You need to be logged in to mark episodes as watched. Log in or sign up.
Season 3
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.
For pig roast perfection, Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.
For pig roast perfection, Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.
Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.
Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.
Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.
To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.
To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.
If there are missing episodes or banners (and they exist on TheTVDB) you can request an automatic full show update:
Request show update
Update requested
