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Andrew Zimmern's Wild Game Kitchen
S3, EP8 "Nashville Hot Pheasant and Mint Basil Lemonade"Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Andrew Zimmern's Wild Game Kitchen
S3, EP4 "Bison Tomahawk Chop with Italian-style Eggplant and Panzanella"Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Andrew Zimmern's Wild Game Kitchen
S1, EP3 "Turkey Tenders and Salmon"Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Andrew Zimmern's Wild Game Kitchen
S1, EP1 "Venison and Duck Gumbo"Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.
Andrew Zimmern's Field to Fire
S1, EP1 "Two Birds with One Fire"Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.
Andrew Zimmern's Field to Fire
S1, EP2 "Minnesota Fried Fish Plate"Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.
Andrew Zimmern's Field to Fire
S1, EP3 "Crispy Sizzling Wild Hog"Andrew Zimmern cooks wild hog two ways, a sour and spicy pork vindaloo with meat from the leg, and a whole hog slow roasted over the open fire. Then he hits the water in Charleston, SC to make grilled redfish with crawfish sauce and lemon rice pilaf.
Andrew Zimmern's Field to Fire
S1, EP4 "Grilled Fish with Crab Butter Sauce"Andrew fishes in a sunken sailboat structure outside of Charleston and grills a whole sheepshead served with a crab butter sauce and bitter greens salad. Then, he prepares duck two ways - braised in red wine with and slow roasted over an open fire.
The Grill Iron
S1, EP1 "Michigan Coney Dogs and Ohio State Po' Boys"We're in Ann Arbor, Michigan where Chef Frank Fejeran is taking us on a trip to a beautiful Buddhist farm and making his local take on the classic Michigan Coney Dog.
The Grill Iron
S1, EP2 "South Carolina Beef Ribs and Florida Fried Chicken"Boiled peanuts and beef ribs at a South Carolina tailgate; an early morning shrimping trip on the Florida Gulf.
The Grill Iron
S1, EP3 "Florida State Pork Loin and Tennessee Stuffed Quail"Chef Tom Gray makes a delicious FSU-inspired tailgate dish; the world's best bacon in Tennessee.
The Grill Iron
S1, EP4 "Los Angeles Breakfast Polenta and Thai Tailgate"Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill; Chef Tin Vuong throws down an epic Thai tailgate at USC.
The Grill Iron
S1, EP5 "Oregon Smoked Duck and Austin Grilled Fish"Old-world style blush wine in Oregon and Thai food wizardry brought to a University of Texas tailgate.
The Grill Iron
S1, EP6 "Penn State Pierogi and Arizona Sausage Sliders"A traditional Pennsylvania pierogi factory; a unique winery in the middle of the Arizona desert.
The Grill Iron
S1, EP7 "Alabama Pork Croquette and the Grill Iron Championship"Slow-cooked Southern barbecue in Alabama; the top three chefs in the championship meet up in Los Angeles.
Barbecue: Life of Fire
S1, EP10 "Santa Maria Style Sirloin Steak"Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
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