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Barbecue: Smoke Out
S1, EP3 "Why LA's Danger Dog is the Best Thing You'll Ever Eat"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.
Barbecue: Smoke Out
S1, EP1 "Beef Shank is the New Brisket"Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
Barbecue: Smoke Out
S1, EP2 "The Secret to World-Class Texas Brisket"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.
Barbecue: Smoke Out
S1, EP4 "These Smoked Turkey Legs are better than the State Fair"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.
Hardcore Carnivore
S1, EP9 "South Texas Deer Capture"Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.
Hardcore Carnivore
S1, EP8 "Live Fire Venison Backstrap in Oklahoma"With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.
Hardcore Carnivore
S1, EP5 "Fort Worth Barbacoa Feast"Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Hardcore Carnivore
S2, EP7 "South Texas Wild Hog Hunt"Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.
Andrew Zimmern's Wild Game Kitchen
S2, EP5 "Chicken Fried Deer and Creole Halibut"Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Andrew Zimmern's Wild Game Kitchen
S4, EP6 "Grilled Eggplant Caponata Toast and Crispy Squab Katsu"Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Andrew Zimmern's Wild Game Kitchen
S5, EP5 "The King of Open-Fire Paella"Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
Andrew Zimmern's Wild Game Kitchen
S3, EP8 "Nashville Hot Pheasant and Mint Basil Lemonade"Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Struggle Meals
S2, EP1 "An Eggplant Extravaganza"Eggplant: A fruit you didn't know was a fruit. Often underrated and overlooked, Frankie shows us how to shop for and cook this filling, delicious, cost-effective, and versatile ingredient. Master these cooking techniques.
Struggle Meals
S2, EP2 "Meat: More Bang for Your Buck"Frankie shows which cuts of meat provide the most bang for a consumer's buck, and equally as important, how to cook them for optimal flavor.
Struggle Meals
S2, EP3 "Plant-Based Budget Meals"Frankie busts the myth that eating plant-based is expensive. Preparing these good-for-you meals is all about eating seasonally to save money on produce, and shopping the bulk aisle for even more savings on plant-based pantry items.
Struggle Meals
S2, EP4 "The Weekly Struggle Budget"Frankie figured out the weekly budget grocery equation so you don't have to. Breakfast, lunch, and dinner for seven days, for a family of four, for under $150. All it takes is a little planning, meal prep, and using up leftovers in inventive ways.