Season 5

1. Too Hot to Handle

2016-07-05 · 30m

In the Season 5 premiere, Roger Mooking meets a chef who uses a unique coal-fueled contraption, called the Cross Table, to roast butterflied pork marinated in bold adiote paste; and later, he simmers a seafood paella in a massive pan. Also: a trip to the OverBird in Birmingham features a meat-lover's feast of lamb, rabbit and beef, along with seasonal veggies.

2. Florida Fixins

2016-07-12 · 30m

Savory and sweet flavors are found in Florida, where Roger meets a young pit-master who pulls pork with a power tool and digs into a sandwich called the Hamaburger. Later, a farmer presenting the tradition of making cane syrup is visited in Dade City.

3. Queens of 'Cue

2016-07-19 · 30m

Two Southern ladies famous in the world of barbecue. Included: smoked ribs at Mary's Old-Fashioned Pit Bar-B-Cue in Nashville; and pork shoulders, pork ribs and a whole stick of bologna cooked by a legendary pit master in Brownsville, Tennessee.

4. Swords and Spits

2016-07-26 · 30m

The owner of a butcher shop in Georgia prepares more than one dozen rabbits, rotisserie-style, with bamboo polex; and in Plano, Texas, Roger visits Smoke to take a stab at cooking flank steak and chicken on swords.

5. Hog Heaven

2016-08-02 · 30m

Host Roger Mooking cooks up two whole hogs in two different ways. Included: he visits MOPHO restaurant in New Orleans, where chef Michael Gulotta's Southeast Asian spit-roasted pig is a twist on a classic Southern tradition. Also: Mississippi chef Miles McMath hinges two steel troughs together to make a convenient and quick cooking oven; and fries hand pies for dessert over an open fare.

6. Fireside Hangs

2016-08-09 · 30m

Roger Mooking hang with two chefs, who are putting a whole new spin on rotisserie cooking in the great outdoors. Included: succulent legs of lamb in Alexander City, Alabama; and a Charleston restaurateur's backyard contraption for roasting whole strings of ducks and chicken.

7. Fiery Fish and Fowl

2016-08-16 · 30m

A trip to North Bend, Oregon, finds chef Roger Mooking helping to roast a school of salmon for a traditional tribal feast. Then, in Los Angeles, the owner of "Pok Pok La" shares the secrets to his famous whole roasted chicken.

8. All You Can Feast

2016-08-23 · 30m

Chef Roger Mooking travels to Llano Soco Ranch in Chico, California, where he helps stew roast a 30 pound porchetta. Later, he offers a hand to caterers in Sandy, Oregon, preparing to serve roasted mussels and a stew made of white bean, chorizo and clams.

9. The Salt and the Sea

2016-08-30 · 30m

Host Roger Mooking tours the facility at Jacobson Salt Co. in Notards Bay, Oregon, and learns how to make sea salt from the owner. Later, he helps a Portland-based chef stuff a 20 pound halibut with lemons and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.

10. Meat Me in Texas

2016-09-06 · 30m

Roger learns that everything is bigger in Texas. Included: he meets the pit master at "Armadillo Palace" in Houston and gets to see his custom rotisserie trailer in action, when they roast a 250 pound side of beef. Also: Roger helps the chef/owner at "Cured" restaurant in San Antonio slow roast a 230 pound hog in a large outdoor cinder black pit.

11. One-of-a-Kind Rigs

2016-09-13 · 30m

Roger is on the lookout for truly unique rigs, like a steel contraption that can cook up to 1,000 pounds of food in Denver and an impressive barbecue trailer in Texas.

12. Sizzling Steaks

2016-09-20 · 30m

Roger is put to work at Perini Ranch Steakhouse in Buffalo Gap, Texas, lighting up burn barrels for the metal pits. Then, dessert is baked in a coal-covered cast-iron Dutch oven. Also: a restaurant in Pinedale, Wyoming, where steaks are skewered on pitch folks and deep-fried in giant cauldrons.

13. Meat Fest in the Midwest

2016-09-27 · 30m

Roger visits Popeye's in Lake Geneva, Wisconsin, and Epicure Catering in Omena, Michigan, and lends a hand to the owners of both restaurants.

14. In the Pits

2016-10-04 · 30m

Roger travels to Texas, Hawaii and more to celebrate the art of pit cooking.