Ep 6. Red-Hot Roasts

Man, Fire, Food is a popular cooking show that showcases a variety of traditional cooking techniques from around the world. The show emphasizes the use of open flame and smoke to create unique flavors and textures in a wide range of dishes. In season 10, episode 6, titled Red-Hot Roasts, host Roger Mooking explores the art of roasting meats over an open fire.

The episode begins with Roger traveling to Lincolnton, North Carolina to visit the famous BBQ restaurant "Hog-Father's BBQ." There, he meets Greg Thompson, the pitmaster, who shows Roger how to create a delicious roasted pork shoulder over a wood-burning fire pit. Roger learns the importance of building a good fire and controlling the temperature to achieve the perfect roast. He watches as Greg expertly carves the meat and serves it up with a variety of sauces and sides.

Next, Roger travels to the Pacific Northwest to visit "La Boucherie," a meat-centric restaurant in Seattle, Washington. There, he meets butcher and chef Matt Dillon, who shows him how to roast a whole pig over an open pit using a traditional French technique called "porchetta." Roger watches as Matt skillfully debones the pig and stuffs it with a variety of herbs and spices before roasting it over a wood fire. The result is a succulent and flavorful pork roast that is served up family-style to a group of hungry diners.

Roger then heads to Michigan to visit "Kalamazoo Custom Grills," a company that specializes in designing and building high-end outdoor cooking equipment. There, he meets up with Russ Faulk, the company's product designer, who shows him how to roast a whole beef tenderloin over a custom-built grill. Roger learns the importance of seasoning the meat before cooking and using a precise temperature control to achieve the perfect medium-rare doneness. The resulting roast is tender and flavorful, and Roger enjoys it with a side of grilled vegetables and a glass of red wine.

Finally, Roger travels to California to visit "The Cook and the Farmer," a farm-to-table restaurant in the small town of Kinston. There, he meets Chef Vivian Howard, who shows him how to roast a whole chicken over an open fire using a traditional Cajun technique called "spatchcocking." Roger learns how to butterfly the chicken and season it with a variety of herbs and spices before cooking it over a wood fire. The resulting chicken is moist and tender, with a crispy skin and a smoky flavor.

In conclusion, Man, Fire, Food season 10 episode 6, "Red-Hot Roasts," is an exciting and informative episode that showcases the art of roasting meats over an open flame. From pork shoulder to beef tenderloin to whole pig and chicken, Roger Mooking explores a variety of roasting techniques and flavors from around the country. With beautiful outdoor settings and mouth-watering dishes, this episode is sure to inspire viewers to fire up their own grills and experiment with new flavors and techniques.