Man Fire Food features the inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers, we visit home cooks, pitmasters, and chefs who are fascinated by fire and food. The smoke signals take host Roger Mooking across the country, including the American South for different styles of regional barbecue, the Pacific Northwest for a tribal salmon bake, and New England for a unique seafood feast. Man Fire Food celebrates the passion for building and cooking with fire.

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Fiery Foods in Jamaica

Roger Mooking's search for fire and food takes him to Jamaica.

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Season 8, Episode 5

Meat in Full Swing

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James Peisker and Chris Carter, the owners of Porter Road Butcher. Chris shows Roger an old swing set that he transformed into a cooking contraption, and they hang meaty rib roasts and fill a basket with chorizo and kielbasa.

Thursday
May 21
12:30am | 11:30c
Season 9, Episode 2

Southern Sizzle and Smoke

Roger Mooking makes two pit stops in the South for a little sizzle and a lot of smoke. He starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life by teaching them how to farm, raise animals and cook. Jon often hosts cookouts to thank and feed his community, and Roger joins him to cook a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower, broccoli, beets and onions. Roger then heads to Bob Sykes Bar-B-Q in Bessemer, Ala., for classic, open brick-pit barbecue. He learns the tricks of the trade from seasoned pitmaster Van Sykes, who has been stoking coals since he was 8 years old. They season 250 pounds of picnic pork with salt and load it into a 15-foot pit heated with hickory wood. The pork is then sliced, topped with just enough vinegar-based barbecue sauce and sandwiched inside a toasted bun with sliced pickles.

Thursday
May 21
1am | 12c
Season 5, Episode 1

Fireside Hangs

Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens.

Thursday
May 21
1:30am | 12:30c
Season 1, Episode 1

Feast Over Flame

The fires glow bright in the Carolinas. Roger Mooking visits Skylight Inn, a family-run restaurant in North Carolina that's been serving whole hog-style barbecue for 65 years. In South Carolina, five friends create an extravagant two-day, meat-filled feast called "Bovinova, Barn Yard Burn." Six hundred hungry barbecue lovers come for the surf and turf paella, roasted chickens, roasted lamb, pigs and the main attraction, a whole roasted cow!

Thursday
May 21
12pm | 11c
Season 1, Episode 2

Fire Trucks

Roger Mooking takes a trip to Charleston, S.C., to visit the Big Red Rig, a bright red, double-decker, thirty-foot trailer tricked out with two massive smokers cooking traditional pulled pork, ribs and chicken for barbecue competitions across the country. Then, Bone-in Artisan BBQ in Columbia, S.C., is a hugely popular food truck pushing the limits on taste and technique, as well as the definition of South Carolina-style barbecue.

Thursday
May 21
12:30pm | 11:30c
Season 7, Episode 11

Texas 'Cue-Step in Georgia

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, Ga., criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue at Campbell's BBQ Co. 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.

Thursday
May 21
1pm | 12c
Season 7, Episode 12

Light My Latin Fire

Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker behind Urban Asado. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., 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.

Thursday
May 21
1:30pm | 12:30c
Season 6, Episode 2

Swine Dining

Roger Mooking heads to the Liberty Kitchen in Houston, Texas, where Chef Lance Fegen has built a monster wood-fired Argentinian grill. Roger and Lance prepare a traditional Balinese pig roast by spit-roasting it over bold mesquite coals and coconut shells. They complete their tropical feast with Mexican pork asado tacos made on an edible rig. Next Roger heads to Hickory Nut Gap Farm in Fairview, N.C., where Executive Chef Nate Sloan hooks Roger up with a fire-roasted farm feast. They prepare porchetta, stuffing the center cut of a pig with spicy Italian sausage and lush kale pesto, roll it up into cylinder, and spin it on a rotisserie over a bed of hot coals. They also roast spring onions and place them over heirloom grits cooked in a coal-fueled cauldron.

