Grilled Red Snapper On The Marilyn Denis Show
July 27 2015
I dropped by the Marilyn Denis Show
recently to share a meal prepared on the grill that is a refreshing change from steak and chicken.Man Fire Food SEASON PREMIERE
July 13 2015
I'm back at it again for Season 4 of Man Fire Food
on Cooking Channel.
Tune in tomorrow to check out the premiere episode, "Pigging Out on Pork” where I head to Grand Rapids, Michigan to visit the Pit Stop, a barbecue take-out famous for their unconventional, yet scrumptious, sandwich called the Green Menace Wrap, filled with pork chili and pulled pork, cilantro cream and barbecue sauce.
Then, it is over to the barbecue institution, Top Hat Barbecue in Blount Springs, Alabama for a classic Southern-style pork sandwich that has been served the same exact way for 50 years. Low and slow and on a bun is the best way to devour this succulent cut of meat!
The Season Premiere is Tuesday, July 14th at 8:00pmET/ 5:00pmPT. Check out the sneak peek video here
July 09 2015
Personally I grill year round, I host a show called Man Fire Food
on Cooking Channel that is all about cooking anything imaginable over an open flame. We’ve cooked everything from whole cows over a fire pit to mussels with pine needles on a table top and it really never gets old.
Aside from our prehistoric affinity for fire, cooking with live flame adds another layer of flavor that most sane humans only reserve for months that don’t have snow or rain, I'm not sane but that’s another topic. The variety of woods change with regional availability and each region claims to have the best wood for cooking. In the southern states of America they favor post oak, live oak, hickory and pecan. In other regions it’s all about pine with that natural sap for accelerant or mesquite for its' clean, hot burn and deep smoky flavor. In Jamaica the best Jerk spots use green Pimento wood, the green means it is freshly cut and still holding all its moisture so the food steams as the water and sap evaporates as it is heated, infusing the food with that distinct Pimento flavor along with the smoke.
Cooking with fire is not reserved for carnivores. Veggies
cooked on the grill bring their flavors to life in a new way, that little bit of char and smoke adds texture as well as accentuates the natural greatness intrinsic to all veggies. Great vegetables, a little bit of oil, salt and pepper are all you need to get cooking on your barbecue – whether gas or charcoal. Simplicity is (moo)-King but it always starts with quality. You cant, and shouldn’t, hide quality.
You may become so addicted to the greatness of grilling that you do it with a winter jacket on like me, if you aren’t already there.
Man Fire Food
Season 4 Premiere Tuesday, July 14 at 8pm ET
For recipes, contests and more head to http://www.sunsetgrown.com/rogermooking/