Man Fire Food

Roger sees how two pit masters are changing the BBQ game in South Carolina.

Roger Mooking visits two chefs to check out their fiery masterpieces.

Roger is welcomed into two family-run institutions to check out their BBQ.

Roger visits Louisiana to meet an engineer continuing the family tradition.

Roger is led back to Texas and learns the tricks of two barbecue masters.

Roger visits two Texas restaurants to see how they make unique dishes.

Roger tours the country looking for monster-sized meaty masterpieces.

Roger checks out unique meaty marvels in Palatine, IL, and Brooklyn, NY.

Roger heads to Nashville for the best country music and barbecue.

Roger puts the pedal to the metal on a 'Rotisserie Bike' in Massachusetts

Roger gets blown away by two of the biggest metal-clad rigs he's ever seen.

Roger goes coast to coast to check out some crazy custom contraptions. First he gets to play with a one-of-a-kind 'meat swing set' in Sacramento, CA, before roasting a whole lamb on a 5-foot hand-powered rotisserie in NJ.

Roger bakes an imu in Oahu and barrel smokes chicken and fish in Kauai.

Roger Mooking visits three fire-roasted ragers in Kentucky, Wisconsin and New England that cook mountains of meat and keep the barbecue faithful lining up for more.

Roger plucks his way through his list of barbecued poultry perfection, from Carolina birds dipped in an out-of-this-world white sauce to Jamaican jerk chicken loaded with Caribbean heat.

Roger learns how to rig up and roast whole animals including lamb, sturgeon and hogs with some truly wild techniques.

Roger shows off three flame-licking good feasts that are packing some serious heat including 200 pounds of salmon that are roasted over the biggest fire in Man Fire Food history.

Roger Mooking salutes the country's most impressive and creative female pitmasters. He learns a few new roasting methods along the way, like Salpicao chicken roasted on plumbing pipes and shellfish smoked using wine barrels.

Roger Mooking visits pitmasters cooking meat in massive quantities. He checks out a 40-foot trailer with room for 600 pounds of meat and a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage.

Roger Mooking is going hog wild for the most insane pig roasts from Hawaii to Texas to southern Mississippi.

Roger Mooking finds fiery fresh takes on the classic combination, surf and turf, from Miami to New England to California.

Roger Mooking puts the main course aside to honor the sides and desserts that top off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York.

Roger Mooking lets barbecue pork sandwiches hog the spotlight. He tries succulent pork stuffed inside sweetened soft buns in Long Beach, CA, and finds Tex-Mex flavor in a pork burrito with fire-roasted green chile sauce in SC.

Roger Mooking celebrates the most elaborate, over-the-top smokers and roasters. He cooks on an 8-foot, 800-pound metal dragon with three separate chambers as well as an airplane converted into a fully functioning barbecue grill.