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Man, Fire, Food
The heat is on as chef Roger Mooking travels the country to discover inventive ways to cook with fire, in Cooking Channel's new series "Man, Fire, Food", premiering Tuesday, September 18th at 10pm ET/7pm PT. Roger endures the heat as he visits with pit masters, chefs and home cooks, all looking to create complex, flavorful dishes utilizing the element of fire. Whether cooking over an open fire in a rustic chuck wagon or smoking meat from inside a double-decker, Roger follows the smoke signals for a mouthful of flavor and a whole lot of heat. (Source: The Cooking Channel)
Started:
  • 2012-09-18
Ended:
  • --
Genres:
Airs on:
  • Wednesday
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Running
Type: Reality
Seasons: 10
Selected by: 127 PPL
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Episode Dates and Show Summary for Man, Fire, Food (Newest First)

 
Season 10
+ Man, Fire, Food #6  Red-Hot Roasts 2nd Jul 2020 4 years ago 01:00 - 01:30 us Show
Season 10, Episode 6 - "Red-Hot Roasts"
Roger Mooking visits two caterers in the South who specialize in live-fire cookouts. He starts in Chattanooga, Tenn., where Argentine grillmaster Mariano Cebrian has an incredible collection of portable rigs to create live-fire events through his catering operation, Panoram Asados. When he's off the clock, Mariano and his wife, Angelina, light up these creative rigs in their backyard and cook traditional Argentine meals for their family and friends. Roger and Mariano fire up the parilla, a large outdoor hearth, to roast whole cabbages and carrots and char steak empanadas. Large slabs of beef short ribs are attached to metal crosses to slowly cook over a bed of fiery hot coals. In Columbia, S.C., Roger meets Chef Kristian Niemi, who prepares farm-to-table feasts through Honey River Catering. Together they create two cooking stations out of a cinder block pit for a Southern-style surf-and-turf spread. They season and stuff a boneless whole hog with ground pork sausage, sweet peppers, fennel, cranberries and a medley of spices and aromatics to create porchetta that cooks low and slow over coals. On the side, they roast and steam a bounty of oysters with pecan wood smoke thanks to Krisitan's custom-made plancha.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  BBQ for Breakfast 25th Jun 2020 4 years ago 01:00 - 01:30 us Show
Season 10, Episode 5 - "BBQ for Breakfast"
Roger Mooking visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue. Reid Guess' custom-built rigs and smoked meats are on full display at Guess Family Barbecue in Waco, Texas. Reid and Roger fire up a 1,000-gallon offset smoker and fill it with seasoned pork butts and tri-tip steaks. They pull the pork, add it to fluffy pancakes and top with whiskey butter and maple syrup. The steak is seared on hot coals, dressed with chimichurri sauce and served with fried eggs. Then Roger heads to Derek Allan's Texas Barbecue in Fort Worth, Texas, for the signature Brisket Kolaches. Helming the unique upright smokers is Derek Crudgington, an IT systems engineer and self-taught pitmaster. Derek and Roger smoke wagyu beef brisket and stuff the melt-in-your-mouth meat inside soft, pillowy dough with cheese and hashbrowns. They also smoke housemade wagyu beef sausages made from a blend of chuck and brisket and serve the legendary links in breakfast tacos with scrambled eggs, cheese and salsa.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Hawaiian Heat and Texas Meat 18th Jun 2020 4 years ago 01:00 - 01:30 us Show
Season 10, Episode 4 - "Hawaiian Heat and Texas Meat"
Roger Mooking heads to the Aloha State, where Chef Lee Anne Wong fires up a custom-made stainless steel unit with local kiawe wood and prepares a tropical feast of beer-can chicken, slow-roasted fruits and vegetables and fresh mahi-mahi fillets wrapped in banana leaves. In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong and their childhood friend Quy Hoang cook up classic Texas 'cue mixed with global flavors. Roger and Quy season and smoke brisket flaps and then cube, sauce and slow-cook the meat for addictive Brisket Burnt Ends. They stuff the delectable nuggets inside soft bao buns with strips of cucumber, scallions and pickled jicama. Smoked St. Louis-style pork ribs are slathered with a sweet-and-spicy Thai peanut butter glaze and finished with a sprinkling of hot chilies.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Taste of Texas 4th Jun 2020 4 years ago 01:00 - 01:30 us Show
Season 10, Episode 3 - "Taste of Texas"
Smoke signals lead Roger Mooking to two popular food trucks in Texas serving up delicious ethnic eats. In Grapevine, Texas, Roger meets pitmaster Trey Sanchez of Vaqueros Texas Bar-B-Q, who's known for combining authentic Texas-style barbecue with Mexican dishes. Roger and Trey season and smoke briskets for Birria Tacos and prep Cowboy Potatoes for a pop-up with hungry locals at Hop and Sting Brewing Co. The chopped brisket is served in griddled corn tortillas with melted cheese, onions and cilantro, plus beef consomme for dipping. The smoked potatoes are diced and sauteed with onions, bell peppers and salsa in a metal disco set over hot coals, and both dishes are served with Trey's signature fiery, smoky salsas. In Austin, Texas, Justin and Lakana Trubiana park their food truck DEE DEE at Radio Coffee and Beer and serve authentic northeastern Thai dishes inspired by Lakana's family recipes. Roger and Justin light coals and preheat a massive, custom-built rotisserie that can cook up to 36 whole chickens that have been brined and rubbed with a flavorful paste of Thai aromatics and seasonings to create Gai Yang. As the succulent chickens spin and cook for two hours, Roger and Lakana grill Moo Ping, thinly sliced pork marinated in a top-secret family recipe and cooked on wooden skewers. Both dishes are served with Thai sticky rice and sauces that are both sweet and spicy.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Florida Heat 28th May 2020 4 years ago 01:00 - 01:30 us Show
Season 10, Episode 2 - "Florida Heat"
Roger Mooking cruises the Florida coastline for two fiery cookouts that bring the heat. First, he visits Chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient, Peruvian-style pit roast called pachamanca. Marcel invites Roger to his home, and they fire up his custom-built, above-ground pit for tubers, fava beans, lamb, chicken and pork all rubbed down with a flavorful marinade and layered in with plantain leaves. Marcel and Roger also prepare Peruvian arapaima fish fillets by wrapping them in plantain leaves and grilling them over an open fire. Roger then heads to Fort Lauderdale, Fla., and Georgia Pig BBQ, a legendary old-school, open-pit barbecue restaurant that has been around since 1953. The star of the menu is smoked meat cooked in the dining room's pit, and owner and pitmaster Luke Moorman shows Roger the dish that earned them rave reviews: a Bar-B-Q Chopped Pork Sandwich doused in a delicious mustard barbecue sauce.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Southern Sizzle and Smoke 21st May 2020 4 years ago 01:00 - 01:30 us Show
