Man, Fire, Food Episode Rating Graph

Roger loves a great barbecue sandwich and when the meat's cooked low and slow and kissed with just the right amount of smoke, he rolls up his sleeves and digs in. Roger heads to The Barbecue Exchange for two sinfully delicious sandwiches - one is called Heaven and the other Hell. Both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tennessee where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes.

Roger fills up on brisket, pork steaks and sausages during a trip to Texas, where he visits "Ronnie's BBQ" in Johnson City and the "Pecan Lodge" in Dallas.

In the Season 4 premiere, Roger explores the wonders of smoked pork shoulder as he sinks his teeth into barbecue sandwiches, during trips to Grand Rapids, Michigan, and Blount Springs, Alabama.

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.

Roger is on the lookout for truly unique rigs, like a steel contraption that can cook up to 1,000 pounds of food in Denver and an impressive barbecue trailer in Texas.

Roger learns that everything is bigger in Texas. Included: he meets the pit master at "Armadillo Palace" in Houston and gets to see his custom rotisserie trailer in action, when they roast a 250 pound side of beef. Also: Roger helps the chef/owner at "Cured" restaurant in San Antonio slow roast a 230 pound hog in a large outdoor cinder black pit.

The owner of a butcher shop in Georgia prepares more than one dozen rabbits, rotisserie-style, with bamboo polex; and in Plano, Texas, Roger visits Smoke to take a stab at cooking flank steak and chicken on swords.

Roger's search for delicious barbecue ribs brings him to Hattiesburg, Miss., where he meets a third-generation pit master, who is continuing his grandmother's legacy. Also: a Brooklyn native uses Jamaican grilling techniques and Korean-style flavors.

Roger attends two low-country cookouts in South Carolina. Included: he helps build an outdoor pit for a traditional pig pickin'; and pitches in to get ready for a classic oyster roast.

Roger Mooking drops in at two backyard cookouts where the smoke is thick and the fires are hot. He helps guest chef Jeremy Connor prepare a fish roast at renowned bed and breakfast Maison Madeleine in Breaux Bridge, La. They spear marinated whole red fish and pompano on sugar cane poles and arrange them around fire pits. In Bakersfield, Calif., Roger joins pitmaster Fred Reclusado in his outdoor kitchen to make ribs al pastor and fry tilapia.

Savory and sweet flavors are found in Florida, where Roger meets a young pit-master who pulls pork with a power tool and digs into a sandwich called the Hamaburger. Later, a farmer presenting the tradition of making cane syrup is visited in Dade City.

Two Southern ladies famous in the world of barbecue. Included: smoked ribs at Mary's Old-Fashioned Pit Bar-B-Cue in Nashville; and pork shoulders, pork ribs and a whole stick of bologna cooked by a legendary pit master in Brownsville, Tennessee.

Roger is in Ridgefield, CT, and Nashville trying monster-sized meaty masterpieces that include towering sandwiches, a massive hanging rib roast and a cocktail garnished with smoked meat.

Roger checks out some of the most delicious sausages, pork ribs, crawfish, spice-rubbed chicken and meaty baked beans at barbecue smokehouses in Nashville.

From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose company Do or Dine Catering specializes in Mediterranean farm-to-table feasts cooked with a live fire. Roger helps them hang legs of lamb and cook vegetables on a large, hot plancha for an event at an olive oil company. Then Roger meets up with Matt and Nina Horn of Horn Barbecue, an underground craft barbecue business with Southern influences. Roger helps pitmaster Matt season and smoke lamb shoulders for sandwiches that are served with a side of Nina's Pit Beans.

Roger attends two backyard blowouts in Southern California. Included: an old wine barrel is used as a cooking vessel at a New England-style clambake; and a whole lamb is on the menu at a traditional Mexican barbacoa.

Roger travels to Orangevale, California, where he grills steaks and chickens with a restaurateur who specializes in Santa Maria-style barbecue; and in Chicago, an 80-year-old seafood smokehouse is toured.

