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Struggle Meals
S8, EP7 "Saved By The Bowl"When you're craving a quick nutritious meal, say no more to throwing cash down the gutter for overpriced takeout bowls! Frankie recreates three restaurant favorites for a fraction of the cost, sparing your bank account without sacrificing flavor.
Struggle Meals
S8, EP8 "Summer Cookout"Soak up summer with the ultimate outdoor cookout, featuring smashburgers, pasta salad and scrumptious sweets. These classic dishes can be prepared indoors or out, making them the perfect recipes for backyard dinner parties on warm summer nights.
Struggle Meals
S8, EP9 "Picnic Lunches"It's field trip day, and Frankie shows off his best handheld lunches perfect for leisurely days at the park, the beach or the pool. These sturdy meals are made to travel and only get better with time.
Struggle Meals
S8, EP10 "Too Hot To Cook"When the temps are soaring and turning on your stove or oven is not even an option, Frankie's no cook meals will blow you away. Enjoy refreshing, nourishing dishes that will help keep you cool all summer long.
Barbecue: Life of Fire
S1, EP3 "Barbecued Pork Steak"Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
Barbecue: Life of Fire
S1, EP6 "Greek Spit Roast Lamb"Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Barbecue: Life of Fire
S1, EP8 "Red Curry Braised Pork with Mustard Greens"Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Barbecue: Life of Fire
S2, EP9 "Hunting for Quail in Charleston"Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
Andrew Zimmern's Wild Game Kitchen
S4, EP3 "Tailgate Tacos and Bison Bolognese"Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Andrew Zimmern's Wild Game Kitchen
S3, EP10 "Hawaiian Plate Lunch"Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Andrew Zimmern's Wild Game Kitchen
S4, EP7 "Striped Bass Crudo and Smoky Summer Succotash"Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Andrew Zimmern's Wild Game Kitchen
S5, EP8 "Elk Tenderloin Tostadas and Grilled Rack of Ribs"Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Andrew Zimmern's Wild Game Kitchen
S1, EP3 "Turkey Tenders and Salmon"Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
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: 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.