Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
2026-06-04 05:00:00 +0000 UTC→2026-06-04 05:25:00 +0000 UTC(25m)
Schedule for Tastemade
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Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
2026-06-04 20:50:00 +0000 UTC→2026-06-04 21:16:00 +0000 UTC(26m)
Barbecue: Life of Fire
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.
2026-06-04 20:24:00 +0000 UTC→2026-06-04 20:50:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
2026-06-04 19:58:00 +0000 UTC→2026-06-04 20:24:00 +0000 UTC(26m)
Barbecue: Life of Fire
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.
2026-06-04 19:32:00 +0000 UTC→2026-06-04 19:58:00 +0000 UTC(26m)
Barbecue: Life of Fire
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.
2026-06-04 19:06:00 +0000 UTC→2026-06-04 19:32:00 +0000 UTC(26m)
Barbecue: Life of Fire
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.
2026-06-04 18:40:00 +0000 UTC→2026-06-04 19:06:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
2026-06-04 18:14:00 +0000 UTC→2026-06-04 18:40:00 +0000 UTC(26m)
Grill'n After Dark
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
2026-06-04 17:48:00 +0000 UTC→2026-06-04 18:14:00 +0000 UTC(26m)
Grill'n After Dark
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
2026-06-04 17:22:00 +0000 UTC→2026-06-04 17:48:00 +0000 UTC(26m)
Grill'n After Dark
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
2026-06-04 16:56:00 +0000 UTC→2026-06-04 17:22:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-06-04 16:30:00 +0000 UTC→2026-06-04 16:56:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-06-04 16:04:00 +0000 UTC→2026-06-04 16:30:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
2026-06-04 15:38:00 +0000 UTC→2026-06-04 16:04:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
2026-06-04 15:12:00 +0000 UTC→2026-06-04 15:38:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-06-04 14:46:00 +0000 UTC→2026-06-04 15:12:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-06-04 08:45:00 +0000 UTC→2026-06-04 09:10:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-06-04 08:20:00 +0000 UTC→2026-06-04 08:45:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
2026-06-04 07:55:00 +0000 UTC→2026-06-04 08:20:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
2026-06-04 07:30:00 +0000 UTC→2026-06-04 07:55:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-06-04 07:05:00 +0000 UTC→2026-06-04 07:30:00 +0000 UTC(25m)
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