Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
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Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesy gorgeousness.
Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
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.
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with a herb salad and charred miso sweet potatoes.
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.
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
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