Man Fire Food: le feu sacré
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Man Fire Food: le feu sacré

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Chef Roger Mooking explores the inventive ways Americans cook with fire. From small campfires to custom-made grills and smokers, he visits home cooks, pitmasters and chefs who are fascinated by fire and food.
IMDb 5,8/1020209 saisons
Distribution : Roger Mooking
TOUS PUBLICS
6 épisodes
  • 6. Red-Hot Roasts

    6. Red-Hot Roasts

    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.
    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.
    TV-G (TOUS PUBLICS)
    20 min
    2 juin 2020
  • 5. BBQ for Breakfast

    5. BBQ for Breakfast

    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.
    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.
    TV-G (TOUS PUBLICS)
    20 min
    23 juin 2020
  • 4. Hawaiian Heat and Texas Meat

    4. Hawaiian Heat and Texas Meat

    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.
    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.
    TV-G (TOUS PUBLICS)
    20 min
    16 juin 2020
  • 3. Taste of Texas

    3. Taste of Texas

    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.
    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.
    TV-G (TOUS PUBLICS)
    20 min
    17 juil. 2020
  • 2. Florida Heat

    2. Florida Heat

    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.
    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.
    TV-G (TOUS PUBLICS)
    20 min
    19 mai 2020
  • 1. Southern Sizzle and Smoke

    1. Southern Sizzle and Smoke

    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.
    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.
    TV-G (TOUS PUBLICS)
    20 min
    26 mai 2020
  • Man Fire Food: le feu sacré
    IMDb 5,8/1020209 saisons
    Chef Roger Mooking explores the inventive ways Americans cook with fire. From small campfires to custom-made grills and smokers, he visits home cooks, pitmasters and chefs who are fascinated by fire and food.
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