Ep 7. Backyard Blowouts

Man, Fire, Food is a cooking show that celebrates all things grilled and smoked. Hosted by Roger Mooking, a chef and musician, each episode explores a different region or culture's approach to cooking with fire. In season 4 episode 7, titled "Backyard Blowouts," Roger sets his sights on backyard barbecues in North America.

The episode begins with Roger traveling to a couple's backyard in Texas. They have turned their backyard into a barbecue oasis, complete with a custom-built smoker, a fire pit, and a grill. The couple shares their love for cooking with fire and their passion for hosting backyard blowouts with friends and family. Roger is impressed with their setup and is eager to sample some of their dishes.

The first dish Roger tries is beef ribs, which have been smoked for several hours. The meat is fall-off-the-bone tender, and the flavor is deep and smoky. Next up is a classic brisket, which has been cooked low and slow overnight. The bark is crispy, and the meat is juicy and flavorful. The couple also serves up some smoked sausage, which Roger calls "simply delicious." He notes that the sausage has a great snap to it and is bursting with flavor.

Roger then heads to Virginia to check out a group of friends who are putting their own spin on classic barbecue dishes. They have built a giant smoker out of an old propane tank and use it to cook up some of their favorite dishes. Roger is introduced to a pork butt that has been smoking for several hours. The meat is juicy and tender, with a beautiful bark on the outside. The group also serves up some smoked chicken wings, which Roger calls "fantastic." The wings are slathered in a homemade barbecue sauce, which gives them a sweet and tangy flavor.

Finally, Roger travels to Chicago to visit a group of friends who are keeping the tradition of whole animal roasting alive. The friends have built a massive roasting pit in their backyard and are cooking up a whole hog. Roger marvels at the pit, which can hold several hundred pounds of meat. He notes that the key to whole animal roasting is to cook the meat slowly over a low fire. The result is tender, flavorful meat that is perfect for sharing with friends and family.

Throughout the episode, Roger emphasizes the importance of cooking with fire and the role it plays in backyard barbecue culture. He notes that cooking with fire is more than just a way to cook food - it's a way to bring people together, to celebrate community and friendship, and to create lasting memories. For those who are passionate about barbecuing and love cooking with fire, this episode is sure to inspire and delight.