Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
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Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Pat Martin heads to the Cherokee National Forest for a day of fly-fishing with an old friend, and to cook up their fresh catch over the campfire.
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters.
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways Pit-Smoked Pollo Asado Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
Kevin and Noah smoke up some State Fair Turkey Legs fry some skillet Chorizo & Eggs smoke-and-fry some Buffalo Rib Tips and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket showing you how to gussy up a pot of Brisket Baked Beans and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw frying up a skillet of Creole Cabbage and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
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