Man, Fire, Food Season 3 Episode 5 Global Flavors of Texas

Man, Fire, Food is a cooking show that focuses on the art of grilling and cooking food over an open flame. Each episode, host Roger Mooking travels to a different location to explore the unique flavors and techniques of various cultures and regions. In season 3 episode 5, titled "Global Flavors of Texas," Roger heads to the Lone Star State to discover how traditional Texan cuisine has been influenced by flavors from around the world.

The episode kicks off with Roger visiting San Antonio, where he meets up with Chef Johnny Hernandez. Chef Johnny takes Roger to a market where they pick up all the ingredients they need for a traditional Tex-Mex feast. Roger gets to work grilling up some delicious fajitas, while Chef Johnny shows him how to make a flavorful guacamole using fresh cilantro and lime juice.

Next, Roger heads to Houston, where he visits a restaurant called The Pit Room. The Pit Room has become famous for their smoked meats, which draw inspiration from all over the world. Roger gets a tour of the smoker and picks up some tips on how to make the perfect brisket. He also gets to try some of the restaurant's signature dishes, like the smoked chicken with tomatillo sauce and the Vietnamese beef jerky.

In Austin, Roger meets up with Chef Paul Qui, who takes him to a local farmers market to pick up ingredients for a Filipino-inspired barbecue. Roger is intrigued by the idea of combining Filipino flavors with traditional Texas barbecue. Chef Paul shows him how to make some delicious pork skewers with a tangy vinegar marinade, and Roger grills up some mouthwatering beef ribs that are seasoned with a blend of Asian spices.

Finally, Roger heads to Dallas to meet up with Chef Tim Byres at his restaurant, Smoke. Chef Tim specializes in Southern-style barbecue, but he also loves to experiment with flavors from all over the world. Roger helps him prepare a dish that combines Korean barbecue with Texas-style cornbread. They also make a unique cocktail that's infused with smoked tea and served with a smoked sugar rim.

Throughout the episode, Roger showcases the versatility of grilling by combining traditional Texas flavors with global influences. Whether he's making fajitas, brisket, or pork skewers, he's always experimenting with new techniques and spices. By the end of the episode, viewers are sure to be inspired to try their own fusion creations on the grill.