Man, Fire, Food 5x1 - Fireside Hangs

Roger Mooking is hanging out with two chefs putting a whole newspin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Alabama, Chef RobMcDaniel has designed a fire-fueled contraption that he andRoger use to roast succulent legs of lamb. In Charleston,South Carolina, Craig Deihl is the chef and owner of Cypress,a restaurant famous for wood-fired food. Craig also likesplaying with fire outside the kitchen, and he's created abackyard-friendly rotisserie that can roast whole strings ofducks and chickens.