Man Fire Food

Roger visits Michigan and Wisconsin for an ultimate meat fest.

Roger travels to Texas, Hawaii and more celebrating the art of pit cooking.

Roger lights up burn barrels for metal pits in Buffalo Gap, Texas, before helping out in a Wyoming outdoor kitchen, skewering steaks on pitchforks and deep-frying them in giant cauldrons.

Roger is on the lookout for truly unique rigs, like a steel contraption that can cook up to 1,000 pounds of food in Denver and an impressive barbecue trailer in Texas.

Roger finds that everything is bigger in Texas, roasting a 250-pound side of beef on a custom rotisserie trailer and a 230-pound hog in an outdoor cinder block pit.

Roger smokes sea salt at Jacobsen Salt Co. in Oregon and then roasts a salt-encrusted halibut over a wood-burning fire.

Roger roasts a 30-pound porchetta on a ranch in Chico, California, before heading to Sandy, Oregon, to roast mussels with local caterers.

Roger meets up with Chief of the Coquille Tribe in North Bend, Oregon, for a salmon roast before heading to Los Angeles to find out the secret behind Pok Pok La's famous whole roasted chicken.

Roger hangs out with chefs in Alexander City, Alabama, and Charleston, South Carolina, who are putting a whole new spin on rotisserie cooking in the great outdoors.

Roger Mooking is in pig paradise when he visits New Orleans and Oxford, Mississippi, to cook up two whole hogs in two different styles.

Roger visits chefs in Georgia and Texas who are using innovative and unusual tools over live fires.

Chef Roger Mooking meets with two Southern ladies in Nashville and Brownsville, Tennessee, who are famous in the barbecue world.

Roger Mooking is in Florida fanning the flames for something savory and something sweet. He meets a young pitmaster in Crawfordville who uses a power tool and a farmer in Dade City preserving the tradition of making cane syrup.

Roger meets up with two talented Southern chefs in Miami, Florida, and Birmingham, Alabama, who both own spectacular outdoor cooking rigs.