Man, Fire, Food Season 1 Episode 7 Coast to Coast Cookout

In this episode of Man, Fire, Food, the host Roger Mooking travels across the United States exploring the different ways people cook with fire. The seventh episode of season one is titled "Coast to Coast Cookout" where Roger showcases the American love for grilling and outdoor cooking.

The episode starts with Roger traveling to Florida where he learns about traditional Cuban cuisine and the unique technique of cooking a whole pig over an open flame. Roger meets up with the chef at Bucky's Barbecue, who shows him how to marinate the pig in a mixture of citrus juices and spices, and then roast it slowly over wood charcoal until it becomes tender and flavorful.

Next, Roger heads to Texas where he experiences the Tex-Mex influence on outdoor cooking. Roger's first stop is a food truck called The Mighty Cone, where he discovers a popular dish called the Hot 'N' Crunchy Cones, which is a deep-fried tortilla cone filled with spicy fried chicken and other toppings. Later, Roger visits an outdoor barbecue pit where he assists the chef in cooking beef brisket and pork ribs using a slow-smoking technique. Roger learns about the importance of maintaining proper temperature and controlling the smoke flavor for the perfect barbecue.

The episode takes a turn towards the East Coast as Roger travels to Savannah, Georgia, where he gets to experience a traditional Southern-style barbecue. At Wiley's Championship BBQ, Roger learns about the different types of wood used for smoking and how to make the perfect sweet and tangy barbecue sauce. He also gets to taste some pit-smoked pulled pork and turkey, which is known for its mouthwatering taste and tenderness.

Finally, Roger heads to New York City, where he experiences the unique culture of street food. In the bustling city, street vendors cook all sorts of foods such as hot dogs, pretzels, and kebabs on open grills and charcoal fires. Roger visits a street vendor selling grilled chicken skewers and learns about the different marinades used to enhance the flavor of the chicken. He also interacts with a food cart chef who offers a unique twist on the classic hot dog by wrapping it in bacon and grilling it over an open flame.

Throughout this episode, Roger Mooking showcases the different styles of outdoor cooking and grilling across the United States, ranging from traditional Southern-style barbecue to the Tex-Mex influence and street food culture of New York City. The passion and creativity of the chefs and pitmasters he meets along the way are truly inspiring, and the end result is an indulgent and mouth-watering feast.