Season 10, Episode 1 - "Southern Sizzle and Smoke"
Roger Mooking makes two pit stops in the South for a little sizzle and a lot of smoke. He starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life by teaching them how to farm, raise animals and cook. Jon often hosts cookouts to thank and feed his community, and Roger joins him to cook a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower, broccoli, beets and onions. Roger then heads to Bob Sykes Bar-B-Q in Bessemer, Ala., for classic, open brick-pit barbecue. He learns the tricks of the trade from seasoned pitmaster Van Sykes, who has been stoking coals since he was 8 years old. They season 250 pounds of picnic pork with salt and load it into a 15-foot pit heated with hickory wood. The pork is then sliced, topped with just enough vinegar-based barbecue sauce and sandwiched inside a toasted bun with sliced pickles.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
Season 9
+ Man, Fire, Food #13  Backyard BBQ Blowouts 11th Jul 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 13 - "Backyard BBQ Blowouts"
Roger Mooking drops in at two backyard cookouts where the smoke is thick and the fires are hot. He helps guest chef Jeremy Connor prepare a fish roast at renowned bed and breakfast Maison Madeleine in Breaux Bridge, La. They spear marinated whole red fish and pompano on sugar cane poles and arrange them around fire pits. In Bakersfield, Calif., Roger joins pitmaster Fred Reclusado in his outdoor kitchen to make ribs al pastor and fry tilapia.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #12  Lighting Up Louisiana 4th Jul 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 12 - "Lighting Up Louisiana"
Roger Mooking is in Louisiana, where smoked meat makes an appearance in many classic Cajun dishes. He meets Chef Nathanial Zimet, who serves North Carolina-style smoked whole hog in po' boy sandwiches at Bourree in New Orleans. Roger helps Nathanial season and smoke a whole hog, and they also prepare Smoked Buffalo Chicken Wings. At Paul's Meat Market and Grocery in Ville Platte, La., Roger helps owner Paul Fontenot fill his outdoor smokehouse with several different kinds of sausages, tasso, pork belly, turkey wings and drumsticks. Paul also shares a family recipe for Cajun Brown Gravy.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #11  Fiery Couples 27th Jun 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 11 - "Fiery Couples"
From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose company Do or Dine Catering specializes in Mediterranean farm-to-table feasts cooked with a live fire. Roger helps them hang legs of lamb and cook vegetables on a large, hot plancha for an event at an olive oil company. Then Roger meets up with Matt and Nina Horn of Horn Barbecue, an underground craft barbecue business with Southern influences. Roger helps pitmaster Matt season and smoke lamb shoulders for sandwiches that are served with a side of Nina's Pit Beans.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #10  BBQ and Boils in the Bayou 20th Jun 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 10 - "BBQ and Boils in the Bayou"
Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil. In Prairieville, La., he helps a husband-and-wife team of caterers prepare baby back ribs, brisket and 200 pounds of live crawfish. Then Roger heads to Baton Rouge, La., to meet a caterer serving barbecue breakfast sandwiches at a local eatery. They season pork butts and beef cheeks for smoking and then pile the meat onto biscuits with fried eggs, cheese and bacon.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #9  Get Your Grill On 13th Jun 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 9 - "Get Your Grill On"
Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions. Brothers Matt and Caleb Johnson create smokers for chefs and pitmasters across the country through their company Mill Scale Metalworks. They collaborated with local chef Arturo Ramon II of Blanco River Meat Co. on an impressive rig, and Roger helps Arturo roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #8  Smoking and Spit-Roasting in Texas 6th Jun 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 8 - "Smoking and Spit-Roasting in Texas"
Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue, where pigs are roasted low and slow over coals before the meat is chopped or pulled and seasoned with sauce. At Banger's Sausage House and Beer Garden in Austin, Texas, Roger and pitmaster Ted Prater season a whole hog simply with salt and smoke it for 10 hours for Carolina-style sandwiches. In San Antonio, Roger helps Chef Pieter Sypesteyn stuff a wild hog with chaurice, a spicy pork sausage typically used in Creole and Cajun cooking. After roasting the hog, they add the meat to a spicy tomato-based stew.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #7  Beef and Beyond 30th May 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 7 - "Beef and Beyond"
Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavors. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue. Customers can order the smoked meats by the pound, but Ronnie also combines them in a Tex-Mex dish, Short Rib Tamales with Brisket Chili. Then Roger heads to Houston, Texas, to hang with Khoi Barbecue co-owner Don Nguyen, who holds Central Texas-inspired, Asian-influenced barbecue pop-ups using a 500-gallon smoker in his backyard. Roger helps him prepare Brisket Pho and Beef Rib Nigiri for a pop-up happening at Baileson Brewing Co.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #6  Raising the Heat 23rd May 2019 5 years ago 01:00 - 01:30 us Show
Season 9, Episode 6 - "Raising the Heat"
Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig. Dessert is a sweet treat inspired by Lou's chuck wagon cooking days -- pear and blackberry cobbler crisps baked in Dutch ovens using hot coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint's chef Marcelo Garcia, who gets customers fired up for the Trompo Wagon parked out back. Roger helps him load ten vertical spits with marinated pork butts and chicken thighs to spin slowly next to a triple tier of fire, smoke and heat. While the wheels are turning and the fires are burning, Roger and Marcelo make corn tortillas for tacos.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  Meat in Full Swing 27th Dec 2018 5 years ago 02:00 - 02:30 us Show
Season 9, Episode 5 - "Meat in Full Swing"
Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James Peisker and Chris Carter, the owners of Porter Road Butcher. Chris shows Roger an old swing set that he transformed into a cooking contraption, and they hang meaty rib roasts and fill a basket with chorizo and kielbasa.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Fire and Family 20th Dec 2018 5 years ago 02:00 - 02:30 us Show
