Man Fire Food
Roger Mooking tours the U.S. in a search for the most innovative methods of cooking with fire.
Genre: Reality-TV
Cast:Roger Mooking , Keith Schmidt , Tink Pinkard , Paula Marcoux , Chuck Hughes , Neil Strawder , Phyllis Strawder , Michael Gulotta , Aaron Siegel , Taylor Garrigan
S1.E1 ∙ Feast Over Flame
BBQ lovers come to see Skylight Inn's main attraction-a whole roasted cow!
S1.E2 ∙ Fired-Up Chefs
Two Texas chefs fire up the grill for a trendy restaurant and a backyard barbecue.
S1.E4 ∙ Fire Trucks
South Carolina's "Big Red Rig" is a cooking trailer tricked out with two massive smokers. On the menu: pulled pork, ribs and chicken.
S1.E5 ∙ Pit Masters
A 77-year-old part-time pit master in Texas cooks up pounds of brisket, ribs, pork and chicken; elsewhere, Hawaiian-style BBQ is fired up on the California coastline; Roger Mooking helps wrap and cook a pig over a bed of hot lava rocks.
S1.E6 ∙ Extreme Rigs
Roger heads to Missouri and California for unusual smokers and grills.
S1.E7 ∙ Coast to Coast Cookout
From Seattle to New England, Roger Mooking has a coast to coast cookout.
S1.E8 ∙ Backyard Feast
Jason French takes Roger Mooking to see a smoker made from a sea buoy.
S1.E9 ∙ Seafood Feast
Roger Mooking travels to "The Place", a roadside eatery in Guilford, Conn., where he finds an outdoor 20-foot grill, and learns tribal ways to prepare fish.
S1.E10 ∙ Outrageous Ovens
Mark Skudlarek fires his 3-chamber kiln at Cambridge Pottery in Wisconsin.
S1.E11 ∙ Monster Rigs
A look at a Cessna airplane transformed into a smoker and salvaged metal used to cook BBQ.
S2.E2 ∙ South Carolina Surf and Turf
Roger meets two chefs celebrating Argentina's Asado and Brazil's Churrasco.
S2.E3 ∙ Smoke and Steam
Roger Mooking's invited to 2 Hawaiian gatherings abundant with local foods.
S2.E4 ∙ Feasts Over Fire in Hawaii
Roger Mooking's first visit to the 50th state promises big fires. In Honolulu is a family-run restaurant Koala Moa, famous for chickens roasted over fire. At Ma'O Organic Farms, Bob McGee roasts half a cow over a metal grill.
S2.E5 ∙ Mediterranean Seafood Feasts
Roger Mooking heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. Also: a trip to Napa Valley.
S2.E7 ∙ Texas BBQ
Roger Mooking loves a great barbecue sandwich and when the meat's cooked low and slow and kissed with just the right amount of smoke, he rolls up his sleeves and digs in.
S2.E8 ∙ Roasting and Ranching in Texas
Roger visits two BBQ joints with just the right amount of smoke and heat.
S2.E9 ∙ Cajun Cookouts
Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking.
S2.E10 ∙ Crazy for Chicken
Roger Mooking meets two chefs who put a new spin on rotisserie chicken.
S2.E11 ∙ Food Traditions
Roger Mooking visits New England for two unique food traditions.
S2.E12 ∙ Love for Lobsters in Maine
Roger Mooking is in Maine, where the love for lobsters runs deep.
S2.E13 ∙ Fiery Foods in Jamaica
Roger Mooking's search for fire and food takes him to Jamaica, where he samples Jamaican jerk pork and chicken over logs of pimento, cooked over coal-fired pits.
S2.E14 ∙ South American Grilling
Roger samples fire-cooked Argentinian and Brazilian fare while visiting northern California.
S3.E1 ∙ BBQ Sandwiches
Barbecue sandwiches at a restaurant called "The Barbecue Exchange".
S3.E3 ∙ Small Packages, Big Flavors
Fire roasted coffee and other artisanal delights.
S3.E4 ∙ Carolina 'cue
Inside a variety of family-owned barbecue joints in the Carolinas.
S3.E5 ∙ Global Flavors of Texas
Fire-cooked Latin American food in Texas; smoked European-style sausages.
