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.
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Recipes From This Episode

Steve's Pork Gumbo

Papas y Chorizo Con Rajas (Potatoes and Chorizo with Green Chiles)

Restaurants From This Episode

Upcoming Airings

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Tuesday
Oct 18
4pm | 3c
The Salt and the Sea
One-of-a-Kind Rigs

So Much Pretty Food Here