Saturday
May 23
12pm | 11c
Season 6, Episode 3

Generations of Smoke

Barbecue is in the blood at two family-run institutions where the dedication for perfecting smoked meats spans decades. Burns Original BBQ in Houston, Texas, is the definition of a family business. Grandpa Roy Burns started cooking barbecue in 1973 on the side to help support his NINE children. Four decades later, over a dozen family members continue to keep the flames burning and the meat smoking. Roger is welcomed into the family and the pit room with open arms. He learns the ropes of East Texas style 'cue - tender chopped brisket, pork ribs that fall off the bone, and football-sized loaded bbq baked potatoes. Next, Roger heads to Poche's Market and Restaurant, which has been a one-stop shop for smoked meats in Breaux Bridge L.A. since 1962. Owner Floyd Poche gives Roger a sampling of their legendary 'cue. Pork ribs, pork steaks, sausages and whole chickens get rubbed down with spicy cajun seasoning before getting loaded into their 40 year old wood-fired smoker.

Saturday
May 23
12:30pm | 11:30c
Season 6, Episode 4

Out of This World BBQ

Roger meets a pit master with a PhD who cooks Carolina-style whole hog barbecue in Louisiana. Dr. Howard Conyers is an engineer for NASA by day, but a pit master at night, on weekends, and every moment in between. His family has been cooking whole hogs for generations and he is preserving a time-honored tradition, taking the pig out of the rig and right into the ground. Roger and Howard break out the heavy machinery and flex their muscles to dig out a pit, and build a raging fire in a towering burn barrel.

Saturday
May 23
1pm | 12c
Season 6, Episode 5

Fueling the Fires In Texas

Roger Mooking's quest for lip-smacking smoked meat leads him back to the Lone Star State. In Houston, Texas, Grant Pinkerton is an award-winning pit master who recently opened up his first restaurant. His specialty is Central Texas barbecue, but he likes to think outside the firebox and cooks up one-of-kind cuts.. Roger and Grant season two whole goats with a spice blend that includes guajillo chile, cumin and red pepper. The tender meat gets hand-pulled and piled on tortillas and topped with all the fixings, and served with a side of Mexican street corn. Then Roger meets up with Chef Andrew Wiseheart of Austin, Texas. When Andrew isn't in his kitchen at Contigo Restaurant, he is playing with fire in the great outdoors with a one-of-a-kind rig. Roger and Andrew rub whole chickens with fruity green peppercorns and hang them to slowly spin over coals. To complete the meal, they stuff whole squash with a medley of hearty vegetables and farro to cook hot and fast by the flames.

Saturday
May 23
1:30pm | 12:30c
Season 6, Episode 6

Where There's Smoke

Roger Mooking follows the smoke signals to two Texas restaurants. At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook a giant pan of paella flavored with Thai ingredients and cooked over a wood burning fire. In keeping with the Asian theme, Roger and Jason grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs. Then Roger heads to Banger's Sausage House and Beer Garden in Austin, Texas which has about 30 sausages on the menu and over 100 beers on tap. Locals crowd the beer garden when the restaurant does their monster feast - Smoke Out Saturday. Chef Ted Prater shows Roger how he roasts a Texas-sized goat in a Cajun microwave and makes vegetable skewers and antelope merguez sausages to complete the Mediterranean menu.

Saturday
May 23
2pm | 1c
Season 6, Episode 7

Monster Meat

Roger Mooking heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces. Cody serves up "outlaw barbeque," a mashup of styles and traditions with smoke pork butts, pork ribs, pork belly and beef brisket. All that pork comes together in the Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. To wash it down, Roger and Hoodoo Brown Barbecue manager, Chris Sexton make a cocktail called, "The Bloody Trinity," which is topped with smoked meat! Finally, Roger makes his way to Nashville, where Vivek Surti, founder of the VEA Supper Club, cooks up a massive hanging whole rib roast crusted with spices and serves it with grilled broccoli salad and roasted sweet potatoes.

