Smokehouse
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Fire Masters
The Signature Round heats up fast with three executive chefs who want to showcase their best flame game.
Upcoming
Fire Masters
The Crossfire round ingredients and the feast of fire serve up some nostalgic summer classics.
Backyard BBQ Hero
Pitmaster Jason Neeley drops some major secrets for nailing the perfect brisket for a signature BBQ spread!
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew Zimmern's Wild Game Kitchen
French onion-style grilled goose breast sandwich and a beer can roasted bird with apple-fennel salad.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew goes primal with two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.
Andrew Zimmern's Wild Game Kitchen
Andrew prepares classic grilled clams casino, then grills pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern champions the overlooked mackerel with a main salad of pickled filets and vibrant summer sides.
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers and a flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.