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Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Man Fire Food

Spring Celebration in Kentucky

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

Playing With Fire in New England

Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.

Fireplace Feasts

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Wilderness Cooking

Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.

West Coast Roasts

Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.

Carnivore's Cookout in California

Pork shoulder with spices; carne adovada; carnitas.

Mud and Steel in New Mexico

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Hamming It Up

Smoked European-style sausages; Mexican-style short ribs; cabrito.

Global Flavors of Texas

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.

Carolina 'cue

Coffee roasted the old fashioned way; Andouille sausages; tasso.

Small Packages, Big Flavors

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

Fiery Mexican Feast

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Host Roger Mooking travels throughout America in search of fascinating ways people cook with fire.

S3 E6 | Hamming It Up