
Barbecue: Life of Fire
Pat heads to Birmingham to team up with chef Roscoe Hall, cooking ribs by Roscoe's family legacy.

Pat heads to Birmingham to team up with chef Roscoe Hall, cooking ribs by Roscoe's family legacy.

Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm and grill up pork steaks.

Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and a side of blue crabs.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.

Pat joins his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over fire.

Pat Martin teams up with pitmasters to showcase the tradition of West Tennessee whole-hog cooking.

Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.

Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.

Pat visits Louis Mueller's BBQ to learn the ins and outs of his famous dino beef ribs.

Pat and his buddy Leonard Botello smoke a perfect Central Texas-style beef brisket.

Jamie is high up in the Italian Alps cooking some great comfort food.

Kev and Noah make Turkey Legs; Chorizo and Eggs; Sriracha and Garlic-Butter Shrimp; and Rib Tips.

Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.

Kevin and Noah are cooking a Thor's Hammer, Fried Catfish, Salsa Verde, and Mezcal Charro Beans.

Brisket Day with Kev and Noah! Texas Smoked Brisket; Brisket Baked Beans; and a Brisket Noodle Bowl.

Kev and Noah are making Pulled Pork Sandwiches and Coleslaw; Creole Cabbage; and Steak Sandwiches.

Kevin and Noah's Ode to L.A.: Backyard Burgers; Pollo Asado; Grilled Street Corn and Danger Dogs.

Kev and Noah make Turkey Legs; Chorizo and Eggs; Sriracha and Garlic-Butter Shrimp; and Rib Tips.

Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.

Kevin and Noah are cooking a Thor's Hammer, Fried Catfish, Salsa Verde, and Mezcal Charro Beans.