Man, Fire, Food Season 9 Episode 12
Lighting Up Louisiana
Roger Mooking is in Louisiana, where smoked meat makes an appearance in many classic Cajun dishes. He meets Chef Nathanial Zimet, who serves North Carolina-style smoked whole hog in po' boy sandwiches at Bourree in New Orleans. Roger helps Nathanial season and smoke a whole hog, and they also prepare Smoked Buffalo Chicken Wings. At Paul's Meat Market and Grocery in Ville Platte, La., Roger helps owner Paul Fontenot fill his outdoor smokehouse with several different kinds of sausages, tasso, pork belly, turkey wings and drumsticks. Paul also shares a family recipe for Cajun Brown Gravy.
- 9 - 13Backyard BBQ BlowoutsDec. 17, 2018
- 9 - 12Lighting Up LouisianaDec. 17, 2018
- 9 - 11Fiery CouplesDec. 17, 2018
- 9 - 10BBQ and Boils in the BayouDec. 17, 2018
- 9 - 9Get Your Grill OnDec. 17, 2018
- 9 - 8Smoking and Spit-Roasting in TexasDec. 10, 2018
- 9 - 7Beef and BeyondDec. 04, 2018
- 9 - 6Raising the HeatDec. 04, 2018
- 9 - 5Meat in Full SwingDec. 04, 2018
- 9 - 4Fire and FamilyDec. 04, 2018
- 9 - 3Getting Piggy With ItDec. 04, 2018
- 9 - 2Meat MastersDec. 04, 2018
- 9 - 1Southwest Smoke SignalsNov. 28, 2018