Tastemade

Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.

Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

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.

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.

In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.

Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.

Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.

Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.

At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.

Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.

Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.

Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.

Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.

Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.

Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.

Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern prepares Carne Adovada.

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern prepares Carne Adovada.

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern prepares Carne Adovada.