Chief Don Ivy of the Coquille Indian Tribe shows Roger how to roast 200 pounds of salmon on sticks; Roger visits Old Post Office Restaurant, where they cook fish in a cauldron; Roger helps a father-daughter team bake whole fish in a huge salt bed.
Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.
One chef shows Roger how to hang up and hand-spin chickens with a special device; a Carolina legend dips barbecued birds in an out-of-this-world white sauce; Roger savors Jamaican jerk chicken loaded with Caribbean heat.
Roger visits a church picnic serving nearly four tons of meat; Roger stops by a Wisconsin winery, where they've built a contraption to roast a steer; Roger visits a New England fish festival, where they scorch 300 pounds of shad on upright boards.
Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.
Roger goes coast to coast to check out crazy custom contraptions; Roger gets to play with a custom-built meat swing set in West Sacramento, Calif.; Roger and Beau slow-cook a whole hog and vegetables over a 12-foot-long wood fire.
In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.
Roger meets up with two chefs who show off their radical rigs on opposite ends of the country; in Great Barrington, Mass., Roger puts the pedal to the metal on Jeremy Stanton's Rotisserie Bike, a stationary bike that can turn up to 12 spits at once.
Roger visits Rockin Rodizio, where they load rotisseries with pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing; Roger heads to Brooklyn for traditional North Carolina-style whole hog barbecue in the Big Apple.
At Urban Grub, Roger witnesses as Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs; Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.
Roger heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces; Roger is introduced to Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw.
At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook paella flavored with Thai ingredients and cooked over a wood burning fire; they also grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs.
Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.
Roger meets a pit master with a PhD who cooks Carolina-style whole hog barbecue in Louisiana; Dr. Howard Conyers is an engineer for NASA by day, but a pit master at night, on weekends, and every moment in between.
Roger visits Burns Original BBQ in Houston, Texas, and meets Grandpa Roy Burns, who started the business in 1973 to help support his nine children, and his family, who welcome Roger with open arms.
Roger visits Liberty Kitchen in Houston, Texas, where Chef Lance Fegen has built a wood-fired Argentinian grill; they prepare a traditional Balinese pig roast and enjoy Mexican pork asado tacos; Roger visits Hickory Nut Gap Farm in Fairview, N.C.
Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.
Roger travels to Texas, Hawaii and more to celebrate the art of pit cooking.
Roger helps Dimitri Anagnos, owner of the Greek restaurant Popeye's, load up hundreds of pounds of lamb and pork over the coals; Roger helps Epicure Catering's owner, Andy Schudlich, load up the pit with enough coals to slow roast three porchettas.
Roger goes to work lighting burn barrels for metal pits at Perini Ranch Steakhouse for owner Tom Perini; owner of Pitchfork Fondue Western Cookout, Matt David, invites Roger for steaks skewered onto pitchforks and deep-fried in cauldrons.
Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.
Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.
Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.
Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.
Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.
Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.
Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.
Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.
Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.
Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.
Roger meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.
Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.
Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.
A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.
The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.
A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.
The 100 year anniversary of St. Mary Magdalene's Church Picnic with several thousand pounds of meat being cooked.
Smoked meat in Long Beach, Calif.; beef brisket and pork butts in the smoker; barbecue sandwiches; legendary fish boil.
Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.
Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.
Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.
Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.
Roger visits South Carolina for two country cookouts: a traditional backyard pig pickin' in the town of Beaufort, and a classic oyster roast on Bowen's Island.
Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.
Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.
Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.
Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.
Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.
Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.
Pork shoulder with spices; carne adovada; carnitas.
Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.
Smoked European-style sausages; Mexican-style short ribs; cabrito.
Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.
Coffee roasted the old fashioned way; Andouille sausages; tasso.
Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.
The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.
Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.
Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.
Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.
Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.
Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.
Tink Pinkard helps Roger build a barbecue pit, season and roast a pig, and fly-fish.
Two legendary BBQ places in Texas; a third-generation pit master.
Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.
In northern California, Roger meets Chefs Stephen Barber and Mateo Granados who are celebrating Argentina's Asado and Brazil's Churrasco.
Wood-fired Mediterranean seafood feasts; fish, potatoes and onions are encased in salt before they're baked in an enormous oven.
Big fires, big feasts, and custom grills in Hawaii.
Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.
Barbecue destinations in Charleston, S.C.
Custom earthenware bakers; 50-gallon metal-barrel oven.
Outdoor smoker; lamb rotisserie; coal-baked potatoes.
Wine barrels are transformed into smokers in Seattle for a summertime feast.
Roadside eatery in Connecticut with a 20-foot grill is used to cook lobster and clams.
A smoker made from an airplane; dragon barbecues.
A 77-year-old woman grills for Texans; Hawaiian style bbq in California.
Double decker trailer cooks pulled pork, ribs and chicken; food truck pushes the limits of BBQ.
Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.
Two Texans display their fierce BBQ talents using their homemade grills and fire pits.
Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.
No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.
A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.
Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.
Roger visits pitmasters cooking meat in massive quantities; Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat; he skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat.
A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.