{"end_date": "2026-06-19", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260611.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260611&timezone=None", "epg_list": [{"desc": "Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.", "start_date": "2026-06-17T00:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.", "start_date": "2026-06-17T01:00:00+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": "2026-06-17T02:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.", "start_date": "2026-06-17T03:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.", "start_date": "2026-06-17T04:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.", "start_date": "2026-06-17T05:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.", "start_date": "2026-06-17T06:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.", "start_date": "2026-06-17T07:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.", "start_date": "2026-06-17T08:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"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 cheesy gorgeousness.", "start_date": "2026-06-17T09:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.", "start_date": "2026-06-17T10:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.", "start_date": "2026-06-17T11:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard.", "start_date": "2026-06-17T12:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.", "start_date": "2026-06-17T13:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"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 cheesy gorgeousness.", "start_date": "2026-06-17T14:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.", "start_date": "2026-06-17T15:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.", "start_date": "2026-06-17T15:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.", "start_date": "2026-06-17T16:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.", "start_date": "2026-06-17T16:30:00+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": "2026-06-17T17:00:00+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": "2026-06-17T17:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.", "start_date": "2026-06-17T18:00:00+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": "2026-06-17T18:30:00+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": "2026-06-17T19:00:00+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": "2026-06-17T19:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.", "start_date": "2026-06-17T20:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.", "start_date": "2026-06-17T20:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.", "start_date": "2026-06-17T21:00:00+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": "2026-06-17T21:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-17T22:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-17T22:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.", "start_date": "2026-06-17T23:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-17T23:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-18T00:00:00+00:00", "title": "Grill'n After Dark"}, {"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 a herb salad and charred miso sweet potatoes.", "start_date": "2026-06-18T00:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-18T01:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-18T01:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.", "start_date": "2026-06-18T02:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-18T02:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-18T03:00:00+00:00", "title": "Grill'n After Dark"}, {"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 a herb salad and charred miso sweet potatoes.", "start_date": "2026-06-18T03:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-18T04:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-18T04:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.", "start_date": "2026-06-18T05:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.", "start_date": "2026-06-18T05:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.", "start_date": "2026-06-18T06:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.", "start_date": "2026-06-18T06:30:00+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": "2026-06-18T07:00:00+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": "2026-06-18T07:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.", "start_date": "2026-06-18T08:00:00+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": "2026-06-18T08:30:00+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": "2026-06-18T09:00:00+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": "2026-06-18T09:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.", "start_date": "2026-06-18T10:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.", "start_date": "2026-06-18T10:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.", "start_date": "2026-06-18T11:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.", "start_date": "2026-06-18T11:30:00+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": "2026-06-18T12:00:00+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": "2026-06-18T12:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.", "start_date": "2026-06-18T13:00:00+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": "2026-06-18T13:30:00+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": "2026-06-18T14:00:00+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": "2026-06-18T14:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-18T15:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-18T15:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-18T16:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.", "start_date": "2026-06-18T16:30:00+00:00", "title": "Grill'n After Dark"}, {"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": "2026-06-18T17:00:00+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": "2026-06-18T17:30:00+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": "2026-06-18T18:00:00+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": "2026-06-18T18:30:00+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": "2026-06-18T19:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.", "start_date": "2026-06-18T19:30:00+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": "2026-06-18T20:00:00+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": "2026-06-18T20:30:00+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": "2026-06-18T21:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.", "start_date": "2026-06-18T21:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.", "start_date": "2026-06-18T22:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-18T22:30:00+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": "2026-06-18T23:00:00+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": "2026-06-18T23:30:00+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": "2026-06-19T00:00:00+00:00", "title": "Barbecue: Smoke Out"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-06-17", "icon": ""}