Frankie kicks it up a notch in the Struggle Kitchen with flavor-packed, spicy recipes, and some hot tips for adding layers of flavor. But don't sweat it, these warming dishes won't burn your cash or your taste buds.
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Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread!
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
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.
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
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.
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.
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.
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 visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
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.
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