Season 8, Episode 8

Smoking and Spit-Roasting in Texas

Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue, where pigs are roasted low and slow over coals before the meat is chopped or pulled and seasoned with sauce. At Banger's Sausage House and Beer Garden in Austin, Texas, Roger and pitmaster Ted Prater season a whole hog simply with salt and smoke it for 10 hours for Carolina-style sandwiches. In San Antonio, Roger helps Chef Pieter Sypesteyn stuff a wild hog with chaurice, a spicy pork sausage typically used in Creole and Cajun cooking. After roasting the hog, they add the meat to a spicy tomato-based stew.
See Tune-In Times

Upcoming Airings

See Full Schedule
Wednesday
May 22
10:30pm | 9:30c
Thursday
May 23
2:30am | 1:30c
Beef and Beyond
Get Your Grill On

On TV

Cheap Eats

7am | 6c

Cheap Eats

7:30am | 6:30c

Cheap Eats

8am | 7c

Cheap Eats

8:30am | 7:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c
What's Hot

Man Fire Food

Wednesdays 8|7p

So Much Pretty Food Here