Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and a side of blue crabs.
2025-12-18 12:44:00 +0000 UTC→2025-12-18 13:10:00 +0000 UTC(26m)
Live & Upcoming Programmes
Pati's Mexican Table
Pati's friends take her on an adventure to the Sierra Madre mountains, followed by a quick snack.
2025-12-18 12:18:00 +0000 UTC→2025-12-18 12:44:00 +0000 UTC(26m)
Pati's Mexican Table
Chef Hugo Guajardo and Pati visit a family restaurant that has perfected the art of drying meat.
2025-12-18 11:52:00 +0000 UTC→2025-12-18 12:18:00 +0000 UTC(26m)
Pati's Mexican Table
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ.
2025-12-18 11:26:00 +0000 UTC→2025-12-18 11:52:00 +0000 UTC(26m)
Pati's Mexican Table
Cantinas have historically been bars that act as men's clubs where men come together to drink.
2025-12-18 11:00:00 +0000 UTC→2025-12-18 11:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
2025-12-18 10:35:00 +0000 UTC→2025-12-18 11:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a grilled paillard and slow-braised Polish hunter's stew.
2025-12-18 10:10:00 +0000 UTC→2025-12-18 10:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew unlocks the rich flavor of guinea hen with a grilled salad with watercress and hazelnuts.
2025-12-18 09:45:00 +0000 UTC→2025-12-18 10:10:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates a grilled squid salad with fennel and a country-style squid on the plancha.
2025-12-18 09:20:00 +0000 UTC→2025-12-18 09:45:00 +0000 UTC(25m)
Worth the Hype
Join Frankie on a Charleston food tour-fresh seafood, Lowcountry eats & more. All paired with Pepsi.
2025-12-18 08:55:00 +0000 UTC→2025-12-18 09:20:00 +0000 UTC(25m)
Worth the Hype
Join Frankie on a New Jersey food tour, pizza, pasta, pastries, & more. All paired with cold PEPSI.
2025-12-18 08:30:00 +0000 UTC→2025-12-18 08:55:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
2025-12-18 08:05:00 +0000 UTC→2025-12-18 08:30:00 +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.
2025-12-18 07:40:00 +0000 UTC→2025-12-18 08:05:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.
2025-12-18 07:15:00 +0000 UTC→2025-12-18 07:40:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat spends the day in Charleston quail hunting and grilling birds over live coals.
2025-12-18 06:50:00 +0000 UTC→2025-12-18 07:15:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.
2025-12-18 06:25:00 +0000 UTC→2025-12-18 06:50:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat joins his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over fire.
2025-12-18 06:00:00 +0000 UTC→2025-12-18 06:25:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.
2025-12-18 05:35:00 +0000 UTC→2025-12-18 06:00:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and a side of blue crabs.
2025-12-18 05:10:00 +0000 UTC→2025-12-18 05:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
2025-12-18 04:45:00 +0000 UTC→2025-12-18 05:10:00 +0000 UTC(25m)