Tastemade Smokehouse
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Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Upcoming
Hardcore Carnivore
Jess joins the lamb-raising Siddoway family on their ranch, where she prepares and grills lamb ribs.
Hardcore Carnivore
Jess meets with guides from Juniper Mountain Ranch in Idaho to cull an elk for her smoked sandwiches.
Hardcore Carnivore
Jess visits Northstar Bison to learn about the family ranch, then prepares her signature smash burger.
Hardcore Carnivore
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Hardcore Carnivore
Jess and her pitmaster friends prepare a traditional barbacoa feast.
Hardcore Carnivore
Jess and her husband Chris head to Redstone Ranch to make a Nashville-style dove slider.
Hardcore Carnivore
Jess heads to Oklahoma to make a wild hog sausage roll with jalapeno and cheddar.
Hardcore Carnivore
Jess shares butchery techniques of axis deer and prepares a delicious backstrap grilled over live fire.
Hardcore Carnivore
Jess visits the East Foundation in South Texas to participate in a fast-paced, yet methodical deer capture.
Hardcore Carnivore
Jess heads to Wyatt Ranches in Texas to see the cattle ranching operation they've been running since 1965.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
Barbecue: Life of Fire
Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.
Barbecue: Life of Fire
Pat Martin gets a history lesson on the origin of American barbecue from “The Professor” Tuffy Stone.
Barbecue: Life of Fire
Pat spends the day in Charleston quail hunting and grilling birds over live coals.
Hardcore Carnivore
Jess meets with guides from Juniper Mountain Ranch in Idaho to cull an elk for her smoked sandwiches.
Hardcore Carnivore
Jess and her pitmaster friends prepare a traditional barbacoa feast.
Hardcore Carnivore
At Devil's Hole Ranch, Jess learns to drive cattle and uses their organic garlic to create a delicious steak.
Hardcore Carnivore
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Hardcore Carnivore
Jess goes fall turkey hunting with her game warden friend.
Hardcore Carnivore
Jess joins her friend Matt Hughes on a wild hog hunt in the senderos of South Texas.
Hardcore Carnivore
Jess visits the East Foundation in South Texas to participate in a fast-paced, yet methodical deer capture.
Hardcore Carnivore
Jess shares butchery techniques of axis deer and prepares a delicious backstrap grilled over live fire.
Hardcore Carnivore
Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight.
Hardcore Carnivore
Jess visits West Texas A&M where she participates in a blind meat tasting experiment.
Barbecue: Smoke Out
Noah and Kev make a Crawfish Boil; Smoked Crab Legs; Grilled Rainbow Trout; and Red Beans & Rice.
Barbecue: Smoke Out
We’re cooking Beef Ribs, Fried Ribs, Smoked Ribs, Grilled Ribs and even Dirty Cabbage.
Barbecue: Smoke Out
We’re cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Barbecue: Smoke Out
Kev & Noah make Smoked Turkey Legs; Chorizo & Eggs; Sriracha & Garlic-Butter Shrimp; and Buffalo Rib Tips.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Carne Adovada.