaurant ever gives me.
Saltier?
Yes.
I love salty pulled pork.
Already this is, I would say the saltiest cut.
It's very salty.
Super salty.
It's really more salty than the rest.
Correct.
Now I have to go to the chicken.
Hang on a second.
Hang on.
Wait, wait.
Slow down.
I'm going to take a break actually.
I'm going to need a breather.
Just imagine what it's like being me.
I don't think you breathe since we sat down.
Just imagine.
I actually like genuinely some fresh air and by fresh air I mean the side of the highway
outside this restaurant.
Oh man.
Do some exercises, some stretching.
Wow, you're flexible man.
Yoga baby, yoga.
Get your feet together.
Okay.
Like this.
There you go. Now touch.
Okay.
Is that all you got?
All right, so we're ready to hit the second half.
- I'm ready. - The gurney calls.
I mean nothings changed.
Here we go, gurney calls.
So what are you up to at the moment Noah?
I know that you were in Poland recently cooking for Ukrainian refugees.
So I work for an organisation called World Central Kitchen, WCK.
It is an organisation second to none.
After Hurricane Ian, WCK was already down there three days before the hurricane hit.
At that kitchen alone we're banging out 15,000 meals a day.
What?
We're cooking on six foot paella pans.
Full throttle, all gas, no breaks.
I came up here to meet you incredible gentlemen, have this delicious southern feast,
Have a good little birthday and I'm going to go back down there.
And then I head to Ukraine for two months.
I'll be in Kyiv for two months.
That's quite a transition for you.
Having been on MasterChef I'm sure you can have lots of opportunities with restaurants,
Probably on TV as well.
Why have you chosen to go such an unexpected route?
I believe that too many people just focus on right now, not patient.
They don't understand that if they could put the work in to build that community,
That with that community can build their life better.
So working for WCK where I'm able to use the power that God has given me,
Where every single day I know without question that I am doing great,
And being able to help thousands of people is a dream job.
That's amazing.
I have almost no room, because I have dessert coming in, but I do need a to-go box.
I'm going to need to-go boxes.
We need a to-go.
You started so hard.
Yeah.
That's how it always is with me.
Oh, what is that?
Oh, no.
That is a huge portion.
This is a chocolate chip bourbon pecan pie.
This is one of my favourite things on the planet, not just Southern.
This on the other hand is like…
That's a slab.
Like the reenactment of the Hindenburg with our cholesterol.
This needs to take a step.
This needs to pause for a second.
This needs to centre mass.
Let's do it.
Go for it.
I hope to God this is good.
I hope it's so good.
It's crispy on the top.
Jesus I hope this is good.
I hope it’s so good.
I hope this is not a flop.
Okay.
Oh, it's hot.
It's hot.
It’s very hot.
Hot!
I burned myself.
Is this cold?
This is cold.
Wow.
After I regained taste in my face.
I didn't expect that.
That, I thought it was going to be cold.
I thought it was going to be cold for a second, total curveball.
Deliciousness though.
That is genuinely incredible.
That’s the best pie I've ever had.
I feel like a broken record here.
No, it's good.
That means that we did things right.
I just can't feel my face right now.
You had a very big mouthful.
That was a very big pie.
That was very hot.
All right.
Peanut butter pie.
This is delicious.
I didn't even know this was a thing.
This is the biggest piece of pie I've ever seen in a restaurant.
Genuinely.
Without question, this is 2,500 to 3,000 calories.
No question.
Wow.
I just tasted it.
That is glorious.
I'm just tasting burnt pecans and skin right now.
I'm just tasting skin and haemoglobin.
It was like a Trojan horse.
You thought it was a gift and then it wasn't.
Just messed the whole city up.
This has been a journey.
Yeah.
Dude, this is not even a journey.
We're not even out of the tent yet.
Most of our audience I don't think will have ever tried Southern American food before.
If they come anywhere near Georgia and don't come here,
I feel like you're really doing yourself a disservice.
I love that.
Come here and hopefully we'll find out where else you should be going.
To all of you at home.
I hope you’ve been able to experience a little bit of the magic that we have.
Ducky, look, I saved literally the last piece of this incredible pie.
You can't have your pudding if you don't eat your meat.
There you go.