Man Fire Food
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Chef Roger Mooking sees that everything is bigger in Texas, first meeting Pit Master Levi Goode at Armadillo Palace in Houston. On Levi's custom rotisserie trailer, they roast a 250-pound side of beef. Then at Cured restaurant in San Antonio, Roger and chef and owner Steve McHugh slow-roast a 230-pound hog in a large outdo... 20:00 Expired
Chef Roger Mooking is on the lookout for some truly unique rigs. In Colorado, Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, who created an eight-foot steel contraption that can cook up to 1,000 pounds of food. Roger then goes to 44 Farms in Cameron, Texas, where Jason Schimmels shows off t...October 2018
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Roger Mooking heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens, where he helps cook pork shoulder. In Bosque, Roger fires up three steel... 20:00 Expired
Roger Mooking searches the Gulf States for tasty artisanal foods kissed with smoke and fire that deliver big flavours. In Austin, Texas, a family roasts coffee the old fashioned way - small batches over a roaring fire. Roger savours a cup and also learns how they use coffee in a Texas barbecue. Then it's off to LaPlace, Lo... 20:00 Expired
Texas is famous for American barbecue, but today Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savour the flavours of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican... 20:00 Expired
Mexican food is a favourite of Roger Mooking's because of its complex, earthy flavours and tradition of cooking over a wood fire. Roger meets Chef Johnny Hernandez in San Antonio, and cooks regional Mexican dishes in the ultimate outdoor kitchen. 20:00 Expired
Roger Mooking heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouth-watering barbecues for several generations. At Sweatman's in Holly Hill, South Carolina, whole hogs are cooked low and slow and then pulled and chopped into juicy, meaty perfection. In Nort... 20:00 Expired
Where there's fire, there's smoke, and some of the most flavourful meat on the market comes straight from incredible smoking operations. Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville to help prepare huge hams for a three-day cold smoke before... 20:00 Expired
Today it's all about Roger Mooking's favourite animal, the pig. He's hamming it up at some of the country's best suppliers of pork. Roger heads to Edwards near historic Jamestown, Virginia, to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country ham... 20:00 Expired
Roger Mooking loves a great barbecue sandwich. Today, Roger heads to the Barbecue Exchange for two sinfully delicious sandwiches - one is called Heaven and the other Hell, and both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tennessee, where pork, pickles, slaw and hot sauce ar... 20:00 Expired
Things are heating up in Hawaii which inspires Roger Mooking to do some island-hopping for the best eats. On Oahu, Hawaii, Roger and farmer Daniel Anthony heat up an imu, a traditional underground oven, for a feast of cheeseburgers wrapped in layers of leaves. When the community learns that the imu is being fired up, they ... 20:00 Expired
Roger Mooking is letting barbecue pork sandwiches hog the spotlight. He bites off as much as he can chew at Hoodoo Brown Barbeque in Ridgefield, where they serve a meaty masterpiece loaded with pork belly, pulled pork, and shaved pork ribs. 20:00 Expired
Roger Mooking says goodbye to the standard grill and celebrates the most elaborate, over-the-top smokers and roasters. First, he heads just outside Death Valley to cook on a true fire-breathing barbecue pit - an 8-foot, 800-pound metal dragon with three separate chambers. 20:00 Expired
Roger Mooking is going from the west coast to the east coast to check out crazy custom contraptions. First, he gets to play with a one-of-a-kind "meat swing set" in West Sacramento, Calif. Custom-built for Chef Beau Fairbairn, it can cook a whole animal or two, and still have room left over. Roger and Beau slow-cook a whol... 20:00 Expired
Roger Mooking is scouring the country for fiery fresh takes on the beloved classic combination, surf and turf. A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill, and saute over hot coals. Roger helps him grill juicy pork packed with adobo-inspired flavours and prepare a seafood-studded ... 20:00 Expired
No cookout is complete without some outrageous side dishes and craveworthy desserts, so Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York, pressing a... 20:00 Expired
Roger Mooking meets up with two mastermind chefs who show off their radical rigs on opposite ends of the country. In Great Barrington, Mass. Roger puts the pedal to the metal on Jeremy Stanton's "Rotisserie Bike," a genius stationary bike that can turn up to 12 spits at once with nothing more than the force of two hamstrin... 20:00 Expired
Roger Mooking heads to the country music capital Nashville, where chefs are playing meaty tunes. At Urban Grub, Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs rubbed with sorghum and spices. Those sausages head into a kettle brimming with ... 20:00 Expired
It's pure carnivore extravagance as Roger Mooking visits pitmasters cooking meat in massive quantities. First, there's no time for low and slow as Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat. He skewers a deep green chorizo verde and Mexican-style cabrito - an entire milk-fed goat. Next, ... 20:00 Expired
Roger Mooking is going hog wild for the most insane pig roasts in the country. First, he's in Hawaii to roast a whole pig in a traditional underground oven called an imu. The community comes together to cook the pig with glowing hot lava rock and a layer of local vegetation to trap the heat. Next, he meets the sausage king...