Season 5, Episode 1

Fireside Hangs

Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens.
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Recipes From This Episode

Craig's Collard Greens

Craig's BBQ Boiled Peanuts

Rob's Grilled Cauliflower, Kale and Kumquat Salad

Restaurants From This Episode

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Jan 12
11am | 10c

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