Barbecue

Ruben Santana is the owner and pitmaster of Bark Barbecue, a Texas-style BBQ pop up in NYC with a Dominican twist.

Tucked away in Buffalo’s Black Rock neighborhood is Southern Junction, the only restaurant combining Texas barbecue with South Indian flavors.

Frank Pinello is back in Texas. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at Snow’s BBQ.

Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.

In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish.

Cara visits chef David Shim of COTE, a Korean-American steakhouse that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more.

Guy Fieri, the President and Founder of Flavor Town, comes to the MUNCHIES Test Kitchen to show how to a make a quick BBQ brisket.

Turns out, moose tastes pretty good.

Matty walks us through how to make a modern day summer classic - Back Alley Ribs.

Everyone thinks they know how to start a charcoal grill, but most don't do it properly. Our resident grill expert J. Pereira will teach you the right way.

Backyard grilling expert J. Pereira is back to teach us how to properly grill a bird that gets its flavor and moisture from a can of cheap beer.

Watch as Munchies alum Miguel Trinidad shows us his recipe for filipino style baby ribs.