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.
See Tune-In Times

Recipes From This Episode

Elote

Upcoming Airings

See Full Schedule
Tuesday
Jun 27
9pm | 8c
Wednesday
Jun 28
1am | 12c
Thursday
Jul 6
2pm | 1c
Tuesday
Jul 11
9:30pm | 8:30c
Wednesday
Jul 12
1:30am | 12:30c
Thursday
Jul 20
2:30pm | 1:30c
Tuesday
Jul 25
7pm | 6c

Previous Episode

Out of This World BBQ

Next Episode

Where There's Smoke

On TV

So Much Pretty Food Here