title: Man, Fire, Food

Specials

title: Coolest Cookouts

title: Coolest Cookouts

title: Season 0

Season 1

title: Feast Over Flame

title: Feast Over Flame

title: Fire Trucks

title: Fire Trucks

title: Cowboy Cooking

title: Cowboy Cooking

title: Pit Masters

title: Pit Masters

title: Fired-Up Chefs

title: Fired-Up Chefs

title: Monster Rigs

title: Monster Rigs

title: Monster Rigs

overview: Os defumadores existem em todas as formas e tamanhos. Contudo, encontrámos alguns exemplos extremos. Em Grain Valley, o mecânico Bill Rousseau transformou um avião Cessna fora de serviço num defumador.

title: Coast to Coast Cookout

title: Coast to Coast Cookout

title: Seafood Feast

title: Seafood Feast

title: Backyard Feast

title: Backyard Feast

title: Outrageous Ovens

title: Outrageous Ovens

title: Season 1

Season 2

title: Coolest Cookouts

overview: Roger Mooking uncovers the most innovative ways to cook with fire, from small pits to giant custom-made grills.

title: Coolest Cookouts

title: South Carolina Surf and Turf

overview: Charleston, South Carolina is one of America's top dining destinations, but for traditional whole hog barbecue and low-country oyster roasts, Roger leaves the city and heads into the country. Hemingway is a small town located about eighty miles from Charleston, and is home to Scott's Bar-B-Q. Roger meets pit master Rodney Scott who has been cooking whole hog since he was eleven years old. The smoke-filled pit room can cook up to fourteen hogs. Rodney's mom Ella is in charge of pulling the pork and seasoning it with their secret sauce. Then in fishing town McClellanville, Roger meets Oliver Thames who invented a unique oyster roaster. Local cluster oysters are piled over a metal sheet positioned over a firebox. Blankets of wet burlap rest on top of the oysters which help them steam open.

title: South Carolina Surf and Turf

title: Smoke and Steam

overview: Hawaii island Oahu is known as the "gathering place," and Roger is invited to two community gatherings abundant with local foods. On the east side of the island, local chef Mark "Gooch" Noguchi teaches Roger how to prepare a traditional Hawaiian imu. Whole pig, local starches and lau lau (packages of cubed pork and salmon) are steamed in a large underground pit lined with hot lava rocks, topped with layers of burlap and tarp, and sealed with dirt. At the farmer's market located at Kapiolani Community College, Roger meets Scott Shibuya who smokes pork, chicken, and turkey tails with guava and kiawe woods, in a unique smoker he cleverly built out of an Air Force cargo container, an airplane food cart, and a computer fan.

title: Smoke and Steam

title: Feasts Over Fire in Hawaii

overview: Roger's first visit to the 50th state promises big fires and big feasts. Right off of Nimitz Highway in Honolulu is family-run restaurant Koala Moa, famous for whole chickens roasted over fire. The parking lot is filled with rotisserie trailers. Roger and owner Chris Shimabukuro burn wood pallets and unopened bags of charcoal in a thirty-five foot rotisserie trailer. One hundred and forty seasoned chickens are secured in metal baskets that slowly spin and move across the trailer filled with hot coals for approximately thirty minutes. At Ma'O Organic Farms in Wai-anae, Roger meets local chef Bob McGee who roasts half a cow over a custom-built six-by-six foot metal grill. Various cuts of beef, hamburgers, and sausages are cooked on adjustable grates over metal drawers filled with local kiawe wood.

title: Feasts Over Fire in Hawaii

title: Mediterranean Seafood Fests

overview: Roger heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. In Napa Valley, the Seltzner family is famous for their wines and their towering outdoor oven called the Infiernillo. Hot coals are placed on the top and bottom of the Infiernillo and the food is cooked in between. Roger helps encase whole fish, potatoes and onions in salt before they're baked in the enormous oven. In Tomales Bay, caterer Tom Meckfessel prepares a delicious surf-and-turf Spanish-inspired paella over a wood fire right on the water. Roger harvests local clams with John Finger, owner of Hog Island Oyster Farm, which is one of the key ingredients for the mouthwatering paella.

title: Mediterranean Seafood Fests

title: South American Grilling

overview: Roger meets two chefs celebrating Argentina's Asado and Brazil's Churrasco in northern California. At Farmstead Restaurant in St. Helena, Chef Stephen Barber built a "live fire" cook area, complete with an eighty-five gallon cauldron, planchas, and metal crosses for Argentinian Asado. Roger and Stephen slow cook spring lamb seasoned with Mediterranean flavors. In Healdsburg, Roger and Mateo Granados, chef of Mateo's Cocina Latina, build an outdoor oven out of bricks and cinder blocks. A large pile of local Manzanita wood is piled in the oven, drizzled with pork fat which serves as natural lighter fluid, and then lit to create coals. Marinated whole ducks, pork loins and leg of lamb are placed onto large Brazilian skewers and cooked on top of the outdoor oven.

title: South American Grilling

title: Cajun Cookouts

overview: Roger heads to the Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, Louisiana there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the dark, cavernous room with sausages, tasso, ribs and jerky, and then they fire up the smoker. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast.

title: Cajun Cookouts

title: Season 2

Season 3

title: BBQ Sandwiches

overview: Roger loves a great barbecue sandwich and when the meat's cooked low and slow and kissed with just the right amount of smoke, he rolls up his sleeves and digs in. Roger heads to The Barbecue Exchange for two sinfully delicious sandwiches - one is called Heaven and the other Hell. Both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tennessee where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes.

title: BBQ Sandwiches

title: Hamming It Up

overview: Today it's all about Roger's favorite animal - the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork. Roger heads to Edwards near historic Jamestown, Virginia to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, TN., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.

title: Hamming It Up

title: Carolina 'Cue

overview:
In the Carolinas, barbecue is not just a tradition, it's a way of life. Roger heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouthwatering barbecue for several generations. At Sweatman's in Holly Hill, South Carolina, whole hogs are cooked low and slow and then pulled and chopped into juicy, meaty perfection. In North Carolina, Roger visits Stamey's Barbecue in Greensboro for their Lexington-style barbecue. Succulent pork shoulders are chopped and piled high on a bun, kissed with vinegar sauce, and crowned with slaw.

recipes in this episode

title: Carolina 'Cue

title: Fiery Mexican Feast

overview:
Roger loves exploring cuisines from around the world. Mexican food is a favorite because of its complex, earthy flavors and tradition of cooking over a wood fire. Roger meets Chef Johnny Hernandez in San Antonio, Texas and cooks regional Mexican dishes in the ultimate outdoor kitchen. It's a feast of Lamb Barbacoa cooked low and slow in a pit, branzino stuffed with aromatics, wrapped in banana leaves and cooked around coals, and fresh corn tortillas toasted on a clay griddle. It's the ultimate fiery Mexican feast.

