Barbecue: Life of Fire
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
2026-06-14 09:10:00 +0000 UTC→2026-06-14 09:35:00 +0000 UTC(25m)
Schedule for Tastemade
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All Up In My Grill
Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.
2026-06-14 13:02:00 +0000 UTC→2026-06-14 13:28:00 +0000 UTC(26m)
All Up In My Grill
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
2026-06-14 12:36:00 +0000 UTC→2026-06-14 13:02:00 +0000 UTC(26m)
All Up In My Grill
Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
2026-06-14 12:10:00 +0000 UTC→2026-06-14 12:36:00 +0000 UTC(26m)
All Up In My Grill
Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle Dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.
2026-06-14 11:44:00 +0000 UTC→2026-06-14 12:10:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
2026-06-14 11:18:00 +0000 UTC→2026-06-14 11:44:00 +0000 UTC(26m)
Hardcore Carnivore
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeño and cheddar.
2026-06-14 10:52:00 +0000 UTC→2026-06-14 11:18:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.
2026-06-14 10:26:00 +0000 UTC→2026-06-14 10:52:00 +0000 UTC(26m)
Hardcore Carnivore
Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.
2026-06-14 10:00:00 +0000 UTC→2026-06-14 10:26:00 +0000 UTC(26m)
Barbecue: Life of Fire
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.
2026-06-14 09:35:00 +0000 UTC→2026-06-14 10:00:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
2026-06-14 09:10:00 +0000 UTC→2026-06-14 09:35:00 +0000 UTC(25m)
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.
2026-06-14 08:45:00 +0000 UTC→2026-06-14 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.
2026-06-14 08:20:00 +0000 UTC→2026-06-14 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.
2026-06-14 07:55:00 +0000 UTC→2026-06-14 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.
2026-06-14 07:30:00 +0000 UTC→2026-06-14 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.
2026-06-14 07:05:00 +0000 UTC→2026-06-14 07:30:00 +0000 UTC(25m)
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.
2026-06-14 01:10:00 +0000 UTC→2026-06-14 01:36:00 +0000 UTC(26m)
Barbecue: Life of Fire
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.
2026-06-14 00:44:00 +0000 UTC→2026-06-14 01:10:00 +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.
2026-06-14 00:18:00 +0000 UTC→2026-06-14 00:44:00 +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.
2026-06-13 23:52:00 +0000 UTC→2026-06-14 00:18:00 +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.
2026-06-13 23:26:00 +0000 UTC→2026-06-13 23:52:00 +0000 UTC(26m)
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