Roger Mooking fires up two Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout.
Roger Mooking fires up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan.
Roger Mooking knows that it's not just the small towns that dish out big barbecue flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way.
Roger Mooking meets San Francisco-based chef Thomas McNaughton at a farm in Healdsburg, Calif., for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours.
Roger Mooking looks for the most radical barbecue rigs. He starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos.
Roger visits outdoor kitchens fueled by wood-burning fires. The Alisal Guest Ranch and Resort in Solvang, California, home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions, is featured.
Roger heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausage.