On tonight’s episode of “Man Fire Food,” Roger Mooking, chef, musician and lover of all things smoky and delicious, is traveling the country in search of all things barbeque. This episode is titled “Grillin’ and Smokin.’” As the episode begins, Roger is in Orangevale, California and craving Santa Maria style barbeque; tri-tip cooked over an open fire. Steve Dougherty is the owner of O’Connor’s Wood Fire Grill & Bar. He has a commercial barbeque that he takes to events where he does the barbecuing on the premises. It contains four racks that can easily be turned, eliminating burning one’s hands when turning the meat. They started the four fires with charcoal, added wood and lit the fires. Once the fire was glowing, they pushed it into one center pile and added more wood. They loaded the chickens into the middle, and the tri-tips were put on the sides. It takes two people to turn the meat, so Steve and Roger did the job; they stoked the fire as the meat was cooking. The hundred people were in barbeque heaven as they savored the chicken and tri-tip along with the sides. Roger promised Steve he would return provided, he was still cooking.
In Chicago, Illinois, Roger visited Calumet Fisheries where they only use natural wood in the smoking process; no liquid smoke or other industrial substitutes. Roger met with Javier Magallanes, a fish smoker at the operation. He told Roger that they smoked everything they can catch. They built the fire starting with two large pieces of wood and so carefully constructed it so it would stay lit, and the smoke would reach every piece. The pieces all had a string through them, so they could be hung on the rack. They hung salmon, sturgeon, whitefish, and rainbow trout that are hung by piercing the tails. The fires were then pushed into the smoker with careful precision to ensure the fattier fish spent more time than the trout and whitefish. When the doors were opened, the smoke came out in a gigantic cloud. Roger nearly choked, but when the smoke cleared; he really enjoyed every kind of the delicious smoky fish on this episode of “Man Fire Food.”