Man Fire Food, one of Cooking Channel’s top original series, returns as Chef Roger Mooking continues his search for the most innovative and outrageous ways people across the country cook with fire. Whether it is smoked, grilled or barbecued, these one-of-a-kind dishes are smoking hot and sizzle the taste buds. The 13 new episodes kick off Wednesday, May 30th at 9:00pm ET/6:00pm PT with flaming bold flavors.
In the series premiere, Roger follows the smoke signals to San Antonio where he finds the best roadside barbeque at The Box Street Social food truck. Roger helps build a special metal rig designed to hang meats and cook over live fire and hot coals. They roast racks of ribs, whole chickens and even whole pumpkins which are smashed open and topped with goat cheese, arugula and olive oil. Then over in Santa Fe he visits a food truck that is putting a mouthwatering twist on central Texas-style BBQ. At Smokin D’s BBQ Fusion, Roger starts by loading up the smoker with brisket, the main ingredient in their famous Brisket Mac Dilla, a mind-blowing mac and cheese-filled quesadilla, and learns how to make the Smoke Dog, a beef jalapeno sausage wrapped in bacon and topped pico de gallo, avocado, pineapple and habanero mayo. If these dishes don’t make you want to pull over, then nothing will!
Get your grill on this summer with the hottest recipes from the show and the coolest cooking tips from Roger, along with behind-the-scenes moments and more, at CookingChanneltv.com/ManFireFood. Show off those grilling skills by using #ManFireFood.
Man Fire Food
Season Seven (2018) – Episode Descriptions
Premiering Wednesday, May 30th at 9pmET/6pmPT – SEASON PREMIERE!
While road-tripping through Texas, Roger Mooking pulls the car over for some seriously delicious barbecue. In San Antonio, he makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire. He also gets a taste of roasted pumpkins topped with goat cheese and arugula. In Santa Fe, Texas, Roger finds another food truck with a penchant for central Texas-style ‘cue with a twist. At Smokin D’s BBQ Fusion, he loads up a smoker with brisket for a mac and cheese-filled quesadilla, and he also tries the specialty Smoke Dog, a beef jalapeno sausage wrapped in bacon.
Premiering Wednesday, June 6th at 9pmET/6pmPT
“Barbecue and Barbacoa”
Roger Mooking heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. At Davila’s BBQ, Roger checks out their massive smoker and learns their secrets for their legendary brisket and spicy beef sausages that the locals call “hot guts.” Once smoked, these two meats come together in a Texas favorite, Frito Pie. Roger attends the ranch’s traditional Mexican barbacoa, full of seasoned lamb wrapped in maguey leaves and cooked in the ground before firing up an Argentinean grill to toast fresh tortillas and crisp up the lamb barbacoa.
Premiering Wednesday, June 13th at 9pmET/6pmPT
Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo’s Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then, Roger finds Calabasas Custom Catering in the parking lot at Jim’s Fallbrook Market. He helps the caterer fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.
Premiering Wednesday, June 20th at 9pmET/6pmPT
“Fiery Outdoor Kitchens”
Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. In Solvang, Calif., the Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions. Roger helps fire up a meal of juicy beef ribs and grilled chickens for their weekly ranch cookout. In San Diego, Roger visits the outdoor kitchen of caterer Clyde Van Arsdall to slow-roast herb and citrus-stuffed turkeys on the spit while vegetables roast in the oven. Then it all comes together for a hearty soup that’s cooked in an antique cauldron rigged above scorching hot coals
Premiering Wednesday, June 20th at 9pmET/6pmPT
Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering’s custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.