Hardcore Carnivore
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a barbacoa feast.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a barbacoa feast.
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Pat Martin is in Minnesota's tundra to visit Chef Yia Vang. They break ground to barbecue a pig head.
Pat Martin visits Santa Maria cattle farm to hear Nick Preidite reveal the real Santa Maria barbecue history.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a barbacoa feast.
Jess and Shaundi Campbell meet Juniper Mountain Ranch guides to scope an elk to cull from 12,000-acre herd.
Mike and Butcher Rich Summers create Sausage with wild boar and cheese, dry rubbed Yakitori Skewers & Chops.
Mike and sous chef James cook Bream en Papillote- sea bream with crispy potato Galette and Hollandaise sauce.
Nick travels to Argentina to hunt water buffalo and learns to make a traditional dish with wild game flair.
Season Premiere: After a hard deer season, Nick visits friend at WKU who helps him find luck on and off field.
Feral hogs are formidable. Yia goes to Florida/Alabama border to join Bearden and Franks curbing Florida hogs.
Destin hosts World's Luckiest Fishing Villages. Lionfish threaten ecosystems Yia teams Fogg to harvest them.
Mario Kalpou journeys into bayou swamps to catch frogs old-fashioned way, flavor, folklore, and fiddle tunes.
Mario Kalpou hunts feral camels in the Australian outback a simple task becomes the hardest challenge yet.
Pat Martin is in Minnesota's tundra to visit Chef Yia Vang. They break ground to barbecue a pig head.
Mario Kalpou hunts feral camels in the Australian outback a simple task becomes the hardest challenge yet.
Pat Martin is in Minnesota's tundra to visit Chef Yia Vang. They break ground to barbecue a pig head.
Pat Martin visits Santa Maria cattle farm to hear Nick Preidite reveal the real Santa Maria barbecue history.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a barbacoa feast.
Jess and Shaundi Campbell meet Juniper Mountain Ranch guides to scope an elk to cull from 12,000-acre herd.
Mike and Butcher Rich Summers create Sausage with wild boar and cheese, dry rubbed Yakitori Skewers & Chops.
Mike and sous chef James cook Bream en Papillote- sea bream with crispy potato Galette and Hollandaise sauce.
Showing1to20of614results