Man Fire Food

October 2018
20:00

Season 6 Episode 22 - Smokin' Sides And Sweets

3.0 0 x
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...
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Season 6 Episode 21 - Surf And Turf

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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 ...
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Season 6 Episode 10 - Revolutionary Roasts

4.0 1 x
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...
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Season 6 Episode 9 - Meat In Music City

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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

Season 6 Episode 20 - Pig Out

3.0 1 x
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...
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Season 6 Episode 19 - Meat Mania

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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, ...
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Season 6 Episode 8 - Meaty Marvels

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In his search of impressive fiery feasts, Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. They have three massive rotisseries that are loaded with snappy sausages...
19:59

Season 6 Episode 7 - Monster Meat

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Roger Mooking heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces. Cody serves up "outlaw barbeque," a mashup of styles and traditions with smoke pork butts, pork ribs, pork belly and beef brisket. All that pork comes together in the Hogzilla, a towering sand...
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Season 6 Episode 17 - Fishing For Fire

4.0 1 x
In a pit, under a kettle, or in between hunks of heavy metal, Roger's showing off three flame-licking good feasts that are packing high heat. In North Bend, Oregon, cooking with fire isn't a trend, it's a time-honoured tradition. Chief Don Ivy of the Coquille Indian Tribe has been hosting impressive salmon bakes for 25 yea...
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Season 6 Episode 16 - Whole Animals

4.0 1 x
Roger's learning to rig up and roast whole animals with some truly wild techniques. First, he'll learn an ancient Argentine method of roasting lamb upright over coals by hanging them on cast iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast....
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