Frankie teaches us how to use whole vegetables, from root-to-stem, which means no food goes to waste. Learn how to use those leafy green tops you thought were for decoration. Or vegetable stalks you would normally throw away.
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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.
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.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
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.
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.
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.
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.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
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.
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.
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
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.
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.
Chef Dale Talde creates a tasty menu that kids & parents alike will love! Apple pancakes with coconut brown butter syrup, grilled cheese & tomato soup, cheesy chicken parm, and a sticky s'mores dessert rounds out the full day of deliciousness.
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.
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.
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!
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