Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
13 Episodes 2015 - 2015
Episode 1
Tue, Jul 14, 201521 mins
In the Season 4 premiere, Roger explores the wonders of smoked pork shoulder as he sinks his teeth into barbecue sandwiches, during trips to Grand Rapids, Michigan, and Blount Springs, Alabama.
Episode 2
Tue, Jul 21, 201521 mins
Alabama barbecue is in the spotlight, when Roger visits "Big Bob Gibson Bar-B-Q" in Decatur, Alabama, and learns how to make their smoked chicken, dunked in a unique white sauce. Also: pulled pork, that cooks for nearly 30 hours, is served at the "Black Pit" in Mobile, Alabama.
Episode 3
Tue, Jul 28, 201520 mins
Roger attends two low-country cookouts in South Carolina. Included: he helps build an outdoor pit for a traditional pig pickin'; and pitches in to get ready for a classic oyster roast.
Episode 4
Tue, Aug 4, 201521 mins
Roger fills up on brisket, pork steaks and sausages during a trip to Texas, where he visits "Ronnie's BBQ" in Johnson City and the "Pecan Lodge" in Dallas.
Episode 5
Tue, Aug 11, 201521 mins
Roger skewers all kinds of meat to be cooked on a massive grill, built by a chef for his San Antonio restaurant; and meets the designer of a 7-foot stainless steel tree, which they use to roast quails and sausages for an outdoor feast.
Episode 6
Tue, Aug 18, 201521 mins
Roger's search for delicious barbecue ribs brings him to Hattiesburg, Miss., where he meets a third-generation pit master, who is continuing his grandmother's legacy. Also: a Brooklyn native uses Jamaican grilling techniques and Korean-style flavors.
Episode 7
Tue, Aug 25, 201521 mins
Roger attends two backyard blowouts in Southern California. Included: an old wine barrel is used as a cooking vessel at a New England-style clambake; and a whole lamb is on the menu at a traditional Mexican barbacoa.
Episode 8
Tue, Sep 1, 201521 mins
Roger meets the husband-and-wife team who operate "Bigmista's Barbecue" in Long Beach, California, where he helps smoke beef briskets and pork butts for unique sandwiches. Also: a fish boil, in Door County, Wisconsin, includes local white fish, potatoes and onions.
Episode 9
Tue, Sep 8, 201521 mins
Roger attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Ky., where he helps hundreds of volunteers load and light three massive barbecue pits. Then, they get to business, preparing several thousand pounds of meat, including mutton, pork butts and chickens.
Episode 10
Tue, Sep 15, 201521 mins
Roger accepts invites to two outdoor parties in California's wine country. Included: a whole pig is cooked over a wood-burning fire for members of the Tablas Creek Wine Club.
Episode 11
Tue, Sep 22, 201521 mins
Chef Roger Mooking visits "Faith's Farm" in Bonfield, Illinois, where he's invited to take part in a feast, cooked on three different fiery contraptions. Included: a whole lamb, boar steaks and pig skins are on the menu for this Latin and Mexican-inspired meal.
Episode 12
Tue, Sep 29, 201521 mins
Roger travels to Orangevale, California, where he grills steaks and chickens with a restaurateur who specializes in Santa Maria-style barbecue; and in Chicago, an 80-year-old seafood smokehouse is toured.
Episode 13
Tue, Oct 6, 201521 mins
Roger Mooking's first time visiting Puerto Rico begins with a trip to a gas-station-turned-barbecue joint, where he's joined by fellow chef, Chuck Hughes. Also: sofrito-stuffed chickens are served at a popular roadside eatery.