Season 9, Episode 4 - "Fire and Family"
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Getting Piggy With It 13th Dec 2018 5 years ago 02:00 - 02:30 us Show
Season 9, Episode 3 - "Getting Piggy With It"
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Meat Masters 6th Dec 2018 5 years ago 02:00 - 02:30 us Show
Season 9, Episode 2 - "Meat Masters"
Roger Mooking meets two barbecue brainiacs who have mastered the art of marrying heat and meat to turn out top-notch barbecue. Pitmaster Christopher Prieto teaches students the science of smoking and seasoning meats at Prime Barbecue in Knightdale, N.C. Roger helps Prieto season a whole hog with Puerto Rican flavors, and then they smoke it in a North Carolina-style pit using coals made from pecan, hickory and cherry woods. In Glen Allen, Va., Roger meets Tuffy Stone, a classically trained French chef, cookbook author, champion pitmaster and the owner of local barbecue chain Q Barbeque. When Tuffy's not tinkering in the kitchen, he's busy building rigs from scratch, and Roger helps fire up his latest contraption with hickory coals and then hang whole spiced and buttered chickens.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Southwest Smoke Signals 29th Nov 2018 5 years ago 02:00 - 02:30 us Show
Season 9, Episode 1 - "Southwest Smoke Signals"
The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, and their fan-favorite ribs are tossed in a barbecue sauce with a heavy hit of cayenne. For his second stop, Roger gets lucky in Las Vegas, where he meets Chef Justin Kingsley Hall of The Kitchen at Atomic. His portable rig known as "The Swing Set" is anything but child's play. To build this winning jackpot of meat, Roger and Justin suspend Mediterranean spice-rubbed legs of lambs, nestle butternut squash into a bed of coals and grill carrots in a swinging basket.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
Season 8
+ Man, Fire, Food #13  Surf and Turf in the Sunshine State 23rd Aug 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 13 - "Surf and Turf in the Sunshine State"
Roger Mooking is fanning the flames of a fiery surf-and-turf extravaganza in the Sunshine State. He starts at Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Fla., since 1958. Roger and owner Tommy Lopresto fire up a giant 100-year-old oven to smoke hundreds of pounds of fish, some of which will be used in a special seafood chowder. In Loxahatchee, Florida, Roger meets husband-and-wife operators of Swank Specialty Produce, Darrin and Jodi Swank. The Swanks grow vegetables, greens, fruits and flowers and raise livestock, too. Several times a year, they host events at their farm and invite chefs and local restaurateurs to cook in their wood-fired outdoor kitchen. Roger works with local chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also fire up a grill to cook flatbread and char a colorful blend of sweet peppers.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #12  Light My Latin Fire 16th Aug 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 12 - "Light My Latin Fire"
Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Florida, Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. In Smyrna, Georgia, Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock. Roger and Andre build a rustic cinder block pit to roast a whole pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough made from green plantains, and they shallow-fry them in a pan of oil set over a bed of hot coals.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #11  Texas 'Cue-Step in Georgia 9th Aug 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 11 - "Texas 'Cue-Step in Georgia"
Roger Mooking is in the Peach State visiting two self-taught pitmasters who smoke tasty Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. Roger and Jonathan load up a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna. After the meat is cooked, Justin shows Roger how to create their two signature sandwiches: the Texacutioner and the Bologna and Cheese. In Augusta, Georgia, criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue. Roger and Chris fill up his custom-made mobile rig with seasoned briskets and pork butts. While the hunks of meat soak in the smoke and heat, they cook up a pot of Brunswick stew, a Georgia classic made with smoked beef, pork, chicken, vegetables and barbecue sauce.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #10  Hog Wild and Shuckling Delicious 2nd Aug 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 10 - "Hog Wild and Shuckling Delicious"
Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig picking and a classic oyster roast.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #9  A Tale of Two BBQs 26th Jul 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 9 - "A Tale of Two BBQs"
Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill Country barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, South Carolina, which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #8  BBQ in Big Cities 19th Jul 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 8 - "BBQ in Big Cities"
When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. They stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #7  Cali Cookout 12th Jul 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 7 - "Cali Cookout"
Roger Mooking meets San Francisco-based chef Thomas McNaughton at a farm in Healdsburg, California, for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours, basted often with a mixture of butter, herbs, warm spices and citrus. The pig roast drippings fall into a potato-filled cast iron pan set over the hot coals, and whole onions and squash are nestled directly in the embers. To complete this feast, Roger and Thomas suspend chickens over a fire to roast. But these aren't just any chickens -- they're black-skinned chickens with a slightly gamier flavor. It's a fiery feast Roger won't soon forget.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #6  Twist on Texas 'Cue 5th Jul 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 6 - "Twist on Texas 'Cue"
Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of brisket. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoked beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  Rad Rigs 28th Jun 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 5 - "Rad Rigs"
Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Fiery Outdoor Kitchens 21st Jun 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 4 - "Fiery Outdoor Kitchens"
Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. In Solvang, California, the Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions. Roger helps fire up a meal of juicy beef ribs and grilled chickens for their weekly ranch cookout. In San Diego, Roger visits the outdoor kitchen of caterer Clyde Van Arsdall to slow-roast herb and citrus-stuffed turkeys on the spit while vegetables roast in the oven. Then it all comes together for a hearty soup that's cooked in an antique cauldron rigged above scorching hot coals.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Weekend BBQs 14th Jun 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 3 - "Weekend BBQs"
Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo's Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then Roger finds Calabasas Custom Catering in the parking lot at Jim's Fallbrook Market. He helps caterer Paul Varenchik fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Barbecue and Barbacoa 7th Jun 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 2 - "Barbecue and Barbacoa"
Roger Mooking heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausages that the locals call "hot guts." Once smoked, these two meats come together in a Texas favorite, Frito Pie. Then Adrian invites Roger to his family's ranch for traditional Mexican barbacoa. They wrap seasoned lamb in maguey leaves and cook it in the ground before firing up an Argentinean grill to toast fresh tortillas and crisp up the lamb barbacoa.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Roadside 'Cue 31st May 2018 6 years ago 01:00 - 01:30 us Show
Season 8, Episode 1 - "Roadside 'Cue"
Roger follows the smoke signals to San Antonio where he finds the best roadside barbeque at The Box Street Social food truck. Roger helps build a special metal rig designed to hang meats and cook over live fire and hot coals. They roast racks of ribs, whole chickens and even whole pumpkins which are smashed open and topped with goat cheese, arugula and olive oil. Then over in Santa Fe he visits a food truck that is putting a mouthwatering twist on central Texas-style BBQ. At Smokin D's BBQ Fusion, Roger starts by loading up the smoker with brisket, the main ingredient in their famous Brisket Mac Dilla, a mind-blowing mac and cheese-filled quesadilla, and learns how to make the Smoke Dog, a beef jalapeno sausage wrapped in bacon and topped pico de gallo, avocado, pineapple and habanero mayo. If these dishes don't make you want to pull over, then nothing will!
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
Season 7
+ Man, Fire, Food #13  Smoked Out 29th Mar 2018 6 years ago 01:00 - 01:30 us Show
Season 7, Episode 13 - "Smoked Out"
Where there's fire, there's smoke, and some of the most flavorful 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, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years. Then, he surfs on to Chicago's Calumet Fisheries, an 80-year-old seafood smokehouse, to load up salmon, trout, whitefish, sable and sturgeon. Finally, Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #12  Pit Bosses 22nd Mar 2018 6 years ago 01:00 - 01:30 us Show
Season 7, Episode 12 - "Pit Bosses"
It takes incredible talent and a whole lot of practice to achieve barbecue perfection, and Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue. He gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que, cooking Jamaican jerk baby back ribs and sticky Korean ribs with a sweet and savory Asian influence. Then, Roger is off to Texas to the famous Kreuz Market to get schooled on traditions dating back to their opening in 1900. Then he heads to North Carolina's Skylight Inn, also known as Jones BBQ, to check out their traditional method of low and slow whole hog cooking with a whopping 16-hour cook time.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #11  Insane Inventions 15th Mar 2018 6 years ago 01:00 - 01:30 us Show
Season 7, Episode 11 - "Insane Inventions"
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. Then he lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill, with pork butts and spare ribs cooked right inside the aircraft cabin. Next, Roger visits a Frankenstein smoker in Oahu, Hawaii, that's constructed from an Air Force cargo container, computer fans and pieces of a commercial jumbo jet. Finally, he checks out a converted tool shed used for a Cajun-style whole hog roast.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #10  Five Porktastic Sandwiches 8th Mar 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 10 - "Five Porktastic Sandwiches"
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, Connecticut, where they serve a meaty masterpiece loaded with pork belly, pulled pork and shaved pork ribs. Then Roger heads to Bigmista's Barbecue and Sammich Shop in Long Beach, California, for succulent barbecue pork stuffed inside sweetened soft buns. At Pecan Lodge in Dallas, Roger gets a taste of The Pitmaster with brisket, pulled pork and chorizo sausages, and he finds Tex-Mex flavor in a pork burrito with fire-roasted green chili sauce at Lewis Barbecue in Charleston, South Carolina. Finally, Roger visits Top Hat Barbecue in Blount Springs, Alabama, where they've been selling smoky pulled pork shoulder sandwiches with tangy barbecue sauce for 50 years.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #9  Smokin' Sides and Sweets 1st Mar 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 9 - "Smokin' Sides and Sweets"
No cookout is complete without some outrageous side dishes and crave worthy 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 an entire dish into a mouthwatering Belgian waffle. For dessert, there's an apple hand pie that fits right in Roger's pocket and a peach crisp cooked in a coal-fired Dutch oven on the ground. Finally, a French side dish steals the show as Roger cooks up a fresh veggie summer ratatouille prepared on an outrageous outdoor grill.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #8  Surf and Turf 22nd Feb 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 8 - "Surf and Turf"
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 flavors and prepare a seafood-studded paella in a party-sized pan. Next, the classic New England clambake takes a cross-country trip to Southern California where Roger helps steam a bounty of seafood, spicy chorizo and some of the Golden State's best produce in a wine barrel. Finally, at Llano Seco Ranch in Chico, Calif., Roger pigs out on juicy Italian porchetta spit-roasted on a handcrafted rotisserie and succulent oysters basted in the pork drippings.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #7  Pig Out 15th Feb 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 7 - "Pig Out"
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 of Texas at the Meyer's Elgin Sausage smokehouse and learns how they stuff and fire up 5,000 pounds of pork sausage in a single day with state-of-the-art technology. Roger heads to Leatha's in southern Mississippi to learn the secret behind their unusual upright smoker that allows pork fat from their ribs to drip right on top of succulent smoked pork shoulder, and finally he visits a true porky hall of fame at Stamey's in Greensboro, N.C. Their incredible cooking chamber houses 10 huge smoking pits that allow them to roast 200 pork shoulders at a time.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #6  Meat Mania 8th Feb 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 6 - "Meat Mania"
