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.

Man Fire Food Season 6

Fire Festivals

Roger Mooking visits three fire-roasted ragers that cook mountains of meat.

Best BBQ of All Time

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Man Fire Food Grilling Guide

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Grill Food Perfectly

Location Guide

Get addresses and websites for the places Roger visits on the show.
Follow in Roger's Footsteps

Our Best Grilling Recipes

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Season 8, Episode 7

Beef and Beyond

Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavors. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue. Customers can order the smoked meats by the pound, but Ronnie also combines them in a Tex-Mex dish, Short Rib Tamales with Brisket Chili. Then Roger heads to Houston, Texas, to hang with Khoi Barbecue co-owner Don Nguyen, who holds Central Texas-inspired, Asian-influenced barbecue pop-ups using a 500-gallon smoker in his backyard. Roger helps him prepare Brisket Pho and Beef Rib Nigiri for a pop-up happening at Baileson Brewing Co.

Tuesday
Oct 1
6:30pm | 5:30c
Season 0, Episode 1

Coolest Cookouts

In this special one-hour episode, host Roger Mooking looks back at some of his favorite grilling moments on Man Fire Food from locations both big and small.

Wednesday
Oct 2
8pm | 7c
Season 0, Episode 1

Coolest Cookouts

In this special one-hour episode, host Roger Mooking looks back at some of his favorite grilling moments on Man Fire Food from locations both big and small.

Thursday
Oct 3
12am | 11c
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.

Tuesday
Oct 8
3pm | 2c
Season 4, Episode 5

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.

Tuesday
Oct 8
3:30pm | 2:30c
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
Oct 8
4pm | 3c
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.

Tuesday
Oct 8
4:30pm | 3:30c
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.

Tuesday
Oct 8
5pm | 4c
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
Oct 8
5:30pm | 4:30c
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.

Tuesday
Oct 8
6pm | 5c
Season 7, Episode 5

Barbecue and Barbacoa

Roger Mooking heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausages that the locals call "hot guts." Once smoked, these two meats come together in a Texas favorite, Frito Pie. Then Adrian invites Roger to his family's ranch for traditional Mexican barbacoa. They wrap seasoned lamb in maguey leaves and cook it in the ground before firing up an Argentinean grill to toast fresh tortillas and crisp up the lamb barbacoa.

Tuesday
Oct 8
6:30pm | 5:30c
Season 0, Episode 2

In the Pits

Roger Mooking is travelling cross-country celebrating the art of pit cooking. In Michigan, Roger meets up with Andy Shundlich of Epicure Catering, helping cook a classic Italian pig roast in his brick-lined pit. In Texas, Roger gets a lip-smacking lesson in short ribs, Latin-American deep pit BBQ-style. In Hawaii, Roger joins the local community in preparing a whole pig and salmon using a traditional underground oven called an imu. Finally, in Massachusetts, Roger checks out a beautiful backyard pit where he'll help prepare whole goat and all the fixings for the ultimate tacos.

Wednesday
Oct 9
8pm | 7c
Season 0, Episode 2

In the Pits

Roger Mooking is travelling cross-country celebrating the art of pit cooking. In Michigan, Roger meets up with Andy Shundlich of Epicure Catering, helping cook a classic Italian pig roast in his brick-lined pit. In Texas, Roger gets a lip-smacking lesson in short ribs, Latin-American deep pit BBQ-style. In Hawaii, Roger joins the local community in preparing a whole pig and salmon using a traditional underground oven called an imu. Finally, in Massachusetts, Roger checks out a beautiful backyard pit where he'll help prepare whole goat and all the fixings for the ultimate tacos.

Thursday
Oct 10
12am | 11c
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.

Tuesday
Oct 15
3pm | 2c
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
Oct 15
3:30pm | 2:30c
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.

Tuesday
Oct 15
4pm | 3c
Season 4, Episode 13

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.

Tuesday
Oct 15
4:30pm | 3:30c
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.

Tuesday
Oct 15
5pm | 4c
Season 3, Episode 4

Fiery Mexican Feast

Mexican food is a favorite of Roger Mooking because of its complex, earthy flavors and tradition of cooking over a wood fire. Roger meets Chef Johnny Hernandez in San Antonio, and cooks regional Mexican dishes in the ultimate outdoor kitchen.

Tuesday
Oct 15
5:30pm | 4:30c
Season 1, Episode 4

Cowboy Cooking

Roger Mooking explores cowboy cooking deep in the heart of Texas, where Sandra Julian preserves the tradition of cowboy cuisine in her rustic chuck wagon. She cooks up her famous chicken fried steak over an open fire and bakes peach cobbler in a cast iron Dutch oven. In California, the Righetti family continues to fan the flames of Santa Maria-style barbecue in their restaurant and in their backyard. Metal skewers lined with thirty pounds of spiced rubbed-top sirloins are grilled to juicy perfection and served with traditional pinquito bean salad and strawberry pies.

Tuesday
Oct 15
6pm | 5c
Season 7, Episode 10

Hog Wild and Shucking Delicious

Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston, S.C. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig pickin' and a classic oyster roast.

Tuesday
Oct 15
6:30pm | 5:30c
Season 6, Episode 22

Smokin' Sides and Sweets

No cookout is complete without some outrageous side dishes and craveworthy desserts, so Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York, pressing an entire dish into a mouthwatering Belgian waffle. For dessert, there's an apple hand pie that fits right in Roger's pocket and a peach crisp cooked in a coal-fired Dutch oven on the ground. Finally, a French side dish steals the show as Roger cooks up a fresh veggie summer ratatouille prepared on an outrageous outdoor grill.

Wednesday
Oct 16
8pm | 7c
Season 7, Episode 2

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.

Wednesday
Oct 16
8:30pm | 7:30c
Season 6, Episode 22

Smokin' Sides and Sweets

No cookout is complete without some outrageous side dishes and craveworthy desserts, so Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York, pressing an entire dish into a mouthwatering Belgian waffle. For dessert, there's an apple hand pie that fits right in Roger's pocket and a peach crisp cooked in a coal-fired Dutch oven on the ground. Finally, a French side dish steals the show as Roger cooks up a fresh veggie summer ratatouille prepared on an outrageous outdoor grill.

Thursday
Oct 17
12am | 11c
Season 7, Episode 2

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.

Thursday
Oct 17
12:30am | 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.

Tuesday
Oct 22
3pm | 2c

Most Popular Recipes

All Man Fire Food Recipes

Clam Chowder

Cactus Paddle Salad (Ensalada de Nopales Asados)

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

Potatoes with Togarashi and Wasabi Butter "En Papillote"

O'Connor's Chili

Beef Fajitas

Santa Maria Elks Salsa

Dan Doodle Collard Greens

Barbacoa Nortena

Steve's Pork Gumbo

Collards

Jeremy Stanton's Roast Beef and Salsa Verde

Sybil's Cornbread

Corn Cakes

Michael's Roasted Eggplant and Watermelon Salad

Roast Clam Special

Hamaknockers Brunswick Stew

Aunt Polly's Banana Pudding

Veal Brisket "Parm"

Flour Tortillas (Tortillas de Harina)

Paella del Reyes' Combination Paella

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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