Man Fire Food features the inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers, we visit home cooks, pitmasters, and chefs who are fascinated by fire and food. The smoke signals take host Roger Mooking across the country, including the American South for different styles of regional barbecue, the Pacific Northwest for a tribal salmon bake, and New England for a unique seafood feast. Man Fire Food celebrates the passion for building and cooking with fire.

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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.

Sunday
Dec 18
2pm | 1c
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.

Sunday
Dec 18
2:30pm | 1:30c
Season 3, Episode 12

Playing with Fire in New England

Roger Mooking meets two people in New England who love to play with fire. In Plymouth, Mass., the backyard of cookbook author and archeologist Paula Marcoux is filled with cooking contraptions inspired by her travels. Roger and Paula build a fire for the German Schwenker Grill and Paula also teaches Roger how to steam mussels with dry pine needles and a hot coal. Roger then visits Brookside Barn and Farm in Uxbridge, Mass., where owner David Adamson rents out do-it-yourself pig roasts kits for anyone interested in a delicious backyard feast.

Saturday
Jan 14
2pm | 1c
Season 4, Episode 6

Rib-A-Licious

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

Monday
Jan 16
2:30pm | 1:30c
Season 5, Episode 3

Too Hot to Handle

Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, 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, 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 Chris cook up a meat lover's feast along with the season's best vegetables.

Monday
Jan 16
3:30pm | 2:30c
Season 5, Episode 5

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.

Monday
Jan 16
4:30pm | 3:30c
Season 2, Episode 3

South Carolina Surf and Turf

Charleston, S.C., is one of America's top dining destinations, but for traditional whole hog barbecue and low-country oyster roasts, Roger Mooking leaves the city and heads into the country. In, Hemingway, Roger meets pit master Rodney Scott at Scott's Bar-B-Q, whose smoke-filled pit room can cook up to fourteen hogs. Then in fishing town McClellanville, Roger meets Oliver Thames who invented a unique oyster roaster, where local cluster oysters are piled over a metal sheet positioned over a firebox and blankets of wet burlap rest on top to help the oysters steam open.

Saturday
Jan 21
12:30pm | 11:30c
Season 5, Episode 3

Too Hot to Handle

Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, 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, 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 Chris cook up a meat lover's feast along with the season's best vegetables.

Saturday
Jan 21
2pm | 1c
Season 4, Episode 13

Puerto Rican Grilling

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.

Saturday
Jan 28
2pm | 1c
Season 5, Episode 2

Florida Fixins

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.

Thursday
Feb 2
7:30am | 6:30c
Season 2, Episode 9

Cajun Cookouts

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

Friday
Feb 3
2:30pm | 1:30c
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 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 roast whole strings of ducks and chickens.

Saturday
Feb 4
1pm | 12c
Season 4, Episode 4

Lone Star Load-Up

Roger Mooking is loading up on the best brisket, pork steaks and sausages that Texas has to offer. Ronnie's BBQ in Johnson City attracts locals and barbecue aficionados. Roger helps pit master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Ronnie's wife Cindy teaches Roger how they combine all three meats for a 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 packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce.

Saturday
Feb 11
12pm | 11c
Season 4, Episode 10

Holy Smokes!

Roger Mooking attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Ky., where several thousand pounds of meat will cook over 100 feet of fire and smoke. Roger helps volunteers 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, which even has a drive-through for folks who prefer to take their 'cue to go!

Saturday
Feb 25
12pm | 11c
Season 4, Episode 11

Three-Alarm Fire

Roger Mooking visits Faith's Farm in Bonfield, Ill., 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.

Saturday
Feb 25
12:30pm | 11:30c
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.

Saturday
Feb 25
1pm | 12c
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.

Saturday
Feb 25
1:30pm | 12:30c
Season 1, Episode 4

Cowboy Cooking

Roger Mooking explores cowboy cooking deep in the heart of Texas, where Sandra Julian preserves the tradition of cowboy cuisine in her rustic chuck wagon. She cooks up her famous chicken fried steak over an open fire and bakes peach cobbler in a cast iron Dutch oven. In California, the Righetti family continues to fan the flames of Santa Maria-style barbecue in their restaurant and in their backyard. Metal skewers lined with thirty pounds of spiced rubbed-top sirloins are grilled to juicy perfection and served with traditional pinquito bean salad and strawberry pies.

