Life of Fire

Season 1

Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions.

Where to Watch Life of Fire • Season 1

10 Episodes

  • West Tennessee Whole Hog
    E1
    West Tennessee Whole HogPat Martin opens with his roots in BBQ; he invites Zach Parker and Daryl Ramey to join him in Corinth, Miss. for the thirty-hour process of cooking a whole hog west Tennessee-style.
  • Life Fire Whole Trout
    E2
    Life Fire Whole TroutPat Martin heads to the Cherokee National Forest in East Tennessee for a day of fly fishing with his old friend, Chef Joseph Lenn; they cook up their fresh catch, over the campfire.
  • Barbecue Pork Steak
    E3
    Barbecue Pork SteakPat travels to Gainesboro, Tennessee to visit Stockton Farms, a regenerative hog farm, to learn about their operations and to grill up pork steaks with chef Trevor Stockton.
  • Virginia Ham
    E4
    Virginia HamPat travels to Richmond, Virginia with his buddy Jason McConnell to visit Professor Tuffy Stone, and gets a history lesson on the origin of American-style barbecue.
  • Chicken & Alabama White Sauce
    E5
    Chicken & Alabama White SaucePat heads down to Decatur, Alabama to visit Chris Lilly and the storied institution of barbecue, Big Bob Gibson's BBQ; he learns the ins and outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
  • Greek Spit Roast Lamb
    E6
    Greek Spit Roast LambBack home in Nashville, Pat links up with his pal and local restaurateur Bill Darsinos to enjoy a tradition from the heart of Bill's Greek history and culture: cooking a whole lamb on a spit roast.
  • South Carolina Ribs
    E7
    South Carolina RibsWhen Pat's friends and fellow pitmasters, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the history of barbecue and moonshine within rural black communities and how they carry that tradition on today.
  • Red Curry Pig's Head
    E8
    Red Curry Pig's HeadPat heads to the frozen tundra of Minnesota to visit chef Yia Vang and dives into the rich barbecue culture of the Hmong immigrants of the United States; they brave the cold and break nearly-frozen ground to barbecue a whole pig's head in the earth.
  • Bluefin Tuna Collars
    E9
    Bluefin Tuna CollarsPat Martin visits his old buddy Chef Adam Perry Lang in the heart of Los Angeles, where the pair look to new ideas to cook using traditional barbecue methods, using a Texas-style offset smoker to cook a prized catch castoff cut - bluefin tuna collars.
  • Top Block Steak
    E10
    Top Block SteakPat Martin travels to a picturesque regenerative cattle farm in California's Santa Maria Valley, to hear firsthand from a young vibrant pitmaster named Nick Preidite who has uncovered the secrets and true history of real Santa Maria barbecue.

 

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