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 2, Episode 8

Roasting and Ranching in Texas

Roger Mooking takes a trip to West Point, Texas, to meet Tink Pinkard. Tink is an outdoor guide, hunter, fisherman, caterer and all-around nice guy. Together they build a barbecue pit out of cinder blocks and prepare Italian porchetta. While the pig slowly roasts over coals, Tink teaches Roger how to fly-fish and takes him to a neighbor's longhorn ranch. It's a wild and delicious adventure that Roger won't soon forget.

Friday
Feb 3
2pm | 1c
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.

Saturday
Feb 11
1pm | 12c
Season 5, Episode 6

Queens of 'Cue

Chef Roger Mooking meets with two Southern ladies famous in the barbecue world. In Nashville, Roger has eyes only for the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que. At Helen's Bar-B-Q in Brownsville, Tenn., Roger meets legendary pit master Helen Turner and help her cook pork shoulders, pork ribs and a whole stick of bologna.

Saturday
Feb 11
1:30pm | 12:30c
Season 5, Episode 7

Fiery Fish and Fowl

In North Bend, Ore., Chef Roger Mooking meets up with Don Ivy, Chief of the Coquille Tribe. Roger and Don roast a school of salmon for a traditional tribal feast. In Los Angeles, Roger visits Andy Ricker, chef/owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.

Tuesday
Apr 18
9pm | 8c
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
May 6
2pm | 1c
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.

Thursday
May 25
6:30pm | 5:30c
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 2, Episode 12

Love for Lobsters in Maine

In Maine, the love for lobsters runs deep. Roger Mooking visits two places where piles of lobsters are cooked in the coolest wood-fired cookers. In Searsport, a campground is home to a magnificent outdoor kitchen where the Maine event is a feast of lobsters, steamers, mussels and corn cooked in seaweed. In Trenton, a family-run lobster pound boils thousands of pounds of lobsters in pots of boiling seawater set over a wood fire. Roger gets a lesson in cracking lobsters like a true Mainer and helps prepare a classic lobster salad sandwich.

Tuesday
Jun 13
5:30pm | 4:30c
Season 6, Episode 8

Meaty Marvels

In his search for impressive fiery feasts, Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. They have three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing. Next Roger heads to Brooklyn, where Pit Master Tyson Ho brings traditional North Carolina-style whole hog barbecue to the Big Apple. Tyson and Roger roast up a whole hog and serve it with two scrumptious waffles, one made with sweet potatoes and made entirely out of mac and cheese!

Sunday
Aug 13
1am | 12c
Season 6, Episode 11

Heavy Metal Meat

Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.

Wednesday
Nov 29
9pm | 8c
Season 6, Episode 11

Heavy Metal Meat

Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.

Thursday
Nov 30
1am | 12c
Season 6, Episode 15

Top 5 BBQ Chicken

Roger Mooking has plucked his way through plenty of barbecue chicken, but only the very best birds make this list of his top 5 favorites. One chef shows Roger how to hang up and hand-spin chickens with a device that looks like it belongs in a theme park, and another redefines rotisserie on an elaborate rig loaded with complex cogs, gears and even bicycle chains. A Carolina legend makes Roger's list by dipping barbecued birds in an out-of-this-world white sauce. And a master of Puerto Rican pollo rubs his island adobo mix on crispy chicken that has Roger squawking for more, but it's his Jamaican jerk chicken loaded with Caribbean heat that reaches true poultry perfection.

Thursday
Jan 11
1am | 12c
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
Feb 3
2pm | 1c
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.

Wednesday
Feb 21
6pm | 5c
Season 3, Episode 11

Fireplace Feasts

Everyone loves sitting in front of a fireplace, but Roger Mooking loves cooking in one: He visits two places in New England that host delicious fireplace feasts. During the winter months, family-run restaurant Salem Cross Inn in West Brookfield, Mass., roasts racks of ribs in front of a scorching indoor fireplace. At Foster's Clambake in York, Maine, a classic New England clambake of lobsters, mussels, clams, corn and potatoes is steamed to perfection in a massive outdoor fireplace.

Wednesday
Feb 21
6:30pm | 5:30c
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.

Wednesday
Feb 21
7pm | 6c
Season 3, Episode 13

Spring Celebration in Kentucky

Richard McCallister of Marksbury Farm Market invites Roger Mooking to his annual spring celebration in Lancaster, Ky. Richard and Roger season a flock of spring chickens and cook them in a contraption inspired by the grills in Uruguay. Roger contributes a dish to the party: corn on the cob seasoned with coconut oil and an exotic blend of spices. Richard's friend Jim Budros insists on preparing Strawberry Rhubarb Cobbler for dessert and transports his 2000 pound wood-burning oven straight from Ohio.

Wednesday
Feb 21
7:30pm | 6:30c
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.

Wednesday
Feb 21
8pm | 7c
Season 4, Episode 8

Light It Up!

