Man Fire Food

One of the great wonders of the barbecue world is smoked pork shoulder. It's a big hunk of meat cooked low and slow until succulent and tender. Roger's favorite way to devour this delicious thing of beauty is in a sandwich.

The American Barbecue Belt stretches from the Carolinas to Texas, and today Roger heads to the heart of it: Alabama.

Roger's in charming South Carolina for two spectacular low country cookouts: a traditional backyard pig pickin' and a classic oyster roast

Roger loads up on the best brisket, pork steaks and sausages the Lone Star state has to offer.

Roger visits two Lone Star chefs who create the craziest cooking contraptions and prove that everything's bigger in Texas.

Roger's on the hunt for lip-smacking ribs, and he found two places where the racks of meat stack up to perfection. One is in the heart of the Mississippi, and the other is in New York.

When the sun's out and the warm breeze kicks in, it's the perfect time to fire up an outdoor feast. Roger's in Southern California for two unbelievable backyard blowouts.

Like a moth to a flame, nothing grabs Roger's attention like a raging wood-burning fire. After the flames subsides and the smoke clears, there's a spectacular feast that everyone can dive into.

Roger attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Kentucky. Several thousand pounds of meat will cook over 100 feet of fire and smoke.

California's wine country is the perfect place for an outdoor cookout. The weather is gorgeous, the wine is simply divine, and the food is down-right delicious.

Roger visits Faith's Farm in Bonfield, Illinois, for an awesome feast cooked on three different fiery contraptions.

Roger is grilling steaks and chickens in California and smoking a bounty of seafood in Illinois.

Roger is in Puerto Rico where the weather is hot, the view is smoking and the food is "a fuego."