Season 04, Episode 12 -“Grillin and Smokin”
Roger travels to Orangevale, Cal., where he grills steaks and chickens with a restaurateur who specializes in Santa Maria-style barbecue; and in Chicago, an 80-year-old seafood smokehouse is toured.

Season 04, Episode 13 -“Puerto Rican Grillin”
Roger Mooking’s first time visiting Puerto Rico begins with a trip to a gas station-turned-barbecue joint, where he’s joined by fellow chef Chuck Hughes. Also: Sofrito-stuffed chickens are served at a popular roadside eatery.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E12.Grillin.and.Smokin.PDTVx264-JIVE
MP4 | AAC VBR | 196MB
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Man.Fire.Food.S04E13.Puerto.Rican.Grillin.PDTVx264-JIVE
MP4 | AAC VBR | 198MB
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Season 04, Episode 10 -“Three Alarm Fire”
Roger visits Faith’s Farm in Bonfield, Illinois for an awesome feast cooked on three different fiery contraptions. Roger helps three chefs orchestrate a festive Latin and Mexican-inspired meal. A whole lamb slowly roasts on an asado cross. Boar steaks are grilled on a repurposed windmill. And pig skins are fried until puffy and crisp in a wood burning oven and stove, and then finished with a smoky Mexican chocolate glaze. It’s a three-alarm fire for a three-star, farm-to-table spread.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E10.Three.Alarm.Fire.PDTV.x264-JIVE
MP4 | AAC VBR | 198MB
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Season 04, Episode 09 -“Wine Country Cookouts”
California’s wine country is the perfect place for an outdoor cookout and Chef Roger Mooking has been invited to two parties there. Executive winemaker Neil Collins of the Tablas Creek Vineyard in Paso Robles designed a contraption that can cook a whole pig over a wood burning fire for an annual party held for members of their wine club. The town of Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fill an eight-foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and legs of lambs that have been rubbed with a Mediterranean spice paste.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E09.Wine.Country.Cookouts.PDTV.x264-JIVE
MP4 | AAC VBR | 197MB
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Season 04, Episode 08 -“Light It Up”
Like a moth to a flame, nothing grabs Roger's attention like a raging wood-burning fire. After the flames subsides and the smoke clears, there's a spectacular feast that everyone can dive into. Roger heads to Bigmista's Barbecue & Sammich Shop where husband and wife team Neil and Phyllis Strawder spread their smoked meat love in Long Beach, California. Roger and Neil torch the smoker until it's scorching hot, and then load it up with beef briskets and pork butts. Back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. Sweet soft squishy buns are stuffed with succulent barbecue. In Door County, Wisconsin, Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, Boil Master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron... by engulfing it in flames.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E08.Light.It.Up.PDTV.x264-JIVE
MP4 | AAC VBR | 199MB
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Season 04, Episode 07 -“Backyard Blowouts”
When the sun’s out and the warm breeze kicks in, it’s the perfect time to fire up an outdoor feast. Roger’s in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique New England meets California-style clambake. Instead of burying their seafood feast in the ground, they use an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. Hot rocks provide the heat source while fresh seaweed helps creates steam. In Chula Vista, Roger meets Francisco “Paco” Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E07.Backyard.Blowouts.PDTV.x264-JIVE
MP4 | AAC VBR | 199MB
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Season 04, Episode 06 -“Rib-A-Licious”
Roger’s on the hunt for lip-smacking barbecue ribs and he found two places where the racks of meat stack up to perfection. One is in the heart of the Mississippi and the other is in New York, that’s right, the Big Apple! In Hattiesburg, Mississippi, Leatha’s Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation Pit Master who continues the barbecue legacy that his grandmother Leatha created.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E06.Rib-A-Licious.PDTV.x264-JIVE
MP4 | AAC VBR | 198MB
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Season 04, Episode 05 -“Meat On A Stick”
Roger visits two chefs in Texas who created the craziest cooking contraptions and prove that everything’s bigger in Texas. Chef Johnny Hernandez designed a massive grill for his restaurant El Machito in San Antonio and it takes fire and food to the extreme. Roger and Johnny skewer every meat imaginable — chickens, pork and beef sausages, racks of ribs and whole goats. Housemade salsas and warm corn tortillas complete this carnivorous spread. Roger heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree made out of stainless steel that can roast food over a wood fire. Roger and John fill the tree with quails and sausages for an outdoor feast.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E05.Meat.On.A.Stick.PDTV.x264-JIVE
MP4 | AAC VBR | 199MB
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Season 04, Episode 04 -“Lone Star Load Up”
Roger is loading up on the best brisket, pork steaks and sausages the Lone Star state has to offer. Ronnie’s BBQ in Johnson City attracts locals and barbecue aficionados. Their open outdoor kitchen houses two barbecue pits, two pipe smokers and one giant burn barrel. Roger helps Pit Master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Customers can order barbecue by the pound, on a plate or in a sandwich but Roger’s interested in the Trash Taco. Ronnie’s wife Cindy teaches Roger how they combine all three meats for this one-of-a-kind breakfast treat. At the Pecan Lodge restaurant in Dallas, dynamic duo Justin and Diane Fourton smoke some of the best barbecue in town. Roger and Justin fire up the smokers and cook brisket and pork shoulders that are seasoned with a sensational spice rub. Back at the restaurant, Roger and Diane assemble a popular sandwich called the Pit Master. It’s packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E04.Lone.Star.Load.Up.PDTV.x264-JIVE
MP4 | AAC VBR | 286MB
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Season 04, Episode 03 -“Low Country Cookouts”
Roger’s in charming South Carolina for two spectacular low country cookouts: a traditional backyard pig pickin’ and a classic oyster roast. In the seaside town of Beaufort, Roger meets Jim Gibson who has been doing pig pickin’s for family and friends for the last 40 years. Roger and Jim build the outdoor pit, smoke a whole pig and then chop and serve it with the traditional side of hash and rice. It’s the ultimate low country backyard barbecue. Just 20 minutes south of downtown Charleston is a 14-acre peninsula called Bowen’s Island and the only thing on it is a restaurant that specializes in low country cooking. The specialty here is oysters steamed over a wood fire. Roger meets Robert Barber who is the owner of the restaurant and the island, and together they build an impressive fire to cook a massive pile of local cluster oysters.

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E03.Low.Country.Cookouts.PDTV.x264-JIVE
MP4 | AAC VBR | 198MB
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Season 04, Episode 02 -“Alabama BBQ”
The American Barbecue Belt in the South stretches from the Carolinas to Texas, and today Roger heads to the heart of it – Alabama. Roger meets award-winning Pit Master Chris Lilly at Big Bob Gibson Bar-B-Q in Decatur, a family-run restaurant serving Alabama-style ‘cue for four generations. They’ve got pulled pork, brisket, and ribs. But Roger’s there for the legendary smoked chicken that’s dunked in a unique and utterly delicious white sauce. In the coastal town of Mobile, Roger meets Alabama native Bill Armbrecht, owner of The Brick Pit. This former ship captain turned his love for barbecue into a second career and has been serving old school, Alabama-style ‘cue for 20 years. Locals and visitors from across the country stop in for the chicken and ribs, but the thing everyone talks about is the pulled pork which cooks for almost 30 hours in a smoker called “The Big Red.”

Links: HOMEPAGE – TVRage

Man.Fire.Food.S04E02.Alabama.BBQ.PDTV.x264-JIVE
MP4 | AAC VBR | 198MB
NFO – Torrent Search – ViP FiLE – UPLOADED – RAPiDGATOR – Uploadable