Episode Details

Herndon’s legendary Ox Roast is back in the books—every five years, they dig a seven-foot coal pit, bury a thousand pounds of chuck roast and three hundred pounds of veggies, then let it simmer for 26 hours. Chef Mark Solko, trained by his dad, turns the slow-cooked meat and drippings into a gravy-soaked sandwich that’s practically sacred in town. The recipe’s in their official cookbook, and if you missed it this year? No worries—the next one’s planned for 2029, celebrating Herndon’s 150th anniversary. Grab your appetite and mark your calendar.

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