Man Fire Food

Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.

Roger visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue; Guess Family Barbecue restaurant in Waco and Derek Allan's Texas BBQ in Fort Worth.

Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.

Roger visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.

Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.

Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fry tilapia.

North Carolina-style smoked whole hog in po' boy sandwiches; smoked buffalo chicken wings; sausages, tasso, pork belly, turkey wings and drumsticks; a family recipe for Cajun brown gravy.

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil; he helps prepare brisket and baby back ribs in Prairieville.

Roger helps roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

In Pearland, Texas, Roger Mooking helps Ronnie Killen season and smoke brisket and ribs at Killen's Barbecue; Khoi Barbecue co-owner Don Nguyen holds Asian-influenced barbecue pop-ups in Houston.

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

Roger Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Roasting whole lambs and vegetables for an Argentinian cookout; in Smyrna, Ga., Roger hangs out with chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock.

Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.

Three different rigs to cook a whole hog; racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf; Home Team BBQ restaurant in Charleston, S.C.; a burn barrel to make mountains of coals for the pig cooker.

No episode description is available yet.

An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

Texas barbecue and Mexican barbacoa; pitmaster Adrian Davila of Davila's BBQ; the secrets to their legendary brisket and spicy beef sausages that the locals call hot guts; a Texas favorite, frito pie; traditional Mexican barbacoa.

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.

Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.

No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.

A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.

Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.

A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.

Chief Don Ivy of the Coquille Indian Tribe shows Roger how to roast 200 pounds of salmon on sticks; Roger visits Old Post Office Restaurant, where they cook fish in a cauldron; Roger helps a father-daughter team bake whole fish in a huge salt bed.

Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.

One chef shows Roger how to hang up and hand-spin chickens with a special device; a Carolina legend dips barbecued birds in an out-of-this-world white sauce; Roger savors Jamaican jerk chicken loaded with Caribbean heat.

Roger visits a church picnic serving nearly four tons of meat; Roger stops by a Wisconsin winery, where they've built a contraption to roast a steer; Roger visits a New England fish festival, where they scorch 300 pounds of shad on upright boards.

Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.

Roger goes coast to coast to check out crazy custom contraptions; Roger gets to play with a custom-built meat swing set in West Sacramento, Calif.; Roger and Beau slow-cook a whole hog and vegetables over a 12-foot-long wood fire.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

Roger meets up with two chefs who show off their radical rigs on opposite ends of the country; in Great Barrington, Mass., Roger puts the pedal to the metal on Jeremy Stanton's Rotisserie Bike, a stationary bike that can turn up to 12 spits at once.

At Urban Grub, Roger witnesses as Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs; Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.

Roger visits Rockin Rodizio, where they load rotisseries with pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing; Roger heads to Brooklyn for traditional North Carolina-style whole hog barbecue in the Big Apple.

Roger heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces; Roger is introduced to Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw.

At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook paella flavored with Thai ingredients and cooked over a wood burning fire; they also grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.

Roger travels to Texas, Hawaii and more to celebrate the art of pit cooking.

No episode description is available yet.

No episode description is available yet.

Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.

Custom earthenware bakers; 50-gallon metal-barrel oven.

Roger goes to work lighting burn barrels for metal pits at Perini Ranch Steakhouse for owner Tom Perini; owner of Pitchfork Fondue Western Cookout, Matt David, invites Roger for steaks skewered onto pitchforks and deep-fried in cauldrons.

Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.

Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.

Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.

Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.

Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.

Roger meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.

Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.

Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.

Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.

A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.

The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.

A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.

The 100 year anniversary of St. Mary Magdalene's Church Picnic with several thousand pounds of meat being cooked.

Smoked meat in Long Beach, Calif.; beef brisket and pork butts in the smoker; barbecue sandwiches; legendary fish boil.

Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.

Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; ``The Big Red`` pulled pork sandwich at The Brick Pit in Mobile.

Smokers come in all shapes and sizes; in Grain Valley, mechanic Bill Rousseau transforms a retired Cessna airplane into a smoker.

Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.

Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.

Pork shoulder with spices; carne adovada; carnitas.

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

No episode description is available yet.

Smoked European-style sausages; Mexican-style short ribs; cabrito.

No episode description is available yet.

Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.

No episode description is available yet.

Coffee roasted the old fashioned way; Andouille sausages; tasso.

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

Two legendary BBQ places in Texas; a third-generation pit master.

Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.

Big fires, big feasts, and custom grills in Hawaii.

