When it comes to discovering mouth-watering barbecue joints, Guy Fieri never disappoints. In this episode of Diners, Drive-Ins and Dives, Guy and his son Hunter head over to Shepard Barbecue in Florida, where the barbecue is so good, it’s off the hook.
Shepard Barbecue, helmed by Chef Brandon Shepard and his wife Elizabeth, has quickly made a name for itself in the barbecue world. As Guy states at the start of the episode, “Good barbecue all depends on the person that’s behind the smoker.” And Chef Brandon is a master. His journey began as a kid hanging around the pit at family cookouts. After working in various kitchens, he and Elizabeth decided to bring their barbecue vision to life.
The Boss Hawg Sandwich
The star of this episode is the Boss Hawg Sandwich, a true “flavor bomb” according to Guy. This sandwich features pulled pork and jalapeno cheddar sausage, creating a fantastic textural contrast. “It’s nice to have that,” Guy remarks, referring to the difference in texture between the pulled pork and the sausage. “Coming for your job!” jokes Hunter, impressed by the perfect blend.
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The Making of the Jalapeno Cheddar Sausage
Guy and Chef Brandon dive into the meticulous process of making the jalapeno cheddar sausage. The sausage is a mix of brisket and pork trimmings, seasoned with smoked paprika, black pepper, curing salts, mustard powder, and milk powder. Chef Brandon even includes cream for that extra richness.
After mixing in mild cheddar, the sausage mixture is stuffed and smoked in a custom stick-burner smoker using hickory, post oak, and pecan woods. This dual-phase smoking process involves a low-temperature smoke for two and a half hours, holding it, and then smoking it again at a higher temperature for another three hours. “Not too much smoke. Right? Got a little snap to it,” Guy observes, appreciating the balanced flavors and textures.
Crafting the Perfect Pulled Pork
The pulled pork, another key component of the Boss Hawg Sandwich, is seasoned simply with salt and pepper before smoking for about 10 hours. This long smoking time ensures the meat is tender and flavorful, with an excellent bark as Guy notes. The pulled pork is then finished with a house-made Carolina vinegar sauce, adding a tangy kick that complements the richness of the meat.
Carolina Gold Mustard Sauce
A standout feature of the sandwich is the Carolina Gold mustard sauce. Made with yellow mustard, Dijon mustard, white vinegar, water, Worcestershire sauce, smoked paprika, black pepper, cayenne, granulated garlic, and onion powder, this sauce is a flavor powerhouse. “I love the simplicity. You call it gold. You’re right,” Guy says, clearly impressed.
Assembly and Tasting
The finished sandwich is assembled with toasted buns brushed with beef tallow and garlic, house coleslaw, jalapeno cheddar sausage, pulled pork, Carolina Gold sauce, and pickled red onions. The first bite leaves Guy awestruck, “Dynamite sandwich! The pork is tender but it doesn’t have a ton of smoke. Sausage got great bite.”
Hunter can’t help but agree, praising the textural difference between the pulled pork and the sausage. They wrap up the visit with a taste of Helen’s collard greens, inspired by Chef Brandon’s grandmother, and pit beans. “And collard greens are ridiculous!” Guy exclaims, showing just how high Shepard Barbecue has set the bar.
