Man Fire Food Season 2
Fiery Foods in Jamaica
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Fiery Foods in Jamaica 20:01
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Love for Lobsters in Maine 20:01
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Food Traditions 20:01
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Crazy For Chicken 20:01
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Cajun Cookouts 20:01
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Roasting and Ranching in Texas 20:01
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Texas BBQ 20:01
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South American Grilling 20:02
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Mediterranean Seafood Feasts 20:00
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Pig Roasts 20:01
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South Carolina Surf and Turf 20:01
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Smoke and Steam 20:00
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Feasts Over Fire in Hawaii 20:01
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See Episode GuideGrillin' and Smokin'
Roger Mooking is grilling steaks and chickens in California, and smoking a bounty of seafood in Illinois. High heat for meat and low smoke for seafood. Roger begins in Orangevale, Calif., to meet restaurateur and caterer Steve Dougherty who specializes in Santa Maria-style barbecue. Roger and Steve season tri-tip steaks and chickens with Cajun spices, and then line them up on the racks of a giant portable grill. In Chicago, Roger visits Calumet Fisheries, an 80-year-old seafood smokehouse where he helps fish smoker Javier Magallanes load up salmon, trout, whitefish, sable and sturgeon, and smoke them to perfection.
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.
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.
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.
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.
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.
Whole Animals
Roger's learning to rig up and roast whole animals with some truly wild techniques. First he'll learn an ancient Argentine method of roasting lamb upright over coals by hanging them on cast iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast. Back on land, a South Carolina pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs, ultra low and slow with a thirteen hour cook time.
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.
Texas 'Cue-Step in Georgia
Roger Mooking is in the Peach State visiting two self-taught pitmasters who smoke tasty Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. Roger and Jonathan load up a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna. After the meat is cooked, Justin shows Roger how to create their two signature sandwiches: the Texacutioner and the Bologna and Cheese. In Augusta, Ga., criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue at Campbell's BBQ Co. Roger and Chris fill up his custom-made mobile rig with seasoned briskets and pork butts. While the hunks of meat soak in the smoke and heat, they cook up a pot of Brunswick stew, a Georgia classic made with smoked beef, pork, chicken, vegetables and barbecue sauce.
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.
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.
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.
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.
Pit Bosses
It takes incredible talent and a whole lot of practice to achieve barbecue perfection, and Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue. He gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que, cooking Jamaican jerk baby back ribs and sticky Korean ribs with a sweet and savory Asian influence. Then, Roger is off to Texas to the famous Kreuz Market to get schooled on traditions dating back to their opening in 1900. Then he heads to North Carolina's Skylight Inn, also known as Jones BBQ, to check out their traditional method of low and slow whole hog cooking with a whopping 16-hour cook time.
Meat on a Stick
Roger Mooking visits two chefs in Texas who created the craziest cooking contraptions and prove that everything's bigger in Texas. Chef Johnny Hernandez designed a massive grill for his restaurant El Machito in San Antonio and it takes fire and food to the extreme. Roger and Johnny skewer every meat imaginable -- chickens, pork and beef sausages, racks of ribs and whole goats. Roger then heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree made out of stainless steel that can roast food over a wood fire. Roger and John fill the tree with quails and sausages for an outdoor feast.
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.
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.
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.
Fiery Foods in Jamaica
Roger Mooking's search for fire and food takes him to Jamaica where Roger makes a beeline for Scotchie's Too, a restaurant famous for cooking jerk over logs set over pits filled with coals. Roger also meets up with local fisherman Dennis Abrahams at Alligator Pond, a beach where boats pull in after fishing to sell their goods. Dennis and Roger start a campfire right on the beach and grill the catch of the day.
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.
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.
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.
Weekend BBQs
Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo's Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then Roger finds Calabasas Custom Catering in the parking lot at Jim's Fallbrook Market. He helps caterer Paul Varenchik fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.
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.
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.
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.
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