COOKINGCHANNEL

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Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fry tilapia.

Man Fire Food

Backyard BBQ Blowouts

North Carolina-style smoked whole hog in po' boy sandwiches; smoked buffalo chicken wings; sausages, tasso, pork belly, turkey wings and drumsticks; a family recipe for Cajun brown gravy.

Lighting up Louisiana

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

Fiery Couples

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil; baby back ribs, brisket and 200 pounds of live crawfish; pork butts and beef cheeks on biscuits with fried eggs, cheese and bacon.

BBQ and Boils in the Bayou

Roger helps roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

Get Your Grill On

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

Smoking and Spit-Roasting in Texas

In Pearland, Texas, Roger Mooking helps Ronnie Killen season and smoke brisket and ribs at Killen's Barbecue; Khoi Barbecue co-owner Don Nguyen holds Asian-influenced barbecue pop-ups in Houston.

Beef and Beyond

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

Raising the Heat

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

Meat in Full Swing

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

Fire and Family

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.

Getting Piggy With It

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.

Meat Masters

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

S8 E6 | Raising the Heat