First he’ll study an ancient Argentine method of roasting lamb upright over coals by hanging them on cast iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with recent veggies for an out of doors feast. Back on land, a South Carolina pitmaster shows Roger his new high-tech rigs, able to cooking a room filled with hogs, ultra low and gradual with a thirteen hour cook time. If you’re intimidated by the prospect of preparing a home-cooked meal, it’s important to do not forget that cooking isn’t an actual science. Whether you are in search of a date night dinner or midweek meal inspiration, we have got loads of meal concepts to feed two people, including pasta, salmon and steak recipes. Whether you need a wholesome dinner for one or a fast meal for a crowd, we’ve the perfect recipes for you.
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Roger Mooking visits the Lone Star State, where they’re taking open-fire cooking to new culinary heights with distinctive rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast entire hogs over oak coals in a massive, custom-built metallic rig. Dessert is a candy treat inspired by Lou’s chuck wagon cooking days — pear and blackberry cobbler crisps baked in Dutch ovens using sizzling coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint’s chef Marcelo Garcia, who gets prospects fired up for the Trompo Wagon parked out back.
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Then all of it comes together for a hearty soup that’s cooked in an vintage cauldron rigged above scorching hot coals. Roger Mooking visits two eating places in the Lone Star State that turn conventional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the facility couple behind the popular restaurant Heim Barbecue.
Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of domestically harvested oysters in a custom rig. It’s a powerful low-country …