Man Fire Food

Spring Celebration In Kentucky. Richard McCallister invites Roger to his spring celebration. Richard and Roger season a flock of spring chickens and cook them in a custom-made grill.

Playing With Fire. Roger meets two people in who love to play with fire, starting with cookbook author Paula Marcoux. Next, he meets a farmer who rents out pig roast kits.

Fireplace Feasts. Roger loves cooking in front of fireplaces. He visits two locations in New England that host fireplace feasts, serving roast racks of ribs and a classic clambake

Wilderness Cooking. Roger Mooking visits the Jack Mountain Bushcraft School, where owner and wilderness guide, Tim Smith, shows him how to create a rustic outdoor kitchen.

West Coast Roasts. Roger Mooking heads to Passmore Ranch, a freshwater, sustainable fish farm. Then, he's on the hunt for Santa Maria-style barbecue at the Santa Maria Elks Lodge.

Carnivore's Cookout In CA. Roger cruises through central California, where Paso de Record Vineyard has piqued his interest. The vineyard serves barbecue prepared in a deep pit.

Mud And Steel In New Mexico. Roger heads to the heart of New Mexico. He visits Comida de Campos, a farm and cooking school where tasty feasts are cooked in cone-shaped clay ovens.

Small Packages, Big Flavors. Good things come in small packages, particularly when it comes to artisanal food makers. Roger searches for tasty foods that deliver big flavours.

Global Flavors Of Texas. Texas is famous for American barbecue, but Roger Mooking is there to check out live-fire Latin American cooking and smoked European-style sausages.

Fiery Mexican Feast. Roger Mooking loves earthy, complex and traditional Mexican flavours. He meets chef Johnny Hernandez in San Antonio, Texas, and they cook up a storm together.