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Andrew Zimmern's Wild Game Kitchen
S3, EP2 "Carne Adovada"Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
S4, EP4 "Grilled Rabbit with Panzanella Salad"Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Andrew Zimmern's Wild Game Kitchen
S5, EP10 "Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg"Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
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.
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.
Pati's Mexican Table
S12, EP4 "An Underground Pit of Cochinita Pibil"Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.
Barbecue: Smoke Out
S1, EP5 "The Only Pulled Pork Recipe You'll Ever Need"Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
Barbecue: Life of Fire
S2, EP4 "The Secret to Texas-Style Smoked Brisket"Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
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: Life of Fire
S2, EP5 "Uncovering Houston BBQ's Asian Influences"Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
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
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.