Current and upcoming Tastemade [Str] listings in UTC.
See the Tastemade [Str] TV Schedule with current and upcoming listings including Backyard BBQ Hero, Andrew Zimmern's Wild Game Kitchen, Barbecue: Smoke.
Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Bison Brats & Grilled Kebabs on Flatbread
Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Quail Noodle Salad and Antelope Stew
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Walleye Filets and Elk Chops
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.
Rabbit Tacos and Pheasant
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Quail Noodle Salad and Antelope Stew
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Walleye Filets and Elk Chops
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.
Rabbit Tacos and Pheasant
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Quail Noodle Salad and Antelope Stew
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
The Only Pulled Pork Recipe You'll Ever Need
Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
The Secret to World-Class Texas Brisket
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
The Only Pulled Pork Recipe You'll Ever Need
Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
The Secret to World-Class Texas Brisket
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Buddy's Strawberry Rice Pudding and Summer Tomato Chicken Bake
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Endless Summer: From Grilled Panzanella Salad to Sour Cherry Tart
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Best of Salina's Land and Sea
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
Hand-Crafted Pasta in Puglia
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
Making Pizza in Naples
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
Roasting Hilltop Lamb in Basilicata
Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.
Masterclass In Sicilian Sweets
Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.
Tuscan Farmhouse Classics
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Fast Paced Roman Recipes
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Italian Alps Comfort Food
Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Tuscan Farmhouse Classics
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Fast Paced Roman Recipes
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Italian Alps Comfort Food
Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Tuscan Farmhouse Classics
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Buddy's Strawberry Rice Pudding and Summer Tomato Chicken Bake
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Endless Summer: From Grilled Panzanella Salad to Sour Cherry Tart
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Best of Salina's Land and Sea
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
Hand-Crafted Pasta in Puglia
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
Making Pizza in Naples
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
Buddy's Strawberry Rice Pudding and Summer Tomato Chicken Bake
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Endless Summer: From Grilled Panzanella Salad to Sour Cherry Tart
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Best of Salina's Land and Sea
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
Hand-Crafted Pasta in Puglia
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
Making Pizza in Naples
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
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.
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.
Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
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.
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.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
South Carolina's Coastal Fish Grill
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.
Live Fire Whole Trout
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
Beef Shank is the New Brisket
Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
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.
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.
Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
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.
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.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
South Carolina's Coastal Fish Grill
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.
Live Fire Whole Trout
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
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.
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.
Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
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.
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.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
South Carolina's Coastal Fish Grill
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.
Live Fire Whole Trout
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties
With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
Silky Eggplant Noodles and Nostalgic Custard Tart
Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.
Gnarly Celeriac Skewers and Cozy Tomato Soup
Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
Peperonata Eggs on Toast and Baked Cinnamon Apples
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
Not Your Nonna's Risotto
Jamie makes a low-cost dosa, crispy chicken, oozy barley risotto, beef stew and shortbread biscuits.
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Better Than Takeout: Indian-Spiced Lentils
Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies!
Comforting Mushroom Soup and Cheesy Soda Bread
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Better Than Takeout: Indian-Spiced Lentils
Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies!
Comforting Mushroom Soup and Cheesy Soda Bread
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties
With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
Silky Eggplant Noodles and Nostalgic Custard Tart
Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.
Gnarly Celeriac Skewers and Cozy Tomato Soup
Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
Peperonata Eggs on Toast and Baked Cinnamon Apples
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
Smoked Elk Sandwiches at Juniper Mountain Ranch
Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.
Fort Worth Barbacoa Feast
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Devil's Hole Ranch Garlic Steak
At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.
Cylon Rolling Acres Goat Birria Tacos
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Fall Turkey Hunting with a Texas Game Warden
It's not every day that you get to hunt alongside a game warden, but for this trip, Jess does just that when she meets up with her friend Chris to do some fall turkey hunting.
South Texas Wild Hog Hunt
Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.
South Texas Deer Capture
Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.
Live Fire Venison Backstrap in Oklahoma
With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.
Whole Hog BBQ with Pitmaster Pat Martin
Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.
