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.

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish.

Journalists Nick Rose and Billy Eff attempt to recreate a purple wedding recipe. In solidarity with the Westerosi, they do so without running water or electricity.

This casual event is a hodgepodge of everything locals and visitors alike love about the city—good music, fun people, and the best barbeque known to man.

We're in Austin, Texas at Contigo, where Andrew Wiseheart (chef-owner of Contigo) and Aaron Franklin (chef-owner of Franklin Barbecue) join Matty to host the ultimate backyard barbecue.

Chef Kevin Bludso smokes cannabis-infused BBQ favorites.

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.