recipes in this episode

title: Fiery Mexican Feast

title: Global Flavors of Texas

overview:
Texas is famous for American barbecue, but today Roger is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Also on the menu is Cabrito - goat roasted over coals. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of sausages that get smoked not once but twice.

recipes in this episode

title: Global Flavors of Texas

title: Small Packages, Big Flavors

overview:
Good things come in small packages and that's especially true when it comes to artisanal food makers. Roger searches the Gulf States for tasty foods kissed with smoke and fire that deliver big flavors. In Austin, Texas a family roasts coffee the old fashioned way - small batches over a roaring fire without any electricity. Roger savors a cup and also learns how they use coffee in Texas barbecue. Then it's off to LaPlace, Louisiana for amazing Andouille sausages, smoked sausages, and tasso. Roger tastes these Louisiana treats in some New Orleans classics.

recipes in this episode

title: Small Packages, Big Flavors

title: Mud and Steel in New Mexico

overview: Roger heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens made from mud. He'll help season pork shoulder with spices, wrap it in burlap and then cook it over a bed of corn in the oven. In Bosque, Roger fires up three steel discos and one large jara for two New Mexican pork dishes: carne adovada, which is pork slowly cooked in a red chile sauce, and carnitas where the meat is cooked in cola, citrus and spices.

title: Mud and Steel in New Mexico

title: Carnivore's Cookout in California

overview: Roger cruises through central California for two spectacular, meat-filled cookouts. This area is home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties for its customers and serves barbecue prepared in a deep pit built in the picture-perfect property. Roger helps season 100 pounds of chuck roast and wraps them in burlap before setting them into the hot pit. In Santa Barbara, Roger visits a local caterer famous for creating an Argentine Asado. Roger helps prepare beef ribs, sausages and an assortment of vegetables for this ultimate meat-filled backyard barbecue.

title: Carnivore's Cookout in California

title: West Coast Roasts

overview: Roger visits the West Coast for two unique wood-fired roasts. Roger heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm. Sprawling across 86 acres, Passmore Ranch has a variety of open lakes and massive tanks, and raises black bass, striped bass, catfish, silver carp, trout and white sturgeon. Roger is challenged to catch a 6ft white sturgeon-by hand! The catch of the day is then stuffed with aromatics and roasted over a large bed of coals. Roger is on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge where they've been doing it since 1926. In the legendary BBQ Room, Roger helps build a fire in the massive pit and seasons and skewers big hunks of beef. It's a delicious feast that members of the Lodge are sure to enjoy.

title: West Coast Roasts

title: Wilderness Cooking

overview:
Roger visits the Jack Mountain Bushcraft School in Masardis, Maine where owner and wilderness guide Tim Smith teaches him how to create a rustic outdoor kitchen and start a fire without the help of matches or a lighter. They build a pyramid cooker out of logs and string, and use it to roast whole chickens and fresh-caught Brook Trout. With the help of a reflector oven, they complete their feast with Sourdough Biscuits.

recipes in this episode

title: Wilderness Cooking

title: Fireplace Feasts

overview: Everyone loves sitting in front of a fireplace, but Roger loves cooking in one. He visits two places in New England that host delicious fireplace feasts. During the winter months, family-run restaurant Salem Cross Inn in West Brookfield, MA roasts racks of ribs in front of a scorching indoor fireplace. At Foster's Clambake in York, Maine, a classic New England clambake of lobsters, mussels, clams, corn and potatoes is steamed to perfection in a massive outdoor fireplace.

title: Fireplace Feasts

title: Playing with Fire in New England

overview: Roger meets two people in New England who love to play with fire. In Plymouth, Massachusetts, the backyard of cookbook author and archeologist, Paula Marcoux, is filled with cooking contraptions inspired by her worth travels. Roger and Paula build a fire for the German Schwenker Grill which is a round metal grill that swings over coals. Paula also teaches Roger how to cleverly steam mussels with dry pine needles and one hot coal. Roger then visits Brookside Barn and Farm in Uxbridge, Massachusetts where owner David Adamson rents out do-it-yourself pig roasts kits for anyone interested in doing a delicious backyard feast.

title: Playing with Fire in New England

title: Spring Celebration in Kentucky

overview: Richard McCallister of Marksbury Farm Market invites Roger to his annual spring celebration in Lancaster, Kentucky. Richard and Roger season a flock of spring chickens and cook them in a custom-made outdoor contraption inspired by the grills in Uruguay. Roger contributes a dish to the party: corn on the cob seasoned with coconut oil and an exotic blend of spices. Richard's friend Jim Budros insists on preparing Strawberry Rhubarb Cobbler for dessert and transports his 2000 pound wood-burning oven straight from Ohio.

title: Spring Celebration in Kentucky

Season 4

title: Pigging Out on Pork

overview: In the Season 4 premiere, Roger explores the wonders of smoked pork shoulder as he sinks his teeth into barbecue sandwiches, during trips to Grand Rapids, Michigan, and Blount Springs, Alabama.

title: Pigging Out on Pork

title: Alabama BBQ

overview: Alabama barbecue is in the spotlight, when Roger visits "Big Bob Gibson Bar-B-Q" in Decatur, Alabama, and learns how to make their smoked chicken, dunked in a unique white sauce. Also: pulled pork, that cooks for nearly 30 hours, is served at the "Black Pit" in Mobile, Alabama.

title: Alabama BBQ

title: Low Country Cookouts

overview: Roger attends two low-country cookouts in South Carolina. Included: he helps build an outdoor pit for a traditional pig pickin'; and pitches in to get ready for a classic oyster roast.

title: Low Country Cookouts

title: Lone Star Load-Up

overview: Roger fills up on brisket, pork steaks and sausages during a trip to Texas, where he visits "Ronnie's BBQ" in Johnson City and the "Pecan Lodge" in Dallas.

title: Lone Star Load-Up

title: Meat on a Stick

overview: Roger skewers all kinds of meat to be cooked on a massive grill, built by a chef for his San Antonio restaurant; and meets the designer of a 7-foot stainless steel tree, which they use to roast quails and sausages for an outdoor feast.

title: Meat on a Stick

title: Rib-A-Licious

overview: Roger's search for delicious barbecue ribs brings him to Hattiesburg, Miss., where he meets a third-generation pit master, who is continuing his grandmother's legacy. Also: a Brooklyn native uses Jamaican grilling techniques and Korean-style flavors.

title: Rib-A-Licious

title: Backyard Blowouts

overview: Roger attends two backyard blowouts in Southern California. Included: an old wine barrel is used as a cooking vessel at a New England-style clambake; and a whole lamb is on the menu at a traditional Mexican barbacoa.

title: Backyard Blowouts

title: Light It Up!

overview: Like a moth to a flame, nothing grabs Roger's attention like a raging wood-burning fire. After the flames subsides and the smoke clears, there's a spectacular feast that everyone can dive into.

title: Light It Up!

title: Holy Smokes!

overview: Roger attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Ky., where he helps hundreds of volunteers load and light three massive barbecue pits. Then, they get to business, preparing several thousand pounds of meat, including mutton, pork butts and chickens.

