Mondays at 9 PM EST / 8 PM CST
On the Outdoor Channel
Premiers Monday, May 6th
Step into Pat Martin's world, where the art of barbecue and live fire cooking is a way of life. In LIFE OF FIRE, Pat travels the country, meeting legendary pitmasters, chefs, and farmers who share their cooking heritage and traditions. From Tennessee to California, and even internationally, Pat explores unique styles of barbecue and live fire cooking, showcasing the rich tapestry of foodways and keeping the flame of tradition alive. Join him as he speaks the language of time-honored cooking and celebrates the culture of wood, smoke, and coals, one delicious dish at a time.
Life of Fire airs exclusively on Outdoor Channel and is available to cable and satellite customers throughout the United States, and is available for streaming via Sling TV, Hulu Live TV, Fubo, Frndly TV, and more!
Premiers Monday, May 6th
·
9 PM EST / 8 PM CST
·
Watch On the Outdoor Channel
·
Premiers Monday, May 6th · 9 PM EST / 8 PM CST · Watch On the Outdoor Channel ·
Season One Episode Guide
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Pat teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
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Pat heads to the Cherokee National Forest in East Tennessee for a day of fly fishing with his old friend, Chef Joseph Lenn, and to cook up their fresh catch over the campfire.
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Pat travels to Gainesboro, Tennessee to visit Stockton Farms, a free-range hog farm, to learn about their operations and grill up a less desired, but no less delicious, cut of hog - pork steaks with Chef Trevor Stockton.
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Pat gets a history lesson on the origin of American barbecue from “The Professor” Tuffy Stone in Richmond, Virginia.
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Pat travels to Decatur, Alabama to visit Chris Lilly and a storied institution of barbecue - Big Bob Gibson’s. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
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Back home in Nashville, Pat links up with his pal, local restaurateur Bill Darsinos, to enjoy a tradition from the heart of Bill’s Greek culture when they cook a whole lamb on a spit roast.
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When Pat’s friends and fellow pitmasters, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan’s specialties: pork ribs.
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Pat is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
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Pat visits Chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut – Bluefin Tuna collars.
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Pat travels to a picturesque cattle farm in California’s Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
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Watch The Trailer
Get The Life of Fire Book
Get the book that inspired the show! Life of Fire illustrates Pat’s lifelong passion and dedication to live-fire cooking through detailed instruction, deep procedural guidance, and recipes. Here, Pat takes you on a tactical journey across the old ways and traditional practices of authentic American pit barbecue in its purest form.
Through beautiful photography and detailed instruction, the book thoughtfully breaks down everything you need to know, including the fundamentals of wood selection, how to build a pit, a spit and a smokehouse, while also diving deep into the true essence of cooking authentic pit-cooked barbecue, with West Tennessee-style whole hog serving as the backbone of the book. It intends to be a definitive guide to real pit barbecue, live-fire cooking, and cold-smoking meats.
Featured Recipies
