Barbecue: Life of Fire
Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.
2026-01-30 23:34:00 +0000 UTC→2026-01-31 00:00:00 +0000 UTC(26m)
Live & Upcoming Programmes
Barbecue: Life of Fire
Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.
2026-01-30 23:08:00 +0000 UTC→2026-01-30 23:34:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
2026-01-30 22:42:00 +0000 UTC→2026-01-30 23:08:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.
2026-01-30 22:16:00 +0000 UTC→2026-01-30 22:42:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat and his buddy Leonard Botello smoke a perfect Central Texas-style beef brisket.
2026-01-30 21:50:00 +0000 UTC→2026-01-30 22:16:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.
2026-01-30 21:24:00 +0000 UTC→2026-01-30 21:50:00 +0000 UTC(26m)
Hardcore Carnivore
At Devil's Hole Ranch, Jess learns to drive cattle and uses garlic to create a delicious steak.
2026-01-30 20:58:00 +0000 UTC→2026-01-30 21:24:00 +0000 UTC(26m)
Hardcore Carnivore
Jess joins her friend Matt Hughes on a wild hog hunt in the senderos of South Texas.
2026-01-30 20:32:00 +0000 UTC→2026-01-30 20:58:00 +0000 UTC(26m)
Hardcore Carnivore
Jess visits West Texas A&M where she participates in a blind meat tasting experiment.
2026-01-30 20:06:00 +0000 UTC→2026-01-30 20:32:00 +0000 UTC(26m)
Hardcore Carnivore
Jess teams up with West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight.
2026-01-30 19:40:00 +0000 UTC→2026-01-30 20:06:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Carne Adovada.
2026-01-30 19:14:00 +0000 UTC→2026-01-30 19:40:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.
2026-01-30 18:48:00 +0000 UTC→2026-01-30 19:14:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern braises rabbit meat in a red chile sauce for tacos and then a meal of pheasant.
2026-01-30 18:22:00 +0000 UTC→2026-01-30 18:48:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
2026-01-30 17:56:00 +0000 UTC→2026-01-30 18:22:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates a grilled squid salad with fennel and a country-style squid on the plancha.
2026-01-30 17:30:00 +0000 UTC→2026-01-30 17:56:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
2026-01-30 17:04:00 +0000 UTC→2026-01-30 17:30:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
2026-01-30 16:38:00 +0000 UTC→2026-01-30 17:04:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
2026-01-30 16:12:00 +0000 UTC→2026-01-30 16:38:00 +0000 UTC(26m)
Pati's Mexican Table
Pati visits Chef Wilson Alonzo where he prepares a traditional Cochinita Pibil in an pit.
2026-01-30 15:46:00 +0000 UTC→2026-01-30 16:12:00 +0000 UTC(26m)
Pati's Mexican Table
Pati explores the streets of Yucatán's capital, Mérida, and tries the tacos in Mérida at Wayan'e.
2026-01-30 15:20:00 +0000 UTC→2026-01-30 15:46:00 +0000 UTC(26m)