Red-Hot Roasts

Nonfiction • TV-G • Directed by: Man Fire Food • 20 minutes

Roger Mooking visits two caterers in the South specializing in live-fire cookouts. In Chattanooga, he helps an Argentine grillmaster char steak empanadas and slow-cook beef short ribs. In Columbia, SC, Roger and a farm-to-table chef make surf and turf.

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