Roger Mooking's favorite grilling moments.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

Wine barrels are transformed into smokers in Seattle for a summertime feast.

Roadside eatery in Connecticut with a 20-foot grill is used to cook lobster and clams.

A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.

A 77-year-old woman grills for Texans; Hawaiian style bbq in California.

A 77-year-old woman grills for Texans; Hawaiian style bbq in California.

Double decker trailer cooks pulled pork, ribs and chicken; food truck pushes the limits of BBQ.

Double decker trailer cooks pulled pork, ribs and chicken; food truck pushes the limits of BBQ.

A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.

Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.

Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.

Two Texans display their fierce BBQ talents using their homemade grills and fire pits.

Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.

Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.

In northern California, Roger meets Chefs Stephen Barber and Mateo Granados who are celebrating Argentina's Asado and Brazil's Churrasco.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

Barbecue destinations in Charleston, S.C.

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.

Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.

Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.

Pork shoulder with spices; carne adovada; carnitas.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.

A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and sauté over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.

No episode description is available yet.

No episode description is available yet.

{"rating": "TVG", "seasonNumber": 5, "gridViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_p.jpg", "episodeNumber": 6, "price": 0, "format": "SD", "dimension": "2D", "programID": "EP015976280051", "primaryImageUrl": "/db_photos/showcards/v5/AllPhotos/9389343/p9389343_b_v5_aa.jpg", "liveStreaming": "N", "mainCategory": "TV", "subcategoryList": ["Series", "Cooking"], "listViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_l.jpg"}

{"rating": "TVG", "seasonNumber": 5, "gridViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_p.jpg", "episodeNumber": 2, "price": 0, "format": "SD", "dimension": "2D", "programID": "EP015976280052", "primaryImageUrl": "/db_photos/showcards/v5/AllPhotos/9389343/p9389343_b_v5_aa.jpg", "liveStreaming": "N", "mainCategory": "TV", "subcategoryList": ["Series", "Cooking"], "listViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_l.jpg"}

Roger visits two caterers in the South who specialize in live-fire cookouts: Argentinian grill master Mariano Cebrián in Chattanooga, Tenn., and Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

No episode description is available yet.

{"rating": "TVG", "seasonNumber": 5, "gridViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_p.jpg", "episodeNumber": 5, "price": 0, "format": "SD", "dimension": "2D", "programID": "EP015976280054", "primaryImageUrl": "/db_photos/showcards/v5/AllPhotos/9389343/p9389343_b_v5_aa.jpg", "liveStreaming": "N", "mainCategory": "TV", "subcategoryList": ["Series", "Cooking"], "listViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_l.jpg"}

{"rating": "TVG", "seasonNumber": 5, "gridViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_p.jpg", "episodeNumber": 1, "price": 0, "format": "SD", "dimension": "2D", "programID": "EP015976280053", "primaryImageUrl": "/db_photos/showcards/v5/AllPhotos/9389343/p9389343_b_v5_aa.jpg", "liveStreaming": "N", "mainCategory": "TV", "subcategoryList": ["Series", "Cooking"], "listViewPrimaryImageUrl": "/db_photos/showcards/v5/AllPhotosAPGT/9389343/p9389343_b_v5_aa_l.jpg"}

No episode description is available yet.

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil; he helps prepare brisket and baby back ribs in Prairieville.

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fried tilapia.

Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.

Roger visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue; Guess Family Barbecue restaurant in Waco and Derek Allan's Texas BBQ in Fort Worth.

Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.

Roger helps roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

North Carolina-style smoked whole hog in po' boy sandwiches; smoked buffalo chicken wings; sausages, tasso, pork belly, turkey wings and drumsticks; a family recipe for Cajun brown gravy.

Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

The 100-year anniversary of St. Mary Magdalene's Church Picnic with several thousand pounds of meat being cooked.

Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

No episode description is available yet.

No episode description is available yet.

Chief Don Ivy of the Coquille Indian Tribe shows Roger how to roast 200 pounds of salmon on sticks; Roger visits Old Post Office Restaurant, where they cook fish in a cauldron; Roger helps a father-daughter team bake whole fish in a huge salt bed.

Smoked meat in Long Beach, Calif.; beef brisket and pork butts in the smoker; barbecue sandwiches; legendary fish boil.

Roger Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.

In Pearland, Texas, Roger Mooking helps Ronnie Killen season and smoke brisket and ribs at Killen's Barbecue; Khoi Barbecue co-owner Don Nguyen holds Asian-influenced barbecue pop-ups in Houston.

Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.