Episodes

13 episodes in this season

Southwest Smoke Signals

30 min

Meat Masters

30 min

Now Playing

Getting Piggy With It

30 min

Fire and Family

30 min

Meat in Full Swing

30 min

Raising the Heat

30 min

Beef and Beyond

30 min

Smoking and Spit-Roasting in Texas

30 min

Get Your Grill On

30 min

E10

BBQ and Boils in the Bayou

30 min

E11

Fiery Couples

30 min

E12

Lighting Up Louisiana

30 min

E13

Backyard BBQ Blowouts

30 min

Man, Fire, Food

TV Series

201230m7.0

Reality

Now playing

Getting Piggy With It

Season 9 · Episode 3 · Dec 4, 2018

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!

More details

Man, Fire, Food

TV Series

201230m7.0

Reality

Now playing

Getting Piggy With It

Season 9 · Episode 3 · Dec 4, 2018

More details