Roger Mooking heads to Nashville. At Urban Grub, an 18-foot-tall hearth hangs a wall of andouille sausages and pork ribs rubbed with sorghum and spices. At Martin's Bar-B-Que Joint, a 6-foot-tall rig can smoke a flock of spiced chickens. The sausages get sent to a kettle brimming with a flavourful boil with crawfish, fire-roasted potatoes, and corn. To complement the fiery chickens, there's a side of meaty baked beans and slow-roasted cabbage wedges.