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Barbecue: Life of Fire

Barbecue: Life of Fire

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.
2 seasonsReality, Documentary
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Season 110 of 10 Episodes

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

  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

Record to Watch Later

20 episodes will be broadcast over the next two weeks

    Spearfishing off Florida's Emerald Coast
    Bluefin Tuna Collars with Chili Pickle Relish
    Catching Gulf Coast Redfish and Blue Crabs
    Uncovering Houston BBQ's Asian Influences
    Discovering Indian Lamb Kebabs in Nashville
    West Tennessee Whole Hog
    South Carolina Peach-Glazed Ribs with Rice Middlins
    The Roscoe Family Legacy: Alabama Pit Ribs
    Barbecued Pork Steak
    Red Curry Braised Pork with Mustard Greens
  • Spearfishing off Florida's Emerald Coast

    Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
    Upcoming
  • Bluefin Tuna Collars with Chili Pickle Relish

    Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
    Upcoming
  • Catching Gulf Coast Redfish and Blue Crabs

    Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
    Upcoming
  • Uncovering Houston BBQ's Asian Influences

    Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
    Upcoming
  • Discovering Indian Lamb Kebabs in Nashville

    Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
    Upcoming
  • West Tennessee Whole Hog

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

More about Barbecue: Life of Fire

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.

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