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Lighting Up Louisiana

Roger Mooking is in Louisiana, where smoked meat makes an appearance in many classic Cajun dishes. He meets Chef Nathanial Zimet, who serves North Carolina-style smoked whole hog in po' boy sandwiches at Bourree in New Orleans. Roger helps Nathanial season and smoke a whole hog, and they also prepare Smoked Buffalo Chicken Wings. At Paul's Meat Market and Grocery in Ville Platte, La., Roger helps owner Paul Fontenot fill his outdoor smokehouse with several different kinds of sausages, tasso, pork belly, turkey wings and drumsticks. Paul also shares a family recipe for Cajun Brown Gravy.

English
  • Originally Aired July 3, 2019
  • Runtime 30 minutes
  • Content Rating United States of America TV-G
  • Network Cooking Channel
  • Created June 5, 2019 by
    Administrator admin
  • Modified June 5, 2019 by
    Administrator admin