Man Fire Food features the inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers, we visit home cooks, pit masters, and chefs who are fascinated by fire and food. The smoke signals take host Roger Mooking to Hawaii, wine country in Northern California, New England and the great American South to meet the passionate people who celebrate the building of and cooking over live fire.
Charleston, South Carolina is one of America’s top dining destinations, but for traditional whole hog barbecue and low-country oyster roasts, Roger leaves the city and heads into the country. Hemingway is a small town located about eighty miles from Charleston, and it’s home to Scott’s Bar-B-Q. Roger meets pit master Rodney Scott who has been cooking whole hog since he was eleven years old. The smoke-filled pit room can cook up to fourteen hogs. Burn barrels in the backyard supply the coals needed for the twelve to thirteen hour cook time. Rodney’s mom Ella is in charge of pulling the pork and seasoning it with their secret sauce. In fishing town McClellanville, Roger meets Oliver Thames who invented a unique oyster roaster. Local cluster oysters are piled over a metal sheet positioned over a firebox. Blankets of wet burlap rest on top of the oysters which help them steam open.
Man Fire Food Premieres Monday, June 3rd on The Cooking Channel. Check your local listings for show times and tweet @RogerMooking #ManFireFood during the show.