Man, Fire, Food 10x4 - Red-Hot Roasts

Roger Mooking visits two caterers in the South who specializein live-fire cookouts. He starts in Chattanooga, Tenn., whereArgentine grillmaster Mariano Cebrian has an incrediblecollection of portable rigs to create live-fire events throughhis catering operation, Panoram Asados. When he's off theclock, Mariano and his wife, Angelina, light up thesecreative rigs in their backyard and cook traditional Argentinemeals for their family and friends. Roger and Mariano fire upthe parilla, a large outdoor hearth, to roast whole cabbagesand carrots and char steak empanadas. Large slabs of beef shortribs are attached to metal crosses to slowly cook over a bed offiery hot coals. In Columbia, S.C., Roger meets Chef KristianNiemi, who prepares farm-to-table feasts through Honey RiverCatering. Together they create two cooking stations out of acinder block pit for a Southern-style surf-and-turf spread.They season and stuff a boneless whole hog with ground porksausage, sweet peppers, fennel, cranberries and a medley ofspices and aromatics to create porchetta that cooks low andslow over coals. On the side, they roast and steam a bounty ofoysters with pecan wood smoke thanks to Krisitan's custom-madeplancha.