Never underestimate the power of squash: they're affordable, abundant, and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.
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Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.
Frankie teaches several methods for cooking eggs the scramble, the omelet, and the Benedict learn to make them just the way one likes them.
Frankie's slicing, mashing and smashing his way through the spud species, a staple for any Struggle kitchen.
It's no secret that pasta is Frankie's favorite he's serving it up all night without even opening his fridge.
Frankie harnesses the power of time to transform simple ingredients into flavorful goods that'll stick around for a long time. Learn the basics of preserving, pickling & curing to make dinner anything but a struggle. It just takes a little patience.
No matter who you're rooting for, savor these ballpark favorites while beating those major league prices.
Frankie's got tricks and treats up his sleeve this Halloween with simple, wicked good dishes for all to enjoy.
Never underestimate the power of squash: they're affordable, abundant, and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
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.
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
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.
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.
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