Man, Fire, Food Season 6 Episode 7 Monster Meat

In season 6, episode 7 of Man, Fire, Food titled "Monster Meat," host Roger Mooking embarks on a culinary adventure to explore the unique flavors and cooking techniques of different cuisines from around the world. This episode focuses on the art of grilling monster-sized meats.

Roger kicks off the episode with a trip to Buenos Aires, Argentina, where he visits El Mercado De San Telmo to sample a classic Argentine beef barbecue known as asado. The asado tradition involves cooking huge cuts of meat over an open flame using specialized grilling techniques. Roger tries out his own asado skills by assembling a massive rack of beef ribs and cooking them to perfection over an open flame.

Next, the show heads to the wilds of South Africa, where Roger teams up with expert grillmaster Jan Braai to prepare a gigantic Kudu steak. Kudu is a type of antelope that is prized for its lean and flavorful meat. Jan demonstrates how to grill the massive cut on a unique grill known as a braai, which features a raised firebox and a grate that can be adjusted in height to control cooking temperature. As they cook the kudu steak, Jan teaches Roger about the history and culture of South African barbecue traditions.

The episode takes a spooky turn as Roger travels to New Orleans to visit a haunted meatpackers warehouse that specializes in jumbo-sized cuts of meat. Here, he meets up with local pitmaster Kevin Bludso to prepare a monstrous 32-pound beef rib. The mammoth rib is so large that they can only cook it using a custom-made smoker that can fit the enormous cut. As they smoke the rib for hours, Roger and Kevin swap stories about the ghosts that haunt the old warehouse.

Finally, Roger heads to Hawaii to try his hand at preparing a massive tuna steak using a traditional Hawaiian grill called an imu. The imu involves digging a pit in the ground, lining it with rocks, and then cooking food directly on the heated rocks using a layer of banana leaves to trap in the heat and flavor. Roger teams up with expert fisherman and imu master Guy Toyama to catch a huge tuna and prepare it using this ancient cooking method.

Overall, "Monster Meat" is a thrilling episode of Man, Fire, Food that showcases the incredible variety and creativity of grilling cultures from around the world. Whether you're a die-hard carnivore or simply a fan of outdoor cooking, there's something in this episode to satisfy every taste bud.