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Hardcore Carnivore
S2, EP4 "Devil's Hole Ranch Garlic Steak"At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.
Barbecue: Life of Fire
S1, EP4 "Hickory Smoked Virginia Ham & Mint Juleps"Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Barbecue: Life of Fire
S2, EP7 "Spearfishing off Florida's Emerald Coast"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.
Barbecue: Life of Fire
S2, EP2 "Searching for Oaxaca in Tennessee"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.
Barbecue: Life of Fire
S2, EP10 "South Carolina's Coastal Fish Grill"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.
Pati's Mexican Table
S12, EP1 "The Nectar of the Mayan Gods"Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual.
Pati's Mexican Table
S12, EP2 "Guayabera World"In Tekit The Capital of the Guayabera Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.
Pati's Mexican Table
S12, EP3 "The Best Tacos In Mérida"Pati explores the streets of Yucatán's capital, Mérida. She tries the best tacos in Mérida at Wayan'e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida's mornings.
Andrew Zimmern's Wild Game Kitchen
S4, EP1 "The Essence of Grill Culture"Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
All Up In My Grill
S5, EP5 "Kabob-alicious"Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
All Up In My Grill
S4, EP7 "Street Eats off the Grill"Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
All Up In My Grill
S2, EP6 "Grill These Sandwiches"Mad Good Food Host Derrell Smith joins Chef Dale Talde at the grill as they cook up some stupendous sandwiches including a Salmon Pastrami Reuben, a Meatball Banh Mi, and even some Grilled Ice Cream Sandwiches.
All Up In My Grill
S3, EP9 "Scrumptious Summer Sandwiches"Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.
All Up In My Grill
S2, EP8 "Sunday Vietnamese Brisket with Noodles"Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
All Up In My Grill
S3, EP11 "The Perfection of Pork"Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.
Andrew Zimmern's Wild Game Kitchen
S4, EP8 "Crispy Duck Noodle Soup"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 squeeze of lime.