Man Fire Food

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Season 313 of 13 Episodes
  • The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.
  • Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.
  • Coffee roasted the old-fashioned way; Andouille sausages; tasso.
  • Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.
  • Smoked European-style sausages; Mexican-style short ribs; cabrito.
  • Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.
  • Pork shoulder with spices; carne adovada; carnitas.
  • Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.
  • Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.
  • Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
  • Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.
  • Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.
  • Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Record to Watch Later

38 episodes will be broadcast over the next two weeks

    Low Country Cookouts
    Meat on a Stick
    Meat Mania
    Wilderness Cooking
    Playing With Fire in New England
    Spring Celebration in Kentucky
    Pigging Out on Pork
    Backyard Blowouts
    Wine Country Cookouts
    Three-Alarm Fire
  • Low Country Cookouts

    Roger visits South Carolina for two country cookouts: a traditional backyard pig pickin' in the town of Beaufort, and a classic oyster roast on Bowen's Island.
    Upcoming
  • Meat on a Stick

    Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.
    Upcoming
  • Meat Mania

    Roger visits pitmasters cooking meat in massive quantities; 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.
    Upcoming
  • Wilderness Cooking

    Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
    Upcoming
  • Playing With Fire in New England

    Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.
    Upcoming
  • Spring Celebration in Kentucky

    Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.
    Upcoming
Man Fire Food

More about Man Fire Food

Roger Mooking has a fascination with fire. The chef enjoys finding inventive ways to cook with fire, which is exactly what he does in this series that takes him on a journey across the U.S. He visits pit-masters, chefs and home cooks who use fire to create complex, flavorful dishes. The people Mooking visits don't simply turn on a stove and start cooking; their methods include cooking over an open fire in a rustic chuck wagon and smoking meats in a former airplane that a mechanic has transformed into a smoker.

Starring

Roger Mooking

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