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Watch Man, Fire, Food Season 6 Episode 6 Online

7/10
COUNTRIES: United States of America
Subtitles: English

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.

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Man, Fire, Food - Season 6

S06 E012017-05-30

Old School, New SchoolRoger 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.

S06 E022017-06-06

Swine DiningRoger 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.

S06 E032017-06-13

Generations of SmokeRoger 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.

S06 E042017-06-20

Out of This World BBQRoger 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.

S06 E052017-06-27

Fueling the Fires in TexasRoger 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.

S06 E062017-07-04

Where There's SmokeRoger 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.

S06 E072017-07-11

Monster MeatRoger 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.

S06 E082017-07-18

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

S06 E092017-07-25

Meaty MarvelsRoger 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.

S06 E102017-08-01

Revolutionary RoastsRoger 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.

S06 E112017-08-08

Heavy Metal MeatRoger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.

S06 E122017-08-15

Crazy ContraptionsRoger Mooking is going from the west coast to the east coast to check out crazy custom contraptions. First, he gets to play with a one-of-a-kind "meat swing set" in West Sacramento, Calif. Custom-built for Chef Beau Fairbairn, it can cook a whole animal or two, and still have room left over. Roger and Beau slow-cook a whole hog and an entire garden's worth of vegetables over a 12-foot-long wood fire. Then, Roger heads to school in farm country, New Jersey, where cooking-school founder, Ian Knauer, teaches open-fire cooking. Today's lessons: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven.

S06 E132017-08-22

Heating it up in HawaiiRoger 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.

Man, Fire, Food - Seasons

Man, Fire, Food - Cast & Crew