Man, Fire, Food Season 10
Roger Mooking has a fascination with fire. The chef enjoys finding inventive ways to cook with fire, which is exactly what he does in this series that takes him on a journey across the U.S. He visits pit-masters, chefs and home cooks who use fire to create complex, flavorful dishes. The people Mooking visits don't simply turn on a stove and start cooking; their methods include cooking over an open fire in a rustic chuck wagon and smoking meats in a former airplane that a mechanic has transformed into a smoker.
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Man, Fire, Food
2012 / TV-Y
Roger Mooking has a fascination with fire. The chef enjoys finding inventive ways to cook with fire, which is exactly what he does in this series that takes him on a journey across the U.S. He visits pit-masters, chefs and home cooks who use fire to create complex, flavorful dishes. The people Mooking visits don't simply turn on a stove and start cooking; their methods include cooking over an open fire in a rustic chuck wagon and smoking meats in a former airplane that a mechanic has transformed into a smoker.
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Man, Fire, Food Season 10 Full Episode Guide
Roger Mooking visits two caterers in the South who specialize in live-fire cookouts. He starts in Chattanooga, Tenn., where Argentine grillmaster Mariano Cebrian has an incredible collection of portable rigs to create live-fire events through his catering operation, Panoram Asados. When he's off the clock, Mariano and his wife, Angelina, light up these creative rigs in their backyard and cook traditional Argentine meals for their family and friends. Roger and Mariano fire up the parilla, a large outdoor hearth, to roast whole cabbages and carrots and char steak empanadas. Large slabs of beef short ribs are attached to metal crosses to slowly cook over a bed of fiery hot coals. In Columbia, S.C., Roger meets Chef Kristian Niemi, who prepares farm-to-table feasts through Honey River Catering. Together they create two cooking stations out of a cinder block pit for a Southern-style surf-and-turf spread.
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Smoke signals lead Roger Mooking to two popular food trucks in Texas serving up delicious ethnic eats. In Grapevine, Texas, Roger meets pitmaster Trey Sanchez of Vaqueros Texas Bar-B-Q, who's known for combining authentic Texas-style barbecue with Mexican dishes. Roger and Trey season and smoke briskets for Birria Tacos and prep Cowboy Potatoes for a pop-up with hungry locals at Hop and Sting Brewing Co.
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Roger Mooking cruises the Florida coastline for two fiery cookouts that bring the heat. First, he visits Chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient, Peruvian-style pit roast called pachamanca. Marcel invites Roger to his home, and they fire up his custom-built, above-ground pit for tubers, fava beans, lamb, chicken and pork all rubbed down with a flavorful marinade and layered in with plantain leaves. Marcel and Roger also prepare Peruvian arapaima fish fillets by wrapping them in plantain leaves and grilling them over an open fire. Roger then heads to Fort Lauderdale, Fla., and Georgia Pig BBQ, a legendary old-school, open-pit barbecue restaurant that has been around since 1953. The star of the menu is smoked meat cooked in the dining room's pit, and owner and pitmaster Luke Moorman shows Roger the dish that earned them rave reviews: a Bar-B-Q Chopped Pork Sandwich doused in a delicious mustard barbecue sauce.
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Roger Mooking makes two pit stops in the South for a little sizzle and a lot of smoke. He starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life by teaching them how to farm, raise animals and cook. Jon often hosts cookouts to thank and feed his community, and Roger joins him to cook a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower, broccoli, beets and onions. Roger then heads to Bob Sykes Bar-B-Q in Bessemer, Ala., for classic, open brick-pit barbecue. He learns the tricks of the trade from seasoned pitmaster Van Sykes, who has been stoking coals since he was 8 years old. They season 250 pounds of picnic pork with salt and load it into a 15-foot pit heated with hickory wood. The pork is then sliced, topped with just enough vinegar-based barbecue sauce and sandwiched inside a toasted bun with sliced pickles.
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