Man Fire Food

- Season 6

(2017)

Roger Mooking gets schooled by pit masters changing the barbecue game in Charleston, SC. He visits Rodney Scott to see how he cooks hogs low and slow. Then, Roger talks to John Lewis who is beefing up the city's Tex-Mex options.

Roger Mooking heads to the Liberty Kitchen in Houston, Texas, where he and Chef Lance Fegen prepare a traditional Balinese pig roast. Then, Roger visits Chef Nate Sloan in Fairview, NC, and gets a fire-roasted farm feast.

Roger heads to two family-run institutions to see how they've done it for decades. First, he learns the ropes at Burns Original BBQ in Texas, then he samples the legendary barbecue at Poche's Market and Restaurant in Louisiana.

Roger Mooking heads to Louisiana to meet Howard, an engineer by day and a pit master by night. Howard shows Roger how he preserves his family's traditions and digs a pit where he cooks the hogs low and slow.

Roger Mooking is led back to Texas where he learns how Grant Pinkerton creates his outside-the-box cuts in Houston. Then, Roger meets up with Andrew Wiseheart in Austin to see his one-of-a-kind rig.

Roger Mooking heads to San Antonio, TX, where he learns how Chef Jason Dady makes paella flavored with Thai ingredients. Then, Roger meets Chef Ted Prater in Austin, TX, to see how he roasts a goat in a Cajun microwave.

Roger is in Ridgefield, CT, and Nashville trying monster-sized meaty masterpieces that include towering sandwiches, a massive hanging rib roast and a cocktail garnished with smoked meat.

Roger checks out some of the most delicious sausages, pork ribs, crawfish, spice-rubbed chicken and meaty baked beans at barbecue smokehouses in Nashville.

Roger spends time in Palatine, IL, and Brooklyn, NY, where restaurants are serving up meaty marvels like tomahawk steaks and roasted whole hog with scrumptious sweet potato waffles.

Roger puts the pedal to the metal on a 'Rotisserie Bike' in Great Barrington, MA, and cooks up a Filipino-Mexican feast on a lean mean chicken machine in San Francisco.

Roger gets blown away by two of the biggest metal-clad rigs he's ever seen. In WI he meets two brothers using a giant cinderblock pit to roast a whole steer, and in CA he meets an engineer with a record-breaking Mega Pit.

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Roger does some island-hopping for the best eats in Hawaii. He heats up an imu in a traditional underground oven in Oahu and barrel smokes chicken, ribs and fresh fish in Kauai.