Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.
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Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.
Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.
Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.
Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
It's 4th of July and Chef Dale is ready to celebrate by grilling up his takes on summer BBQ classics, like his galbi smash double cheeseburger with kimchi special sauce, honey butter steak fries, and char siu BBQ ribs.
Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!
Chef Dale Talde amps up your chicken dishes by making smoky chicken wings, a whole roasted turmeric ginger chicken with tamarind sauce, and chicken patties grilled in banana leaves with chili lime noodles. A frosty lime rickey finishes it all off!
Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!
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 visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
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 meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
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 links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.
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.
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