Season 07, Episode 05 -"Woman Fire Food”
Roger Mooking salutes the country's most impressive and creative female pitmasters, learning a few new roasting methods along the way. A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken coated with smoky, coconut salsa. Next, a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse. Then, two ingenious women teach Roger ways to smoke shellfish that he's never seen before -- one using wine barrels to build a smoker on site and the other flexing her muscles using nothing but flames.

Links: HOMEPAGE – TVDB

Man.Fire.Food.S07E05.Woman.Fire.Food.WEB-DL.x264-JIVE
MP4 | AAC VBR | 242MB
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Season 07, Episode 04 -"Fishing for Fire”
In a pit, under a kettle, or in between hunks of heavy metal, Roger's showing off three flame-licking good feasts that are packing high heat. In North Bend, Oregon, cooking with fire isn't a trend, it's a time-honored tradition. Chief Don Ivy of the Coquille Indian Tribe has been hosting impressive salmon bakes for 25 years inspired by the customs of his ancestors. He shows Roger how to roast 200 pounds of salmon on sticks, and they build one of the biggest fires in Man Fire Food history. Then, Roger makes his way to Old Post Office Restaurant in Door County, Wisconsin, where they cook local fish in a cauldron and lights it up with an explosive wildfire. And, in Napa Valley, father-daughter team built a towering outdoor oven in the middle of their family vineyard. Roger helps them bake whole fish in a California King-size salt bed between not one, but two raging fires.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S07E04.Fishing.for.Fire.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 07, Episode 03 -"Whole Animals”
Roger's learning to rig up and roast whole animals with some truly wild techniques. First he'll learn an ancient Argentine method of roasting lamb upright over coals by hanging them on cast iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast. Back on land, a South Carolina pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs, ultra low and slow with a thirteen hour cook time.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S07E03.Whole.Animals.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 07, Episode 02 -"Top 5 BBQ Chicken”
Roger Mooking has plucked his way through plenty of barbecue chicken, but only the very best birds make this list of his top 5 favorites. One chef shows Roger how to hang up and hand-spin chickens with a device that looks like it belongs in a theme park, and another redefines rotisserie on an elaborate rig loaded with complex cogs, gears and even bicycle chains. A Carolina legend makes Roger's list by dipping barbecued birds in an out-of-this-world white sauce. And a master of Puerto Rican pollo rubs his island adobo mix on crispy chicken that has Roger squawking for more, but it's his Jamaican jerk chicken loaded with Caribbean heat that reaches true poultry perfection.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S07E02.Top.5.BBQ.Chicken.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 07, Episode 01 -"Fire Festivals”
Join the party as Roger Mooking visits three of the greatest fire-roasted ragers that cook mountains of meat and keep the barbecue faithful lining up for more. First, it's all hands on deck in Owensboro, Ky., for a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores. Then, he heads to a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef. Finally, Roger makes waves in New England at a 70-year-old fish festival, sculpting a scorching 12-foot ring of fire for over 300 pounds of shad on upright boards.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S07E01.Fire.Festivals.WEB-DL.x264-JIVE
MP4 | AAC VBR | 243MB
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Season 06, Episode 14 -"Heating It Up In Hawaii”
Things are heating up in Hawaii which inspires Roger Mooking to do some island-hopping for the best eats. On Oahu, Hawaii, Roger and farmer Daniel Anthony heat up an imu, a traditional underground oven, for a feast of cheeseburgers wrapped in layers of leaves. When the community learns that the imu is being fired up, they lend a hand and contribute dishes for the feast. Then Roger's off to the island of Kauai, Hawaii to meet Chef Patrick Pepper at Chicken in a Barrel BBQ. The pair fire up juicy chickens, succulent ribs and freshly caught fish cooked in barrel smokers.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S06E14.Heating.It.Up.In.Hawaii.WEB-DL.x264-JIVE
MP4 | AAC VBR | 198MB
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Season 06, Episode 13 -"Crazy Contraptions”
Roger Mooking is going from the west coast to the east coast to check out crazy custom contraptions. First, he gets to play with a one-of-a-kind "meat swing set" in West Sacramento, Calif. Custom-built for Chef Beau Fairbairn, it can cook a whole animal or two, and still have room left over. Roger and Beau slow-cook a whole hog and an entire garden's worth of vegetables over a 12-foot-long wood fire. Then, Roger heads to school in farm country, New Jersey, where cooking-school founder, Ian Knauer, teaches open-fire cooking. Today's lessons: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S06E13.Crazy.Contraptions.WEB-DL.x264-JIVE
MP4 | AAC VBR | 199MB
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Season 06, Episode 12 -"Heavy Metal Meat”
Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinderblock pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S06E12.Heavy.Metal.Meat.WEB-DL.x264-JIVE
MP4 | AAC VBR | 199MB
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Season 06, Episode 11 -"Revolutionary Roasts”
Roger Mooking meets up with two mastermind chefs who show off their radical rigs on opposite ends of the country. In Great Barrington, Mass. Roger puts the pedal to the metal on Jeremy Stanton's "Rotisserie Bike," a genius stationary bike that can turn up to 12 spits at once with nothing more than the force of two hamstrings. After prepping a whole hog, an 80 pound beef leg, and a basket of onions, Roger and Jeremy burn some calories while they take turns to keep the meat turning over three open fires. Then, Roger races off to San Francisco where he and Chef Sophina Uong of Mestiza Taqueria cook up a Filipino-Mexican feast on her lean mean chicken machine. Over 30 chickens are loaded onto bamboo sticks and leaned over an open fire.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S06E11.Revolutionary.Roasts.WEB-DL.x264-JIVE
MP4 | AAC VBR | 199MB
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Season 06, Episode 10 -"Meat In Music City”
Roger Mooking heads to the country music capital Nashville, where chefs are playing meaty tunes. At Urban Grub, Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs rubbed with sorghum and spices. Those sausages head into a kettle brimming with a flavorful boil with crawfish, fire-roasted potatoes, and corn. Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint. Pit Master Pat Martin shares a passion project with Roger, a six-foot-tall rig that can smoke a flock of spice-rubbed chickens suspended in air. To complete this chorus of fiery flavors, there's a side of meaty baked beans and slow-roasted cabbage wedges.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S06E10.Meat.In.Music.City.WEB-DL.x264-JIVE
MP4 | AAC VBR | 199MB
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