Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
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 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 Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
Let's dig in. Join Frankie Celenza as he eats his way through San Francisco's most iconic spots that are worth the hype. From classic diner bites to fusion feasts to waterfront fish tacos, just add PEPSI and you've got the perfect pairing.
Ready for Texas-sized flavors? Join Frankie Celenza as he eats his way through San Antonio's most iconic spots that are worth the hype. From authentic Tex-Mex to Hill Country BBQ, just add PEPSI and you've got the perfect pairing.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Chef Andrew Zimmern prepares Carne Adovada.
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
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 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 Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.