Man, Fire, Food 7x3 - Whole Animals

Roger's learning to rig up and roast whole animals with sometruly wild techniques. First he'll learn an ancient Argentinemethod of roasting lamb upright over coals by hanging them oncast iron crosses in the open air. Then he catches a six-footsturgeon and stuffs it to the gills with fresh veggies for anoutdoor feast. Back on land, a South Carolina pitmaster showsRoger his new high-tech rigs, capable of cooking a room fullof hogs, ultra low and slow with a thirteen hour cook time.