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire. Roger heads to Bigmista's Barbecue & Sammich Shop in Long Beach, Calif., where Neil and Phyllis Strawder spread their smoked meat love. Roger and Neil load up the smoker with beef briskets and pork butts, then back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. In Door County, Wis., Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, boil master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron by engulfing it in flames.

Wednesday
Feb 21
8:30pm | 7:30c
Season 6, Episode 21

Surf and Turf

Roger Mooking is scouring the country for fiery fresh takes on the beloved classic combination, surf and turf. A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals. Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan. Next, the classic New England clambake takes a cross-country trip to Southern California where Roger helps steam a bounty of seafood, spicy chorizo and some of the Golden State's best produce in a wine barrel. Finally, at Llano Seco Ranch in Chico, Calif., Roger pigs out on juicy Italian porchetta spit-roasted on a handcrafted rotisserie and succulent oysters basted in the pork drippings.

Wednesday
Feb 21
9pm | 8c
Season 6, Episode 19

Meat Mania

It's pure carnivore extravagance as Roger Mooking visits pitmasters cooking meat in massive quantities. First, there's no time for low and slow as Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat. He skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat. Next, a Central California robotics engineer shows Roger his latest invention -- a 40-foot trailer with room for 600 pounds of meaty magnificence -- and Roger is introduced to California mac and cheese loaded with smoky tri-tip steak. Then he's off to the Santa Maria California Elks Club to load dozens of heavy-duty rods with 60 pounds of sizzling top sirloin in their legendary barbecue room. Finally, Roger checks out a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage. He helps smoke entire shacks loaded with beef sausage, Andouille, whole chickens, turkey necks and Tasso ham to make a truly authentic Louisiana po' boy.

Wednesday
Feb 21
9:30pm | 8:30c
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.

Thursday
Feb 22
12am | 11c
Season 4, Episode 8

Light It Up!

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire. Roger heads to Bigmista's Barbecue & Sammich Shop in Long Beach, Calif., where Neil and Phyllis Strawder spread their smoked meat love. Roger and Neil load up the smoker with beef briskets and pork butts, then back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. In Door County, Wis., Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, boil master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron by engulfing it in flames.

Thursday
Feb 22
12:30am | 11:30c
Season 6, Episode 21

Surf and Turf

Roger Mooking is scouring the country for fiery fresh takes on the beloved classic combination, surf and turf. A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals. Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan. Next, the classic New England clambake takes a cross-country trip to Southern California where Roger helps steam a bounty of seafood, spicy chorizo and some of the Golden State's best produce in a wine barrel. Finally, at Llano Seco Ranch in Chico, Calif., Roger pigs out on juicy Italian porchetta spit-roasted on a handcrafted rotisserie and succulent oysters basted in the pork drippings.

Thursday
Feb 22
1am | 12c
Season 6, Episode 19

Meat Mania

It's pure carnivore extravagance as Roger Mooking visits pitmasters cooking meat in massive quantities. First, there's no time for low and slow as Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat. He skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat. Next, a Central California robotics engineer shows Roger his latest invention -- a 40-foot trailer with room for 600 pounds of meaty magnificence -- and Roger is introduced to California mac and cheese loaded with smoky tri-tip steak. Then he's off to the Santa Maria California Elks Club to load dozens of heavy-duty rods with 60 pounds of sizzling top sirloin in their legendary barbecue room. Finally, Roger checks out a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage. He helps smoke entire shacks loaded with beef sausage, Andouille, whole chickens, turkey necks and Tasso ham to make a truly authentic Louisiana po' boy.

Thursday
Feb 22
1:30am | 12:30c
Season 2, Episode 6

South American Grilling

Roger Mooking meets two chefs celebrating South American grilling styles in northern California. At Farmstead Restaurant in St. Helena, Chef Stephen Barber built a "live fire" cook area, for Argentinian Asado, where Roger and Stephen slow cook spring lamb. In Healdsburg, Roger and Mateo Granados, chef of Mateo's Cocina Latina, build an outdoor oven out of bricks and cinder blocks. Marinated whole ducks, pork loins and leg of lamb are placed onto large Brazilian skewers and cooked on top of the oven.

Saturday
Feb 24
2pm | 1c

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Smoked and Roasted Leg of Lamb

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Spit-Roasted Chicken

Paella del Reyes' Combination Paella

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Virginia Country Ham Steaks with Redeye Gravy

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Whole Duck Marinated in Soy Sauce-Cilantro-Ginger-Jalapeno-Garlic and Brown Sugar

Mary Jane's Pork Adobo

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Chile de Arbol Salsa

Tatemado Short Ribs (Tatemado de Costilla de Res)

Carnitas Tacos with Homemade Tortillas

Steve's Pork Gumbo

Flaming Hot Crunchy Chicken Wings

Cochon de Lait

O'Connor's Chili

44 Farms' Meatloaf

Charlie's Oven-Roasted Porchetta

About the Host

Roger Mooking

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

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