Barbecue: Life of Fire
Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.
Pat Martin gets a lesson on the origin of American barbecue from "The Professor"' Tuffy Stone.
Pat discovers how Blood Bros BBQ blends their Asian-American culture with Texas barbecue tradition.
Dale grills turkey, smoky sides, and pumpkin donut bread pudding. Thanksgiving just hit different.
Give the grill a break! Chef Dale teaches us that open fire cooking is beautiful and delicious.
Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu with Chargrilled Oysters.
This is not your average grilled chicken on a stick, this is yakitori, with some Chef Dale flair!
Burger day will never be the same when Dale brings global flavor with an espresso martini shake.
Chef Dale Talde makes smoky chicken wings, whole roasted chicken, and chicken patties with noodles.
Chef Dale Talde makes spiced apple pancakes, grilled cheese, tomato soup, chicken parm, and s'mores.
Dale's going extra with mac & cheese burgers, truffle fries, and ice cream sandwiches.
Chef Dale Talde grills up a NY strip steak, short ribs and a chateaubriand with broccolini.
Chef Dale Talde grills up salmon tacos, pineapple duck al pastor tacos, & a mushroom queso taco.
Dale Talde shows you how to marinate, prep, and grill up the biggest and best steaks out there.
Chef Dale Talde kicks lobster & steak to the curb as he puts a Spanish-style spin on surf 'n' turf.
Chef Dale Talde brings out the best of brunch with sweet and savory hits like Bacon Wrapped Dates.
Chef Dale Talde kicks the summer off right with a burger blowout featuring Brisket Burgers.
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.