Event created by Midnight
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Event details
Roger Mooking visits the Lone Star State, where they're takingopen-fire cooking to new culinary heights with unique rigs. InFort Worth, Texas, chef and restaurateur Lou Lambert invitesRoger to his ranch to slow-roast whole hogs over oak coals in amassive, custom-built metal rig. Dessert is a sweet treatinspired by Lou's chuck wagon cooking days -- pear andblackberry cobbler crisps baked in Dutch ovens using hot coalsfrom burn barrels. Then Roger heads south to Houston, Texas,to meet up with Eight Row Flint's chef Marcelo Garcia, whogets customers fired up for the Trompo Wagon parked out back.Roger helps him load ten vertical spits with marinated porkbutts and chicken thighs to spin slowly next to a triple tierof fire, smoke and heat. While the wheels are turning and thefires are burning, Roger and Marcelo make corn tortillas fortacos.