S3.E6 ∙ Hamming It Up
It's all about Roger Mooking's favorite animal - the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork in Jamestown, Virginia.
S3.E7 ∙ Mud and Steel in New Mexico
Inside "Comida de Campos" in New Mexico for a look inside a farm and cooking school, where the food is cooked in cone-shaped clay ovens.
S3.E8 ∙ Carnivore's Cookout in California
Roger cruises through central California, home to many vineyards, but "Paso de Record Vineyard" in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties and serves barbecue prepared in a deep pit.
S3.E9 ∙ West Coast Roasts
Roger Mooking heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm. Then, he's on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge where they've been doing it since 1926.
S3.E10 ∙ Wilderness Cooking
Inside the "Jack Mountain Bushcraft School" in Masardis, Maine.
S3.E11 ∙ Fireplace Feasts
Choice New England locations for fireplace-cooked foods.
S3.E12 ∙ Playing with Fire in New England
Food writer and archaeologist Paula Marcoux displays her fire cooking equipment.
S3.E13 ∙ Spring Celebration in Kentucky
Cooking chickens at "Marksbury Farm Market", on a custom-made outdoor grill inspired by the grills of Uruguay.
S4.E1 ∙ Pigging Out on Pork
In the Season 4 premiere, Roger explores the wonders of smoked pork shoulder as he sinks his teeth into barbecue sandwiches, during trips to Grand Rapids, Michigan, and Blount Springs, Alabama.
S4.E2 ∙ Alabama BBQ
Alabama barbecue is in the spotlight, when Roger visits "Big Bob Gibson Bar-B-Q" in Decatur, Alabama, and learns how to make their smoked chicken, dunked in a unique white sauce. Also: pulled pork, that cooks for nearly 30 hours, is served at the "Black Pit" in Mobile, Alabama.
S4.E3 ∙ Low Country Cookouts
Roger attends two low-country cookouts in South Carolina. Included: he helps build an outdoor pit for a traditional pig pickin'; and pitches in to get ready for a classic oyster roast.
S4.E4 ∙ Lone Star Load-Up
Roger fills up on brisket, pork steaks and sausages during a trip to Texas, where he visits "Ronnie's BBQ" in Johnson City and the "Pecan Lodge" in Dallas.
S4.E5 ∙ Meat on a Stick
Roger skewers all kinds of meat to be cooked on a massive grill, built by a chef for his San Antonio restaurant; and meets the designer of a 7-foot stainless steel tree, which they use to roast quails and sausages for an outdoor feast.
S4.E6 ∙ Rib-A-Licious
Roger's search for delicious barbecue ribs brings him to Hattiesburg, Miss., where he meets a third-generation pit master, who is continuing his grandmother's legacy. Also: a Brooklyn native uses Jamaican grilling techniques and Korean-style flavors.
S4.E7 ∙ Backyard Blowouts
Roger attends two backyard blowouts in Southern California. Included: an old wine barrel is used as a cooking vessel at a New England-style clambake; and a whole lamb is on the menu at a traditional Mexican barbacoa.
S4.E8 ∙ Light It Up!
Like a moth to a flame, nothing grabs Roger's attention like a raging wood-burning fire. After the flames subsides and the smoke clears, there's a spectacular feast that everyone can dive into.
S4.E9 ∙ Holy Smokes!
Roger attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Ky., where he helps hundreds of volunteers load and light three massive barbecue pits. Then, they get to business, preparing several thousand pounds of meat, including mutton, pork butts and chickens.
S4.E10 ∙ Wine Country Cookouts
Roger accepts invites to two outdoor parties in California's wine country. Included: a whole pig is cooked over a wood-burning fire for members of the Tablas Creek Wine Club.
S4.E11 ∙ Three-Alarm Fire
Chef Roger Mooking visits "Faith's Farm" in Bonfield, Illinois, where he's invited to take part in a feast, cooked on three different fiery contraptions. Included: a whole lamb, boar steaks and pig skins are on the menu for this Latin and Mexican-inspired meal.
S4.E12 ∙ Grillin' and Smokin'
Roger travels to Orangevale, California, where he grills steaks and chickens with a restaurateur who specializes in Santa Maria-style barbecue; and in Chicago, an 80-year-old seafood smokehouse is toured.
