Man Fire Food - Barbecue Roadtrip durch die USA

Roger 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.

Roger 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.

Roger 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.

Roger 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.

Roger 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.

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.

Roger 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.

Roger 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.

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

Roger 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.

Roger gets blown away by two of the biggest metal-clad rigs he's ever seen. In WI he meets two brothers using a giant cinderblock pit to roast a whole steer, and in CA he meets an engineer with a record-breaking Mega Pit.

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.[Food Network]

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 goes coast to coast to check out crazy custom contraptions. Roger gets to play with a custom-built meat swing set in West Sacramento, California. [Food Network]

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.[Food Network]

Roger 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.

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.