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Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

Man Fire Food

Fiery Foods in Jamaica

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

Love for Lobsters in Maine

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

Food Traditions

Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.

Crazy for Chicken

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

Cajun Cookouts

Tink Pinkard helps Roger build a barbecue pit, season and roast a pig, and fly-fish.

Roasting and Ranching in Texas

Two legendary BBQ places in Texas; a third-generation pit master.

Texas BBQ

Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.

Pig Roasts

In northern California, Roger meets Chefs Stephen Barber and Mateo Granados who are celebrating Argentina's Asado and Brazil's Churrasco.

South American Grilling

Wood-fired Mediterranean seafood feasts; fish, potatoes and onions are encased in salt before they're baked in an enormous oven.

Mediterranean Seafood Feasts

Big fires, big feasts, and custom grills in Hawaii.

Feasts Over Fire in Hawaii

Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.

Smoke and Steam

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Host Roger Mooking travels throughout America in search of fascinating ways people cook with fire.

S2 E9 | Cajun Cookouts