All Up In My Grill with Chef Dale Talde
Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu with Chargrilled Oysters.
2026-02-01 15:46:00 +0000 UTC→2026-02-01 16:12:00 +0000 UTC(26m)
Schedule for Tastemade
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Barbecue: Life of Fire
Pat visits Louis Mueller's BBQ to learn the ins and outs of his famous dino beef ribs.
2026-02-04 09:45:00 +0000 UTC→2026-02-04 10:10:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
2026-02-04 09:20:00 +0000 UTC→2026-02-04 09:45:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Zimmern cooks his version of Peking-style goose and then cooks a meal of striped bass.
2026-02-04 08:55:00 +0000 UTC→2026-02-04 09:20:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares chicken fried axis deer the he poaches halibut in tomato roux.
2026-02-04 08:30:00 +0000 UTC→2026-02-04 08:55:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Zimmern prepares wild turkey breast and cooks a meal of seared salmon with potatoes and onions.
2026-02-04 08:05:00 +0000 UTC→2026-02-04 08:30:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew prepares grilled clams casino, then grills pizza with clams, garlic, chiles, and cheese.
2026-02-04 07:40:00 +0000 UTC→2026-02-04 08:05:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
2026-02-04 07:15:00 +0000 UTC→2026-02-04 07:40:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
2026-02-04 06:50:00 +0000 UTC→2026-02-04 07:15:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
2026-02-04 06:25:00 +0000 UTC→2026-02-04 06:50:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
2026-02-04 06:00:00 +0000 UTC→2026-02-04 06:25:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
2026-02-04 05:35:00 +0000 UTC→2026-02-04 06:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern grills his favorite tender cuts of venison and cooks Louisiana wild duck gumbo.
2026-02-04 05:10:00 +0000 UTC→2026-02-04 05:35:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.
2026-02-04 04:45:00 +0000 UTC→2026-02-04 05:10:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.
2026-02-04 04:20:00 +0000 UTC→2026-02-04 04:45:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and a side of blue crabs.
2026-02-04 03:54:00 +0000 UTC→2026-02-04 04:20:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat discovers how Blood Bros BBQ blends their Asian-American culture with Texas barbecue tradition.
2026-02-04 03:28:00 +0000 UTC→2026-02-04 03:54:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
2026-02-04 03:02:00 +0000 UTC→2026-02-04 03:28:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.
2026-02-04 02:36:00 +0000 UTC→2026-02-04 03:02:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.
2026-02-04 02:10:00 +0000 UTC→2026-02-04 02:36:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.
2026-02-04 01:44:00 +0000 UTC→2026-02-04 02:10:00 +0000 UTC(26m)
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