Grill'n After Dark
The Grill Dads cook up pollo al pastor tacos, Mission-style carne asada burritos, and chimichangas.
The Grill Dads cook up pollo al pastor tacos, Mission-style carne asada burritos, and chimichangas.
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Frankie teaches several methods for cooking eggs; learn to make them just the way one likes them.
Frankie's slicing and mashing his way through the spud species, an essential staple for any kitchen.
Keep your pantry stocked with a few basic staples, and you'll always have ingredients on hand.
Good things take time. These preserving, pickling and curing basics will deliver flavorful meals.
Batter up! Fall ball is heating up, and Frankie's offering us his favorite stadium snacks.
Don't let the line of trick-or-treaters scare you out of the kitchen this Halloween.
Never underestimate the power of squash: they're affordable, and they come in all shapes and sizes.
It's Sandwich Night! Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese.
The Grill Dads cook up pollo al pastor tacos, Mission-style carne asada burritos, and chimichangas.
It's a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings and a Spicy Chicken Salad Wrap.
Pat Martin gets a lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat Martin teams up with pitmasters to showcase the tradition of West Tennessee whole-hog cooking.
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
Pat visits Louis Mueller's BBQ to learn the ins and outs of his famous dino beef ribs.
Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.
Pat and his buddy Leonard Botello smoke a perfect Central Texas-style beef brisket.
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
Pat Martin heads to the Cherokee National Forest for a day of fly-fishing and campfire cooking.
Pat's and his chef friends, Bryan Furman and Dr. Howard Conyers dig deep into pork ribs.
Pat heads to Birmingham to team up with chef Roscoe Hall, cooking ribs by Roscoe's family legacy.
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