All Up In My Grill with Chef Dale Talde
Chef Dale Talde cooks fried rice, pretzel pork dumplings, beef and onion volcano, and a sake slushy.
2026-01-24 14:28:00 +0000 UTC→2026-01-24 14:54:00 +0000 UTC(26m)
Live & Upcoming Programmes
All Up In My Grill with Chef Dale Talde
Chef Dale Talde preps prime rib, lobster in chili sauce, green beans and cheddar-stuffed rolls.
2026-01-24 14:02:00 +0000 UTC→2026-01-24 14:28:00 +0000 UTC(26m)
All Up In My Grill with Chef Dale Talde
Chef Dale Talde grills up a root beer glazed pork banh mi, chorizo rice, & sausage stuffed peppers.
2026-01-24 13:36:00 +0000 UTC→2026-01-24 14:02:00 +0000 UTC(26m)
All Up In My Grill with Chef Dale Talde
Chef Dale Talde shows us how he does Sunday up right with some Vietnamese Brisket with Rice Noodles.
2026-01-24 13:10:00 +0000 UTC→2026-01-24 13:36:00 +0000 UTC(26m)
All Up In My Grill with Chef Dale Talde
Chef Dale Talde makes an angry lobster club, a lamb birria torta, and an Italian beef combo.
2026-01-24 12:44:00 +0000 UTC→2026-01-24 13:10:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat visits Louis Mueller's BBQ to learn the ins and outs of his famous dino beef ribs.
2026-01-24 12:18:00 +0000 UTC→2026-01-24 12:44:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
2026-01-24 11:52:00 +0000 UTC→2026-01-24 12:18:00 +0000 UTC(26m)
Pati's Mexican Table
In Tekit The Capital of the Guayabera Pati meets a farmer's son who makes iconic Guayabera shirts.
2026-01-24 11:26:00 +0000 UTC→2026-01-24 11:52:00 +0000 UTC(26m)
Pati's Mexican Table
Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey.
2026-01-24 11:00:00 +0000 UTC→2026-01-24 11:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
2026-01-24 10:35:00 +0000 UTC→2026-01-24 11:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
2026-01-24 10:10:00 +0000 UTC→2026-01-24 10:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Carne Adovada.
2026-01-24 09:45:00 +0000 UTC→2026-01-24 10:10:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.
2026-01-24 09:20:00 +0000 UTC→2026-01-24 09:45:00 +0000 UTC(25m)
Hardcore Carnivore
Jess visits West Texas A&M where she participates in a blind meat tasting experiment.
2026-01-24 08:55:00 +0000 UTC→2026-01-24 09:20:00 +0000 UTC(25m)
Hardcore Carnivore
Jess teams up with West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight.
2026-01-24 08:30:00 +0000 UTC→2026-01-24 08:55:00 +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.
2026-01-24 08:05:00 +0000 UTC→2026-01-24 08:30:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat joins his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over fire.
2026-01-24 07:40:00 +0000 UTC→2026-01-24 08:05:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.
2026-01-24 07:15:00 +0000 UTC→2026-01-24 07:40:00 +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.
2026-01-24 06:50:00 +0000 UTC→2026-01-24 07:15:00 +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.
2026-01-24 06:25:00 +0000 UTC→2026-01-24 06:50:00 +0000 UTC(25m)