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

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

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

Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.

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

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

Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.

Pat's and his chef friends, Bryan Furman and Dr. Howard Conyers dig deep into pork ribs.

Pat Martin and his pal Bill Darsinos, enjoy the Greek tradition of whole lamb on a spit roast.

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

Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.

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

Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.

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

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

Jamie tracks some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi.

Jamie is taking spaghetti bolognese to the next level and re-creating a Jewish-Italian recipe.

Jamie gets a masterclass in Sicilian sweets and cooking an epic tuna, prawn and pistachio spaghetti.

Jamie visits Basilicata in search of some old school Italian recipes.

Jamie visits the pizza capital of Italy to learn recipes from the locals.

Jamie heads for one of the hottest food destinations in Italy.