Barbecue: Life of Fire
Pat discovers how Blood Bros BBQ blends their Asian-American culture with Texas barbecue tradition.
2026-06-11 14:46:00 +0000 UTC→2026-06-11 15:12:00 +0000 UTC(26m)
Schedule for Tastemade
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Grill'n After Dark
The Grill Dads cook up pollo al pastor tacos, Mission-style carne asada burritos, and chimichangas.
2026-06-11 16:56:00 +0000 UTC→2026-06-11 17:22:00 +0000 UTC(26m)
Grill'n After Dark
It's a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings and a Spicy Chicken Salad Wrap.
2026-06-11 16:30:00 +0000 UTC→2026-06-11 16:56:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
2026-06-11 16:04:00 +0000 UTC→2026-06-11 16:30:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat grills lamb and chicken kebabs with chef Vivek Surti.
2026-06-11 15:38:00 +0000 UTC→2026-06-11 16:04:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and a side of blue crabs.
2026-06-11 15:12:00 +0000 UTC→2026-06-11 15:38:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat discovers how Blood Bros BBQ blends their Asian-American culture with Texas barbecue tradition.
2026-06-11 14:46:00 +0000 UTC→2026-06-11 15:12:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.
2026-06-11 14:20:00 +0000 UTC→2026-06-11 14:46:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.
2026-06-11 13:54:00 +0000 UTC→2026-06-11 14:20:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat joins his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over fire.
2026-06-11 13:28:00 +0000 UTC→2026-06-11 13:54:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
2026-06-11 13:02:00 +0000 UTC→2026-06-11 13:28:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
2026-06-11 12:36:00 +0000 UTC→2026-06-11 13:02:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail and makes antelope stew.
2026-06-11 12:10:00 +0000 UTC→2026-06-11 12:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
2026-06-11 11:44:00 +0000 UTC→2026-06-11 12:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
2026-06-11 11:18:00 +0000 UTC→2026-06-11 11:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
2026-06-11 10:52:00 +0000 UTC→2026-06-11 11:18:00 +0000 UTC(26m)
Jamie Oliver's Feasts for Less
Jamie shares his version of beef & potato pasties and a homemade gnocchi using leftover cheese.
2026-06-11 10:00:00 +0000 UTC→2026-06-11 10:52:00 +0000 UTC(52m)
Barbecue: Life of Fire
Pat Martin gets a lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
2026-06-11 09:35:00 +0000 UTC→2026-06-11 10:00:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat spends the day in Charleston quail hunting and grilling birds over live coals.
2026-06-11 09:10:00 +0000 UTC→2026-06-11 09:35:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin and his pal Bill Darsinos enjoy the Greek tradition of whole lamb on a spit roast.
2026-06-11 08:45:00 +0000 UTC→2026-06-11 09:10:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
2026-06-11 08:20:00 +0000 UTC→2026-06-11 08:45:00 +0000 UTC(25m)
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