title: Holy Smokes!

title: Wine Country Cookouts

overview: Roger accepts invites to two outdoor parties in California's wine country. Included: a whole pig is cooked over a wood-burning fire for members of the Tablas Creek Wine Club.

title: Wine Country Cookouts

title: Three-Alarm Fire

overview: Chef Roger Mooking visits "Faith's Farm" in Bonfield, Illinois, where he's invited to take part in a feast, cooked on three different fiery contraptions. Included: a whole lamb, boar steaks and pig skins are on the menu for this Latin and Mexican-inspired meal.

title: Three-Alarm Fire

title: Grillin' and Smokin'

overview: Roger travels to Orangevale, California, where he grills steaks and chickens with a restaurateur who specializes in Santa Maria-style barbecue; and in Chicago, an 80-year-old seafood smokehouse is toured.

title: Grillin' and Smokin'

title: Puerto Rican Grilling

overview: Roger Mooking's first time visiting Puerto Rico begins with a trip to a gas-station-turned-barbecue joint, where he's joined by fellow chef, Chuck Hughes. Also: sofrito-stuffed chickens are served at a popular roadside eatery.

title: Puerto Rican Grilling

Season 5

title: Too Hot to Handle

overview: In the Season 5 premiere, Roger Mooking meets a chef who uses a unique coal-fueled contraption, called the Cross Table, to roast butterflied pork marinated in bold adiote paste; and later, he simmers a seafood paella in a massive pan. Also: a trip to the OverBird in Birmingham features a meat-lover's feast of lamb, rabbit and beef, along with seasonal veggies.

title: Too Hot to Handle

title: Too Hot to Handle

overview: Roger Mooking viaja pelos EUA para conhecer chefs caseiros, mestres do churrasco, e chefs que empregam maneiras originais de cozinhar com fogo.

title: Florida Fixins

overview: Savory and sweet flavors are found in Florida, where Roger meets a young pit-master who pulls pork with a power tool and digs into a sandwich called the Hamaburger. Later, a farmer presenting the tradition of making cane syrup is visited in Dade City.

title: Florida Fixins

title: Petiscos da Florida

overview: Roger Mooking está na Florida, á procura de algo especial entre as chamas, e conhece um jovem mestre do churrasco em Crawfordville que utiliza uma ferramenta elétrica, e um agricultor em Dade City que mantém a tradição do fabrico da aguardente de cana de açúcar.

title: Queens of 'Cue

overview: Two Southern ladies famous in the world of barbecue. Included: smoked ribs at Mary's Old-Fashioned Pit Bar-B-Cue in Nashville; and pork shoulders, pork ribs and a whole stick of bologna cooked by a legendary pit master in Brownsville, Tennessee.

title: Queens of 'Cue

title: Rainhas do churrasco

overview: Roger Mooking visita dois chefs do sul em Nashville e em Brownsville, no Tennessee, famosos no mundo do churrasco.

title: Swords and Spits

overview: The owner of a butcher shop in Georgia prepares more than one dozen rabbits, rotisserie-style, with bamboo polex; and in Plano, Texas, Roger visits Smoke to take a stab at cooking flank steak and chicken on swords.

title: Swords and Spits

title: Hog Heaven

overview: Host Roger Mooking cooks up two whole hogs in two different ways. Included: he visits MOPHO restaurant in New Orleans, where chef Michael Gulotta's Southeast Asian spit-roasted pig is a twist on a classic Southern tradition. Also: Mississippi chef Miles McMath hinges two steel troughs together to make a convenient and quick cooking oven; and fries hand pies for dessert over an open fare.

title: Hog Heaven

title: Hog Heaven

title: Fireside Hangs

overview: Roger Mooking hang with two chefs, who are putting a whole new spin on rotisserie cooking in the great outdoors. Included: succulent legs of lamb in Alexander City, Alabama; and a Charleston restaurateur's backyard contraption for roasting whole strings of ducks and chicken.

title: Fireside Hangs

title: Á volta do churrasco

overview: Roger convive com chefs em Alexander City, Alabama, e em Charleston, na Carolina do Sul, que estão a dar uma nova volta ao churrasco no espeto ao ar livre.

title: Fiery Fish and Fowl

overview: A trip to North Bend, Oregon, finds chef Roger Mooking helping to roast a school of salmon for a traditional tribal feast. Then, in Los Angeles, the owner of "Pok Pok La" shares the secrets to his famous whole roasted chicken.

title: Fiery Fish and Fowl

title: Salmão e galinha no churrasco

overview: Roger encontra-se com o chefe da tribo Coquille em North Bend, Oregon, para partilhar um salmão assado, antes de visitar Los Angeles para descobrir o segredo de Pok Pok, o famoso local de frango assado de LA.

title: All You Can Feast

overview: Chef Roger Mooking travels to Llano Soco Ranch in Chico, California, where he helps stew roast a 30 pound porchetta. Later, he offers a hand to caterers in Sandy, Oregon, preparing to serve roasted mussels and a stew made of white bean, chorizo and clams.

title: All You Can Feast

title: The Salt and the Sea

overview: Host Roger Mooking tours the facility at Jacobson Salt Co. in Notards Bay, Oregon, and learns how to make sea salt from the owner. Later, he helps a Portland-based chef stuff a 20 pound halibut with lemons and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.

title: The Salt and the Sea

title: Meat Me in Texas

overview: Roger learns that everything is bigger in Texas. Included: he meets the pit master at "Armadillo Palace" in Houston and gets to see his custom rotisserie trailer in action, when they roast a 250 pound side of beef. Also: Roger helps the chef/owner at "Cured" restaurant in San Antonio slow roast a 230 pound hog in a large outdoor cinder black pit.

title: Meat Me in Texas

title: O Texas é pura carne

overview: Roger descobre que no Texas tudo é grande, ao assar um pedaço de bife de 115 quilos num reboque com um espeto especial, e um porco de cem quilos numa churrasqueira feita de blocos de betão.

title: One-of-a-Kind Rigs

overview: Roger is on the lookout for truly unique rigs, like a steel contraption that can cook up to 1,000 pounds of food in Denver and an impressive barbecue trailer in Texas.

title: One-of-a-Kind Rigs

title: One-of-a-Kind Rigs

title: Sizzling Steaks

overview: Roger is put to work at Perini Ranch Steakhouse in Buffalo Gap, Texas, lighting up burn barrels for the metal pits. Then, dessert is baked in a coal-covered cast-iron Dutch oven. Also: a restaurant in Pinedale, Wyoming, where steaks are skewered on pitch folks and deep-fried in giant cauldrons.

title: Sizzling Steaks

title: Meat Fest in the Midwest

overview: Roger visits Popeye's in Lake Geneva, Wisconsin, and Epicure Catering in Omena, Michigan, and lends a hand to the owners of both restaurants.

title: Meat Fest in the Midwest

title: In the Pits

overview: Roger travels to Texas, Hawaii and more to celebrate the art of pit cooking.

