Ep 7. Pig Out

In the seventh season of the popular cooking show Man Fire Food, the focus is on all things meaty and smoky. Host Roger Mooking travels across America in search of the most mouth-watering barbecue, grilling, and smoking techniques, discovering innovative dishes and dynamic chefs along the way. Each episode features a different thematic twist, featuring everything from exotic meats to seafood to vegetarian delights, all prepared over fire.

Episode seven, titled "Pig Out," celebrates pork in all its glory. From succulent ribs to juicy pulled pork to crispy bacon, this episode is a pork lover's dream. Roger travels to some of America's most renowned barbecue joints, where masters of the art show off their techniques and unique flavor profiles. Along the way, he meets passionate grillers and smokers who share their stories and cooking secrets.

The first stop on Roger's journey is in the heart of Texas, where he samples some of the state's most popular dishes. At Snooze in San Antonio, Roger indulges in a towering breakfast sandwich dubbed the "Pork-a-Doodle-Do." Consisting of a fried egg, bacon, and jalapeno cream cheese sandwiched between two fluffy pancakes, it's a perfect example of what this episode is all about.

Next up, Roger heads to Waco to visit Guess Family Barbecue, a family-owned business that has been serving up mouth-watering pork creations for over 50 years. Roger meets Michael Guess, who shows him how to prepare a spectacular pig head dish. Known as "Pig Face," this delicacy is not for the faint of heart, but it's an unforgettable, melt-in-your-mouth experience for those brave enough to try it.

Moving on to the Pacific Northwest, Roger visits Portland, Oregon, to meet Rick Gencarelli, the owner and chef of Lardo, a restaurant that specializes in sandwiches made with house-cured meats. Rick shows Roger how to make the perfect porchetta, a classic Italian pork roast that is seasoned with garlic, rosemary, and fennel. The result is a crisp, flavorful outside and a juicy, tender inside that will make anyone's mouth water.

Finally, Roger heads to New Jersey to visit the classic Jersey Shore Boardwalk, where he discovers a pork dish unlike any other. At Tony Boloney's in Atlantic City, owner Mike Hauke makes a pizza topped with pulled pork, bacon, and mac and cheese, a combination that defies expectations and is as delicious as it is decadent.

Throughout the episode, Roger shows his appreciation for the ways in which pork can be transformed into a diverse range of flavors and textures, from crispy pork belly to juicy ribs that fall off the bone. He highlights the ways in which the animals themselves play a critical role in the final product, showcasing ethical farms and ranches that prioritize animal welfare and environmental sustainability.

In the end, "Pig Out" is a celebration of pork in all its forms, showcasing some of the most inventive and delicious ways to prepare this beloved meat. Whether you're a die-hard barbecue fanatic or simply a lover of all things smoky and savory, this episode is sure to provide plenty of inspiration and new ideas to try in your own kitchen.