Saturday
May 23
2:30pm | 1:30c
Season 4, Episode 13

Puerto Rican Grilling

Roger Mooking is in Puerto Rico where the weather is hot, the view is smoking and the food is a fuego! It's his first time visiting Puerto Rico and he's inviting friends along for the ride. Roger begins the eating adventure with fellow Canadian, Chef Chuck Hughes. They'll fill up on pork at La Estacion, a former gas station-turned-barbecue restaurant that's located in Fajardo. Owner and Chef Kevin Roth transformed a truck into a smoker and grill and that's the main star of his outdoor kitchen. Roger and Chuck help build and light a fire, and rub down a whole pig with spices to make lechon, a Puerto Rican specialty. Roger heads over to the other side of the island and meets local chef Tino Feliciano. Tino takes Roger to a popular roadside eatery Rancho Carbon Express. Chickens are stuffed with sofrito, rubbed with adobo and then cooked on rotisseries.

Tuesday
May 26
5pm | 4c
Season 5, Episode 1

Fireside Hangs

Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens.

Tuesday
May 26
5:30pm | 4:30c
Season 5, Episode 3

Too Hot to Handle

Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, Chef Aaron Brooks celebrates Latin flavors with his unique coal-fueled contraption called the Cross Table. Roger and Aaron roast butterflied pork and simmer seafood paella. In Birmingham, Ala., Roger visits Chef Chris Hastings at his restaurant OvenBird. The restaurant is known for its wood-fired kitchen, but Chris's fascination for fire led him to create a one-of-a-kind portable oven. Roger and Chris cook up a meat lover's feast along with the season's best vegetables.

Tuesday
May 26
6pm | 5c
Season 5, Episode 5

Swords and Spits

Chef Roger Mooking visits chefs using unusual tools over live fires. In Georgia, Roger meets Erik Niel, a chef that loves to break out of his butcher shop to cook outdoors. And Erik is pulling something out of his hat: over a dozen rabbits cooked rotisserie-style with bamboo poles. In Plano, Texas, Roger visits friend Chef Tim Byres at his restaurant Smoke to take a stab at cooking flank steak and whole chickens on swords.

Tuesday
May 26
6:30pm | 5:30c
Season 5, Episode 7

Fiery Fish and Fowl

In North Bend, Ore., Chef Roger Mooking meets up with Don Ivy, Chief of the Coquille Tribe. Roger and Don roast a school of salmon for a traditional tribal feast. In Los Angeles, Roger visits Andy Ricker, chef/owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.

Tuesday
May 26
7pm | 6c
Season 5, Episode 9

The Salt and the Sea

Chef Roger Mooking is spending the day at Jacobsen Salt Co., in Netarts Bay, Ore., one of the largest producers of handcrafted sea salt in America. Owner Ben Jacobsen takes Roger on a tour of the facility, showing him how to smoke sea salt, and then Roger meets with Portland-based chef Carlo Lamagna. Roger helps Carlo stuff a 20-pound halibut with lemon and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.

Tuesday
May 26
7:30pm | 6:30c
Season 8, Episode 6

Raising the Heat

Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig. Dessert is a sweet treat inspired by Lou's chuck wagon cooking days -- pear and blackberry cobbler crisps baked in Dutch ovens using hot coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint's chef Marcelo Garcia, who gets customers fired up for the Trompo Wagon parked out back. Roger helps him load ten vertical spits with marinated pork butts and chicken thighs to spin slowly next to a triple tier of fire, smoke and heat. While the wheels are turning and the fires are burning, Roger and Marcelo make corn tortillas for tacos.

Wednesday
May 27
8pm | 7c
Season 8, Episode 7

Beef and Beyond

Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavors. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue. Customers can order the smoked meats by the pound, but Ronnie also combines them in a Tex-Mex dish, Short Rib Tamales with Brisket Chili. Then Roger heads to Houston, Texas, to hang with Khoi Barbecue co-owner Don Nguyen, who holds Central Texas-inspired, Asian-influenced barbecue pop-ups using a 500-gallon smoker in his backyard. Roger helps him prepare Brisket Pho and Beef Rib Nigiri for a pop-up happening at Baileson Brewing Co.