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, a Central California robotics engineer shows Roger his latest invention -- a 40-foot trailer with room for 600 pounds of meaty magnificence -- and Roger is introduced to California mac and cheese loaded with smoky tri-tip steak. Then he's off to the Santa Maria California Elks Club to load dozens of heavy-duty rods with 60 pounds of sizzling top sirloin in their legendary barbecue room. Finally, Roger checks out a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage. He helps smoke entire shacks loaded with beef sausage, Andouille, whole chickens, turkey necks and Tasso ham to make a truly authentic Louisiana po' boy.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  Women Fire Food 1st Feb 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 5 - "Women Fire Food"
Roger Mooking salutes the country's most impressive and creative female pitmasters, learning a few new roasting methods along the way. A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken coated with smoky, coconut salsa. Next, a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse. Then, two ingenious women teach Roger ways to smoke shellfish that he's never seen before -- one using wine barrels to build a smoker on site and the other flexing her muscles using nothing but flames.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Fishing for Fire 25th Jan 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 4 - "Fishing for Fire"
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-honored tradition. Chief Don Ivy of the Coquille Indian Tribe has been hosting impressive salmon bakes for 25 years inspired by the customs of his ancestors. He shows Roger how to roast 200 pounds of salmon on sticks, and they build one of the biggest fires in Man Fire Food history. Then, Roger makes his way to Old Post Office Restaurant in Door County, Wisconsin, where they cook local fish in a cauldron and lights it up with an explosive wildfire. And, in Napa Valley, father-daughter team built a towering outdoor oven in the middle of their family vineyard. Roger helps them bake whole fish in a California King-size salt bed between not one, but two raging fires.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Whole Animals 18th Jan 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 3 - "Whole Animals"
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. Back on land, a South Carolina pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs, ultra low and slow with a thirteen hour cook time.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Top 5 BBQ Chicken 11th Jan 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 2 - "Top 5 BBQ Chicken"
Roger Mooking has plucked his way through plenty of barbecue chicken, but only the very best birds make this list of his top 5 favorites. One chef shows Roger how to hang up and hand-spin chickens with a device that looks like it belongs in a theme park, and another redefines rotisserie on an elaborate rig loaded with complex cogs, gears and even bicycle chains. A Carolina legend makes Roger's list by dipping barbecued birds in an out-of-this-world white sauce. And a master of Puerto Rican pollo rubs his island adobo mix on crispy chicken that has Roger squawking for more, but it's his Jamaican jerk chicken loaded with Caribbean heat that reaches true poultry perfection.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Fire Festivals 4th Jan 2018 6 years ago 02:00 - 02:30 us Show
Season 7, Episode 1 - "Fire Festivals"
Join the party as Roger Mooking visits three of the greatest fire-roasted ragers that cook mountains of meat and keep the barbecue faithful lining up for more. First, it's all hands on deck in Owensboro, Ky., for a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores. Then, he heads to a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef. Finally, Roger makes waves in New England at a 70-year-old fish festival, sculpting a scorching 12-foot ring of fire for over 300 pounds of shad on upright boards.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
Season 6
+ Man, Fire, Food #13  Heating It Up in Hawaii 23rd Aug 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 13 - "Heating It Up in Hawaii"
Chef Roger Mooking highlights the inventive ways Americans cook with fire. From small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #12  Crazy Contraptions 16th Aug 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 12 - "Crazy Contraptions"
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 whole hog and an entire garden's worth of vegetables over a 12-foot-long wood fire. Then, Roger heads to school in farm country, New Jersey, where cooking-school founder, Ian Knauer, teaches open-fire cooking. Today's lessons: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #11  Heavy Metal Meat 9th Aug 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 11 - "Heavy Metal Meat"
Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #10  Revolutionary Roasts 2nd Aug 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 10 - "Revolutionary Roasts"
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 hamstrings. After prepping a whole hog, an 80 pound beef leg, and a basket of onions, Roger and Jeremy burn some calories while they take turns to keep the meat turning over three open fires. Then, Roger races off to San Francisco where he and Chef Sophina Uong of Mestiza Taqueria cook up a Filipino-Mexican feast on her lean mean chicken machine. Over 30 chickens are loaded onto bamboo sticks and leaned over an open fire.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #9  Meat in Music City 26th Jul 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 9 - "Meat in Music City"
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 a flavorful boil with crawfish, fire-roasted potatoes, and corn. Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint. Pit Master Pat Martin shares a passion project with Roger, a six-foot-tall rig that can smoke a flock of spice-rubbed chickens suspended in air. To complete this chorus of fiery flavors, there's a side of meaty baked beans and slow-roasted cabbage wedges.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #8  Meaty Marvels 19th Jul 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 8 - "Meaty Marvels"
In his search for 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, succulent pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing. Next Roger heads to Brooklyn, where Pit Master Tyson Ho brings traditional North Carolina-style whole hog barbecue to the Big Apple. Tyson and Roger roast up a whole hog and serve it with two scrumptious waffles, one made with sweet potatoes and made entirely out of mac and cheese!