Texas A&M Meat Science Experiment
In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
These Smoked Turkey Legs are better than the State Fair
Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Back to Our Caveman Roots
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Hawaiian Plate Lunch
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Grilled Clams Casino and Garlicky Clam Pizza
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Holy Mackerel!
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
These Smoked Turkey Legs are better than the State Fair
Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Back to Our Caveman Roots
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Spice Spice Baby
Frankie kicks it up a notch in the Struggle Kitchen with flavor-packed, spicy recipes, and some hot tips for adding layers of flavor. But don't sweat it, these warming dishes won't burn your cash or your tastebuds.
Chinese Take Out
With the help of a friend, Frankie serves up easy and delicious recipes based on take out favorites everyone will enjoy at home. No need to shell out extra cash for delivery fees!
Citrus Sunshine
Winter citrus is here to brighten up your day. Frankie is fixing up some light, zesty, and affordable recipes to add a little seasonal sunshine to your plate.
Suppertime Superstar
From casual weeknights to special occasions, be the star of the dinnertime with these crowd-pleasing meals.
A Leftover Glowup
Put leftovers to good use with tasty, waste-reducing recipes that turn excess food into exciting new dishes.
Fancy Pants Pasta
Treat yourself to a five star pasta dinner, as Frankie cooks his signature dishes with showstopping sauces.
I Need To Eat Right Now
At the end of a long, hectic day, when you need dinner in a pinch, Frankie unlocks his not-so-secret formula for whipping up quick and easy meals, using minimal ingredients that will satisfy your cravings and feed the family in a flash.
Piece Of The Pie
There may be infinite ways to define pie, but the only math that matters is what makes these sweet and savory dishes fit the bill. In true Struggle Style, Frankie rolls out his best tips and tricks for enjoying hassle free, cost friendly pies.
The Big Game
Brackets are complete and all that's missing is food to fuel your team's run. Huddle around the kitchen as Frankie preps the ultimate watch party spread. These savory, spicy and sweet dishes are championship-worthy even if your bracket goes bust.
Bananas For Bananas
As one of the cheapest members of the produce aisle, bananas will save you bunches of money when you whip up these delightfully appealing recipes that go above and beyond a basic bread.
Creamy Chicken Pot Pie and Chocolate Tiramisu
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Jarred Pepper Pasta and Sheet Pan Brisket
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Smash Burger and Creamy Chicken with Mushrooms
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Easy Pantry Staple Fish Cakes
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Caprese Chicken Burgers and Pork and Fennel Ragu
From crispy, herby Caprese chicken burgers to golden spinach pies, creamy pork & fennel ragù with fresh pappardelle, and a comforting tinned peach cobbler with fruit-rippled cream, Jamie proves budget-friendly cooking can be utterly delicious.
Hearty Chicken Pot Pie and French Toast Crumpets with Bacon
From a cosy chicken hotpot with braised cabbage to cheesy French-toast crumpets with smashed peas and bacon, a quick, aromatic fish curry, and a golden pear & almond cake with orange drizzle, Jamie proves simple ingredients really can shine.
Silky Eggplant Noodles and Nostalgic Custard Tart
Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties
With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
Silky Eggplant Noodles and Nostalgic Custard Tart
Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties
With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
Silky Eggplant Noodles and Nostalgic Custard Tart
Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.
Creamy Chicken Pot Pie and Chocolate Tiramisu
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Jarred Pepper Pasta and Sheet Pan Brisket
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Smash Burger and Creamy Chicken with Mushrooms
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Easy Pantry Staple Fish Cakes
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Northstar Bison Smash Burger
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Alpine Lamb Ribs from Siddoway Sheep Company
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Benton's Famous Tennessee Hams
Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.
Braving Wisconsin's Cannibal Sandwich
Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.
Texas Tomahawk from Wyatt Ranches
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Nashville Hot Dove Sliders at Redstone Ranch
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
Oklahoma's Wild Hog Sausage Roll
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.
Backyard Cabrito Asado in Texas
Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.
Smoked Elk Sandwiches at Juniper Mountain Ranch
Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.
