Hardcore Carnivore
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
2026-01-27 15:20:00 +0000 UTC→2026-01-27 15:46:00 +0000 UTC(26m)
Live & Upcoming Programmes
Hardcore Carnivore
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
2026-01-27 14:54:00 +0000 UTC→2026-01-27 15:20:00 +0000 UTC(26m)
Hardcore Carnivore
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
2026-01-27 14:28:00 +0000 UTC→2026-01-27 14:54:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
2026-01-27 14:02:00 +0000 UTC→2026-01-27 14:28:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.
2026-01-27 13:36:00 +0000 UTC→2026-01-27 14:02:00 +0000 UTC(26m)
Hardcore Carnivore
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.
2026-01-27 13:10:00 +0000 UTC→2026-01-27 13:36:00 +0000 UTC(26m)
Hardcore Carnivore
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
2026-01-27 12:44:00 +0000 UTC→2026-01-27 13:10:00 +0000 UTC(26m)
All Up In My Grill
Chef Dale Talde brings out the best of brunch with sweet and savory hits such as Bacon Wrapped Dates Stuffed with Chorizo, Maple Sausage, Egg, & Cheese Fried Rice, and the tastiest BBQ Duck, Egg, & Corn Scallion Pancake Sandwiches you've ever eaten.
2026-01-27 12:18:00 +0000 UTC→2026-01-27 12:44:00 +0000 UTC(26m)
All Up In My Grill
Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks... The Porterhouse.
2026-01-27 11:52:00 +0000 UTC→2026-01-27 12:18:00 +0000 UTC(26m)
All Up In My Grill
Anything is possible with a wok and a good ol' charcoal grill, at least if you're Chef Dale, who throws together a heavenly spread of fiery eats, from drunken meats, stir fried veggies, and stir fried noodles.
2026-01-27 11:26:00 +0000 UTC→2026-01-27 11:52:00 +0000 UTC(26m)
All Up In My Grill
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.
2026-01-27 11:00:00 +0000 UTC→2026-01-27 11:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
2026-01-27 10:35:00 +0000 UTC→2026-01-27 11:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
2026-01-27 10:10:00 +0000 UTC→2026-01-27 10:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
2026-01-27 03:54:00 +0000 UTC→2026-01-27 04:20:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.
2026-01-27 03:28:00 +0000 UTC→2026-01-27 03:54:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
2026-01-27 03:02:00 +0000 UTC→2026-01-27 03:28:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
2026-01-27 02:36:00 +0000 UTC→2026-01-27 03:02:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-01-27 02:10:00 +0000 UTC→2026-01-27 02:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
2026-01-27 01:44:00 +0000 UTC→2026-01-27 02:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
2026-01-27 01:18:00 +0000 UTC→2026-01-27 01:44:00 +0000 UTC(26m)