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

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Saturday
May 1
1:30pm | 12:30c
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May 25
4:30pm | 3:30c

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