The heat is on as chef Roger Mooking travels the country to discover inventive ways to cook with fire, in Cooking Channel's new series "Man, Fire, Food", premiering Tuesday, September 18th at 10pm ET/7pm PT. Roger endures the heat as he visits with pit masters, chefs and home cooks, all looking to create complex, flavorful dishes utilizing the element of fire. Whether cooking over an open fire in a rustic chuck wagon or smoking meat from inside a double-decker, Roger follows the smoke signals for a mouthful of flavor and a whole lot of heat. (Source: The Cooking Channel)
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 heads to Bigmista's Barbecue & Sammich Shop where husband and wife team Neil and Phyllis Strawder spread their smoked meat love in Long Beach, California. Roger and Neil torch the smoker until it's scorching hot, and then load it up with beef briskets and pork butts. Back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. Sweet soft squishy buns are stuffed with succulent barbecue. In Door County, Wisconsin, Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, Boil Master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron... by engulfing it in flames.
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. Roger meets Chef Ben Ford in Tarzana for a unique New England meets California-style clambake. Instead of burying their seafood feast in the ground, they use an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. Hot rocks provide the heat source while fresh seaweed helps creates steam. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow.