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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 210 of 10 Episodes

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

  • Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

  • Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.

  • Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

  • 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.

  • Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

  • 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.

  • Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

  • Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

  • Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Record to Watch Later

20 episodes will be broadcast over the next two weeks

    Santa Maria Style Sirloin Steak
    Pit-Cooked Chicken with Alabama White Sauce
    West Tennessee Whole Hog
    Spearfishing off Florida's Emerald Coast
    Bluefin Tuna Collars with Chili Pickle Relish
    Catching Gulf Coast Redfish and Blue Crabs
    Searching for Oaxaca in Tennessee
    Uncovering Houston BBQ's Asian Influences
    Discovering Indian Lamb Kebabs in Nashville
    South Carolina's Coastal Fish Grill
  • Santa Maria Style Sirloin Steak

    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.
    Upcoming
  • Pit-Cooked Chicken with Alabama White Sauce

    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.
    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
  • 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
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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