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)
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Roger visits the Jack Mountain Bushcraft School in Masardis, Maine where owner and wilderness guide Tim Smith teaches him how to create a rustic outdoor kitchen and start a fire without the help of matches or a lighter. They build a pyramid cooker out of logs and string, and use it to roast whole chickens and fresh-caught Brook Trout. With the help of a reflector oven, they complete their feast with Sourdough Biscuits.
Roger visits the West Coast for two unique wood-fired roasts. Roger heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm. Sprawling across 86 acres, Passmore Ranch has a variety of open lakes and massive tanks, and raises black bass, striped bass, catfish, silver carp, trout and white sturgeon. Roger is challenged to catch a 6ft white sturgeon-by hand! The catch of the day is then stuffed with aromatics and roasted over a large bed of coals. Roger is on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge where they've been doing it since 1926. In the legendary BBQ Room, Roger helps build a fire in the massive pit and seasons and skewers big hunks of beef.