Kevin and Noah smoke up some State Fair Turkey Legs fry some skillet Chorizo & Eggs smoke-and-fry some Buffalo Rib Tips and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
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Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
Kevin and Noah are smoking a humungous Thor's Hammer cooking up some Catfish & Eggs for breakfast making a Grilled Salsa Verde and putting on a pot of Mezcal Charro Beans.
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket showing you how to gussy up a pot of Brisket Baked Beans and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw frying up a skillet of Creole Cabbage and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways Pit-Smoked Pollo Asado Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
Kevin and Noah smoke up some State Fair Turkey Legs fry some skillet Chorizo & Eggs smoke-and-fry some Buffalo Rib Tips and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
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 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 Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
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 visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
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.
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesy gorgeousness.
Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
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