S4.E13 ∙ Puerto Rican Grilling
Roger Mooking's first time visiting Puerto Rico begins with a trip to a gas-station-turned-barbecue joint, where he's joined by fellow chef, Chuck Hughes. Also: sofrito-stuffed chickens are served at a popular roadside eatery.
S5.E1 ∙ Too Hot to Handle
In the Season 5 premiere, Roger Mooking meets a chef who uses a unique coal-fueled contraption, called the Cross Table, to roast butterflied pork marinated in bold adiote paste; and later, he simmers a seafood paella in a massive pan. Also: a trip to the OverBird in Birmingham features a meat-lover's feast of lamb, rabbit and beef, along with seasonal veggies.
S5.E2 ∙ Florida Fixins
Savory and sweet flavors are found in Florida, where Roger meets a young pit-master who pulls pork with a power tool and digs into a sandwich called the Hamaburger. Later, a farmer presenting the tradition of making cane syrup is visited in Dade City.
S5.E3 ∙ Queens of 'Cue
Two Southern ladies famous in the world of barbecue. Included: smoked ribs at Mary's Old-Fashioned Pit Bar-B-Cue in Nashville; and pork shoulders, pork ribs and a whole stick of bologna cooked by a legendary pit master in Brownsville, Tennessee.
S5.E4 ∙ Swords and Spits
The owner of a butcher shop in Georgia prepares more than one dozen rabbits, rotisserie-style, with bamboo polex; and in Plano, Texas, Roger visits Smoke to take a stab at cooking flank steak and chicken on swords.
S5.E5 ∙ Hog Heaven
Host Roger Mooking cooks up two whole hogs in two different ways. Included: he visits MOPHO restaurant in New Orleans, where chef Michael Gulotta's Southeast Asian spit-roasted pig is a twist on a classic Southern tradition. Also: Mississippi chef Miles McMath hinges two steel troughs together to make a convenient and quick cooking oven; and fries hand pies for dessert over an open fare.
S5.E6 ∙ Fireside Hangs
Roger Mooking hang with two chefs, who are putting a whole new spin on rotisserie cooking in the great outdoors. Included: succulent legs of lamb in Alexander City, Alabama; and a Charleston restaurateur's backyard contraption for roasting whole strings of ducks and chicken.
S5.E7 ∙ Fiery Fish and Fowl
A trip to North Bend, Oregon, finds chef Roger Mooking helping to roast a school of salmon for a traditional tribal feast. Then, in Los Angeles, the owner of "Pok Pok La" shares the secrets to his famous whole roasted chicken.
S5.E8 ∙ All You Can Feast
Chef Roger Mooking travels to Llano Soco Ranch in Chico, California, where he helps stew roast a 30 pound porchetta. Later, he offers a hand to caterers in Sandy, Oregon, preparing to serve roasted mussels and a stew made of white bean, chorizo and clams.
S5.E9 ∙ The Salt and the Sea
Host Roger Mooking tours the facility at Jacobson Salt Co. in Notards Bay, Oregon, and learns how to make sea salt from the owner. Later, he helps a Portland-based chef stuff a 20 pound halibut with lemons and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.
S5.E10 ∙ Meat Me in Texas
Roger learns that everything is bigger in Texas. Included: he meets the pit master at "Armadillo Palace" in Houston and gets to see his custom rotisserie trailer in action, when they roast a 250 pound side of beef. Also: Roger helps the chef/owner at "Cured" restaurant in San Antonio slow roast a 230 pound hog in a large outdoor cinder black pit.
S5.E11 ∙ One-of-a-Kind Rigs
Roger is on the lookout for truly unique rigs, like a steel contraption that can cook up to 1,000 pounds of food in Denver and an impressive barbecue trailer in Texas.
S5.E12 ∙ Sizzling Steaks
Roger is put to work at Perini Ranch Steakhouse in Buffalo Gap, Texas, lighting up burn barrels for the metal pits. Then, dessert is baked in a coal-covered cast-iron Dutch oven. Also: a restaurant in Pinedale, Wyoming, where steaks are skewered on pitch folks and deep-fried in giant cauldrons.
S5.E13 ∙ Meat Fest in the Midwest
Roger visits Popeye's in Lake Geneva, Wisconsin, and Epicure Catering in Omena, Michigan, and lends a hand to the owners of both restaurants.
