TVGHD
Man Fire FoodRoger Mooking has a fascination with fire. The chef enjoys finding inventive ways to cook with fire, which is exactly what he does in this series that takes him on a journey across the U.S. He visits pit-masters, chefs and home cooks who use fire to create complex, flavorful dishes. The people Mooking visits don't simply turn on a stove and start cooking; their methods include cooking over an open fire in a rustic chuck wagon and smoking meats in a former airplane that a mechanic has transformed into a smoker.S6, EP24 "Insane Inventions"Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.
S7, EP5 "Rad Rigs"The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.
S7, EP10 "Hog Wild and Shucking Delicious"Three different rigs to cook a whole hog; racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf; Home Team BBQ restaurant in Charleston, S.C.; a burn barrel to make mountains of coals for the pig cooker.
S8, EP1 "Southwest Smoke Signals"Roger Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.
S7, EP3 "Weekend BBQs"Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.
S7, EP9 "A Tale of Two BBQs"An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.
S6, EP25 "Pit Bosses"Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.
S7, EP2 "Barbecue and Barbacoa"Texas barbecue and Mexican barbacoa; pitmaster Adrian Davila of Davila's BBQ; the secrets to their legendary brisket and spicy beef sausages that the locals call hot guts; a Texas favorite, frito pie; traditional Mexican barbacoa.
S7, EP11 "Texas 'Cue - Step in Georgia"Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.
S8, EP2 "Meat Masters"Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.
S6, EP26 "Smoked Out"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.
S7, EP8 "BBQ in Big Cities"Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.
S7, EP12 "Light My Latin Fire"Roasting whole lambs and vegetables for an Argentinian cookout; in Smyrna, Ga., Roger hangs out with chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock.
S8, EP3 "Getting Piggy With It"Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.
S7, EP7 "Cali Cookout"A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.
S7, EP6 "Twist on Texas 'Cue"Traditional Texas-style barbecue; 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.
S9, EP6 "BBQ For Breakfast"Roger visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue; Guess Family Barbecue restaurant in Waco and Derek Allan's Texas BBQ in Fort Worth.
S9, EP5 "Hawaiian Heat & Texas Meat"Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.
S9, EP4 "Red-Hot Roasts"Roger visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.
S9, EP3 "Taste of Texas"Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.
S9, EP1 "Southern Sizzle and Smoke"Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.
S6, EP23 "Top 5 BBQ Between the Bread"Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.
S6, EP22 "Smokin' Sides and Sweets"No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.
S6, EP21 "Surf and Turf"A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.
S6, EP20 "Pig Out"Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.
S6, EP19 "Meat Mania"Roger visits pitmasters cooking meat in massive quantities; Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat; he skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat.
S6, EP18 "Women Fire Food"A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.
S6, EP17 "Fishing for Fire"Chief Don Ivy of the Coquille Indian Tribe shows Roger how to roast 200 pounds of salmon on sticks; Roger visits Old Post Office Restaurant, where they cook fish in a cauldron; Roger helps a father-daughter team bake whole fish in a huge salt bed.
S6, EP16 "Whole Animals"Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.
S6, EP14 "Fire Festivals"Roger visits a church picnic serving nearly four tons of meat; Roger stops by a Wisconsin winery, where they've built a contraption to roast a steer; Roger visits a New England fish festival, where they scorch 300 pounds of shad on upright boards.
S6, EP8 "Meat in Music City"At Urban Grub, Roger witnesses as Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs; Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.
S4, EP10 "Pigging Out on Pork"The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.
S4, EP6 "Backyard Blowouts"Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.
S4, EP5 "Rib-a-Licious"Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.
S4, EP4 "Meat on a Stick"Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.
S4, EP3 "Lone Star Load-Up"Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.
S4, EP2 "Low Country Cookouts"Roger visits South Carolina for two country cookouts: a traditional backyard pig pickin' in the town of Beaufort, and a classic oyster roast on Bowen's Island.
S4, EP1 "Alabama BBQ"Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.
S3, EP13 "Spring Celebration in Kentucky"Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.
S3, EP12 "Playing With Fire in New England"Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.
S3, EP10 "Wilderness Cooking"Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
S3, EP9 "West Coast Roasts"Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.
S3, EP8 "Carnivore's Cookout in California"Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.
S3, EP7 "Mud and Steel in New Mexico"Pork shoulder with spices; carne adovada; carnitas.
S3, EP6 "Hamming It Up"Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.
S3, EP5 "Global Flavors of Texas"Smoked European-style sausages; Mexican-style short ribs; cabrito.
S3, EP4 "Carolina 'cue"Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.
S3, EP3 "Small Packages, Big Flavors"Coffee roasted the old fashioned way; Andouille sausages; tasso.
S3, EP2 "Fiery Mexican Feast"Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.
S3, EP1 "BBQ Sandwiches"The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.
Roger Mooking has a fascination with fire. The chef enjoys finding inventive ways to cook with fire, which is exactly what he does in this series that takes him on a journey across the U.S. He visits pit-masters, chefs and home cooks who use fire to create complex, flavorful dishes. The people Mooking visits don't simply turn on a stove and start cooking; their methods include cooking over an open fire in a rustic chuck wagon and smoking meats in a former airplane that a mechanic has transformed into a smoker.
Original Air Date: Sep 18, 2012
Genres: RealityTV Series
Rating: TVG
Playback: HD
4 seasons available on demand (34 episodes)
Available on
Frequently asked questions
How can I watch Man Fire Food?
How many seasons of Man Fire Food are there?
Popular on Fubo