Ep 13. Meat Fest in the Midwest

In season 5 episode 13 of Man, Fire, Food, titled "Meat Fest in the Midwest," host Roger Mooking embarks on a culinary journey through the heartland of America in search of the best meat dishes the Midwest has to offer. The episode features a variety of different meat-centric dishes, as well as different grilling and smoking techniques used to create them.

Roger begins his journey in Des Moines, Iowa, where he visits a popular barbecue joint that specializes in smoked brisket. The pitmaster at this establishment shows Roger how to properly smoke a brisket, from selecting the right cut of meat to seasoning and smoking it to perfection. From there, Roger heads to a local food festival in Omaha, Nebraska, where he samples a wide range of meat dishes, including smoked ribs, pulled pork, and beef brisket.

Next, Roger visits a family farm in South Dakota, where he gets a firsthand look at the beef industry in the Midwest. He helps a local rancher select a cow to be butchered and processed, and learns about the different cuts of meat that come from each part of the animal. Roger then heads to town to visit a local chef who uses these cuts of meat to create his own unique dishes.

In Minneapolis, Minnesota, Roger visits a new restaurant that specializes in whole animal cooking. The chef at this establishment uses every part of the animal, from head to tail, to create a variety of different dishes. Roger helps the chef prepare a whole lamb for roasting, and samples dishes like lamb belly sliders and grilled lamb hearts.

The episode then takes Roger to St. Louis, Missouri, where he visits a local institution known for its famous pork steak. The chef at this establishment shows Roger how to properly grill a pork steak, and also demonstrates how to prepare a delicious side dish of burnt end baked beans.

Finally, the episode concludes in Madison, Wisconsin, where Roger visits a local food truck that specializes in smoked meats. The proprietor of this food truck shows Roger how to prepare his signature dish: a smoked mac and cheese sandwich featuring house-smoked brisket.

Throughout the episode, Roger showcases the unique flavor profiles and cooking techniques that are unique to the Midwest. From slow-smoked brisket to whole animal cooking, Meat Fest in the Midwest is a celebration of all things meat and fire, and a testament to the rich culinary traditions of America's heartland.