Tastemade creates award-winning video content in the Food, Home and Travel categories. Our best-in-class programming includes a rich mix of fan-favorite Tastemade franchises and all new originals.

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Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.

Barbecue: Life of Fire

Santa Maria Style Sirloin Steak

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Bluefin Tuna Collars with Chili Pickle Relish

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

Red Curry Braised Pork with Mustard Greens

When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.

South Carolina Peach-Glazed Ribs with Rice Middlins

Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.

Greek Spit Roast Lamb

Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

Pit-Cooked Chicken with Alabama White Sauce

Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

Hickory Smoked Virginia Ham & Mint Juleps

Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.

Barbecued Pork Steak

Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.

Live Fire Whole Trout

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

West Tennessee Whole Hog

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Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions.

S1 E7 | South Carolina Peach-Glazed Ribs with Rice Middlins

E10 | Santa Maria Style Sirloin Steak

E9 | Bluefin Tuna Collars with Chili Pickle Relish

E8 | Red Curry Braised Pork with Mustard Greens

E7 | South Carolina Peach-Glazed Ribs with Rice Middlins

E6 | Greek Spit Roast Lamb

E5 | Pit-Cooked Chicken with Alabama White Sauce

E4 | Hickory Smoked Virginia Ham & Mint Juleps

E3 | Barbecued Pork Steak

E2 | Live Fire Whole Trout

E1 | West Tennessee Whole Hog