Barbecue: Life of Fire
Pat heads to Birmingham to team up with chef Roscoe Hall, cooking ribs by Roscoe's family legacy.
24 Nov 08:55 → 09:20
(25m)
Barbecue: Life of Fire
Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.
24 Nov 08:30 → 08:55
(25m)
Barbecue: Life of Fire
Pat joins his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over fire.
24 Nov 08:05 → 08:30
(25m)
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and a side of blue crabs.
24 Nov 07:40 → 08:05
(25m)
Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.
24 Nov 07:15 → 07:40
(25m)
Barbecue: Life of Fire
Pat Martin teams up with pitmasters to showcase the tradition of West Tennessee whole-hog cooking.
24 Nov 06:50 → 07:15
(25m)
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
24 Nov 06:25 → 06:50
(25m)
Barbecue: Life of Fire
Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.
24 Nov 06:00 → 06:25
(25m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
24 Nov 05:35 → 06:00
(25m)
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.
24 Nov 05:10 → 05:35
(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates a grilled squid salad with fennel and a country-style squid on the plancha.
24 Nov 04:45 → 05:10
(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
24 Nov 04:20 → 04:45
(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
24 Nov 03:54 → 04:20
(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
24 Nov 03:28 → 03:54
(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern champions the overlooked mackerel with a salad of pickled filets and summer sides.
24 Nov 03:02 → 03:28
(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
24 Nov 02:36 → 03:02
(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates a grilled squid salad with fennel and a country-style squid on the plancha.
24 Nov 02:10 → 02:36
(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
24 Nov 01:44 → 02:10
(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
24 Nov 01:18 → 01:44
(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
24 Nov 00:52 → 01:18
(26m)