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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
S1, EP2 "Live Fire Whole Trout"Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
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.
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
S1, EP1 "West Tennessee Whole Hog"Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Barbecue: Life of Fire
S2, EP8 "The Roscoe Family Legacy: Alabama Pit Ribs"Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Worth the Hype
S2, EP5 "BBQ, Pizza, & Noodles in Nashville"Frankie visits Nashville for smoky BBQ Pork, hand-pulled noodles, a luxe burger, and hand-pulled noodles.
Worth the Hype
S2, EP3 "Cubanos, Empanadas, & Smoked Beef Rib in Miami"Frankie goes to Miami to sample serious cherry smoked beef rib, three cheese spinach empanadas, and a legendary Cubano sandwich with homemade mustard.
Andrew Zimmern's Wild Game Kitchen
S5, EP9 "Southern Shrimp Skewers and Asian Crispy Rice"Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.
Andrew Zimmern's Wild Game Kitchen
S5, EP6 "Minnesota's Foraged Mushroom Feast"Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Andrew Zimmern's Wild Game Kitchen
S1, EP5 "Walleye Filets and Elk Chops"Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.
Andrew Zimmern's Wild Game Kitchen
S2, EP1 "Boar Ribs and Shrimp and Grits"Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Andrew Zimmern's Wild Game Kitchen
S4, EP5 "Yakitori-Style Skewers and Pheasant Flatbread"Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
S2, EP3 "Quail Noodle Salad and Antelope Stew"Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Andrew Zimmern's Wild Game Kitchen
S4, EP9 "Wild Seafood Risotto"Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Andrew Zimmern's Wild Game Kitchen
S3, EP4 "Bison Tomahawk Chop with Italian-style Eggplant and Panzanella"Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.