Host Roger Mooking tours the facility at Jacobson Salt Co. in Notards Bay, Oregon, and learns how to make sea salt from the owner. Later, he helps a Portland-based chef stuff a 20 pound halibut with lemons and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.

Roger does some island-hopping for the best eats in Hawaii. He heats up an imu in a traditional underground oven in Oahu and barrel smokes chicken, ribs and fresh fish in Kauai.

Alabama barbecue is in the spotlight, when Roger visits "Big Bob Gibson Bar-B-Q" in Decatur, Alabama, and learns how to make their smoked chicken, dunked in a unique white sauce. Also: pulled pork, that cooks for nearly 30 hours, is served at the "Black Pit" in Mobile, Alabama.

Roger skewers all kinds of meat to be cooked on a massive grill, built by a chef for his San Antonio restaurant; and meets the designer of a 7-foot stainless steel tree, which they use to roast quails and sausages for an outdoor feast.

A trip to North Bend, Oregon, finds chef Roger Mooking helping to roast a school of salmon for a traditional tribal feast. Then, in Los Angeles, the owner of "Pok Pok La" shares the secrets to his famous whole roasted chicken.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. He helps fire up beef ribs and grilled chickens for a ranch cookout in Solvang, CA, and cooks a hearty soup in an antique cauldron in San Diego.

The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, and their fan-favorite ribs are tossed in a barbecue sauce with a heavy hit of cayenne. For his second stop, Roger gets lucky in Las Vegas, where he meets Chef Justin Kingsley Hall of The Kitchen at Atomic. His portable rig known as "The Swing Set" is anything but child's play. To build this winning jackpot of meat, Roger and Justin suspend Mediterranean spice-rubbed legs of lambs, nestle butternut squash into a bed of coals and grill carrots in a swinging basket.

Roger Mooking meets two barbecue brainiacs who have mastered the art of marrying heat and meat to turn out top-notch barbecue. Pitmaster Christopher Prieto teaches students the science of smoking and seasoning meats at Prime Barbecue in Knightdale, N.C. Roger helps Prieto season a whole hog with Puerto Rican flavors, and then they smoke it in a North Carolina-style pit using coals made from pecan, hickory and cherry woods. In Glen Allen, Va., Roger meets Tuffy Stone, a classically trained French chef, cookbook author, champion pitmaster and the owner of local barbecue chain Q Barbeque. When Tuffy's not tinkering in the kitchen, he's busy building rigs from scratch, and Roger helps fire up his latest contraption with hickory coals and then hang whole spiced and buttered chickens.

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil. In Prairieville, La., he helps a husband-and-wife team of caterers prepare baby back ribs, brisket and 200 pounds of live crawfish. Then Roger heads to Baton Rouge, La., to meet a caterer serving barbecue breakfast sandwiches at a local eatery. They season pork butts and beef cheeks for smoking and then pile the meat onto biscuits with fried eggs, cheese and bacon.

Roger Mooking heads to Louisiana to meet Howard, an engineer by day and a pit master by night. Howard shows Roger how he preserves his family's traditions and digs a pit where he cooks the hogs low and slow.

In the Season 5 premiere, Roger Mooking meets a chef who uses a unique coal-fueled contraption, called the Cross Table, to roast butterflied pork marinated in bold adiote paste; and later, he simmers a seafood paella in a massive pan. Also: a trip to the OverBird in Birmingham features a meat-lover's feast of lamb, rabbit and beef, along with seasonal veggies.

Host Roger Mooking cooks up two whole hogs in two different ways. Included: he visits MOPHO restaurant in New Orleans, where chef Michael Gulotta's Southeast Asian spit-roasted pig is a twist on a classic Southern tradition. Also: Mississippi chef Miles McMath hinges two steel troughs together to make a convenient and quick cooking oven; and fries hand pies for dessert over an open fare.