title: In the Pits

Season 6

title: Old School, New School

overview: Roger Mooking gets schooled by pit masters changing the barbecue game in Charleston, SC. He visits Rodney Scott to see how he cooks hogs low and slow. Then, Roger talks to John Lewis who is beefing up the city's Tex-Mex options.

title: Old School, New School

title: Swine Dining

overview: Roger Mooking heads to the Liberty Kitchen in Houston, Texas, where he and Chef Lance Fegen prepare a traditional Balinese pig roast. Then, Roger visits Chef Nate Sloan in Fairview, NC, and gets a fire-roasted farm feast.

title: Swine Dining

title: Generations of Smoke

overview: Roger heads to two family-run institutions to see how they've done it for decades. First, he learns the ropes at Burns Original BBQ in Texas, then he samples the legendary barbecue at Poche's Market and Restaurant in Louisiana.

title: Generations of Smoke

title: Out of This World BBQ

overview: Roger Mooking heads to Louisiana to meet Howard, an engineer by day and a pit master by night. Howard shows Roger how he preserves his family's traditions and digs a pit where he cooks the hogs low and slow.

title: Out of This World BBQ

title: Fueling the Fires in Texas

overview: Roger Mooking is led back to Texas where he learns how Grant Pinkerton creates his outside-the-box cuts in Houston. Then, Roger meets up with Andrew Wiseheart in Austin to see his one-of-a-kind rig.

title: Fueling the Fires in Texas

title: Where There's Smoke

overview: Roger Mooking heads to San Antonio, TX, where he learns how Chef Jason Dady makes paella flavored with Thai ingredients. Then, Roger meets Chef Ted Prater in Austin, TX, to see how he roasts a goat in a Cajun microwave.

title: Where There's Smoke

title: Monster Meat

overview: Roger is in Ridgefield, CT, and Nashville trying monster-sized meaty masterpieces that include towering sandwiches, a massive hanging rib roast and a cocktail garnished with smoked meat.

title: Monster Meat

title: Meat in Music City

overview: Roger checks out some of the most delicious sausages, pork ribs, crawfish, spice-rubbed chicken and meaty baked beans at barbecue smokehouses in Nashville.

title: Meat in Music City

title: Meaty Marvels

overview: Roger spends time in Palatine, IL, and Brooklyn, NY, where restaurants are serving up meaty marvels like tomahawk steaks and roasted whole hog with scrumptious sweet potato waffles.

title: Meaty Marvels

title: Revolutionary Roasts

overview: Roger puts the pedal to the metal on a 'Rotisserie Bike' in Great Barrington, MA, and cooks up a Filipino-Mexican feast on a lean mean chicken machine in San Francisco.

title: Revolutionary Roasts

title: Heavy Metal Meat

overview: Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.

title: Heavy Metal Meat

title: Crazy Contraptions

overview: Roger Mooking is going from the west coast to the east coast to check out crazy custom contraptions. First, he gets to play with a one-of-a-kind "meat swing set" in West Sacramento, Calif. Custom-built for Chef Beau Fairbairn, it can cook a whole animal or two, and still have room left over. Roger and Beau slow-cook a whole hog and an entire garden's worth of vegetables over a 12-foot-long wood fire. Then, Roger heads to school in farm country, New Jersey, where cooking-school founder, Ian Knauer, teaches open-fire cooking. Today's lessons: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven.

title: Crazy Contraptions

title: Heating it up in Hawaii

overview: Roger does some island-hopping for the best eats in Hawaii. He heats up an imu in a traditional underground oven in Oahu and barrel smokes chicken, ribs and fresh fish in Kauai.

title: Heating it up in Hawaii

Season 7

title: Fiery Outdoor Kitchens

overview: Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. He helps fire up beef ribs and grilled chickens for a ranch cookout in Solvang, CA, and cooks a hearty soup in an antique cauldron in San Diego.

title: Fiery Outdoor Kitchens

title: Bucătării în aer liber

overview: Roger Mooking domolește flăcările în bucătăriile în aer liber alimentate cu focuri de lemne.

title: Weekend BBQs

overview: Roger Mooking visits two Southern California barbecue joints open on weekends only. He meets a couple who runs a pop-up barbecue restaurant in their own backyard, and he helps a caterer cook up a trio of meats in a parking lot.

title: Weekend BBQs

title: Grătare de weekend

overview: Roger vizitează două localuri din sudul Californiei, deschise în weekend, apoi discută cu un cuplu care și-a deschis un restaurant în curtea casei.

title: Cali Cookout

overview: Roger Mooking meets San Francisco-based chef Thomas McNaughton for a live-fire feast of epic proportions. They roast a whole pig over hot coals and cook potatoes, onions, squash and black-skinned chickens to go with it.

title: Cali Cookout

title: Competiție culinară în California

overview: Roger Mooking și bucătarul Thomas McNaughton pregătesc o friptură de porc de proporții epice în Healdsburg, California.

title: Rad Rigs

overview: Roger Mooking hunts down impressive barbecue rigs in Houston, TX, and Napa Valley, CA. He helps load six goats onto a custom trailer that can cook up to 600 pounds of meat, and he cooks a side of beef and sides on one asado grill.

title: Rad Rigs

title: Instalații masive

overview: Roger Mooking găsește platforme de grătar impresionante în Houston, Texas, și Napa Valley, California.

title: Barbecue & Barbacoa

overview: Roger Mooking meets a family that specializes in both Texas barbecue and Mexican barbacoa. He learns the secrets to "hot guts" for the legendary Texas favorite, Frito Pie, and fires up their Argentinean grill for lamb barbacoa.

title: Barbecue & Barbacoa

title: Grătare de tot felul

overview: Roger Mooking întâlnește o familie specializată atât în grătar texan, cât și în barbacoa mexicană.

title: BBQ in Big Cities

overview: Roger Mooking visits Bludso's Bar and Que in Los Angeles and gets a 70-year-old family recipe for mac and cheese. In San Antonio, he checks out the mashup of Texas-style barbecue with Tex-Mex flavors at a house-turned-restaurant.

title: BBQ in Big Cities

title: Grătar în marile orașe

overview: Roger Mooking verifică grătarele cu arome mari din Los Angeles și San Antonio.

title: Roadside 'Cue

overview: While road-tripping through Texas, Roger Mooking pulls the car over for some delicious barbecue. In San Antonio, he makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire.

title: Roadside 'Cue

title: Barbecue la marginea drumului

overview: În timp ce călătorește prin Texas, Roger Mooking oprește mașina pentru un grătar delicios.

title: A Tale of Two BBQS

overview: Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas.

title: A Tale of Two BBQS

title: Poveste cu două reţete de barbecue

overview: Roger Mooking se bucură de carnea de porc tocată și de orezul cu unt în SC și de grătarul Hill Country în TX.

title: Twist on Texas 'Cue

overview: Roger Mooking visits two spots in the Lone Star State that turn traditional Texas barbecue into crafty culinary creations. In Fort Worth, he makes a brisket burger, and in Tomball, he samples artisanal chocolate and barbecue.

