Barbecue: Smoke Out
Kev and Noah are making Pulled Pork Sandwiches and Coleslaw; Creole Cabbage; and Steak Sandwiches.
Kev and Noah are making Pulled Pork Sandwiches and Coleslaw; Creole Cabbage; and Steak Sandwiches.
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Pat heads to Birmingham to team up with chef Roscoe Hall, cooking ribs by Roscoe's family legacy.
Pat Martin heads to the Cherokee National Forest for a day of fly-fishing and campfire cooking.
Pat spends the day in Charleston quail hunting and grilling birds over live coals.
Pat Martin and his pal Bill Darsinos enjoy the Greek tradition of whole lamb on a spit roast.
Pat Martin gets a 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.
Pat grills lamb and chicken kebabs with chef Vivek Surti.
Derrell Smith joins Dale Talde as they grill up a Salmon Reuben and Meatball Banh Mi.
Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie.
Chef Dale Talde makes smoky chicken wings, whole roasted chicken, and chicken patties with noodles.
Chef Dale Talde makes a chili crab, adobo potatoes, grilled pork belly and stuffed branzino.
Chef Dale Talde grills up a root beer glazed pork banh mi, chorizo rice, & sausage stuffed peppers.
Chef Dale Talde makes hot dogs, spiced potato salad, chorizo crusted corn and banana pudding pops.
Chef Dale Talde cooks fried rice, pretzel pork dumplings, beef and onion volcano, and a sake slushy.
Chef Dale Talde serves up shrimp cocktail, breaded clams, king crab and a mango frozen daiquiri.
Chef Dale Talde brings out the best of brunch with sweet and savory hits like Bacon Wrapped Dates.
Dale harvests seasonal fruits to bring your grill to the next level this summer.
Dale brings the flavors of his travels to the grill turning up the heat on adventure.
Dale brings the best of the island cookouts with salty and sweet nostalgic flavors.
Burger day will never be the same when Dale brings global flavor with an espresso martini shake.
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