Fort Worth Barbacoa Feast
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Mediterranean Grilled Filets and Salt Crusted Halibut
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Crispy Duck Noodle Soup
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
Striped Bass Crudo and Smoky Summer Succotash
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Venison Paillard and Hearty Hunter's Stew
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
The King of Open-Fire Paella
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
Grilled Yellowtail Collars & Filets with Miso Sauce
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
The Essence of Grill Culture
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
Southern Shrimp Skewers and Asian Crispy Rice
Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.
Bison Brats & Grilled Kebabs on Flatbread
Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
Nashville Hot Pheasant and Mint Basil Lemonade
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
4th of July BBQ Celebration!
Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog bbq, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
4th of July BBQ Celebration!
Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog bbq, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
4th of July BBQ Celebration!
Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog bbq, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
Mediterranean Grilled Filets and Salt Crusted Halibut
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Crispy Duck Noodle Soup
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
Striped Bass Crudo and Smoky Summer Succotash
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Venison Paillard and Hearty Hunter's Stew
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
The King of Open-Fire Paella
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
Grilled Yellowtail Collars & Filets with Miso Sauce
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Mediterranean Grilled Filets and Salt Crusted Halibut
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Crispy Duck Noodle Soup
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
Striped Bass Crudo and Smoky Summer Succotash
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Venison Paillard and Hearty Hunter's Stew
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
The King of Open-Fire Paella
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
Grilled Yellowtail Collars & Filets with Miso Sauce
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
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.
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.
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.
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.
Peperonata Eggs on Toast and Baked Cinnamon Apples
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
Comforting Mushroom Soup and Cheesy Soda Bread
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Better Than Takeout: Indian-Spiced Lentils
Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies!
Not Your Nonna's Risotto
Jamie makes a low-cost dosa, crispy chicken, oozy barley risotto, beef stew and shortbread biscuits.
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Better Than Takeout: Indian-Spiced Lentils
Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies!
Not Your Nonna's Risotto
Jamie makes a low-cost dosa, crispy chicken, oozy barley risotto, beef stew and shortbread biscuits.
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
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.
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.
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.
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.
Peperonata Eggs on Toast and Baked Cinnamon Apples
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
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.
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.
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.
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.
Peperonata Eggs on Toast and Baked Cinnamon Apples
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
Comforting Mushroom Soup and Cheesy Soda Bread
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
The Fire Kings
Gualberto ``Weber'' Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.
Sisters, Stew, and Sass
Two sisters made a little shack on the Rio Ramos into a must-visit restaurant known for one dish: cortadillo stew. Down the road, another restaurant uses traditional stews in their famous empalmes.
The World Cup of Tacos
Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with the teams' stars to determine who wins in the battle of tortas vs tacos.
Bread Masters
Irving Quiroz wrote the book on Mexican bread. Pati visits his workshop for his secret to making the perfect campechana, then meets Chuy Elizondo, owner of one of the hottest brunch spots in town.
The Magic of Piloncillo
The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.
Pioneering From Farm to Table
Gaby Molinar owns Huerto Urbano, an urban farm dedicated to providing Monterrey with nutritious, diverse local ingredients. And her husband is one of the region's greatest culinary pioneers.
Cantina Culture and the Morning After?
Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town.
Texas BBQ in the Orange Belt
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made.
A Day With Hugo
Chef Hugo Guajardo researches the best of Nuevo León's ingredients. He and Pati visit a family-owned restaurant that has perfected the art of drying meat. Then, she tries his famed charred chicken.
Top Chefs and Ancient Cliffs
Pati's climber friends take her on an adventure to the Sierra Madre mountains, followed by a quick elote snack. Later, Pati connects with four top chefs for a carne asada with a mountain backdrop.
The Magic of Piloncillo
The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.
Pioneering From Farm to Table
Gaby Molinar owns Huerto Urbano, an urban farm dedicated to providing Monterrey with nutritious, diverse local ingredients. And her husband is one of the region's greatest culinary pioneers.
Cantina Culture and the Morning After?
Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town.
Texas BBQ in the Orange Belt
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made.
A Day With Hugo
Chef Hugo Guajardo researches the best of Nuevo León's ingredients. He and Pati visit a family-owned restaurant that has perfected the art of drying meat. Then, she tries his famed charred chicken.
