BBQ

Videos

Munchies Specials
11:12

How a Michelin Star Restaurant Does Delivery | Operating in a Shutdown

How should a fine dining restaurant operate during a crisis?
A Frank Experience
13:05

The 84 year old BBQ legend of Texas - A Frank Experience

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.
Street Food Icons
7:31

$1 Skewers in DTLA - Street Food Icons

Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.
How-To
8:05

How To Make Ribs on a Charcoal Grill with Myron Mixon

Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen.
How-To
9:18

How To Make the Famous Red and Green Fish from Contramar

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen.
Open Fire
8:51

Jerk Chicken Cooked Over a Wood-Fired Grill at Glady's in Brooklyn

Cara Nicoletti meets with chef Junior Felix from Glady’s in Brooklyn to learn how to cook his famous jerk chicken.
Open Fire
16:01

A 10 Course Steak Omakase Cooked at Your Table - Open Fire

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.
Street Food Icons
9:33

The Master of Lechón in the South Bronx

Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years.
Sound of Seattle
11:38

Defining The Seattle Sound

VICE meets Shabazz Palaces, Chastity Belt, Sub Pop's Mark Arm, Dude York and Sassyblack to explore the past, present and future of the Seattle sound.
MUNCHIES Guide to... / web
15:18

The State of Mexico: Teotihuacán

Teotihuacán, the City of the Gods, is one of the most important tourist attractions in the country, as it retains its enormous pyramids and much of its pre-Hispanic traditions, including food.
How-To / web
11:14

Make Brisket with Guy Fieri

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.
How-To / web
6:45

How To Make a Beef Flank with Smoked Beef Fat Vinaigrette With Luke Powell

Luke Powell is a master of smoked, cold-cut, and pressed meat.
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