title: Twist on Texas 'Cue

title: O variaţie pentru barbecue în stil texan

overview: Roger Mooking vizitează două localuri din Texas, inclusiv unul care servește atât ciocolată artizanală, cât și grătar.

title: Hog Wild and Shucking Delicious

overview: Roger Mooking helps fire up three rigs for South Carolina-style surf-and-turf spread that includes a whole 150-pound hog, 30 racks of pork ribs and clusters of locally harvested oysters.

title: Hog Wild and Shucking Delicious

title: Hog Wild and Shucking Delicious

overview: Roger Mooking ajută la pornirea a trei platforme pentru surf și gazon în stil Carolina de Sud.

title: Texas 'Cue-Step in Georgia

overview: Roger Mooking is in the Peach State visiting self-taught pitmasters who smoke Texas-style barbecue. He loads a rotisserie smoker with briskets and bologna in Atlanta and cooks up a pot of Brunswick stew in Augusta, GA.

title: Texas 'Cue-Step in Georgia

title: Stil texan în Georgia

overview: Roger e în Georgia, la niște maeștri ai grătarelor în stil texan. Mai târziu ajunge în Atlanta, unde umple o afumătoare cu piept de pui și cârnați.

title: Light My Latin Fire

overview: Roger Mooking fires up Latin-inspired feasts in Florida and Georgia. He meets a maker of Argentinian grills, and they roast whole lambs together. Then he makes empanadas with braised pork cheeks in dough made from green plantains.

title: Light My Latin Fire

title: Flăcări în stil latino

overview: Roger se înflăcărează cu bunătăți în Florida și Georgia. Găsind un tip care face grătare argentiniene, frige niște miei întregi, apoi face empanada.

title: Surf & Turf in the Sunshine State

overview: Roger Mooking fans the flames of a fiery surf-and-turf extravaganza in Florida. He works on smoked fish for seafood chowder in Jensen Beach and then visits a farm with a wood-fired outdoor kitchen in Loxahatchee.

title: Surf & Turf in the Sunshine State

title: Sunshine State Surf and Turf

overview: Roger atiça as chamas de um festim de terra e mar. Depois de preparar o peixe no fumeiro para uma sopa de peixe, Roger visita uma quinta com uma cozinha ao ar livre com um fogão a lenha.

title: Fructe de mare în Florida

overview: Roger scoate flăcări la un ospăț cu fructe de mare. Afumă pește ca să facă o supă, și vizitează o fermă unde se gătește afară, la foc de lemne.

Season 8

title: Southwest Smoke Signals

title: Southwest Smoke Signals

title: Meat Masters

title: Meat Masters

title: Getting Piggy with It

title: Getting Piggy with It

title: Fire and Family

title: Fire and Family

title: Meat in Full Swing

title: Meat in Full Swing

title: Raising the Heat

title: Raising the Heat

title: Beef and Beyond

title: Beef and Beyond

title: Smoking and Spit-Roasting in Texas

title: Smoking and Spit-Roasting in Texas

title: Get Your Grill On

title: Get Your Grill On

title: BBQ and Boils in the Bayou

title: BBQ and Boils in the Bayou

title: Fiery Couples

title: Fiery Couples

title: Backyard BBQ Blowouts

title: Backyard BBQ Blowouts

title: Lighting Up Louisiana

title: Lighting Up Louisiana

Season 9

title: Southwest Smoke Signals

overview: The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, and their fan-favorite ribs are tossed in a barbecue sauce with a heavy hit of cayenne. For his second stop, Roger gets lucky in Las Vegas, where he meets Chef Justin Kingsley Hall of The Kitchen at Atomic. His portable rig known as "The Swing Set" is anything but child's play. To build this winning jackpot of meat, Roger and Justin suspend Mediterranean spice-rubbed legs of lambs, nestle butternut squash into a bed of coals and grill carrots in a swinging basket.

title: Southwest Smoke Signals

title: Meat Masters

overview: Roger Mooking meets two barbecue brainiacs who have mastered the art of marrying heat and meat to turn out top-notch barbecue. Pitmaster Christopher Prieto teaches students the science of smoking and seasoning meats at Prime Barbecue in Knightdale, N.C. Roger helps Prieto season a whole hog with Puerto Rican flavors, and then they smoke it in a North Carolina-style pit using coals made from pecan, hickory and cherry woods. In Glen Allen, Va., Roger meets Tuffy Stone, a classically trained French chef, cookbook author, champion pitmaster and the owner of local barbecue chain Q Barbeque. When Tuffy's not tinkering in the kitchen, he's busy building rigs from scratch, and Roger helps fire up his latest contraption with hickory coals and then hang whole spiced and buttered chickens.

title: Meat Masters

title: Getting Piggy With It

overview: Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!

title: Getting Piggy With It

title: Fire and Family

overview: Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.

title: Fire and Family

title: Meat in Full Swing

overview: Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James Peisker and Chris Carter, the owners of Porter Road Butcher. Chris shows Roger an old swing set that he transformed into a cooking contraption, and they hang meaty rib roasts and fill a basket with chorizo and kielbasa.

title: Meat in Full Swing

title: Raising the Heat

overview: In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

title: Raising the Heat

title: Beef and Beyond

overview: In Pearland, Texas, Roger Mooking helps Ronnie Killen season and smoke brisket and ribs at Killen's Barbecue; Khoi Barbecue co-owner Don Nguyen holds Asian-influenced barbecue pop-ups in Houston.

title: Beef and Beyond

title: Smoking and Spit-Roasting in Texas

overview: Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

title: Smoking and Spit-Roasting in Texas

title: Get Your Grill On

overview: Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions. Brothers Matt and Caleb Johnson create smokers for chefs and pitmasters across the country through their company Mill Scale Metalworks. They collaborated with local chef Arturo Ramon II of Blanco River Meat Co. on an impressive rig, and Roger helps Arturo roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

title: Get Your Grill On

title: BBQ and Boils in the Bayou

overview: Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil. In Prairieville, La., he helps a husband-and-wife team of caterers prepare baby back ribs, brisket and 200 pounds of live crawfish. Then Roger heads to Baton Rouge, La., to meet a caterer serving barbecue breakfast sandwiches at a local eatery. They season pork butts and beef cheeks for smoking and then pile the meat onto biscuits with fried eggs, cheese and bacon.

title: BBQ and Boils in the Bayou

title: Fiery Couples

overview: From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose company Do or Dine Catering specializes in Mediterranean farm-to-table feasts cooked with a live fire. Roger helps them hang legs of lamb and cook vegetables on a large, hot plancha for an event at an olive oil company. Then Roger meets up with Matt and Nina Horn of Horn Barbecue, an underground craft barbecue business with Southern influences. Roger helps pitmaster Matt season and smoke lamb shoulders for sandwiches that are served with a side of Nina's Pit Beans.

