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Barbecue: Life of Fire
Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions.
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.
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.
S1, EP5 "Pit-Cooked Chicken with Alabama White Sauce"
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
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.
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.
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.
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.
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.
