—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.

9 seasonsReality, CookingTV-G

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Season 96 of 6 Episodes

Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.
Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; 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.
Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.
Roger visits two caterers in the South who specialize in live-fire cookouts: Argentinian grill master Mariano Cebrián in Chattanooga, Tenn., and Chef Kristian Niemi of Honey River Catering in Columbia, S.C.
Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.
Roger visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue; Guess Family Barbecue restaurant in Waco and Derek Allan's Texas BBQ in Fort Worth.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.
Upcoming
At Urban Grub, Roger witnesses as 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. Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.
Upcoming
No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.
Upcoming
Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.
Upcoming
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.
Upcoming
Smokers come in all shapes and sizes; in Grain Valley, mechanic Bill Rousseau transforms a retired Cessna airplane into a smoker.
Upcoming

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.

Roger Mooking

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Man Fire Food

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46 episodes will be broadcast over the next two weeks

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