Ep 4. Swords and Spits

Man, Fire, Food season 5 episode 4, titled "Swords and Spits", takes viewers on a culinary journey exploring the art of cooking meat on swords and spits. The episode showcases different techniques and traditions of meat preparation using this age-old method in different parts of the world.

The adventure begins in the heart of Oklahoma, where host Roger Mooking visits Revolve BBQ. The pitmaster, Micah Lea, takes Roger on a tour of the restaurant's kitchen, showcasing the variety of meats they cook on swords and spits. Roger learns the art of sword-making from Micah and then joins him to cook different cuts of beef and pork using the traditional method.

Next, Roger travels to Brazil to learn about Churrasco, a form of cooking where meat is skewered and roasted over open flames. At Braseiro da Gávea in Rio de Janeiro, Roger meets Chef Ronaldo Canha, who shows him how to expertly prepare Picanha, a popular Brazilian cut of beef. They also cook other meats over open flames, including pork ribs and sausages.

Continuing the journey, Roger visits the island of Cyprus, where he experiences a unique way of cooking meat over open flames. At Vatouthkia Outdoor Tavern, Chef Michael shows Roger how to cook lamb on a spit, using a traditional Cypriot rotisserie. Roger marvels at the ingenuity of the mechanism and how it affects the flavors of the meat. He also learns the correct way to cut and serve the succulent lamb.

The episode concludes in the United States, where Roger visits Punch Bowl Social, a restaurant in Denver, Colorado. Here, Chef Matt Selby shows Roger how to cook Chicken Yakitori, a popular Japanese street food, using the traditional method of skewering chicken and grilling it over high heat. The two also prepare mushrooms and other vegetables using the same technique, showcasing the versatility of cooking on skewers.

Overall, "Swords and Spits" is an episode packed with information and inspiration for food enthusiasts and lovers of open-flame cooking. From Oklahoma to Brazil to Cyprus and back to the US, Roger Mooking takes viewers on a journey highlighting the diversity and beauty of cooking meat on swords and spits.