Season 07, Episode 02 -"Barbeque and Barbacoa”
Roger Mooking heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausages that the locals call "hot guts." Once smoked, these two meats come together in a Texas favorite, Frito Pie. Then Adrian invites Roger to his family's ranch for traditional Mexican barbacoa. They wrap seasoned lamb in maguey leaves and cook it in the ground before firing up an Argentinean grill to toast fresh tortillas and crisp up the lamb barbacoa.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E02.Barbecue.and.Barbacoa.WEB.h264-CAFFEiNE
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Man.Fire.Food.S07E02.Barbecue.and.Barbacoa.1080p.WEB.h264-CAFFEiNE
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Man.Fire.Food.S08E02.Barbeque.and.Barbacoa.WEB-DL.x264-JIVE [P2P]
MP4 | AAC VBR | 242MB
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Season 07, Episode 01 -"Roadside Cue”
Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E01.Roadside.Cue.WEB.h264-CAFFEiNE
MKV | AAC VBR | 244MB
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Man.Fire.Food.S07E01.Roadside.Cue.1080p.WEB.h264-CAFFEiNE
MKV | AAC VBR | 620MB
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Season 07, Episode 13 -"Smoked Out”
Where there's fire, there's smoke, and some of the most flavorful meat on the market comes straight from incredible smoking operations. Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years. Then, he surfs on to Chicago's Calumet Fisheries, an 80-year-old seafood smokehouse, to load up salmon, trout, whitefish, sable and sturgeon. Finally, Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E13.Smoked.Out.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 07, Episode 12 -"Pit Bosses”
It takes incredible talent and a whole lot of practice to achieve barbecue perfection, and Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue. He gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que, cooking Jamaican jerk baby back ribs and sticky Korean ribs with a sweet and savory Asian influence. Then, Roger is off to Texas to the famous Kreuz Market to get schooled on traditions dating back to their opening in 1900. Then he heads to North Carolina's Skylight Inn, also known as Jones BBQ, to check out their traditional method of low and slow whole hog cooking with a whopping 16-hour cook time.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E12.Pit.Bosses.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 07, Episode 11 -"Insane Inventions”
Roger Mooking says goodbye to the standard grill and celebrates the most elaborate, over-the-top smokers and roasters. First, he heads just outside Death Valley to cook on a true fire-breathing barbecue pit - an 8-foot, 800-pound metal dragon with three separate chambers. Then he lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill, with pork butts and spare ribs cooked right inside the aircraft cabin. Next, Roger visits a Frankenstein smoker in Oahu, Hawaii, that's constructed from an Air Force cargo container, computer fans and pieces of a commercial jumbo jet. Finally, he checks out a converted tool shed used for a Cajun-style whole hog roast.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E11.Insane.Inventions.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 07, Episode 10 -"Top 5 Porktastic Sandwiches”
Roger Mooking is letting barbecue pork sandwiches hog the spotlight. He bites off as much as he can chew at Hoodoo Brown Barbeque in Ridgefield, Connecticut, where they serve a meaty masterpiece loaded with pork belly, pulled pork and shaved pork ribs. Then Roger heads to Bigmista's Barbecue and Sammich Shop in Long Beach, California, for succulent barbecue pork stuffed inside sweetened soft buns. At Pecan Lodge in Dallas, Roger gets a taste of The Pitmaster with brisket, pulled pork and chorizo sausages, and he finds Tex-Mex flavor in a pork burrito with fire-roasted green chili sauce at Lewis Barbecue in Charleston, South Carolina. Finally, Roger visits Top Hat Barbecue in Blount Springs, Alabama, where they've been selling smoky pulled pork shoulder sandwiches with tangy barbecue sauce for 50 years.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E10.Top.5.Porktastic.Sandwiches.WEB-DL.x264-JIVE
MP4 | AAC VBR | 242MB
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Season 07, Episode 09 -"Smokin Sides and Sweets”
No cookout is complete without some outrageous side dishes and crave worthy desserts, so Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York, pressing an entire dish into a mouthwatering Belgian waffle. For dessert, there's an apple hand pie that fits right in Roger's pocket and a peach crisp cooked in a coal-fired Dutch oven on the ground. Finally, a French side dish steals the show as Roger cooks up a fresh veggie summer ratatouille prepared on an outrageous outdoor grill.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E09.Smokin.Sides.and.Sweets.WEB-DL.x264-JIVE
MP4 | AAC VBR | 242MB
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Season 07, Episode 08 -"Surf and Turf”
Roger Mooking is scouring the country for fiery fresh takes on the beloved classic combination, surf and turf. A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals. Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan. Next, the classic New England clambake takes a cross-country trip to Southern California where Roger helps steam a bounty of seafood, spicy chorizo and some of the Golden State's best produce in a wine barrel. Finally, at Llano Seco Ranch in Chico, Calif., Roger pigs out on juicy Italian porchetta spit-roasted on a handcrafted rotisserie and succulent oysters basted in the pork drippings.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E08.Surf.and.Turf.WEB-DL.x264-JIVE
MP4 | AAC VBR | 242MB
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Season 07, Episode 07 -"Pig Out”
Roger Mooking is going hog wild for the most insane pig roasts in the country. First, he's in Hawaii to roast a whole pig in a traditional underground oven called an imu. The community comes together to cook the pig with glowing hot lava rock and a layer of local vegetation to trap the heat. Next, he meets the sausage king of Texas at the Meyer's Elgin Sausage smokehouse and learns how they stuff and fire up 5,000 pounds of pork sausage in a single day with state-of-the-art technology. Roger heads to Leatha's in southern Mississippi to learn the secret behind their unusual upright smoker that allows pork fat from their ribs to drip right on top of succulent smoked pork shoulder, and finally he visits a true porky hall of fame at Stamey's in Greensboro, N.C. Their incredible cooking chamber houses 10 huge smoking pits that allow them to roast 200 pork shoulders at a time.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E07.Pig.Out.WEB-DL.x264-JIVE
MP4 | AAC VBR | 242MB
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Season 07, Episode 06 -"Meat Mania”
It's pure carnivore extravagance as Roger Mooking visits pitmasters cooking meat in massive quantities. First, there's no time for low and slow as Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat. He skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat. Next, a Central California robotics engineer shows Roger his latest invention -- a 40-foot trailer with room for 600 pounds of meaty magnificence -- and Roger is introduced to California mac and cheese loaded with smoky tri-tip steak. Then he's off to the Santa Maria California Elks Club to load dozens of heavy-duty rods with 60 pounds of sizzling top sirloin in their legendary barbecue room. Finally, Roger checks out a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage. He helps smoke entire shacks loaded with beef sausage, Andouille, whole chickens, turkey necks and Tasso ham to make a truly authentic Louisiana po' boy.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E06.Meat.Mania.WEB-DL.x264-JIVE
MP4 | AAC VBR | 242MB
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