Man Fire Food features the inventive ways people cook with fire. From small campfires to creative custom-made grills and smokers, we visit home cooks, pit masters and chefs who are fascinated by fire and food. The smoke signals take host Roger Mooking to Hawaii, wine country in Northern California, New England and the great American South to meet the passionate people who celebrate the building of and cooking over live fire.
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Surf and Turf in the Sunshine State 08x13
Roger Mooking is fanning the flames of a fiery surf-and-turf extravaganza in the Sunshine State. He starts at Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Fla., since 1958. Roger and owner Tommy Lopresto fire up a giant 100-year-old oven to smoke hundreds of pounds of fish, some of which will be used in a special seafood chowder. In Loxahatchee, Florida, Roger meets husband-and-wife operators of Swank Specialty Produce, Darrin and Jodi Swank. The Swanks grow vegetables, greens, fruits and flowers and raise livestock, too. Several times a year, they host events at their farm and invite chefs and local restaurateurs to cook in their wood-fired outdoor kitchen. Roger works with local chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also fire up a grill to cook flatbread and char a colorful blend of sweet peppers.
Light My Latin Fire 08x12
Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Florida, Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. In Smyrna, Georgia, Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock. Roger and Andre build a rustic cinder block pit to roast a whole pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough made from green plantains, and they shallow-fry them in a pan of oil set over a bed of hot coals.
Texas 'Cue-Step in Georgia 08x11
Roger Mooking is in the Peach State visiting two self-taught pitmasters who smoke tasty Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. Roger and Jonathan load up a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna. After the meat is cooked, Justin shows Roger how to create their two signature sandwiches: the Texacutioner and the Bologna and Cheese. In Augusta, Georgia, criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue. Roger and Chris fill up his custom-made mobile rig with seasoned briskets and pork butts. While the hunks of meat soak in the smoke and heat, they cook up a pot of Brunswick stew, a Georgia classic made with smoked beef, pork, chicken, vegetables and barbecue sauce.
Hog Wild and Shuckling Delicious 08x10
Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig picking and a classic oyster roast.
A Tale of Two BBQs 08x09
Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill Country barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, South Carolina, which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.
BBQ in Big Cities 08x08
When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. They stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.
Cali Cookout 08x07
Roger Mooking meets San Francisco-based chef Thomas McNaughton at a farm in Healdsburg, California, for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours, basted often with a mixture of butter, herbs, warm spices and citrus. The pig roast drippings fall into a potato-filled cast iron pan set over the hot coals, and whole onions and squash are nestled directly in the embers. To complete this feast, Roger and Thomas suspend chickens over a fire to roast. But these aren't just any chickens -- they're black-skinned chickens with a slightly gamier flavor. It's a fiery feast Roger won't soon forget.
Twist on Texas 'Cue 08x06
Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of brisket. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoked beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.
Rad Rigs 08x05
Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.
Fiery Outdoor Kitchens 08x04
Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. In Solvang, California, the Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions. Roger helps fire up a meal of juicy beef ribs and grilled chickens for their weekly ranch cookout. In San Diego, Roger visits the outdoor kitchen of caterer Clyde Van Arsdall to slow-roast herb and citrus-stuffed turkeys on the spit while vegetables roast in the oven. Then it all comes together for a hearty soup that's cooked in an antique cauldron rigged above scorching hot coals.