Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg.
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg.
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Burger Night! Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Sliders.
It's Sandwich Night! Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese.
Kevin & Noah celebrate the 4th of July with a menu including whole hog bbq and lobster mac'n cheese.
Kev and Noah make Turkey Legs; Chorizo and Eggs; Sriracha and Garlic-Butter Shrimp; and Rib Tips.
Kevin and Noah's Ode to L.A.: Backyard Burgers; Pollo Asado; Grilled Street Corn and Danger Dogs.
Brisket Day with Kev and Noah! Texas Smoked Brisket; Brisket Baked Beans; and a Brisket Noodle Bowl.
Kevin and Noah are cooking a Thor's Hammer, Fried Catfish, Salsa Verde, and Mezcal Charro Beans.
Kevin & Noah celebrate the 4th of July with a menu including whole hog bbq and lobster mac'n cheese.
Kev and Noah make Turkey Legs; Chorizo and Eggs; Sriracha and Garlic-Butter Shrimp; and Rib Tips.
Kevin and Noah's Ode to L.A.: Backyard Burgers; Pollo Asado; Grilled Street Corn and Danger Dogs.
Brisket Day with Kev and Noah! Texas Smoked Brisket; Brisket Baked Beans; and a Brisket Noodle Bowl.
Kevin and Noah are cooking a Thor's Hammer, Fried Catfish, Salsa Verde, and Mezcal Charro Beans.
Kevin & Noah celebrate the 4th of July with a menu including whole hog bbq and lobster mac'n cheese.
Kev and Noah are making Pulled Pork Sandwiches and Coleslaw; Creole Cabbage; and Steak Sandwiches.
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 visits Louis Mueller's BBQ to learn the ins and outs of his famous dino beef ribs.
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
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.
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