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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.S5, EP6 "Fireside Hangs"Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.
S5, EP7 "Fiery Fish and Fowl"Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.
S6, EP7 "Monster Meat"Roger heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces; Roger is introduced to Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw.
S6, EP12 "Crazy Contraptions"Roger goes coast to coast to check out crazy custom contraptions; Roger gets to play with a custom-built meat swing set in West Sacramento, Calif.; Roger and Beau slow-cook a whole hog and vegetables over a 12-foot-long wood fire.
S5, EP4 "Swords and Spits"Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.
S5, EP8 "All You Can Feast"Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.
S6, EP5 "Fueling the Fires in Texas"Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.
S6, EP9 "Meaty Marvels"Roger visits Rockin Rodizio, where they load rotisseries with pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing; Roger heads to Brooklyn for traditional North Carolina-style whole hog barbecue in the Big Apple.
S6, EP13 "Heating It Up in Hawaii"Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.
S6, EP15 "Top 5 BBQ Chicken"One chef shows Roger how to hang up and hand-spin chickens with a special device; a Carolina legend dips barbecued birds in an out-of-this-world white sauce; Roger savors Jamaican jerk chicken loaded with Caribbean heat.
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.
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, 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, 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, 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, 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, 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, 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, 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, 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.
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, EP11 "Heavy Metal Meat"In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.
S6, EP6 "Where There's Smoke"At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook paella flavored with Thai ingredients and cooked over a wood burning fire; they also grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs.
S5, EP3 "Queens of 'Cue"Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.
S4, EP13 "Puerto Rican Grilling"Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.
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
5 seasons available on demand (28 episodes)
Available on
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