Tastemade 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. 2026-06-10 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-06-10 Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage. 2026-06-10 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. 2026-06-10 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. 2026-06-10 Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals. 2026-06-10 Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone. 2026-06-10 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. 2026-06-10 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. 2026-06-10 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. 2026-06-10 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. 2026-06-10 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice-cold mint basil lemonade. 2026-06-11 Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew. 2026-06-11 Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached. 2026-06-11 Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto. 2026-06-11 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. 2026-06-11 Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-06-11 Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage. 2026-06-11 Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice-cold mint basil lemonade. 2026-06-11 Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew. 2026-06-11 Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached. 2026-06-11 Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto. 2026-06-11 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. 2026-06-11 Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-06-11 Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles. 2026-06-11 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. 2026-06-11 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. 2026-06-11 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. 2026-06-12