Barbecue: Life of Fire
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
2025-12-22 08:05:00 +0000 UTC→2025-12-22 08:30:00 +0000 UTC(25m)
Live & Upcoming Programmes
Barbecue: Life of Fire
Pat's and his chef friends, Bryan Furman and Dr. Howard Conyers dig deep into pork ribs.
2025-12-22 07:40:00 +0000 UTC→2025-12-22 08:05:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin and his pal Bill Darsinos, enjoy the Greek tradition of whole lamb on a spit roast.
2025-12-22 07:15:00 +0000 UTC→2025-12-22 07:40:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
2025-12-22 06:50:00 +0000 UTC→2025-12-22 07:15:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.
2025-12-22 06:25:00 +0000 UTC→2025-12-22 06:50:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm and grill up pork steaks.
2025-12-22 06:00:00 +0000 UTC→2025-12-22 06:25:00 +0000 UTC(25m)
Worth the Hype
Join Frankie on a San Francisco food tour-burgers, fusion, fish tacos & more. All paired with Pepsi.
2025-12-22 05:35:00 +0000 UTC→2025-12-22 06:00:00 +0000 UTC(25m)
Worth the Hype
Join Frankie on a San Antonio food tour-biscuits, BBQ, Tex-Mex, & more. All paired with cold Pepsi.
2025-12-22 05:10:00 +0000 UTC→2025-12-22 05:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
2025-12-22 04:45:00 +0000 UTC→2025-12-22 05:10:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
2025-12-22 04:20:00 +0000 UTC→2025-12-22 04:45:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.
2025-12-22 03:54:00 +0000 UTC→2025-12-22 04:20:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
2025-12-22 03:28:00 +0000 UTC→2025-12-22 03:54:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
2025-12-22 03:02:00 +0000 UTC→2025-12-22 03:28:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
2025-12-22 02:36:00 +0000 UTC→2025-12-22 03:02:00 +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.
2025-12-22 02:10:00 +0000 UTC→2025-12-22 02:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
2025-12-22 01:44:00 +0000 UTC→2025-12-22 02:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.
2025-12-22 01:18:00 +0000 UTC→2025-12-22 01:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
2025-12-22 00:52:00 +0000 UTC→2025-12-22 01:18:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
2025-12-22 00:26:00 +0000 UTC→2025-12-22 00:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
2025-12-22 00:00:00 +0000 UTC→2025-12-22 00:26:00 +0000 UTC(26m)