{"end_date": "2026-06-14", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260612.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260612&timezone=None", "epg_list": [{"desc": "Andrew takes on \"little fish, big fish,\" cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.", "start_date": "2026-06-13T18:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.", "start_date": "2026-06-13T19:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.", "start_date": "2026-06-13T19:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.", "start_date": "2026-06-13T20:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.", "start_date": "2026-06-13T20:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.", "start_date": "2026-06-13T21:00:00+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": "2026-06-13T21:30:00+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": "2026-06-13T22:00:00+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": "2026-06-13T22:30:00+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": "2026-06-13T23:00:00+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": "2026-06-13T23:30:00+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": "2026-06-14T00:00:00+00:00", "title": "Barbecue: Life of Fire"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-06-13", "icon": ""}