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #7  Monster Meat 12th Jul 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 7 - "Monster Meat"
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 sandwich with BBQ ranch dressing, fried green tomato and coleslaw. To wash it down, Roger and Hoodoo Brown Barbecue manager, Chris Sexton make a cocktail called, "The Bloody Trinity," which is topped with smoked meat! Finally, Roger makes his way to Nashville, where Vivek Surti, founder of the VEA Supper Club, cooks up a massive hanging whole rib roast crusted with spices and serves it with grilled broccoli salad and roasted sweet potatoes.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #6  Where There's Smoke 5th Jul 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 6 - "Where There's Smoke"
Roger Mooking follows the smoke signals to two Texas restaurants. At Bin Tapas Bar in San Antonio, Roger and Chef Jason Dady cook a giant pan of paella flavored with Thai ingredients and cooked over a wood burning fire. In keeping with the Asian theme, Roger and Jason grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs. Then Roger heads to Banger's Sausage House and Beer Garden in Austin, which has about 30 sausages on the menu and over 100 beers on tap. Locals crowd the beer garden when the restaurant does their monster feast, Smoke Out Saturday. Chef Ted Prater shows Roger how he roasts a Texas-sized goat in a Cajun microwave and makes vegetable skewers and antelope merguez sausages to complete the Mediterranean menu.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  Fueling the Fires in Texas 28th Jun 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 5 - "Fueling the Fires in Texas"
Roger Mooking's quest for lip-smacking smoked meat leads him back to the Lone Star State. In Houston, Texas, Grant Pinkerton is an award-winning pit master who recently opened up his first restaurant. His specialty is Central Texas barbecue, but he likes to think outside the firebox and cooks up one-of-kind cuts.. Roger and Grant season two whole goats with a spice blend that includes guajillo chile, cumin and red pepper. The tender meat gets hand-pulled and piled on tortillas and topped with all the fixings, and served with a side of Mexican street corn. Then Roger meets up with Chef Andrew Wiseheart of Austin, Texas. When Andrew isn't in his kitchen at Contigo Restaurant, he is playing with fire in the great outdoors with a one-of-a-kind rig. Roger and Andrew rub whole chickens with fruity green peppercorns and hang them to slowly spin over coals. To complete the meal, they stuff whole squash with a medley of hearty vegetables and farro to cook hot and fast by the flames.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Out of This World BBQ 21st Jun 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 4 - "Out of This World BBQ"
Roger meets a pit master with a PhD who cooks Carolina-style whole hog barbecue in Louisiana. Dr. Howard Conyers is an engineer for NASA by day, but a pit master at night, on weekends, and every moment in between. His family has been cooking whole hogs for generations and he is preserving a time-honored tradition, taking the pig out of the rig and right into the ground. Roger and Howard break out the heavy machinery and flex their muscles to dig out a pit, and build a raging fire in a towering burn barrel.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Generations of Smoke 14th Jun 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 3 - "Generations of Smoke"
Barbecue is in the blood at two family-run institutions where the dedication for perfecting smoked meats spans decades. Burns Original BBQ in Houston, Texas, is the definition of a family business. Grandpa Roy Burns started cooking barbecue in 1973 on the side to help support his NINE children. Four decades later, over a dozen family members continue to keep the flames burning and the meat smoking. Roger is welcomed into the family and the pit room with open arms. He learns the ropes of East Texas style 'cue - tender chopped brisket, pork ribs that fall off the bone, and football-sized loaded bbq baked potatoes. Next, Roger heads to Poche's Market and Restaurant, which has been a one-stop shop for smoked meats in Breaux Bridge L.A. since 1962. Owner Floyd Poche gives Roger a sampling of their legendary 'cue. Pork ribs, pork steaks, sausages and whole chickens get rubbed down with spicy cajun seasoning before getting loaded into their 40 year old wood-fired smoker.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Swine Dining 7th Jun 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 2 - "Swine Dining"
Roger Mooking heads to the Liberty Kitchen in Houston, Texas, where Chef Lance Fegen has built a monster wood-fired Argentinian grill. Roger and Lance prepare a traditional Balinese pig roast by spit-roasting it over bold mesquite coals and coconut shells. They complete their tropical feast with Mexican pork asado tacos made on an edible rig. Next Roger heads to Hickory Nut Gap Farm in Fairview, N.C., where Executive Chef Nate Sloan hooks Roger up with a fire-roasted farm feast. They prepare porchetta, stuffing the center cut of a pig with spicy Italian sausage and lush kale pesto, roll it up into cylinder, and spin it on a rotisserie over a bed of hot coals. They also roast spring onions and place them over heirloom grits cooked in a coal-fueled cauldron.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Old School, New School 31st May 2017 7 years ago 01:00 - 01:30 us Show
Season 6, Episode 1 - "Old School, New School"
Roger Mooking gets schooled by two pit masters changing the barbecue game in Charleston, S.C. Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss. Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow. Rodney then hits the hogs with his secret.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
Season 5
+ Man, Fire, Food #12  Sizzling Steaks 21st Sep 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 12 - "Sizzling Steaks"
In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron Dutch oven. At Pitchfork Fondue Western Cookout in Pinedale, Wyo., owner Matt David invites Roger to his outdoor kitchen where steaks are skewered onto pitchforks and deep-fried in giant cauldrons.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #11  One-of-a-Kind Rigs 14th Sep 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 11 - "One-of-a-Kind Rigs"
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 their impressive barbecue trailer, but also introduces Roger to their unique 10-foot "tripod grills" where huge rib eye roasts are cooked in rotating metal cages.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #10  Meat Me in Texas 7th Sep 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 10 - "Meat Me in Texas"
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/owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #9  The Salt and the Sea 31st Aug 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 9 - "The Salt and the Sea"
