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 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 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.

Monday
Jan 16
5:30pm | 4:30c
Season 4, Episode 9

Wine Country Cookouts

California's wine country is the perfect place for an outdoor cookout and Roger Mooking has been invited to two parties there. Executive winemaker Neil Collins of the Tablas Creek Vineyard in Paso Robles designed a contraption that can cook a whole pig over a wood burning fire for an annual party held for members of their wine club. The town of Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fill an eight-foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and legs of lambs that have been rubbed with a Mediterranean spice paste.

Saturday
Feb 18
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 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 3, Episode 5

Global Flavors of Texas

Texas is famous for American barbecue, but today Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of twice smoked sausages.

Saturday
Mar 25
1pm | 12c
Season 4, Episode 2

Alabama BBQ

The American barbecue belt in the South stretches from the Carolinas to Texas, and today Roger Mooking 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, and 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. 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."

Tuesday
Mar 28
8:30pm | 7:30c
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.

Tuesday
Apr 11
8:30pm | 7:30c
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.

Thursday
Apr 13
5pm | 4c
Season 1, Episode 1

Feast Over Flame

The fires glow bright in the Carolinas. Roger Mooking visits Skylight Inn, a family-run restaurant in North Carolina that's been serving whole hog-style barbecue for 65 years. In South Carolina, five friends create an extravagant two-day, meat-filled feast called "Bovinova, Barn Yard Burn." Six hundred hungry barbecue lovers come for the surf and turf paella, roasted chickens, roasted lamb, pigs and the main attraction, a whole roasted cow!

Saturday
Apr 15
12pm | 11c
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
Apr 15
1:30pm | 12:30c
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
Apr 22
1pm | 12c
Season 3, Episode 7

Mud and Steel in New Mexico

Roger Mooking heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens, where he helps cook pork shoulder. In Bosque, Roger fires up three steel discos and one large jara for two New Mexican pork dishes: carne adovada and carnitas.

Saturday
May 20
12pm | 11c
Season 3, Episode 9

West Coast Roasts

Roger Mooking visits the West Coast for two unique wood-fired roasts. Roger heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm, where Roger is challenged to catch a 6ft white sturgeon-by hand! The catch of the day is then stuffed with aromatics and roasted over a large bed of coals. Roger is on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge. In the legendary BBQ Room, Roger helps build a fire in the massive pit and seasons and skewers big hunks of beef.

Saturday
May 27
12pm | 11c
Season 3, Episode 10

Wilderness Cooking

Roger Mooking visits the Jack Mountain Bushcraft School in Masardis, Maine, where owner and wilderness guide Tim Smith teaches him how to create a rustic outdoor kitchen. They build a pyramid cooker out of logs and string, and use it to roast whole chickens and fresh-caught Brook Trout. With the help of a reflector oven, they complete their feast with Sourdough Biscuits.

Saturday
May 27
12:30pm | 11:30c
Season 4, Episode 9

Wine Country Cookouts

California's wine country is the perfect place for an outdoor cookout and Roger Mooking has been invited to two parties there. Executive winemaker Neil Collins of the Tablas Creek Vineyard in Paso Robles designed a contraption that can cook a whole pig over a wood burning fire for an annual party held for members of their wine club. The town of Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fill an eight-foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and legs of lambs that have been rubbed with a Mediterranean spice paste.

Saturday
May 27
1pm | 12c
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
May 27
1:30pm | 12:30c
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.

Saturday
May 27
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.

Monday
May 29
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.

Monday
May 29
12:30pm | 11:30c
Season 2, Episode 7

Texas BBQ

Roger Mooking visits two legendary barbecue joints in Central Texas where just the right amount of smoke and heat transforms the meat into delicious eats. At Kreuz Market in Lockhart, they have eight pits for cooking, acres of wood for burning and hundreds of pounds of delicious barbecue for stick-to-your-ribs eating. At Louie Mueller Barbecue in Taylor, third generation pit master Wayne Mueller gives Roger an experience of a lifetime.

Monday
May 29
1pm | 12c
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.

Monday
May 29
1:30pm | 12:30c
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.

Monday
May 29
2pm | 1c
Season 3, Episode 3

Carolina 'Cue

Roger Mooking heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouthwatering barbecue for several generations. At Sweatman's in Holly Hill, S.C., whole hogs are cooked low and slow and then pulled and chopped into juicy, meaty perfection. In North Carolina, Roger visits Stamey's Barbecue in Greensboro for their Lexington-style barbecue. Succulent pork shoulders are chopped and piled high on a bun, kissed with vinegar sauce and crowned with slaw.

Monday
May 29
2:30pm | 1:30c
Season 3, Episode 6

Small Packages, Big Flavors

Roger Mooking searches the Gulf States for tasty artisanal foods kissed with smoke and fire that deliver big flavors. In Austin, a family roasts coffee the old fashioned way -- small batches over a roaring fire. Roger savors a cup and also learns how they use coffee in Texas barbecue. Then it's off to LaPlace, La., for amazing Andouille sausages, smoked sausages and tasso. Roger tastes these Louisiana treats in some New Orleans classics.

Monday
May 29
3pm | 2c
Season 3, Episode 7

Mud and Steel in New Mexico

Roger Mooking heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens, where he helps cook pork shoulder. In Bosque, Roger fires up three steel discos and one large jara for two New Mexican pork dishes: carne adovada and carnitas.

Monday
May 29
3:30pm | 2:30c

Most Popular Recipes

All Man Fire Food Recipes

Clam Chowder

Cactus Paddle Salad (Ensalada de Nopales Asados)

Mary Jane's Pork Adobo

Curanto with Satsuma and Rose Petal Chimichurri

Mary's Corn Cakes

Carnitas Tacos with Homemade Tortillas

Smoked Rib Eye Roasts

Red Beans and Rice

Craig's BBQ Boiled Peanuts

Barbacoa Nortena

Goat Rub

Carnitas del Horno

O'Connor's Chili

44 Farms' Meatloaf

Stone-Ground Tomato Salsa (Salsa Roja en Molcajete)

Brookside Barn and Farm Pig Roast Spice

Old Post Office Restaurant's Lemon Bread

Brine

Salsa de Pepitas de Calabasa

Adobo Roast Pork with Salsa Verde

Beef Empanada

Roast Clam Special

Fire Grilled Zucchini and Yellow Squash Salad

Guacamole de Taqueria

Smoked Fish Dip

Pastalaya

Chimichurri Sauce

About the Host

Roger Mooking

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