Roger Mooking visits the Lone Star State, the place they’re taking open-fire cooking to new culinary heights with distinctive rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invitations Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built steel rig. Dessert is a candy deal with impressed by Lou’s chuck wagon cooking days — pear and blackberry cobbler crisps baked in Dutch ovens using hot coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint’s chef Marcelo Garcia, who will get customers fired up for the Trompo Wagon parked out again.
Then it all comes together for a hearty soup that is cooked in an vintage cauldron rigged above scorching sizzling coals. Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue.
First he’ll learn an ancient Argentine technique of roasting lamb upright over coals by hanging them on forged iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with contemporary veggies for an outside feast. Back on land, a South Carolina pitmaster reveals Roger his new high-tech rigs, able to cooking a room filled with hogs, extremely low and gradual with a 13 hour cook time. If you’re intimidated by the prospect of preparing a home-cooked meal, it’s necessary to remember that cooking isn’t an exact science. Whether you are on the lookout for a date night time dinner or midweek meal inspiration, we’ve got loads of meal ideas to feed two people, together with pasta, salmon and steak recipes. Whether you need a healthful dinner for one or a quick meal for a crowd, we’ve the right recipes for you.
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Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of domestically harvested oysters in a customized rig. It’s a magnificent …