Saturday
Feb 25
2pm | 1c
Season 2, Episode 1

Feasts Over Fire in Hawaii

Roger Mooking's first visit to the 50th state promises big fires and big feasts. Right off of Nimitz Highway in Honolulu is family-run restaurant Koala Moa, famous for whole chickens roasted over fire. Roger and owner Chris Shimabukuro burn wood pallets and unopened bags of charcoal in a thirty-five foot rotisserie trailer and cook up over 100 seasoned chickens. At Ma'O Organic Farms in Wai-anae, Roger meets local chef Bob McGee who roasts half a cow over a custom-built metal grill.

Saturday
Mar 4
12pm | 11c
Season 2, Episode 2

Smoke and Steam

Hawaii island Oahu is known as the "gathering place," and Roger Mooking is invited to two community gatherings abundant with local foods. On the east side of the island, local chef Mark "Gooch" Noguchi teaches Roger how to prepare a traditional Hawaiian imu. At the farmer's market located at Kapiolani Community College, Roger meets Scott Shibuya who smokes meats with guava and kiawe woods, in a smoker he built out of an Air Force cargo container, an airplane food cart and a computer fan.

Saturday
Mar 4
12:30pm | 11:30c
Season 3, Episode 1

BBQ Sandwiches

Roger Mooking loves a great barbecue sandwich. He heads to The Barbecue Exchange for two sinfully delicious sandwiches -- one is called Heaven and the other Hell and both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tenn., where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes.

Saturday
Mar 4
1pm | 12c
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.

Saturday
Mar 4
1:30pm | 12:30c
Season 1, Episode 5

Pit Masters

In Lexington, Texas, folks line up early on Saturday mornings for Snow's BBQ. 77-year-old Tootsie Tomanetz is a custodian worker at a local school during the week, but a serious pit master on Friday nights. Roger Mooking clocks in a night shift to help this pitmaster, her son and the owner prepare hundreds of pounds of brisket, ribs, pork and chicken. In Pacifica, Calif., Hawaiian-style barbecue is prepared right on the coast. Roger helps pit master Darin Petersen wrap a whole pig in taro and ti leaves and lowers it into a deep pit to cook low and slow over a bed of hot lava rocks.

Saturday
Mar 4
2pm | 1c
Season 2, Episode 3

South Carolina Surf and Turf

Charleston, S.C., is one of America's top dining destinations, but for traditional whole hog barbecue and low-country oyster roasts, Roger Mooking leaves the city and heads into the country. In, Hemingway, Roger meets pit master Rodney Scott at Scott's Bar-B-Q, whose smoke-filled pit room can cook up to fourteen hogs. Then in fishing town McClellanville, Roger meets Oliver Thames who invented a unique oyster roaster, where local cluster oysters are piled over a metal sheet positioned over a firebox and blankets of wet burlap rest on top to help the oysters steam open.

Saturday
Mar 11
12pm | 11c
Season 2, Episode 4

Pig Roasts

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

Saturday
Mar 11
12:30pm | 11:30c
Season 3, Episode 2

Hamming it Up

Today it's all about Roger Mooking's favorite animal, the pig. He's hamming it up at some of the country's best suppliers of pork. Roger heads to Edwards near historic Jamestown, Va., to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, Tenn., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.

Saturday
Mar 11
1pm | 12c

Most Popular Recipes

All Man Fire Food Recipes

Smoked Rib Eye Roasts

Kai Yaang (Whole Roasted Young Chicken)

Mary Jane's Pork Adobo

Spit-Roasted Kid Goat (Cabrito Asado)

Paella del Reyes' Combination Paella

Red Beans and Rice

Roast Fish on a Stick

Aunt Polly's Banana Pudding

Cactus Paddle Salad (Ensalada de Nopales Asados)

Hazelnut-Cranberry Rice

Stamey's Mild Dip Sauce

Khao Phot Ping (Grilled Corn with Salty Coconut Cream)

Tournant's Clam, Chorizo and White Bean Stew

Roast Clam Special

Guava Smoked Pork Fried Rice

Spit Roasted Chicken

Cochon de Lait

Captain Dennis' Catch of the Day

Baconnaise

Brisket Stuffed Mac and Cheese

Adobo Roast Pork with Salsa Verde

Chile de Arbol Salsa

Sourdough Biscuits

Barbecue Hash

Bob McGee's Sauce Romanesco

Torn Garlic Croutons or Crostini

Carnitas Tacos with Homemade Tortillas

About the Host

Roger Mooking

Meet Roger Mooking, award-winning musician and host of Man Fire Food.

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