title: Fiery Couples

title: Lighting Up Louisiana

overview: 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.

title: Lighting Up Louisiana

title: Backyard BBQ Blowouts

overview: Roger Mooking drops in at two backyard cookouts where the smoke is thick and the fires are hot. He helps guest chef Jeremy Connor prepare a fish roast at renowned bed and breakfast Maison Madeleine in Breaux Bridge, La. They spear marinated whole red fish and pompano on sugar cane poles and arrange them around fire pits. In Bakersfield, Calif., Roger joins pitmaster Fred Reclusado in his outdoor kitchen to make ribs al pastor and fry tilapia.

title: Backyard BBQ Blowouts

Season 10

title: Southern Sizzle and Smoke

overview: Roger Mooking makes two pit stops in the South for a little sizzle and a lot of smoke. He starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life by teaching them how to farm, raise animals and cook. Jon often hosts cookouts to thank and feed his community, and Roger joins him to cook a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower, broccoli, beets and onions. Roger then heads to Bob Sykes Bar-B-Q in Bessemer, Ala., for classic, open brick-pit barbecue. He learns the tricks of the trade from seasoned pitmaster Van Sykes, who has been stoking coals since he was 8 years old. They season 250 pounds of picnic pork with salt and load it into a 15-foot pit heated with hickory wood. The pork is then sliced, topped with just enough vinegar-based barbecue sauce and sandwiched inside a toasted bun with sliced pickles.

title: Southern Sizzle and Smoke

title: Florida Heat

overview: Roger Mooking cruises the Florida coastline for two fiery cookouts that bring the heat. First, he visits Chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient, Peruvian-style pit roast called pachamanca. Marcel invites Roger to his home, and they fire up his custom-built, above-ground pit for tubers, fava beans, lamb, chicken and pork all rubbed down with a flavorful marinade and layered in with plantain leaves. Marcel and Roger also prepare Peruvian arapaima fish fillets by wrapping them in plantain leaves and grilling them over an open fire. Roger then heads to Fort Lauderdale, Fla., and Georgia Pig BBQ, a legendary old-school, open-pit barbecue restaurant that has been around since 1953. The star of the menu is smoked meat cooked in the dining room's pit, and owner and pitmaster Luke Moorman shows Roger the dish that earned them rave reviews: a Bar-B-Q Chopped Pork Sandwich doused in a delicious mustard barbecue sauce.

title: Florida Heat

title: Taste of Texas

overview: Smoke signals lead Roger Mooking to two popular food trucks in Texas serving up delicious ethnic eats. In Grapevine, Texas, Roger meets pitmaster Trey Sanchez of Vaqueros Texas Bar-B-Q, who's known for combining authentic Texas-style barbecue with Mexican dishes. Roger and Trey season and smoke briskets for Birria Tacos and prep Cowboy Potatoes for a pop-up with hungry locals at Hop and Sting Brewing Co.

title: Taste of Texas

title: Red-Hot Roasts

overview: Roger Mooking visits two caterers in the South who specialize in live-fire cookouts. He starts in Chattanooga, Tenn., where Argentine grillmaster Mariano Cebrian has an incredible collection of portable rigs to create live-fire events through his catering operation, Panoram Asados. When he's off the clock, Mariano and his wife, Angelina, light up these creative rigs in their backyard and cook traditional Argentine meals for their family and friends. Roger and Mariano fire up the parilla, a large outdoor hearth, to roast whole cabbages and carrots and char steak empanadas. Large slabs of beef short ribs are attached to metal crosses to slowly cook over a bed of fiery hot coals. In Columbia, S.C., Roger meets Chef Kristian Niemi, who prepares farm-to-table feasts through Honey River Catering. Together they create two cooking stations out of a cinder block pit for a Southern-style surf-and-turf spread.

title: Red-Hot Roasts

overview: Roger Mooking has a fascination with fire. The chef enjoys finding inventive ways to cook with fire, which is exactly what he does in this series that takes him on a journey across the U.S. He visits pit-masters, chefs and home cooks who use fire to create complex, flavorful dishes. The people Mooking visits don't simply turn on a stove and start cooking; their methods include cooking over an open fire in a rustic chuck wagon and smoking meats in a former airplane that a mechanic has transformed into a smoker.

title: Man, Fire, Food

title: Sabor na Brasa

overview: O apresentador Roger Mooking viaja por todo Estados Unidos para conhecer as fascinantes maneiras que as pessoas utilizam a brasa para cozinhar.

title: Cocinando con fuego

overview: Esta serie presenta formas ingeniosas en que los estadounidenses cocinan con fuego. Desde pequeñas fogatas hasta parrillas y fumadores creativos hechos a medida, visitamos cocineros caseros y chefs.

title: Man Fire Food - Barbecue Roadtrip durch die USA

overview: Der kanadische Chefkoch Roger Mooking besucht das Nachbarland USA, um dort frei nach dem Motto "Männer brutzeln am Feuer" alles über eine der Hauptbeschäftigungen des Landes zu erfahren: das Barbecue.

title: Grillimestari maailmalla

overview: Kanadalaiskokki Roger Mooking matkustaa ympäri maailmaa ja perehtyy kussakin kohteessa erilaisiin tapoihin valmistaa ruokaa grillissä.

title: Man, Fire, Food

title: Gătit cu flăcări

overview: Roger Mooking vizitează bucătari, gratargii şi maeştri bucătari, care inovează stilul american de a găti cu foc.

character: Self - Host

original_title: Man, Fire, Food


title: Mijn Vieze, Vette, Vervelende Verloofde

status: ReturningSeries

name: Mijn vieze vette vervelende verloofde season 1

title: Episode 1

title: Episode 2

title: Episode 3

title: Episode 4

title: Episode 5

title: Episode 6

title: Episode 7

title: Episode 8

title: Mijn Vieze, Vette, Vervelende Verloofde

title: Mijn Vieze, Vette, Vervelende Verloofde

overview: Nederlandse realityserie waarin Laura Ponticorvo en Sander Mulder hun families moeten overtuigen dat ze elkaar hebben ontmoet tijdens een datingshow en dat ze op korte termijn gaan trouwen. Ze kunnen ieder 50.000 euro winnen. Voorwaarden: de families moeten bij het huwelijk aanwezig zijn en niemand mag bezwaar maken of twijfelen aan de echtheid van hun liefde. Wat Laura, haar ouders en vrienden niet weten, is dat Sander en zijn familie acteurs zijn. Sander zal het Laura heel moeilijk maken om haar familie te doen geloven dat deze ongelikte beer haar prins op het witte paard is.

original_title: Mijn Vieze, Vette, Vervelende Verloofde

original_language: en


title: Travels with Palin

Specials

title: Around The World In 80 Days: Interview

title: Around The World In 80 Days: Interview

title: Around The World In 20 Years

overview: Michael Palin sets out to find the Indian sailors who took him on a slow boat from Dubai to Mumbai 20 years ago during the filming of his first travelogue Around the World in 80 Days. During an intense week at sea in 1988, he and the film crew learned to admire and respect the underpaid deckhands of the dhow Al Shama in whose hands they had placed themselves, and their farewell was a memorably emotional occasion. The return visit offers a chance to see how the teeming city has developed in the Asian economic boom and discover whether the ancient sailing ship is still afloat.