Wednesday
May 27
8:30pm | 7:30c
Season 9, Episode 1

Florida Heat

Roger Mooking cruises the Florida coastline for two fiery cookouts that bring the heat. First, he visits Chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient, Peruvian-style pit roast called pachamanca. Marcel invites Roger to his home, and they fire up his custom-built, above-ground pit for tubers, fava beans, lamb, chicken and pork all rubbed down with a flavorful marinade and layered in with plantain leaves. Marcel and Roger also prepare Peruvian arapaima fish fillets by wrapping them in plantain leaves and grilling them over an open fire. Roger then heads to Fort Lauderdale, Fla., and Georgia Pig BBQ, a legendary old-school, open-pit barbecue restaurant that has been around since 1953. The star of the menu is smoked meat cooked in the dining room's pit, and owner and pitmaster Luke Moorman shows Roger the dish that earned them rave reviews: a Bar-B-Q Chopped Pork Sandwich doused in a delicious mustard barbecue sauce.

Wednesday
May 27
9pm | 8c
Season 5, Episode 2

Florida Fixins

Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.

Wednesday
May 27
9:30pm | 8:30c
Season 8, Episode 6

Raising the Heat

Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig. Dessert is a sweet treat inspired by Lou's chuck wagon cooking days -- pear and blackberry cobbler crisps baked in Dutch ovens using hot coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint's chef Marcelo Garcia, who gets customers fired up for the Trompo Wagon parked out back. Roger helps him load ten vertical spits with marinated pork butts and chicken thighs to spin slowly next to a triple tier of fire, smoke and heat. While the wheels are turning and the fires are burning, Roger and Marcelo make corn tortillas for tacos.

Thursday
May 28
12am | 11c
Season 8, Episode 7

Beef and Beyond

Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavors. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue. Customers can order the smoked meats by the pound, but Ronnie also combines them in a Tex-Mex dish, Short Rib Tamales with Brisket Chili. Then Roger heads to Houston, Texas, to hang with Khoi Barbecue co-owner Don Nguyen, who holds Central Texas-inspired, Asian-influenced barbecue pop-ups using a 500-gallon smoker in his backyard. Roger helps him prepare Brisket Pho and Beef Rib Nigiri for a pop-up happening at Baileson Brewing Co.

Thursday
May 28
12:30am | 11:30c
Season 9, Episode 1

Florida Heat

Roger Mooking cruises the Florida coastline for two fiery cookouts that bring the heat. First, he visits Chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient, Peruvian-style pit roast called pachamanca. Marcel invites Roger to his home, and they fire up his custom-built, above-ground pit for tubers, fava beans, lamb, chicken and pork all rubbed down with a flavorful marinade and layered in with plantain leaves. Marcel and Roger also prepare Peruvian arapaima fish fillets by wrapping them in plantain leaves and grilling them over an open fire. Roger then heads to Fort Lauderdale, Fla., and Georgia Pig BBQ, a legendary old-school, open-pit barbecue restaurant that has been around since 1953. The star of the menu is smoked meat cooked in the dining room's pit, and owner and pitmaster Luke Moorman shows Roger the dish that earned them rave reviews: a Bar-B-Q Chopped Pork Sandwich doused in a delicious mustard barbecue sauce.

Thursday
May 28
1am | 12c

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Paella del Reyes' Combination Paella

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Brisket Stuffed Mac and Cheese

Carnitas Tacos with Homemade Tortillas

Beef Marinade

Salsa de Chile de Arbol

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Preserved Lemon Marinade

About the Host

Roger Mooking

Meet Roger Mooking, award-winning musician and host of Man Fire Food and Man's Greatest Food.