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Season 3

25 :03x01 - BBQ Sandwiches

Roger loves a great barbecue sandwich and when the meat's cooked low and slow and kissed with just the right amount of smoke, he rolls up his sleeves and digs in. Roger heads to The Barbecue Exchange for two sinfully delicious sandwiches - one is called Heaven and the other Hell. Both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tennessee where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes.

26 :03x02 - Fiery Mexican Feast

Roger loves exploring cuisines from around the world. Mexican food is a favorite because of its complex, earthy flavors and tradition of cooking over a wood fire. Roger meets Chef Johnny Hernandez in San Antonio, Texas and cooks regional Mexican dishes in the ultimate outdoor kitchen. It's a feast of Lamb Barbacoa cooked low and slow in a pit, branzino stuffed with aromatics, wrapped in banana leaves and cooked around coals, and fresh corn tortillas toasted on a clay griddle. It's the ultimate fiery Mexican feast.

Source: The COOKING Channel

27 :03x03 - Small Packages, Big Flavors

Good things come in small packages and that's especially true when it comes to artisanal food makers. Roger searches the Gulf States for tasty foods kissed with smoke and fire that deliver big flavors. In Austin, Texas a family roasts coffee the old fashioned way - small batches over a roaring fire without any electricity. Roger savors a cup and also learns how they use coffee in Texas barbecue. Then it's off to LaPlace, Louisiana for amazing Andouille sausages, smoked sausages, and tasso. Roger tastes these Louisiana treats in some New Orleans classics.

Source: The COOKING Channel

28 :03x04 - Carolina 'Cue

In the Carolinas, barbecue is not just a tradition, it's a way of life. Roger heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouthwatering barbecue for several generations. At Sweatman's in Holly Hill, South Carolina, whole hogs are cooked low and slow and then pulled and chopped into juicy, meaty perfection. In North Carolina, Roger visits Stamey's Barbecue in Greensboro for their Lexington-style barbecue. Succulent pork shoulders are chopped and piled high on a bun, kissed with vinegar sauce, and crowned with slaw.

Source: The COOKING Channel

29 :03x05 - Global Flavors of Texas

Texas is famous for American barbecue, but today Roger is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Also on the menu is Cabrito - goat roasted over coals. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of sausages that get smoked not once but twice.

Source: The COOKING Channel

30 :03x06 - Hamming it Up

Today it's all about Roger's favorite animal - the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork. Roger heads to Edwards near historic Jamestown, Virginia to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, TN., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.

Source: The COOKING Channel

31 :03x07 - Mud and Steel in New Mexico

Roger heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens made from mud. He'll help season pork shoulder with spices, wrap it in burlap and then cook it over a bed of corn in the oven. In Bosque, Roger fires up three steel discos and one large jara for two New Mexican pork dishes: carne adovada, which is pork slowly cooked in a red chile sauce, and carnitas where the meat is cooked in cola, citrus and spices.

Source: The COOKING Channel

32 :03x08 - Carnivore's Cookout in California

Roger cruises through central California for two spectacular, meat-filled cookouts. This area is home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties for its customers and serves barbecue prepared in a deep pit built in the picture-perfect property. Roger helps season 100 pounds of chuck roast and wraps them in burlap before setting them into the hot pit. In Santa Barbara, Roger visits a local caterer famous for creating an Argentine Asado. Roger helps prepare beef ribs, sausages and an assortment of vegetables for this ultimate meat-filled backyard barbecue.

Source: The COOKING Channel
Warning: Man Fire Food guide may contain spoilers
Classification: Reality
Genre: Cooking/Food | Educational | How To/Do It Yourself | Talent
Status: Returning Series
Network: Cooking Channel ( USA)
Airs: Tuesdays at 08:00 pm
Runtime: 30 Minutes
Premiere: September 18, 2012
Episode Order: 13
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