title: Around The World In 20 Years

title: Pole To Pole: Interview

title: Pole To Pole: Interview

title: Full Circle: Interview

overview: Michael Palin discusses the difficulties in shooting "Full Circle.

title: Full Circle: Interview

title: Full Circle: Deleted Scenes And Outakes

overview: Humorous and interesting outtakes from Michael Palin's journey in "Full Circle.

title: Full Circle: Deleted Scenes And Outakes

title: Sahara: Interview

overview: Michael Palin discusses the difficulties in shooting "Sahara".

title: Sahara: Interview

title: Sahara: Behind The Scenes

overview: A behind the scenes look at the making of Sahara.

title: Sahara: Behind The Scenes

title: Sahara: Deleted Scenes

overview: Deleted scenes from the series.

title: Sahara: Deleted Scenes

title: Himalaya: Pre-trip Introduction

overview: A brief introduction to the trip.

title: Himalaya: Pre-trip Introduction

title: Himalaya: Extended Scenes from Episode 1

title: Himalaya: Extended Scenes from Episode 2

title: Himalaya: Extended Scenes from Episode 3

title: Himalaya: Extended Scenes from Episode 4

title: Himalaya: Extended Scenes from Episode 5

title: Himalaya: Extended Scenes from Episode 6

title: Himalaya: Post-trip Interview

overview: A look back on the trip.

title: Himalaya: Post-trip Interview

title: New Europe: Interview Part 1

title: New Europe: Interview Part 1

title: New Europe: Interview Part 2

title: New Europe: Interview Part 2

title: New Europe: Deleted Scenes 1

title: New Europe: Deleted Scenes 1

title: New Europe: Deleted Scenes 2

title: New Europe: Deleted Scenes 2

title: New Europe: Deleted Scenes 3

title: New Europe: Deleted Scenes 3

title: New Europe: Deleted Scenes 4

title: New Europe: Deleted Scenes 4

title: New Europe: Deleted Scenes 5

title: New Europe: Deleted Scenes 5

title: New Europe: Deleted Scenes 6

title: New Europe: Deleted Scenes 6

title: New Europe: Deleted Scenes 7

title: New Europe: Deleted Scenes 7

title: Season 0

Great Railway Journeys

title: Great Railway Journeys of the World: Confessions of a Trainspotter

overview: Palin's first travel documentary was part of the 1980 BBC Television series Great Railway Journeys of the World, in which, humorously reminiscing about his childhood hobby of train spotting, he travelled throughout the UK by train, from London to the Kyle of Lochalsh, via Manchester, York, Newcastle-upon-Tyne, Edinburgh and Inverness.

title: Great Railway Journeys of the World: Derry To Kerry

overview: In 1994, Palin travelled through Ireland for the same series, entitled "Derry to Kerry". In a quest for family roots, he attempted to trace his great grandmother – Brita Gallagher – who set sail from Ireland 150 years ago during the Great Famine (1845–1849), bound for a new life in Burlington, New Jersey. The series is a trip along the Palin family line.

overview: "I've discovered on this journey that my love affair with railways never did end. And I don't suppose it ever will."

title: Great Railway Journeys

Around the World in 80 Days

title: Around The World In 80 Days: The Challenge

overview: Palin accepts the offer from the BBC to attempt travelling around the world in 80 days. After setting off from the Reform Club in London, he boards the Orient Express at Victoria Station in London, while reminiscing on his rigorous preparations for his upcoming circumnavigation, which included a daily exercise programme, a chat with seasoned TV traveller Alan Whicker, and the purchase of an inflatable globe. He also has dinner with his 'referees', who include fellow Pythons Terry Jones and Terry Gilliam, and Robert Hewison. After taking a ferry across the English Channel, Palin crosses the Alps by train before being stopped in Innsbruck due to an Italian railway strike. Arriving in Venice by coach, he helps the local sanitation department clean up the city. After that, he travels through the Corinth Canal to Athens, where he sees the world-renowned evzones, and meets a die-hard Python fan. After a brief stopover in Crete, Alexandria beckons.

title: Around The World In 80 Days: Arabian Frights

overview: Palin arrives in Alexandria, Egypt and has difficulty getting a train to Cairo. On arrival, he attends a local football match and appears in a cameo role in an Egyptian film. After seeing the Pyramids in Giza and riding a camel named Michael, Palin runs into difficulties when the ship he was supposed to board has engine problems and cannot sail. Even though he is able to take a ferry from the city of Suez to Jeddah, Saudi Arabia, he misses a key connection that would have taken him to Muscat. As a last ditch effort to save the journey, Palin and the director Clem Vallance are permitted by the Saudi authorities to drive across Saudi Arabia to Dubai, with the rest of the crew (and their problematic camera equipment) making the journey by air. The Saudi Arabia leg of the trip is represented in the TV series only with a few still pictures taken by Palin along the way.

title: Around The World In 80 Days: Ancient Mariners

overview: Palin recounts his trip from Jeddah to Dubai via Riyadh, and notes that he drove the distance from London to the Black Sea in one weekend. In Dubai, the team finds a dhow named the Al-Sharma to take them to Bombay. Along the way, Palin bonds with the dhow's crew who were an extended family from the Indian state of Gujarat, letting the oldest one listen to a Bruce Springsteen song on his Walkman, and developing a bad case of diarrhoea, resulting in many trips to the ship's unique open-air latrine. The journey took seven days on what became the most famous part of the whole trip featured in the series. The trip on the dhow yielded so much material that the producers gained special permission to craft this extra seventh episode for what was originally planned as a six-episode series. In the interview included with the DVD release, Palin said that he would like to meet the dhow's crew and thank them again for their gracious hospitality.

title: Around The World In 80 Days: A Close Shave

overview: In Bombay, Palin finds himself a week behind Phileas Fogg. After getting a quick shave from a blind barber under a tree and seeing a snake charmer's cobra, he is able to get a train ticket to Madras in south-eastern India. Before leaving Bombay, he visits an astrologer who, after giving him a chart for a baby to be born to one of his referees, Robert Hewison, tells him he will complete the journey a day ahead of schedule. Palin then embarks on the Indian Railways express line called the "Southern Express" for Madras in Tamil Nadu province. On the way, it stops in Pune, where Palin talks about his father winning two rowing cups there in 1953. In Madras, he has difficulty finding a connecting boat to Singapore. Eventually, an "...Anglo-German-Indo-Yugoslav agreement the UN would have been proud of" was reached and Palin sets off on a Yugoslavian freighter, eleven days behind.

