Ep 6. South American Grilling

In Man, Fire, Food season 2 episode 6, viewers are taken on a culinary adventure to South America where grilling is not just a way to cook food, but a way of life.

In this episode, host Roger Mooking explores the traditional South American grilling techniques that have been passed down through generations of families. He visits Argentina, Chile, and Uruguay to learn from the locals about their unique approach to cooking over open flames.

Roger begins his journey in Argentina, where he visits a local ranch and meets the gauchos, skilled horsemen who have been grilling beef over open fires for centuries. He learns about the different cuts of meat and the art of seasoning before trying his hand at cooking a massive beef rib on a large grill over hot coals.

Next, Roger travels to Chile to explore the seafood-heavy cuisine. He visits the coastal town of Valparaiso where he learns about the Chilean tradition of "asado al palo," grilling entire animals on long spit-rods. He takes on the challenge of cooking a whole salmon on a spit, basting it with a traditional herb and garlic marinade.

Finally, Roger ends his journey in Uruguay where he discovers the country's unique approach to grilling over wood fires. He meets a local family who teaches him how to cook "chivito al asador," a grilled goat dish that is popular throughout the region. He also tries his hand at cooking a "parrilla," a variety of different meats cooked on a large grill over wood.

Throughout the episode, Roger showcases the unique flavors and techniques of South American grilling, and how it is deeply ingrained in the culture and traditions of the region. With stunning scenery, mouth-watering dishes, and expert grilling tips, viewers are sure to be inspired to fire up their own grills and try these delicious recipes at home.