In Maui, Roger visits chef Lee Anne Wong to prepare a tropical feast of chicken and mahi-mahi fillets. Plus, he cooks brisket in Bellaire, Texas. S9/Ep6
In Texas, Roger checks out two food trucks serving up delicious ethnic dishes. He meets a pit master known for combining Texas-style barbecue with Mexican food. S9/Ep5
Roger Mooking cruises the Florida coastline looking for fiery cookouts and loads a Peruvian-style pit in St. Augustine before hitting a Fort Lauderdale barbecue joint. S9/Ep1
Roger fans the flames of a surf-and-turf extravaganza. He smokes fish for seafood chowder and then visits a farm with a wood-fired outdoor kitchen. S7/Ep13
Roger fires up Latin-inspired feasts in Florida and Georgia. He meets a maker of Argentinian grills, and they roast whole lambs together before making empanadas. S7/Ep12
Roger is in Georgia visiting self-taught pit-masters who smoke Texas-style barbecue. In Atlanta, he loads a rotisserie smoker with briskets and bologna. S7/Ep11
Roger enjoys a South Carolina-style surf-and-turf spread that includes a whole hog, 30 racks of pork ribs and clusters of locally harvested oysters. S7/Ep10
Roger visits two Texan spots that like to experiment. In Fort Worth, he makes a brisket burger, and in Tomball, he samples artisanal chocolate and barbecue. S7/Ep9
Roger visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas. S7/Ep8
In Los Angeles, Roger gets a 70-year-old family recipe for mac and cheese. In San Antonio, he checks out a mashup of Texas-style barbecue with Tex-Mex flavours. S7/Ep6
Roger meets a family that specializes in Texas barbecue and Mexican barbacoa. He learns the secrets to Texan frito pie and fires up the grill for lamb barbacoa. S7/Ep5
Roger hunts down impressive barbecue rigs in Houston and Napa Valley. He helps load six goats onto a custom trailer that can cook up to 600 pounds of meat. S7/Ep4
Roger meets chef Thomas McNaughton for a feast of epic proportions. They roast a whole pig over hot coals and cook potatoes and black-skinned chickens to go with it. S7/Ep3
Roger visits two Southern California barbecue joints open on weekends only. He meets a couple who run a pop-up barbecue restaurant in their own backyard. S7/Ep2
Roger tames the flames in outdoor kitchens fuelled by wood-burning fires. He helps fire up beef ribs and grilled chickens for a ranch cookout in Solvang. S7/Ep1
Roger looks for truly unique rigs. In Colorado, he meets a restaurant owner who created an eight-foot steel contraption that can cook 1,000-pounds of food. S5/Ep11
Everything is bigger in Texas. Roger roasts a 250-lb side of beef and then at Cured restaurant he slow-roasts a 230-lb hog in a large outdoor cinder block pit. S5/Ep10
Roger learns about the importance of salt when he visits Jacobsen Salt Company in Oregon. Then, he cooks a 20-lb halibut stuffed with lemon and herbs. S5/Ep9
Roger roasts a 30-lb Porchetta on a ranch in California. Then, he heads to Oregon to roast mussels that are served with a white bean, chorizo and clam stew. S5/Ep8
Roger meets up with the chief of the Coquille Tribe for a salmon roast before heading South to find out the secret behind Pok Pok La's famous roasted chicken. S5/Ep7
Roger Mooking meets with two Southern ladies in Nashville and Brownsville, Tennessee, who are famous in the barbecue world for their smoked ribs and pork shoulders. S5/Ep6
Roger visits chefs in Georgia and Texas who are using innovative and unusual tools over live fires, including one who cooks rabbits using bamboo poles. S5/Ep5
Roger is in Florida. He meets a young pit master in Crawfordville who uses a power tool and a farmer in Dade City preserving the tradition of making cane syrup. S5/Ep2
Roger hangs out with chefs in Alexander City, Alabama, and Charleston, South Carolina, who are putting a whole new spin on rotisserie cooking in the great outdoors. S5/Ep1
Roger is grilling Cajun-style steaks and chickens in California before heading to Illinois to smoke seafood including salmon, trout, whitefish and sturgeon. S4/Ep12
Roger visits Faith's Farm in Bonfield for an awesome feast cooked on three different fiery contraptions, including a whole lamb roasted on an asado cross. S4/Ep11
Roger attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro. Several thousand pounds of meat will cook over 100 feet of fire and smoke. S4/Ep10
In California wine country, Roger cooks a whole pig over a wood burning fire for a party, and then helps a chef fill an eight-foot grill with Dungeness crabs. S4/Ep9
At a Long Beach barbecue shop run by a pair of smoke masters, Roger loads up the smoker with beef brisket and pork butts, then builds unique barbecue sandwiches. S4/Ep8
Roger is on the hunt for ribs, and he's found two places where the meat is close to perfection. One is in the heart of the Mississippi, and the other is in New York. S4/Ep6
Roger meets Chef Johnny Hernandez, who designed a massive grill. Roger and Johnny skewer every meat imaginable - chickens, sausages, racks of ribs and whole goats. S4/Ep5
Roger Mooking is loading up on the best brisket, pork steaks and sausages in Texas. Roger meets pit master Ronnie Weiershausen, a specialist in Texan barbecue. S4/Ep4
Roger learns about the importance of salt when he visits Jacobsen Salt Company in Oregon. Then, he cooks a 20-lb halibut stuffed with lemon and herbs. S5/Ep9
Roger roasts a 30-lb Porchetta on a ranch in California. Then, he heads to Oregon to roast mussels that are served with a white bean, chorizo and clam stew. S5/Ep8
Roger meets up with the chief of the Coquille Tribe for a salmon roast before heading South to find out the secret behind Pok Pok La's famous roasted chicken. S5/Ep7
Roger Mooking meets with two Southern ladies in Nashville and Brownsville, Tennessee, who are famous in the barbecue world for their smoked ribs and pork shoulders. S5/Ep6
Roger visits chefs in Georgia and Texas who are using innovative and unusual tools over live fires, including one who cooks rabbits using bamboo poles. S5/Ep5
Roger is in Florida. He meets a young pit master in Crawfordville who uses a power tool and a farmer in Dade City preserving the tradition of making cane syrup. S5/Ep2
Roger hangs out with chefs in Alexander City, Alabama, and Charleston, South Carolina, who are putting a whole new spin on rotisserie cooking in the great outdoors. S5/Ep1
Roger is grilling Cajun-style steaks and chickens in California before heading to Illinois to smoke seafood including salmon, trout, whitefish and sturgeon. S4/Ep12
Roger visits Faith's Farm in Bonfield for an awesome feast cooked on three different fiery contraptions, including a whole lamb roasted on an asado cross. S4/Ep11