Ep 5. Hog Heaven

Man Fire Food is an American television series that explores the world of outdoor cooking through the eyes of expert chefs. In this season's episode 5 titled Hog Heaven, host Roger Mooking visits two American states, Tennessee and Texas, to discover unique ways to cook one of man's favorite meat: pork.

The episode begins with Roger visiting Hog Heaven BBQ in Nashville, Tennessee, where the owner, Rodney Scott, a pitmaster, shows him how to smoke a whole hog over wood coals. Rodney explains that smoking a pig requires a lot of patience and attention, as it can take up to 24 hours to cook one thoroughly. Roger is thrilled to witness the entire process, from seasoning the hog to building the pit and lighting the fire. The end product, pulled pork, is juicy and flavorful, and Roger can't wait to dig in.

Next, Roger heads over to Texas to meet pitmaster and owner of The Salt Lick BBQ, Scott Roberts, who specializes in cooking pork ribs over open fire pits. Scott explains that the key to getting perfectly cooked and flavored ribs is to season them well and cook them low and slow over indirect heat. Roger watches Scott prepare his famous dry rub and slow-cook the ribs for hours until the meat falls off the bone. This time, Roger doesn't just taste the meat; he also tries a side dish of delicious pork belly burnt ends, which are crispy and delicious.

After visiting a couple of renowned barbecue places, Roger decides to go back to basics and cook his own dish, inspired by the two pitmasters he met. He decides to smoke pork shoulder, a versatile cut of meat that can be used in different recipes. Roger begins by seasoning the meat with a sweet and tangy rub, then smoking it over hickory wood for several hours. He's thrilled with the result, as the pork is succulent and full of flavor.

To round off his visit to Tennessee and Texas, Roger takes a trip to two festivals that celebrate the joy of cooking meat outdoors. In Tennessee, he visits the Music City Festival and gets to taste a variety of pork dishes cooked by different vendors, from ribs to pulled pork sliders. Roger is amazed by the creativity and passion of the festival attendees and sellers, who show him that there are endless ways to enjoy pork.

In Texas, Roger attends the Hot Luck Festival, where he meets some of the most innovative chefs in the country, who share their unique approaches to cooking pork. From pork belly tacos to smoked pork shoulder with watermelon salsa, Roger discovers new ways to prepare and pair pork with different ingredients and flavors.

Overall, Hog Heaven is an entertaining and informative episode that showcases the incredible diversity of cooking pork. Roger Mooking's passion for outdoor cooking is infectious, and his respect for the traditions and techniques of each pitmaster he meets is evident. The episode will leave viewers hungry for more pork dishes and inspired to try new recipes themselves.