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Check out Roger Mooking's behind-the-scenes snaps as he plays with fire and dines in style on Man Fire Food's Season 5.
Roger Had a little lamb
Roger couldn’t wait for a big bite of lamb at SpringHouse in Alexander City, Ala.
SpringHouse serves simple, local cuisine like this triple treat: fresh kale, roasted potatoes and smoked lamb.
Duck, Duck, Roger
Chef Craig Deihl taught Roger the ropes for barbecuing duck at Cypress in Charleston, S.C.
Roger's torch was up in flames at Cypress in Charleston, S.C., as he prepared the duck BBQ.
Hamaknockers BBQ in Crawfordville, Fla., is known for its smokin’ Hamaburger, topped with sweet-and-tangy pulled pork.
He's Got the Power
Hamaknockers put Roger to work with its pork power tool for the day.
This biscuit is topped with fresh cane syrup made in Florida.
Blow off Some Steam
Roger went behind the scenes in Dade City, Fla., to learn how to make the delicious cane syrup.
Cross-Country Pork Trip
Aaron Brooks, Chef of EDGE Steak and Bar at the Four Seasons Hotel Miami, celebrates Latin flavors and techniques in his cooking with this coal-fueled cross table at a backyard cookout in Miami.
Aaron Brooks, Chef of EDGE Steak and Bar at the Four Seasons Hotel Miami, showed Roger the right way to prepare a fresh seafood paella, Florida style.
We Dig It
Roger dug up OvenBird’s smokin’ secrets from Chef Chris Hastings in Birmingham, Ala.
That's a Big Bite
Chef Michael Gulotta was happy to let an eager Roger try his spit-roasted pig, a classic at MoPho in New Orleans.
Big Bad Wolf
Roger blew the house down and cut into a whole pig at Woodson Ridge Farms in Oxford, Miss.
The chefs at Smoke in Plano, Texas, use spear swords to cook their chicken and steak to perfection.
Don't forget to floss
Chef Erik Niel of Easy Bistro in Chattanooga taught Roger how to properly truss and cook rabbits.
Roger added a new accessory to his look at Helen’s Bar-B-Q in Brownsville, Tenn.