TV Schedule

Saturday, Aug 8

7:00
AM
Episode 402

Forget the traditional hamburger, these meals between with bun are truly unique. Get a taste of gourmet hotdogs and sausages made from almost anything you can imagine, sandwiches with the most unusually tasty combinations, biscuits stuffed with ooey goodness and that all-time favorite, the burger.

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7:30
AM
Episode 403

We discover amazing Mexican food with a twist. Dive into a Mexican brunch in Boulder, Colorado. Find out how one chef in New York is really breaking the mold. Feast on small delicacies in Washington, DC, and then head to Cleveland for a grocery store-turned Mexican food hot spot.

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8:00
AM
Episode 404

When you're out having a drink, you gotta have food to soak it up. So why not dig into something beautifully prepared and utterly unique, yet still sinfully delicious? Taste a devilish concoction called The New Luther, a hearty and addictive steak and kidney pie, a total twist on chicken wings and a curious bar snack called Num Nuts.

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8:30
AM
Episode 405

We travel across the country to visit great getaways. From a luxury seaside spa and restaurant and a romantic getaway nestled in the woods to a summer camp for grownups serving unique dishes fresh from the local farms and sea, the food is just as worthy of the trip as the lodging itself!

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9:00
AM
Episode 406

Maine is a great vacation spot and a fantastic food destination. Feast at a Portland farm-to-table legend, dive into the most unique lobster rolls, stay at a resort serving innovative fare and don't forget that whoopie pie for dessert!

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9:30
AM
Episode 407

Excite your palate with a gastronomical weekend in California Wine Country. Indulge in fried chicken at the more casual sister restaurant of a local legend, twirl your fork through unique pasta dishes, make room for amazing Mexican fare done right and find out how a "Truckstop Deluxe" fits right in, even in Napa Valley.

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10:00
AM
Episode 106H

Roger Mooking travels the country to discover the top fifteen greatest pork dishes. Regional pride and bragging rights are a big part of the evolution of these exceptional pork dishes, not to mention the unbelievable variety. Pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and whole hog are all a delicious part of the wide world of pork.

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11:00
AM
Episode 201

Roger Mooking showcases 12 of the tastiest beef dishes in restaurants across America from traditional Philly cheesesteaks and ribs to juicy steaks and entire steers. He's hanging out in the kitchen with beef-loving chefs and learning everything there is to know about each cut of beef. Together, they'll create some of the best beef-centric recipes in the country and reveal all of their steer-crazy secrets.

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12:00
PM
Episode 707

While road-tripping through Texas, Roger Mooking pulls the car over for some seriously delicious barbecue. In San Antonio, he makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire. He also gets a taste of roasted pumpkins topped with goat cheese and arugula. In Santa Fe, Texas, Roger finds another food truck with a penchant for central Texas-style 'cue with a twist. At Smokin D's BBQ Fusion, he loads up a smoker with brisket for a mac and cheese-filled quesadilla, and he also tries the specialty Smoke Dog, a beef jalapeno sausage wrapped in bacon.

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12:30
PM
Episode 708

Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, S.C., which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.

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1:00
PM
Episode 626

Where there's fire, there's smoke, and some of the most flavorful meat on the market comes straight from incredible smoking operations. Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years. Then, he surfs on to Chicago's Calumet Fisheries, an 80-year-old seafood smokehouse, to load up salmon, trout, whitefish, sable and sturgeon. Finally, Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.

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1:30
PM
Episode 709

Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoke beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.

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2:00
PM
Episode 904

Roger Mooking visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue. Reid Guess' custom-built rigs and smoked meats are on full display at Guess Family Barbecue in Waco, Texas. Reid and Roger fire up a 1,000-gallon offset smoker and fill it with seasoned pork butts and tri-tip steaks. They pull the pork, add it to fluffy pancakes and top with whiskey butter and maple syrup. The steak is seared on hot coals, dressed with chimichurri sauce and served with fried eggs. Then Roger heads to Derek Allan's Texas Barbecue in Fort Worth, Texas, for the signature Brisket Kolaches. Helming the unique upright smokers is Derek Crudgington, an IT systems engineer and self-taught pitmaster. Derek and Roger smoke wagyu beef brisket and stuff the melt-in-your-mouth meat inside soft, pillowy dough with cheese and hashbrowns. They also smoke housemade wagyu beef sausages made from a blend of chuck and brisket and serve the legendary links in breakfast tacos with scrambled eggs, cheese and salsa.

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2:30
PM
Episode 710

Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston, S.C. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig pickin' and a classic oyster roast.

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3:00
PM
Episode 1A09UH

Alton Brown journeys to the center of the onion, and after rediscovering a kitchen classic and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of French Onion Soup.

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3:30
PM
Episode 1A10UH

Alton Brown dives deep into the watery world of fish and finds that with three cooking methods under your belt, you can cook just about all of them. He shares recipes for Grilled Salmon Steaks, Striped Bass in Salt Dome and Pan Fried Fish.

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4:00
PM
Episode 1A12UH

Alton brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: Rice Pilaf.

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4:30
PM
Episode 1B01UH

Alton Brown is out to prove that fruitcake shouldn't be the butt of holiday jokes any longer. Watch as he shows the history and the quick and easy preparation of the unfairly maligned but delicious Free Range Fruitcake.

5:00
PM
Episode 104

Alton Brown "reloads" his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway. The Lady of the Refrigerator returns and boy, is she mad!

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5:30
PM
Episode 103

Alton Brown "reloads" this early episode with new science on cold-water pasta cooking and shares his recipe for cacio a pepe.

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6:00
PM
Episode 1022

Iron Chef Marc Forgione faces off against challenger Shawn McClain, the executive chef at Sage, at Aria Resort and Casino in Las Vegas. Martin Yan, Ching-He Huang and Adam Richman are the judges for this battle.

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7:00
PM
Episode 0912

Mexico City native Chef Julian Medina enters Kitchen Stadium to challenge the master of Latin food, Iron Chef Jose Garces. Which chef has the flavor, and which will fall flat?

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8:00
PM
Episode 0905

Challenging Chef Jet Tila holds the Guinness World Record for World's Largest Stir Fry. Will he throw Iron Chef Morimoto into the blazing wok, or will he be tossed to the flames?

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9:00
PM
Episode 0808

San Francisco chef Dominique Crenn was a competitor in Next Iron Chef season 2, and has come to Kitchen Stadium to take on the ultimate challenger in Iron Chef Symon, winner of the first season of Next Iron Chef. Will Chef Crenn be able to prove that she has what it takes? Tune in to see whose cuisine reigns supreme.

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10:00
PM
Episode 1306

Chicago Chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet. Judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

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11:00
PM
Episode 0906

West coast chef Jason Knibb challenges Bobby Flay to a special seafood showdown. Whose cuisine will reign supreme?

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12:00
AM
Episode 0905

Challenging Chef Jet Tila holds the Guinness World Record for World's Largest Stir Fry. Will he throw Iron Chef Morimoto into the blazing wok, or will he be tossed to the flames?

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1:00
AM
Episode 0808

San Francisco chef Dominique Crenn was a competitor in Next Iron Chef season 2, and has come to Kitchen Stadium to take on the ultimate challenger in Iron Chef Symon, winner of the first season of Next Iron Chef. Will Chef Crenn be able to prove that she has what it takes? Tune in to see whose cuisine reigns supreme.

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2:00
AM
Episode 1306

Chicago Chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet. Judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

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3:00
AM
Episode 0906

West coast chef Jason Knibb challenges Bobby Flay to a special seafood showdown. Whose cuisine will reign supreme?

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Saturday, Aug 8

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