It's Sean Brock's mission in life to expose to the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, he explores a few of the unique regional cuisines in the South. Chef Steven Satterfield form Georgia cooks okra and grits. Chef John Currence makes tamales - that's right...tamales. Chef Ed Lee cooks a dish using the Kentucky holy trinity: bourbon, sorghum and country ham. Tennessee pastry chef Lisa Donovan makes a buttermilk pie. Sean and fellow South Carolinians, the Lee Brothers, make deviled crab, before visiting Fishnet's Seafood outside of Charleston to enjoy their more wholesome version: "Jesus crabs."