—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.

5 seasonsReality, CookingTV-G

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Season 313 of 13 Episodes

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.
Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.
Coffee roasted the old-fashioned way; Andouille sausages; tasso.
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.
Smoked European-style sausages; Mexican-style short ribs; cabrito.
Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.
Pork shoulder with spices; carne adovada; carnitas.
Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.
Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.
Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.
Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.
Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.
Upcoming
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.
Upcoming
A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.
Upcoming
A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.
Upcoming
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.
Upcoming
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.
Upcoming

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.

Roger Mooking

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Man Fire Food

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46 episodes will be broadcast over the next two weeks

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