Man Fire Food

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

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.

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

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

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

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

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 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.

In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron oven.[Food Network]

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.