{"end_date": "2026-05-11", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260509.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260509&timezone=None", "epg_list": [{"desc": "Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.", "start_date": "2026-05-09T00:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.", "start_date": "2026-05-09T01:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.", "start_date": "2026-05-09T02:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.", "start_date": "2026-05-09T03:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.", "start_date": "2026-05-09T04:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.", "start_date": "2026-05-09T05:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.", "start_date": "2026-05-09T06:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.", "start_date": "2026-05-09T07:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.", "start_date": "2026-05-09T08:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.", "start_date": "2026-05-09T09:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Cancel the pizza delivery, it's time to save money and build your pies from scratch. With three different pizza styles, you're bound to find one that satisfies your craving without digging into your wallet.", "start_date": "2026-05-09T10:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Join Frankie as he shares his budget friendly takes on Oktoberfest-inspired dishes, perfect for celebrating the fall season with friends. These festive and hearty meals will keep you cozy and full, and best of all, pair nicely with a beer.", "start_date": "2026-05-09T10:30:00+00:00", "title": "Struggle Meals"}, {"desc": "The air is crisp and the leaves are changing, which means it's time to gather 'round the dinner table for hearty, seasonal meals on a budget. These warm dishes are sure to keep you cozy all season long.", "start_date": "2026-05-09T11:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Join Frankie to learn the ins and outs of using every part of a chicken, as he demonstrates how to maximize the value and minimize waste. By cooking smarter, you'll have three delectable recipes to last you the whole week.", "start_date": "2026-05-09T11:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Everyone knows Frankie can't live without pasta, but this week he shares his favorite Italian recipes that don't require any kneading. Add these simple, delicious dishes to your weeknight menu to complete your Italian dish repertoire.", "start_date": "2026-05-09T12:00:00+00:00", "title": "Struggle Meals"}, {"desc": "At a loss when your pantry is empty? With these recipes, you can walk into any grocery store with only $7 and walk out with everything you need for an entire meal. Because yes, you can whip up a nutritious meal at an affordable price!", "start_date": "2026-05-09T12:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Send your taste buds on a first class food tour without even leaving the Struggle kitchen! Frankie whips up his favorite regional specialties from five destinations, making them as authentic as possible while sticking to his budget.", "start_date": "2026-05-09T13:00:00+00:00", "title": "Struggle Meals"}, {"desc": "It's dinnertime and breakfast is on the menu this week. These affordable breakfast specials are hearty enough for dinner, and so delicious they may even taste better after dark. Grab a fork and dig in for the most important meal of the day!", "start_date": "2026-05-09T13:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Any true struggle cook knows there's nothing better than a one pot dinner. Not only is there hardly any cleanup at the end, but the prep is minimal too, which means hunger satisfaction is imminent. Who says meals can't be cheap, easy and delicious?", "start_date": "2026-05-09T14:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Last minute company leaving you in a pinch? Frankie has you covered with these easy recipes featuring store bought staples. With a few Struggle tips, these basic ingredients can be transformed into dishes that will impress your guests.", "start_date": "2026-05-09T14:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.", "start_date": "2026-05-09T15:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.", "start_date": "2026-05-09T15:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.", "start_date": "2026-05-09T16:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.", "start_date": "2026-05-09T16:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.", "start_date": "2026-05-09T17:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.", "start_date": "2026-05-09T17:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.", "start_date": "2026-05-09T18:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.", "start_date": "2026-05-09T18:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.", "start_date": "2026-05-09T19:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-05-09T19:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.", "start_date": "2026-05-09T20:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.", "start_date": "2026-05-09T20:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.", "start_date": "2026-05-09T21:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.", "start_date": "2026-05-09T21:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-05-09T22:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.", "start_date": "2026-05-09T22:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.", "start_date": "2026-05-09T23:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.", "start_date": "2026-05-09T23:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.", "start_date": "2026-05-10T00:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini pur\u00e9e.", "start_date": "2026-05-10T00:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-05-10T01:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.", "start_date": "2026-05-10T01:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.", "start_date": "2026-05-10T02:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.", "start_date": "2026-05-10T02:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.", "start_date": "2026-05-10T03:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini pur\u00e9e.", "start_date": "2026-05-10T03:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-05-10T04:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.", "start_date": "2026-05-10T04:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.", "start_date": "2026-05-10T05:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.", "start_date": "2026-05-10T05:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.", "start_date": "2026-05-10T06:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.", "start_date": "2026-05-10T06:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.", "start_date": "2026-05-10T07:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.", "start_date": "2026-05-10T07:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.", "start_date": "2026-05-10T08:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.", "start_date": "2026-05-10T08:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.", "start_date": "2026-05-10T09:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-05-10T09:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.", "start_date": "2026-05-10T10:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!", "start_date": "2026-05-10T10:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.", "start_date": "2026-05-10T11:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!", "start_date": "2026-05-10T11:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Taco night, Dale-style! Puffy al pastor tacos stuffed with pineapple-chile pork, grilled chicken pepian with charred tomato sauce, crispy street corn ribs, and dulce de leche empanadas. Taco Tuesday who?", "start_date": "2026-05-10T12:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!", "start_date": "2026-05-10T12:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.", "start_date": "2026-05-10T13:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.", "start_date": "2026-05-10T13:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?", "start_date": "2026-05-10T14:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.", "start_date": "2026-05-10T14:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Pat Martin gets a history lesson on the origin of American barbecue from \"The Professor\" Tuffy Stone.", "start_date": "2026-05-10T15:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.", "start_date": "2026-05-10T15:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.", "start_date": "2026-05-10T16:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.", "start_date": "2026-05-10T16:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.", "start_date": "2026-05-10T17:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.", "start_date": "2026-05-10T17:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.", "start_date": "2026-05-10T18:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.", "start_date": "2026-05-10T18:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.", "start_date": "2026-05-10T19:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.", "start_date": "2026-05-10T19:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.", "start_date": "2026-05-10T20:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.", "start_date": "2026-05-10T20:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.", "start_date": "2026-05-10T21:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.", "start_date": "2026-05-10T21:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.", "start_date": "2026-05-10T22:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.", "start_date": "2026-05-10T22:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.", "start_date": "2026-05-10T23:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.", "start_date": "2026-05-10T23:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.", "start_date": "2026-05-11T00:00:00+00:00", "title": "Barbecue: Life of Fire"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-05-09", "icon": ""}