Chef Roger Mooking is spending the day at Jacobsen Salt Co., in Netarts Bay, Ore., 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.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #8  All You Can Feast 24th Aug 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 8 - "All You Can Feast"
Chef Roger Mooking goes to Llano Seco Ranch in Chico, Calif., where he and Charlie Thieriot slow roast a 30-pound porchetta. In Sandy, Ore., 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.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #7  Fiery Fish and Fowl 17th Aug 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 7 - "Fiery Fish and Fowl"
In North Bend, Ore., 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, chef/owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #6  Queens of 'Cue 10th Aug 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 6 - "Queens of 'Cue"
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, Tenn., Roger meets legendary pit master Helen Turner and help her cook pork shoulders, pork ribs and a whole stick of bologna.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  Hog Heaven 3rd Aug 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 5 - "Hog Heaven"
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.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Swords and Spits 27th Jul 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 4 - "Swords and Spits"
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.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Too Hot to Handle 20th Jul 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 3 - "Too Hot to Handle"
Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, Florida, Chef Aaron Brooks celebrates Latin flavors with his unique coal-fueled contraption called the Cross Table. Roger and Aaron roast butterflied pork and simmer seafood paella. In Birmingham, Alabama, 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 Chris cook up a meat lover's feast along with the season's best vegetables.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Florida's Fixin's 13th Jul 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 2 - "Florida's Fixin's"
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.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Fireside Hangs 6th Jul 2016 8 years ago 01:00 - 01:30 us Show
Season 5, Episode 1 - "Fireside Hangs"
Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At Spring House restaurant in Alexander City, Alabama, Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, South Carolina, 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 roast whole strings of ducks and chickens.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
Season 4
+ Man, Fire, Food #13  Puerto Rican Grilling 7th Oct 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 13 - "Puerto Rican Grilling"
Chef Roger Mooking is in Puerto Rico where the weather is hot, the view is smoking and the food is a fuego! It's his first time visiting Puerto Rico and he's inviting friends along for the ride. Roger begins the eating adventure with fellow Canadian, Chef Chuck Hughes. They'll fill up on pork at La Estacion, a former gas station-turned-barbecue restaurant that's located in Fajardo. Owner and Chef Kevin Roth transformed a truck into a smoker and grill and that's the main star of his outdoor kitchen. Roger and Chuck help build and light a fire, and rub down a whole pig with spices to make lechon, a Puerto Rican specialty. Roger heads over to the other side of the island and meets local chef Tino Feliciano. Tino takes Roger to a popular roadside eatery Rancho Carbon Express. Chickens are stuffed with sofrito, rubbed with adobo and then cooked on rotisseries.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #12  Grillin' and Smokin' 30th Sep 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 12 - "Grillin' and Smokin'"
Chef Roger Mooking is grilling steaks and chickens in California, and smoking a bounty of seafood in Illinois. High heat for meat and low smoke for seafood. Roger begins in Orangevale, Calif., to meet restaurateur and caterer Steve Dougherty who specializes in Santa Maria-style barbecue. Roger and Steve season tri-tip steaks and chickens with Cajun spices, and then line them up on the racks of a giant portable grill. In Chicago, Roger visits Calumet Fisheries, an 80-year-old seafood smokehouse where he helps fish smoker Javier Magallanes load up salmon, trout, whitefish, sable and sturgeon, and smoke them to perfection.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #11  Three-Alarm Fire 23rd Sep 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 11 - "Three-Alarm Fire"
Roger visits Faith's Farm in Bonfield, Illinois for an awesome feast cooked on three different fiery contraptions. Roger helps three chefs orchestrate a festive Latin and Mexican-inspired meal. A whole lamb slowly roasts on an asado cross. Boar steaks are grilled on a repurposed windmill. And pig skins are fried until puffy and crisp in a wood burning oven and stove, and then finished with a smoky Mexican chocolate glaze. It's a three-alarm fire for a three-star, farm-to-table spread.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #10  Wine Country Cookouts 16th Sep 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 10 - "Wine Country Cookouts"
California's wine country is the perfect place for an outdoor cookout. The weather is gorgeous, the wine is simply divine, and the food is down-right delicious. Roger has been invited to two parties - a pig roast in Paso Robles and a surf and turf grill-out in Healdsburg. Once a year, Tablas Creek Vineyard hosts a huge party for members of their wine club. To complement the wine, they'll roast a swine. Executive Winemaker Neil Collins designed a contraption that can cook a whole pig over a wood burning fire. As a side dish, onions and sweet potatoes are cooked directly in the coals. Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. It's hard to miss it because there's a monster grill parked right out front. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fills an eight foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and they also hang legs of lambs that have been rubbed with a Mediterranean spice paste. It's a tasty surf and turf barbecue.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #9  Holy Smokes! 9th Sep 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 9 - "Holy Smokes!"
Roger attends the 100 year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Kentucky. Several thousand pounds of meat will cook over 100 feet of fire and smoke. Roger helps hundreds of volunteers to load and light three massive barbecue pits with wood planks, pallets and straw. Then it's all hands on deck to prep, cook, flip and mop sauce for mutton, pork butts and chickens. Thousands attend this annual fundraiser. There is even a drive-through for folks who prefer to take their 'cue to go! Holy smokes, it's an epic barbecue event that will leave everyone speechless.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #8  Light It Up! 2nd Sep 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 8 - "Light It Up!"
