Man Fire Food

August 2018
19:59

Season 5 Episode 9 - The Salt And The Sea

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Chef Roger Mooking is spending the day at Jacobsen Salt Company, in Netarts Bay, Oregon, one of the largest producers of handcrafted sea salt in America. Owner Ben Jacobsen takes Roger on a tour of the facility, showing him how to smoke sea salt, and then Roger meets with Portland-based chef Carlo Lamagna. Roger helps Carlo stuff a 20-pound halibut with lemon and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.
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Season 5 Episode 8 - All You Can Feast

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Chef Roger Mooking goes to Llano Seco Ranch in Chico, California, where he and Charlie Thieriot slow roast a 30-pound porchetta. In Sandy, Oregon, Roger meets caterers Jaret Foster and Mona Johnson, and assists them in putting together roasted mussels and a crowd-pleasing white bean, chorizo and clam stew.
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Season 5 Episode 7 - Fiery Fish And Fowl

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In North Bend, Oregon, Chef Roger Mooking meets up with Don Ivy, Chief of the Coquille Tribe. Roger and Don roast a school of salmon for a traditional tribal feast. In Los Angeles, Roger visits Andy Ricker, the chef and owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.
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Season 5 Episode 6 - Queens Of 'cue

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Chef Roger Mooking meets with two Southern ladies famous in the barbecue world. In Nashville, Roger has eyes only for the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que. At Helen's Bar-B-Q in Brownsville, Tennessee, Roger meets legendary pit master Helen Turner and help her cook pork shoulders, pork ribs and a whole stick of bologna.
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Season 5 Episode 5 - Swords And Spits

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Chef Roger Mooking visits chefs using unusual tools over live fires. In Georgia, Roger meets Erik Niel, a chef that loves to break out of his butcher shop to cook outdoors. And Erik is pulling something out of his hat: over a dozen rabbits cooked rotisserie-style with bamboo poles. In Plano, Texas, Roger visits friend Chef Tim Byres at his restaurant Smoke to take a stab at cooking flank steak and whole chickens on swords.
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Season 5 Episode 4 - Hog Heaven

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Roger Mooking is in pig paradise, cooking up two whole hogs in two different styles. In New Orleans, Roger visits MOPHO restaurant where Chef Michael Gulotta's Southeast Asian spit-roasted pig is a twist on a classic Southern tradition. In Mississippi, Chef Miles McMath hinges two steel troughs together to make a convenient and quick-cooking oven. Roger and Miles slow-cook a whole hog in this unique rig, and fry hand pies for dessert over an open flame.
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Season 5 Episode 3 - Too Hot To Handle

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Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, Chef Aaron Brooks celebrates Latin flavours with his unique coal-fuelled contraption called the Cross Table. Roger and Aaron roast butterflied pork and simmer seafood paella. In Birmingham, Ala., Roger visits Chef Chris Hastings at his restaurant OvenBird. The restaurant is known for its wood-fired kitchen, but Chris's fascination for fire led him to create a one-of-a-kind portable oven. Roger and Chr...
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Season 5 Episode 2 - Florida Fixins

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Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.
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Season 5 Episode 1 - Fireside Hangs

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Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can r...
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S4 Ep13 - Puerto Rican Grilling

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Roger is in Puerto Rico where the weather is hot, the view is smoking and the food is 'a fuego'.
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