Season 8, Episode 6

Raising the Heat

Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig. Dessert is a sweet treat inspired by Lou's chuck wagon cooking days -- pear and blackberry cobbler crisps baked in Dutch ovens using hot coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint's chef Marcelo Garcia, who gets customers fired up for the Trompo Wagon parked out back. Roger helps him load ten vertical spits with marinated pork butts and chicken thighs to spin slowly next to a triple tier of fire, smoke and heat. While the wheels are turning and the fires are burning, Roger and Marcelo make corn tortillas for tacos.
See Tune-In Times

Previous Episode

Meat in Full Swing

Next Episode

Beef and Beyond

On TV

7am | 6c
7:30am | 6:30c
8am | 7c
8:30am | 7:30c
9am | 8c
9:30am | 8:30c
10am | 9c
10:30am | 9:30c
11am | 10c
11:30am | 10:30c
12pm | 11c
12:30pm | 11:30c
1pm | 12c
1:30pm | 12:30c
2pm | 1c
2:30pm | 1:30c
3pm | 2c
3:30pm | 2:30c
4pm | 3c
4:30pm | 3:30c
5pm | 4c
5:30pm | 4:30c
6pm | 5c
6:30pm | 5:30c
7pm | 6c
7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c
What's Hot

Man Fire Food

Wednesdays 8|7p

So Much Pretty Food Here