Roger Mooking visits the Lone Star State, the place they’re taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invitations Roger to his ranch to slow-roast entire hogs over oak coals in a massive, custom-built metal rig. Dessert is a candy deal with inspired by Lou’s chuck wagon cooking days — pear and blackberry cobbler crisps baked in Dutch ovens utilizing scorching 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 back.
In St. Augustine, Fla., Roger meets Nick Carrera, a grill grasp and grill maker behind Urban Asado. They roast whole lambs and vegetables on Nick’s asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., Roger hangs out with Chef Andre Gomez, the proprietor of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he is off the clock. Roger and Andre construct a rustic cinder block pit to roast an entire pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough created from green plantains, they usually shallow-fry them in a pan of oil set over a mattress of hot coals. From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California.
First he’ll be taught an ancient Argentine method of roasting lamb upright over coals by hanging them on forged iron crosses within the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outside feast. Back on land, a South Carolina pitmaster exhibits Roger his new high-tech rigs, capable of cooking a room stuffed with hogs, extremely low and slow with a 13 hour cook time. If you’re intimidated by the prospect of getting ready a home-cooked meal, it’s necessary to keep in mind that cooking is not an exact science. Whether you are looking for a date night time dinner or midweek meal inspiration, we have got plenty 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 now have the perfect recipes for you.
Roger and Jason load, it up with 600 kilos of dry-rubbed hen, beef and pork ribs, and the region’s signature meat. If that wasn’t sufficient, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all of the BBQ flavors we know and love. In Napa Valley, Calif., he checks out Oak Avenue Catering’s custom-made asado grill that may cook an enormous side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and sluggish with the meat.
Then it all comes together for a hearty soup that is cooked in an vintage cauldron …