Top Chefs and Ancient Cliffs
Pati's climber friends take her on an adventure to the Sierra Madre mountains, followed by a quick elote snack. Later, Pati connects with four top chefs for a carne asada with a mountain backdrop.
The Magic of Piloncillo
The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.
Pioneering From Farm to Table
Gaby Molinar owns Huerto Urbano, an urban farm dedicated to providing Monterrey with nutritious, diverse local ingredients. And her husband is one of the region's greatest culinary pioneers.
Comforting Mushroom Soup and Cheesy Soda Bread
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Comforting Mushroom Soup and Cheesy Soda Bread
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Minnesota's Foraged Mushroom Feast
Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Wild Seafood Risotto
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Grilled Squid Salad and Crispy Squid on the Plancha
Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Back to Our Caveman Roots
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Back to Our Caveman Roots
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Minnesota's Foraged Mushroom Feast
Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Minnesota's Foraged Mushroom Feast
Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
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.
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.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
South Carolina's Coastal Fish Grill
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.
Live Fire Whole Trout
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
Searching for Oaxaca in Tennessee
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.
Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
South Carolina Peach-Glazed Ribs with Rice Middlins
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.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Steakhouse Hero
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
Pulled Pork Party Hero
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Santa Maria Tri-tip Hero
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
Smoked Brisket Hero
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Weeknight Family Dinner Hero
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Mexican Carne Asada Hero
Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking!
Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
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.
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.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
South Carolina's Coastal Fish Grill
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.
Live Fire Whole Trout
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
Searching for Oaxaca in Tennessee
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.
Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
South Carolina Peach-Glazed Ribs with Rice Middlins
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.
Cry Me An Allium River
Frankie takes on his longtime frenemy, the onion, and all its powerful relatives. There might be a few tears shed along the way, but they are well worth the delicious and flavorful results, from sweet buttery leeks to the ultimate onion masterpiece.
Summer BBQ
Summer is coming to a close but there's still a bounty of fresh, seasonal produce to enjoy. Celebrate with Frankie as he makes some of his favorite cookout classics that'll take you from a weekend picnic to a backyard BBQ, with or without a grill.
Bring Your Own Lunch
Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.
Salad Salad Salad
Amp up your salad game with a little mixing and matching, from light and leafy greens to crisp and hearty toppings, and dressings for all occasions. Frankie shows us how versatile and fulfilling a homemade salad can truly be.
How Do You Like Them Apples
Apples aren't just good for keeping the doctor away. Frankie demonstrates how to make the most of this beloved, everyday fruit, from sweet treats to savory meals. There's a whole world of apples to dive into, especially while they're in season.
Super Squash
Never underestimate the power of squash: they're affordable, abundant and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.
Let's Play Ball
No matter who you're rooting for, savor these ballpark favorites while beating those major league prices.
The Future is Flavor
Frankie harnesses the power of time to transform simple ingredients into flavorful goods that'll stick around for a long time. Learn the basics of preserving, pickling & curing to make dinner anything but a struggle. It just takes a little patience.
Pantry Pasta
It's no secret that pasta is Frankie's favorite; he's serving it up all night without even opening his fridge.
Potato Variety Show
Frankie's slicing, mashing and smashing his way through the spud species, a staple for any Struggle kitchen.
Creamy Chicken Pot Pie and Chocolate Tiramisu
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Jarred Pepper Pasta and Sheet Pan Brisket
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Smash Burger and Creamy Chicken with Mushrooms
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Easy Pantry Staple Fish Cakes
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Spring Onion Chicken Curry and Sausage Broccoli Pizza
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Stuffed Salmon Celebration and Almond Custard Tart
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Summer-y Sweet Pea Risotto and Slow Roasted Pork
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Buddy's Strawberry Rice Pudding and Summer Tomato Chicken Bake
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Endless Summer: From Grilled Panzanella Salad to Sour Cherry Tart
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Summer-y Sweet Pea Risotto and Slow Roasted Pork
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Buddy's Strawberry Rice Pudding and Summer Tomato Chicken Bake
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Endless Summer: From Grilled Panzanella Salad to Sour Cherry Tart
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Summer-y Sweet Pea Risotto and Slow Roasted Pork
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Creamy Chicken Pot Pie and Chocolate Tiramisu
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Jarred Pepper Pasta and Sheet Pan Brisket
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Smash Burger and Creamy Chicken with Mushrooms
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Easy Pantry Staple Fish Cakes
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Sizzlin' Summer Fruits
Summertime seasonal fruit pampers your tastebuds. Chef Dale grills blistered grapes with ham wrapped Trout, Peaches with smoked Pork Chops, Watermelon with halloumi, and Chargrilled Cherries with chocolate Mousse.
