Watch Barbecue: Life of Fire with Fubo
Plans start at $79.99/mo
Additional taxes, fees and regional restrictions may apply.
Barbecue: Life of Fire
Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions.
S1, EP8 "Red Curry Braised Pork with Mustard Greens"
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
S1, EP7 "South Carolina Peach-Glazed Ribs with Rice Middlins"
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
S1, EP3 "Barbecued Pork Steak"
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
S1, EP4 "Hickory Smoked Virginia Ham & Mint Juleps"
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
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.
S1, EP9 "Bluefin Tuna Collars with Chili Pickle Relish"
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
S1, EP8 "Red Curry Braised Pork with Mustard Greens"
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
S1, EP7 "South Carolina Peach-Glazed Ribs with Rice Middlins"
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