S5.E14 ∙ In the Pits
Roger travels to Texas, Hawaii and more to celebrate the art of pit cooking.
S6.E1 ∙ Old School, New School
Roger Mooking gets schooled by pit masters changing the barbecue game in Charleston, SC. He visits Rodney Scott to see how he cooks hogs low and slow. Then, Roger talks to John Lewis who is beefing up the city's Tex-Mex options.
S6.E2 ∙ Swine Dining
Roger Mooking heads to the Liberty Kitchen in Houston, Texas, where he and Chef Lance Fegen prepare a traditional Balinese pig roast. Then, Roger visits Chef Nate Sloan in Fairview, NC, and gets a fire-roasted farm feast.
S6.E3 ∙ Generations of Smoke
Roger heads to two family-run institutions to see how they've done it for decades. First, he learns the ropes at Burns Original BBQ in Texas, then he samples the legendary barbecue at Poche's Market and Restaurant in Louisiana.
S6.E4 ∙ Out of This World BBQ
Roger Mooking heads to Louisiana to meet Howard, an engineer by day and a pit master by night. Howard shows Roger how he preserves his family's traditions and digs a pit where he cooks the hogs low and slow.
S6.E5 ∙ Fueling the Fires in Texas
Roger Mooking is led back to Texas where he learns how Grant Pinkerton creates his outside-the-box cuts in Houston. Then, Roger meets up with Andrew Wiseheart in Austin to see his one-of-a-kind rig.
S6.E6 ∙ Where There's Smoke
Roger Mooking heads to San Antonio, TX, where he learns how Chef Jason Dady makes paella flavored with Thai ingredients. Then, Roger meets Chef Ted Prater in Austin, TX, to see how he roasts a goat in a Cajun microwave.
S6.E7 ∙ Monster Meat
Roger is in Ridgefield, CT, and Nashville trying monster-sized meaty masterpieces that include towering sandwiches, a massive hanging rib roast and a cocktail garnished with smoked meat.
S6.E8 ∙ Meat in Music City
Roger checks out some of the most delicious sausages, pork ribs, crawfish, spice-rubbed chicken and meaty baked beans at barbecue smokehouses in Nashville.
S6.E9 ∙ Meaty Marvels
Roger spends time in Palatine, IL, and Brooklyn, NY, where restaurants are serving up meaty marvels like tomahawk steaks and roasted whole hog with scrumptious sweet potato waffles.
S6.E10 ∙ Revolutionary Roasts
Roger puts the pedal to the metal on a 'Rotisserie Bike' in Great Barrington, MA, and cooks up a Filipino-Mexican feast on a lean mean chicken machine in San Francisco.
S6.E11 ∙ Heavy Metal Meat
Roger gets blown away by two of the biggest metal-clad rigs he's ever seen. In WI he meets two brothers using a giant cinderblock pit to roast a whole steer, and in CA he meets an engineer with a record-breaking Mega Pit.
S6.E12 ∙ Crazy Contraptions
Add a plot
S6.E13 ∙ Heating it up in Hawaii
Roger does some island-hopping for the best eats in Hawaii. He heats up an imu in a traditional underground oven in Oahu and barrel smokes chicken, ribs and fresh fish in Kauai.
S7.E1 ∙ Fiery Outdoor Kitchens
Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. He helps fire up beef ribs and grilled chickens for a ranch cookout in Solvang, CA, and cooks a hearty soup in an antique cauldron in San Diego.
S7.E2 ∙ Weekend BBQs
Roger Mooking visits two Southern California barbecue joints open on weekends only. He meets a couple who runs a pop-up barbecue restaurant in their own backyard, and he helps a caterer cook up a trio of meats in a parking lot.
S7.E5 ∙ Barbecue & Barbacoa
Roger meets a family specializing in Texas barbecue and Mexican barbacoa.
S7.E8 ∙ A Tale of Two BBQS
Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas.
S7.E13 ∙ Surf & Turf in the Sunshine State
Roger Mooking fans the flames of a fiery surf-and-turf extravaganza in Florida. He works on smoked fish for seafood chowder in Jensen Beach and then visits a farm with a wood-fired outdoor kitchen in Loxahatchee.
