20min - At a nonprofit organization to support veterans in Georgia, Roger Mooking helps cook a whole mutton and slow-roast veggies for a cookout. At Bob Sykes Bar-B-Q in Bessemer, AL, he loads 250 pounds of salted pork into a 15-foot pit.
20min - Roger Mooking cruises the Florida coastline for fiery cookouts that bring the heat. In St. Augustine, he loads up a Peruvian-style pit roast and makes arapaima fish fillets. Then he checks out a Fort Lauderdale barbecue joint.
20min - Roger Mooking visits two food trucks in Texas serving up ethnic eats. He meets up with a pitmaster known for combining authentic Texas-style barbecue with Mexican dishes. Then he cooks with the owners of a truck serving authentic northeastern Thai dishes.
20min - Roger Mooking visits Chef Lee Anne Wong in Maui and helps her prepare a tropical feast of beer-can chicken and mahi-mahi fillets wrapped in banana leaves. Then, in Bellaire, Texas, he and the owners of Blood Bros. BBQ make brisket burnt ends in bao buns.
20min - Roger Mooking visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue. He helps make pulled pork pancakes with whiskey butter in Waco and wagyu beef sausages for breakfast tacos in Fort Worth.
20min - Roger Mooking visits two caterers in the South specializing in live-fire cookouts. In Chattanooga, he helps an Argentine grillmaster char steak empanadas and slow-cook beef short ribs. In Columbia, SC, Roger and a farm-to-table chef make surf and turf.
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5.8
5.8
