Current and upcoming Tastemade [Str] listings in UTC.
See the Tastemade [Str] TV Schedule with current and upcoming listings including Jamie Oliver's One-Pan Wonders, All Up In My Grill, Barbecue: Smoke Out.
Speedy Chicken and Mushroom Puff Pastry Pie
Jamie cooks three one-pan recipes that provide a perfect solution for busy life: a super-fast, flavour-packed smoky noodle soup; the cleverest homemade bread in a pan; and a chicken & mushroom pie with a time-saving tip for perfect pastry.
Not Your Nonna's Gnocchi and Meatballs
In this episode Jamie takes midweek meals up a notch, knocking out a flavour-packed, simple gnocchi supper and giant spicy meatballs full of delicious time-saving cheats, and turns a family favourite on its head with his upside-down fish pie.
Jamie's Outrageously Good Pulled Pork
Jamie cooks two one-pan recipes that are ideal for busy lives: his take on shakshuka with asparagus, broccoli & harissa; and an outrageously good pulled pork that can be batched up, frozen and used in loads of meals whenever you're ready.
Crispy Rolled Pork Belly and Risotto
Jamie shares more fabulous one-pan dishes: foolproof tray-baked salmon in a bag; super-easy tomato fritters that you can rattle out in a frying pan; and roasted rolled pork and a risotto that are BOTH cooked in the same casserole pan. Result!
Sweet Potato Chilli and Homemade Nachos
Jamie shows us a delicious range of one-pan dishes: a super-speedy smashed lemongrass chicken; flavour-packed sweet potato chilli with homemade nachos; and a chocolate party tray cake with retro tinned-mandarin and buttercream filling.
The Chicken Episode
Chef Dale kicks up the heat with his angry chicken, a spicy, spatchcocked and grilled whole chicken, and his kung pao chicken wings.
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!
Apocalypse Burgers
Chef Dale Talde kicks the summer off right with a burger blowout featuring Brisket Burgers with Grilled Onions and Blue Cheese, Shrimp Burgers with XO Sauce and a Fried Egg, and Lamb Sliders with Feta Ranch and don't forget the Lemon Oregano Fries.
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.
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!
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.
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 Seafood Smorgasbord
Chef Dale Talde gets his beach vibes going with a grilled shrimp & lobster cocktail, clams with lemon breadcrumbs, a killer grilled king crab with burnt citrus butter, and a chilled mango frozen daiquiri. Don't you dare miss this beach party!
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.
End of Summer Seafood Feast
The end of summer is near, and Chef Dale makes a giant seafood feast; lobster, crab, clams, shrimp, and scallops, all served directly on the table with plenty of buttery garlic bread.
Perfectly Prepared Steaks
Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks? The Porterhouse.
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.
Brunch on the Grill
Chef Dale greets the day with a dutch baby pancake and tangerine syrup, crispy hash browns topped with creme fraiche and roe, and a ham steak smothered in sweet cherry mostarda and red eye gravy.
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.
Kabobs and Skewers
Kabobs and skewers are a family tradition for Chef Dale; a Mediterranean-inspired meal features beef and shrimp kabobs with grilled tomatoes, potatoes, and eggplant, all served on warm pita with a tangy white sauce.
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
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.
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.
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 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.
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.
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.
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
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.
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.
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 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.
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
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.
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.
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 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.
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.
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.
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
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.
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.
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 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.
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.
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.
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.
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.
Game Day Fried Squab
Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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.
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
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.
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.
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.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
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.
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.
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.
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.
Wild Seafood Risotto
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The Wild Boar Playbook
Andrew turns wild boar into the ultimate game-day spread with boar and black bean chili topped with crisp cornbread waffles, and pulled boar sliders braised low and slow in Carolina Gold mustard sauce.
Tailgate Surf-and-Turf Po'Boy Sandwiches
Seafood takes center stage as Andrew fries shrimp, squid and small whole fish for Sicilian-style fritto misto, then layers crispy walleye and oysters into a fully dressed po'boy with savory beef gravy.
Game Day Chicago-Style Beef Sandwich
Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.
