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Man Fire Food

Man Fire Food

Man_food_fire_241x208
  • Premiered: 
    September 18, 2012
    (Click date to see TV listings for that day)

  • Network: Cooking Channel
  • Category: Series
  • Genre: Reality
  • Type: Live Action
  • Concept: 
  • Subject Matter:
  • Tags: travel, food, cooking

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Plot Synopsis

Host Roger Mooking travels across the United States to discover the inventive ways Americans cook with fire -- from small campfires to creative custom-made grills and smokers. In the first season, Mooking visited the American South for different styles of regional barbecue, the Pacific Northwest for a tribal salmon bake, and New England for a unique seafood feast. In Season 2, which debuted on the Cooking Channel on Monday, June 3, 2013 at 9:30pm ET/6:30pm PT, Mooking traveled to: South Carolina; Honolulu; Hawaii's Oahu (outside of Honolulu); Napa Valley for pig roasts and a second time for Mediterranean seafood feasts; Northern California for South American grilling; and Central Texas. MAN FIRE FOOD returned for its third season on Tuesday, June 3, 2014 at 8pm ET/5pm PT on Cooking Channel. In the Season 3 premiere, "BBQ Sandwiches," Roger heads to The Barbecue Exchange for two sinfully delicious sandwiches -- one is called Heaven and the other Hell -- that are both packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, TN, where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes. On Tuesday, July 14, 2015 at 8pm ET/5pm PT, Cooking Channel premiered the fourth season of MAN FIRE FOOD. In the season opener, "Pigging Out on Pork," Roger first heads to Grand Rapids, Michigan to visit the Pit Stop, a barbecue take-out famous for their unconventional, yet scrumptious, sandwich called the Green Menace Wrap, filled with pork chili and pulled pork, cilantro cream and barbecue sauce. Then, it is over to the barbecue institution, Top Hat Barbecue in Blount Springs, Alabama for a classic Southern-style pork sandwich that has been served the same exact way for 50 years. Low and slow and on a bun is the best way to devour this succulent cut of meat. Later in the season, Roger heads to Alabama for BBQ, travels to South Carolina for two spectacular low country cookouts, loads up on the best brisket, pork steaks and sausages the Lone Star state has to offer, visits two chefs in Texas who created the craziest cooking contraptions, hunts America for lip-smacking barbecue ribs, and journey to Southern California for two unbelievable backyard blowouts. Season 5 of MAN FIRE FOOD premiered on Tuesday, July 5, 2016 at 9pm ET/6pm PT on Cooking Channel. On the 13 half-hour long new episodes, Roger follows the smoke signals across the country learning how pitmasters and local chefs use inventive methods and techniques to create sizzling hot, flavorful dishes. In the season opener, "Too Hot To Handle," Roger meets a chef in Miami who celebrates Latin Flavors with a unique coal-fueled contraption called the Cross Table used to roast butterflied pork marinated in bold achiote paste, and simmer a bountiful seafood paella in an unbelievably massive pan. Roger then makes his way to Birmingham, Alabama to visit OvenBird, known for its wood-fired kitchen. The chef there has created a one-of-a-kind portable oven that delivers a double dose of heat used to cook up a meat lover's feast of lamb, rabbit and beef along with the season's best vegetables. MAN FIRE FOOD returned for its 13-episode sixth season on Tuesday, May 30, 2017 at 9pm ET/6pm PT on Cooking Channel. Chef Roger Mooking continues his search for the most fascinating ways to cook with flames. From cooking over open fire, to grilling over charcoal, or barbecuing low and slow, to smoking in the pit, Roger discovers all the inventive ways pitmasters and local chefs create sizzling hot, flavorful dishes. Come along as Roger follows the smoke signals across the country learning how to play with fire. In the season opener, "Old School, New School," Roger gets schooled by two pit masters changing the barbecue game in Charleston, S.C. Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss. Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow. Rodney then hits the hogs with his secret "come back" seasoning and splashes of tangy vinegar sauce. Next, Roger heads to Lewis Barbecue where Texas pit master John Lewis is beefing up Charleston's Tex-Mex options. Roger and John pile up a plate of brisket nachos. Then they roll up a loaded pulled pork burrito smothered and smothered in green chili and peppers blasted in a roaster with shooting flames. Cooking Channel premiered the seventh season of MAN FIRE FOOD on Wednesday, May 30, 2018 at 9pm ET/6pm PT. In the season opener, "Roadside 'cue," while road-tripping through Texas, Roger Mooking pulls the car over for some seriously delicious barbecue. In San Antonio, he makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire. He also gets a taste of roasted pumpkins topped with goat cheese and arugula. In Santa Fe, Texas, Roger finds another food truck with a penchant for central Texas-style 'cue with a twist. At Smokin D's BBQ Fusion, he loads up a smoker with brisket for a mac and cheese-filled quesadilla, and he also tries the specialty Smoke Dog, a beef jalapeno sausage wrapped in bacon.
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On Wednesday, August 22, 2018 at 9pm ET/6pm PT, Cooking Channel premiered "Surf and Turf in the Sunshine State," the Season 7 finale of MAN FIRE FOOD. Roger is fanning the flames of a fiery surf-and-turf extravaganza in the Sunshine State. He starts at Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Fla., since 1958. Roger and owner Tommy Lopresto fire up a giant 100-year-old oven to smoke hundreds of pounds of fish, some of which will be used in a special seafood chowder. In Loxahatchee, Fla., Roger meets husband-and-wife operators of Swank Specialty Produce, Darrin and Jodi Swank. The Swanks grow vegetables, greens, fruits and flowers and raise livestock, too. Several times a year, they host events at their farm and invite chefs and local restaurateurs to cook in their wood-fired outdoor kitchen. Roger works with local chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also fire up a grill to cook flatbread and char a colorful blend of sweet peppers.

Cast

Production & Distribution

  • Produced by IW Productions