Man, Fire, Food Season 6 Episode 5 Fueling the Fires in Texas

In the fifth episode of Season 6 of Man, Fire, Food, titled "Fueling the Fires in Texas," host Roger Mooking explores the smoky, spicy, and meaty flavors of Texas. Throughout the episode, Mooking highlights the various methods for cooking with fire, from smoking meat to grilling with direct heat.

The episode kicks off with Mooking visiting Black's Barbecue in Lockhart, Texas, where he watches pitmaster Barrett Black start fires in his wood-burning smokers. Black explains that the kind of wood used to fuel the fire can have a big impact on the flavor of the meat. He opts for oak wood, which burns slow and hot, allowing him to smoke brisket for up to 14 hours.

Next, Mooking heads to Franklin Barbecue in Austin, Texas, where he meets pitmaster Aaron Franklin. Franklin designed his custom smoker, which he calls "The Beast," to hold a ton of wood and maintain an even temperature. Mooking watches as Franklin prepares prime beef brisket, which he coats in a rub of salt and pepper before smoking it for up to 18 hours.

In Lockhart, Mooking also visits Terry Black's Barbecue, where pitmaster Michael Black gives him a tour of the different types of woods used to fuel the fires. Black explains that mesquite wood burns hot and fast, giving a bold smoky flavor to the meat, while post oak burns slower and imparts a milder smoke flavor.

Moving on to grilling, Mooking meets up with Aaron Sanchez, a chef and restaurateur based in New Orleans. The two head to Vaqueros Texas Bar-B-Q in Grapevine, Texas, where they grill wagyu beef ribeye steaks using a Santa Maria-style grill. This type of grill allows you to adjust the height of the cooking surface, letting you cook closer to or farther away from the fire depending on your desired level of char.

Finally, Mooking visits Leroy and Lewis Barbecue in Austin, Texas, where pitmaster Evan Leroy shows him how to use direct heat to grill sausages. Leroy uses a custom-built rig with a large heated surface to cook the sausages hot and fast, creating a crispy outside and juicy inside.

Throughout the episode, Mooking emphasizes the importance of using high-quality wood and meat to achieve the best results when cooking with fire. He also notes that patience is key, as smoking and grilling with fire can often take many hours. With his signature enthusiasm and sense of adventure, Mooking demonstrates the incredible versatility of cooking with fire in Texas.