Season 4, Episode 7

Backyard Blowouts

Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade before covering it with dried avocado and fresh maguey leaves and cooking it in the pit overnight.
See Tune-In Times

Recipes From This Episode

Torn Garlic Croutons or Crostini

Smoked Fish Dip


Spicy Salsa Verde

Upcoming Airings

See Full Schedule
May 13
11:30am | 10:30c
May 29
1:30pm | 12:30c

Previous Episode


Next Episode

Light It Up!


So Much Pretty Food Here