The Ultimate Elk Tailgate
It's an elk tailgate over live fire. Andrew makes chorizo-spiced elk meatballs with queso fundido and red chile salsa, then cooks hay-smoked elk chops with charred alliums and black garlic-juniper butter.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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.
Meatless Mains
Start a new tradition at the dinner table this year with a meat free spin on your favorite main courses. Learn new tips and tricks to make your veggie forward dinner so delightful that even the biggest meat eaters will be back for seconds.
Homemade-ish
Last minute company leaving you in a pinch? Frankie has you covered with these easy recipes featuring store bought staples. With a few Struggle tips, these basic ingredients can be transformed into dishes that will impress your guests.
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!
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.
Eat Your Greens
Going green isn't just a trend; it's a no-brainer! When the veggies are in season and the prices are at their lowest, Frankie's colorful recipes and zero waste tips will have you celebrating the savings with fresh spring produce.
But First, Brunch
Bring your loved ones together over a delicious brunch spread made with love. Whether you're celebrating a major milestone or simply toasting to the weekend, Frankie's money-saving menu will have guests buzzing for more.
Pizza My Heart
On this special delivery episode of Struggle Meals, Frankie explores three ways to make delicious pizzas, and shares clever tips to make an A+ pie without dropping your dough on expensive ingredients.
Picnic Lunches
It's field trip day, and Frankie shows off his best handheld lunches perfect for leisurely days at the park, the beach or the pool. These sturdy meals are made to travel and only get better with time.
Between Two Buns
Is it a burger? Is it a sandwich? Is a burger a sandwich? Not even Frankie knows the answer, but one thing is certain: whatever you want to call them, these fun twists and familiar flavor combos are super satisfying to scarf down.
Saved By The Bowl
When you're craving a quick nutritious meal, say no more to throwing cash down the gutter for overpriced takeout bowls! Frankie recreates three restaurant favorites for a fraction of the cost, sparing your bank account without sacrificing flavor.
Struggle Splurge
The key to treating yourself on a budget is to keep it simple: these elegant dinners taste like restaurant specials, but they can be prepared in under one hour - perfect for easy weeknight meals for a family of any size on a busy schedule.
French Bistro
Bonsoir, indeed! Join Frankie as he cooks up elegant but achievable French classics that will transport you to an evening on the Seine, complete with some savvy wine tips without the hefty cost of a plane ticket.
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!
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!
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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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!
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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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.
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
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.
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.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
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.
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.
Wild Seafood Risotto
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
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.
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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.
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
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.
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.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
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.
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.
Wild Seafood Risotto
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
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.
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.
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.
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.
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.
Tailgate Surf-and-Turf Po'Boy Sandwiches
Seafood takes center stage as Andrew fries shrimp, squid and small whole fish for Sicilian-style fritto misto, then layers crispy walleye and oysters into a fully dressed po'boy with savory beef gravy.
Game Day Chicago-Style Beef Sandwich
Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
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.
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.
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 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.
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.
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.
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.
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.
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.
Tailgate Surf-and-Turf Po'Boy Sandwiches
Seafood takes center stage as Andrew fries shrimp, squid and small whole fish for Sicilian-style fritto misto, then layers crispy walleye and oysters into a fully dressed po'boy with savory beef gravy.
Game Day Chicago-Style Beef Sandwich
Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
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.
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.
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 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.
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.
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.
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!
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!
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!
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
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.
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.
The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
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.
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.
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.
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.
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.
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.
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.
Greek Spit Roast Lamb
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Red Curry Braised Pork with Mustard Greens
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Barbecued Pork Steak
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
The Roscoe Family Legacy: Alabama Pit Ribs
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
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.
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.
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.
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
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.
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.
The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
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.
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.
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.
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.
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.
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.
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.
Greek Spit Roast Lamb
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Red Curry Braised Pork with Mustard Greens
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Barbecued Pork Steak
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
The Roscoe Family Legacy: Alabama Pit Ribs
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
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.
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.
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.
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.
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from ``The Professor'' Tuffy Stone.
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.
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