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Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At Spring House restaurant in Alexander City, Alabama, Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, South Carolina, Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens. |
Running
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| Title: | Fireside Hangs | |
| Air Date: | July 5, 2016 | |
| Runtime: | 30 min | |
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