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.
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Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
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.
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 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 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 & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
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.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
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.
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.
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
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.
Chef Dale Talde grills smoked ham and pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh and cranberries, a holiday mezze plate and a grilled coquito cocktail.
The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.
Anything is possible with a wok and a good ol' charcoal grill, at least if you're Chef Dale, who throws together a heavenly spread of fiery eats, from drunken meats, stir fried veggies, and stir fried noodles.
Taco night, Dale-style! Puffy al pastor tacos stuffed with pineapple-chile pork, grilled chicken pipian with charred tomato sauce, crispy street corn ribs, and dulce de leche empanadas. Taco Tuesday who?
Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.
Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
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