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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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.
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.
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.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
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.
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
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 grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
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.
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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