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.
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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 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 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 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.
Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero!
Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls Can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter!
It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it.
Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.
It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much-needed upgrade.
Chef Dale Talde tries his hand at hibachi by making supreme fried rice with shrimp, chicken, and bacon, pretzel pork dumplings, mushroom noodles, a filet of beef with the famous onion volcano, and washes it down with a melon & mint sake slushy.
Summer seasonal fruit pampers your taste buds. Chef Dale grills blistered grapes with ham wrapped trout, peaches with smoked pork chops, watermelon with halloumi, and char-grilled cherries with chocolate mousse.
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
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