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 and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
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 grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.
Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
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 unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
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 and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
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 visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
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.