Man Fire Food

October 2017
18:16

S2 Ep9 - Cajun Cookouts

4.0 1 x
Roger Mooking heads to the Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou there's a big time smokehouse filled with five hundred pounds of Southern smoked favourites. Roger helps owner T-Boy fill the room with sausages, tasso, ribs and jerky. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to mak...
18:03

S2 Ep8 - Roasting And Ranching In Texas

3.0 1 x
Roger Mooking takes a trip to West Point, Texas, to meet Tink Pinkard. Tink is an outdoor guide, hunter, fisherman, caterer and all-around nice guy. Together they build a barbecue pit out of cinder blocks and prepare Italian porchetta. While the pig slowly roasts over coals, Tink teaches Roger how to fly-fish and takes him to a neighbour’s longhorn ranch. It's a wild and delicious adventure that Roger won't soon forget.
19:59

S4 Ep7 - Backyard Blowouts

3.0 0 x
Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then seaso...
18:49

S2 Ep7 - Texas Bbq

3.0 0 x
Roger Mooking visits two legendary BBQ joints in Central Texas where just the right amount of smoke and heat transforms the meat into delicious eats. At Kreuz Market in Lockhart, they have eight pits for cooking, acres of wood for burning and hundreds of pounds of delicious barbecue for stick-to-your-ribs eating. At Louie Mueller Barbecue in Taylor, third generation pit master Wayne Mueller gives Roger an experience of a lifetime.
19:59

S4 Ep6 - Rib-A-Licious

3.0 1 x
Rib-A-Licious - Roger Mooking's on the hunt for lip-smacking barbecue ribs. In Hattiesburg, Miss., Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation pit master. And at Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Rib...
18:59

S2 Ep6 - South American Grilling

3.0 0 x
Roger Mooking meets two chefs celebrating South American grilling styles in northern California. At Farmstead Restaurant in St. Helena, chef Stephen Barber built a ‘live fire’ cooking area, for Argentinian Asado, where Roger and Stephen slow cook spring lamb. In Healdsburg, Roger and Mateo Granados, chef of Mateo's Cocina Latina, build an outdoor oven out of bricks and cinder blocks. Marinated whole ducks, pork loins and leg of lamb are placed onto large Brazilian skewers and cooked on top of t...
19:59

S4 Ep5 - Meat On A Stick

3.0 1 x
Meat on a Stick - Roger Mooking visits two chefs in Texas who created the craziest cooking contraptions and prove that everything's bigger in Texas. Chef Johnny Hernandez designed a massive grill for his restaurant El Machito in San Antonio and it takes fire and food to the extreme. Roger and Johnny skewer every meat imaginable -- chickens, pork and beef sausages, racks of ribs and whole goats. Roger then heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree...
18:57

S2 Ep5 - Mediterranean Seafood Feasts

3.0 1 x
Roger Mooking heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. In Napa Valley, the Steltzner family is famous for their wines and their towering outdoor oven called the Infiernillo. Roger helps encase whole fish, potatoes and onions in salt before they're baked in the enormous oven. In Tomales Bay, caterer Tom Meckfessel prepares a delicious surf-and-turf Spanish-inspired paella over a wood fire right on the water. Roger harvests local clams for the pael...
19:59

S4 Ep4 - Lone Star Load-Up

3.0 1 x
Lone Star Load-Up - Roger loads up on the best brisket, pork steaks and sausages the Lone Star State has to offer. (S.4 Ep.4) G
19:59

S2 Ep4 - Pig Roasts

3.0 0 x
Roger Mooking heads to Napa Valley for two unique pig roasts. In St. Helena, chef John Fink is famous for his portable Cuban Pig roasts. Over a custom built oven, a whole pig is butterflied and seasoned with mojo and slow-roasted over wood coals. In Calistoga, Roger meets Todd Spanier to feast on a whole pig that's stuffed with truffles and trumpet mushrooms, then roasted over a rotisserie that his grandfather constructed in the 1970s.
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