Sausage Egg & Cheese All Day Long
Chef Dale Talde brings out the best of brunch with sweet and savory hits such as Bacon Wrapped Dates Stuffed with Chorizo, Maple Sausage, Egg, & Cheese Fried Rice, and the tastiest BBQ Duck, Egg, & Corn Scallion Pancake Sandwiches you've ever eaten.
Grilled Chicken 3 Ways
Chef Dale Talde amps up your chicken dishes by making smoky chicken wings, a whole roasted turmeric ginger chicken with tamarind sauce, and chicken patties grilled in banana leaves with chili lime noodles. A frosty lime rickey finishes it all off!
Heavenly Hibachi Bites
Chef Dale Talde tries his hand at hibachi by making supreme fried rice with shrimp, chicken, and bacon, pretzel pork dumplings, mushroom noodles, a filet of beef with the famous onion volcano, and washes it down with a melon & mint sake slushy.
Deluxe Dogs with Crusted Corn & Potatoes
Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!
Top of the Line Steaks
Chef Dale Talde is back to level up his steak game by grilling up a NY strip steak with roasted onions & poblanos, short ribs with chili paste and horseradish, and a grilled chateaubriand with charred broccolini. Steak your claim on these dishes!
The Perfection of Pork
Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.
Pizza Party on the Grill
It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.
Grill These Sandwiches
Mad Good Food Host Derrell Smith joins Chef Dale Talde at the grill as they cook up some stupendous sandwiches including a Salmon Pastrami Reuben, a Meatball Banh Mi, and even some Grilled Ice Cream Sandwiches.
Summer Surf 'n' Turf
Chef Dale Talde kicks lobster & steak to the curb as he puts a Spanish-style spin on your typical surf 'n' turf by creating Pork & Clams, Lobster and Mushroom Fideos, and Tomato & Tuna Bread then washing it all down with a tasty Michelada.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Hawaiian Plate Lunch
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Grilled Clams Casino and Garlicky Clam Pizza
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Yakitori-Style Skewers and Pheasant Flatbread
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
Holy Mackerel!
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
Mediterranean Grilled Filets and Salt Crusted Halibut
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Crispy Duck Noodle Soup
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Crispy Duck Noodle Soup
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
The Smoke-Reverse-Seared Cowboy Ribeye
It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.
Louisiana Style Crawfish Boil
It's Crawfish Boil Day on the show. Noah and Kev are making a GIGANTIC Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Crispy Duck Noodle Soup
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Winner, Winner, Chicken Dinner
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Late Night Mexican Food Truck
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Better Than Delivery Pizza Night
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
Breakfast After Dark
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Midnight Sandwich Express
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Go Burger or Go Home!
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Hawaiian Plate Lunch
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Programming to be announced.
Bougie Badass Burgers
Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.
Sunday Vietnamese Brisket with Noodles
Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
New Orleans-Style Shrimp & Oysters
Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.
Scrumptious Summer Sandwiches
Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.
The Heat Is On
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Programming to be announced.
Caribbean Latin BBQ
Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.
Pizzapalooza
Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.
The Art of Open Fire Cooking
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
Spring Onion Chicken Curry and Sausage Broccoli Pizza
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Programming to be announced.
Summer-y Sweet Pea Risotto and Slow Roasted Pork
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Buddy's Strawberry Rice Pudding and Summer Tomato Chicken Bake
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Programming to be announced.
Peperonata Eggs on Toast and Baked Cinnamon Apples
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
Programming to be announced.
Easy Stuffed Dumplings and British Fish & Chips
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