Like a moth to a flame, nothing grabs Roger's attention like a raging wood-burning fire. After the flames subsides and the smoke clears, there's a spectacular feast that everyone can dive into. Roger heads to Bigmista's Barbecue & Sammich Shop where husband and wife team Neil and Phyllis Strawder spread their smoked meat love in Long Beach, California. Roger and Neil torch the smoker until it's scorching hot, and then load it up with beef briskets and pork butts. Back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. Sweet soft squishy buns are stuffed with succulent barbecue. In Door County, Wisconsin, Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, Boil Master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron... by engulfing it in flames.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #7  Backyard Blowouts 26th Aug 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 7 - "Backyard Blowouts"
When the sun's out and the warm breeze kicks in, it's the perfect time to fire up an outdoor feast. Roger's in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique New England meets California-style clambake. Instead of burying their seafood feast in the ground, they use an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. Hot rocks provide the heat source while fresh seaweed helps creates steam. 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 season the lamb with a bright red chili marinade. The seasoned meat is covered with dried avocado and fresh maguey leaves and left to cook in the pit overnight. The next day, they serve the barbacoa with fresh corn tortillas, and different salsas for family and friends.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #6  Rib-a-Licious 19th Aug 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 6 - "Rib-a-Licious"
Roger's on the hunt for lip-smacking barbecue ribs and he found two places where the racks of meat stack up to perfection. One is in the heart of the Mississippi and the other is in New York, that's right, the Big Apple! In Hattiesburg, Mississippi, 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 who continues the barbecue legacy that his grandmother Leatha created. While the American South has always been the go-to for great barbecue, cities like New York are entering the world of 'cue. At Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savory Asian glaze, and then topped with cashews and scallions. It's a finger-licking mash-up of Texas low and slow, Jamaican Grilling and Korean-style barbecue.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #5  Meat on a Stick 12th Aug 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 5 - "Meat on a Stick"
Roger 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. Housemade salsas and warm corn tortillas complete this carnivorous spread. Roger heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree made out of stainless steel that can roast food over a wood fire. Roger and John fill the tree with quails and sausages for an outdoor feast.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #4  Lone Star Load-Up 5th Aug 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 4 - "Lone Star Load-Up"
Roger is loading up on the best brisket, pork steaks and sausages the Lone Star state has to offer. Ronnie's BBQ in Johnson City attracts locals and barbecue aficionados. Their open outdoor kitchen houses two barbecue pits, two pipe smokers and one giant burn barrel. Roger helps Pit Master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Customers can order barbecue by the pound, on a plate or in a sandwich but Roger's interested in the Trash Taco. Ronnie's wife Cindy teaches Roger how they combine all three meats for this one-of-a-kind breakfast treat. At the Pecan Lodge restaurant in Dallas, dynamic duo Justin and Diane Fourton smoke some of the best barbecue in town. Roger and Justin fire up the smokers and cook brisket and pork shoulders that are seasoned with a sensational spice rub. Back at the restaurant, Roger and Diane assemble a popular sandwich called the Pit Master. It's packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #3  Low Country Cookouts 29th Jul 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 3 - "Low Country Cookouts"
Roger's in charming South Carolina for two spectacular low country cookouts: a traditional backyard pig pickin' and a classic oyster roast. In the seaside town of Beaufort, Roger meets Jim Gibson who has been doing pig pickin's for family and friends for the last 40 years. Roger and Jim build the outdoor pit, smoke a whole pig and then chop and serve it with the traditional side of hash and rice. It's the ultimate lowcountry backyard barbecue. Just 20 minutes south of downtown Charleston is a 14-acre peninsula called Bowen's Island and the only thing on it is a restaurant that specializes in low country cooking. The specialty here is oysters steamed over a wood fire. Roger meets Robert Barber who is the owner of the restaurant and the island, and together they build an impressive fire to cook a massive pile of local cluster oysters.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #2  Alabama BBQ 22nd Jul 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 2 - "Alabama BBQ"
The American Barbecue Belt in the South stretches from the Carolinas to Texas, and today Roger heads to the heart of it - Alabama. Roger meets award-winning Pit Master Chris Lilly at Big Bob Gibson Bar-B-Q in Decatur, a family-run restaurant serving Alabama-style 'cue for four generations. They've got pulled pork, brisket, and ribs. But Roger's there for the legendary smoked chicken that's dunked in a unique and utterly delicious white sauce. In the coastal town of Mobile, Roger meets Alabama native Bill Armbrecht, owner of The Brick Pit. This former ship captain turned his love for barbecue into a second career and has been serving old school, Alabama-style 'cue for 20 years. Locals and visitors from across the country stop in for the chicken and ribs, but the thing everyone talks about is the pulled pork which cooks for almost 30 hours in a smoker called "The Big Red."
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
+ Man, Fire, Food #1  Pigging Out on Pork 15th Jul 2015 9 years ago 00:00 - 00:30 us Show
Season 4, Episode 1 - "Pigging Out on Pork"
Roger Mooking's favorite way to devour smoked pork shoulder is in a sandwich. In Grand Rapids, Roger visits the Pit Stop, a barbecue take-out famous for their unconventional yet scrumptious sandwich featuring pork chili, pulled pork, cilantro cream and barbecue sauce wrapped up in a flour tortilla and then cooked on a griddle until golden brown and crispy. For a classic Southern-style pork sandwich, Roger visits Top Hat Barbecue in Blount Springs, Ala. This barbecue institution has been serving their best-selling sandwich the same exact way for almost 50 years. The smoked pork is chopped, dressed with a little barbecue sauce and then piled in a bun.
Type: Reality | Network: Cooking Channel | Status: Running | Rating: unrated [ Login to vote ]
 
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