Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
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Everyone knows Frankie can't live without pasta, but this week he shares his favorite Italian recipes that don't require any kneading. Add these simple, delicious dishes to your weeknight menu to complete your Italian dish repertoire.
Join Frankie to learn the ins and outs of using every part of a chicken, as he demonstrates how to maximize the value and minimize waste. By cooking smarter, you'll have three delectable recipes to last you the whole week.
Cancel the pizza delivery, it's time to save money and build your pies from scratch. With three different pizza styles, you're bound to find one that satisfies your craving without digging into your wallet.
It's July on the calendar but Christmas in our hearts. Frankie whips up three summer twists on Christmas-themed dishes and serves up tips and tricks for celebrating the most wonderful time of year in July.
Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
We're cooking Smoked Oxtails BBQ Oxtail Spaghetti Cowboy Skillet Breakfast Dirty Rice and Collard Greens.
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 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 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 fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
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.
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.
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
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