title: Around The World In 80 Days: Oriental Express

overview: Palin finds that the ship had indeed sailed from Singapore. However, quite fortunately, it was only four miles from shore and Palin was able to make it on board using a fast motorboat. While in Hong Kong, he wins big betting on a horse race, is attacked by a cockatoo and meets up with his friend, photographer Basil Pao. He attends a party thrown in his honour at the halfway point (in terms of days) in the journey. Then it is on to Guangzhou for a dinner of shredded cobra and then a train to Shanghai. On the train, he is asked by a Chinese businesswoman if he carries an umbrella all the time. Palin replies, "I just get wet." He also collects the roofing tile requested by Terry Gilliam from a very old train station.

title: Around The World In 80 Days: Far East And Farther East

overview: In Shanghai, Palin gets some herbal remedies to help him on the rest of his trip. He and Basil Pao take in a Chinese jazz band. After parting with Pao the next day, Palin takes a Chinese ferry to Yokohama, where he rides the world-famous shinkansen train to Tokyo. Here he meets David Powers, a British journalist, and is taken to a sushi bar and then a karaoke bar, where he sings "You Are My Sunshine" as a duet. After spending the night in a capsule hotel, he boards a container ship to cross the Pacific Ocean. The journey takes eleven days and is very dull, enlivened only by a game of pass the parcel with the Singaporean crew, and the crossing of the International Date Line. Palin partakes in an unusual ceremony to commemorate crossing the line, involving getting doused in tomato paste and flour, and drinking a strange cocktail containing many ingredients, among others, "eggs, curry powder, cocoa...".

title: Around The World In 80 Days: Dateline To Deadline

overview: Arriving in Long Beach, California only two days behind Fogg, Palin spends his first night in America aboard the permanently berthed Queen Mary. After a few days, he boards Amtrak's Desert Wind in Los Angeles and travels to Glenwood Springs in the Rocky Mountains. He takes a hot-air balloon ride and a dog sled trip in Aspen. After a nerve-wracking delay he realizes he probably should have stayed on the Chicago-bound train. Eventually arriving in New York, he boards the final ship of his journey dead even with Phileas Fogg on day 71. This container ship takes eight days to cross the Atlantic Ocean, and Palin arrives in Felixstowe, touching Great Britain for the first time in two and a half months. A few train connections later he arrives at his starting point, the Reform Club in London, but is not allowed in to film. The journey ends 79 days and 7 hours after it began.

overview: "When the BBC asked if I wanted to go round the world, all expenses paid, there seemed only one answer."

title: Around the World in 80 Days

Pole to Pole

title: Pole To Pole: A Cold Start

overview: Palin begins at the North Pole, flying there on a small aeroplane fitted with skis. (The North Pole scene had to be filmed earlier than the rest of the journey due to weather issues.) From there, he heads to Greenland, then the Norwegian island of Spitsbergen, where the towns of Ny Ålesund and Longyearbyen are located. From there he sails across the Barents Sea on a supply ship to the Norwegian port city of Tromsø, where he visits a statue of Roald Amundsen, the first man to reach the South Pole. He also meets some avid Norwegian football fans. In the town of Karasjok, he meets up with the Sami people and pans for gold in the Karasjoka River. From there, Palin travels by bus and crosses the border from Norway to Finland, where he visits Santa Claus at the Santa Claus Village on the Arctic Circle near Rovaniemi. He takes an overnight Finnish train to Helsinki; he relaxes in a sauna near Helsinki with Neil Hardwick and Lasse Lehtinen.

title: Pole To Pole: A Cold Start

title: Pole To Pole: Russian Steps

overview: In Leningrad Palin meets up with a Vladimir Lenin impersonator, who gives him a tour of the city. He witnesses a Russian Orthodox baptism ceremony, and almost gets baptised himself. He visits the cemetery where the likes of Mussorgsky, Tchaikovsky, and Fyodor Dostoyevsky are buried, then has the honour of firing the noonday gun at the Peter and Paul Fortress. After buying some pears at a local market he experiences the difficulty of trying to buy a bottle of vodka in a super market which is “uncontaminated by food”—a reference to Monty Python's Cheese Shop sketch. In Novgorod, he meets up with a director who casts him in a movie. Then he is invited to a dinner party, eating freshly caught crayfish and drinking twenty-three toasts, the tipple being homemade vodka. After participating in a ceremony on behalf of the sister city of Watford (portrayed as a dream) he visits the town of Chernobyl, Ukraine, scene of the 1986 nuclear disaster.

title: Pole To Pole: Russian Steps

title: Pole To Pole: Mediterranean Maze

overview: Arriving by ferry to Istanbul, Turkey, Palin stays at the Pera Palas, where Agatha Christie wrote Murder on the Orient Express and experiences a turkish bath, getting the full treatment from a large staff member. He checks out a local bazaar, as well as a procession at Topkapi Palace. He then takes a train through western Turkey and catches ferries to first Rhodes, then to Cyprus. Palin then visits the British military base at Akrotiri and attends a huge Cypriot wedding. From Limassol, Palin heads for Africa, his home for the next few months. His first stop is Port Said, Egypt, where the filming crew temporarily loses a tripod and has delays with Customs there. Then he crosses paths with his location in Around the World in 80 Days in Cairo, from where he takes a train to Luxor. Catching a boat up the Nile River, he checks out ancient Egyptian ruins with tourists from Sheffield.

title: Pole To Pole: Mediterranean Maze

title: Pole To Pole: Shifting Sands

overview: Arriving in Wadi Halfa, Sudan, Palin boards a train bound for Khartoum, the capital. There he receives some bad news: he will be unable to journey further south into Sudan due to the ongoing conflict in the south. Seeking an alternative, he finds Eritreans willing to drive him to the border with Ethiopia. While waiting to leave Khartoum he checks out some camels in nearby Omdurman and a Muslim Sufi ceremony where people dance to attain religious ecstasy. When it comes time to leave Khartoum, the journey to the town of Gedaref near the Ethiopian border proves to be anything but easy. The road is very bumpy, and time after time the vehicles are stuck in the dirt, forcing Palin and the other passengers to push them free. Compounding the difficulty, in Ethiopia a long war has just ended, resulting in the overthrow of the Derg regime. There was the added risk of rebels from the war hiding near the border. Finally, after spending 24 hours travelling the distance from London to Oxford, 95.

title: Pole To Pole: Shifting Sands

title: Pole To Pole: Crossing The Line

overview: In the old Ethiopian capital of Gondar Palin visits the former home of Emperor Haile Selassie, as well as his pet lion. From there he visits Lake Tana where he learns that one of his guides in Kenya has taken ill. Then it is on to the current capital of Addis Ababa, where Palin sees communist symbols being destroyed. He also witnesses a peaceful demonstration turn violent. After a couple of hitchhiking rides he arrives at the Kenya border. He then journeys to Larata and the school where part of the movie The Missionary was filmed. As a gift he gives the school the inflatable globe he used in Michael Palin: Around the World in 80 Days. In Nairobi he prepares himself for a safari, where he later takes time out to chat with some hippopotamuses.

title: Pole To Pole: Crossing The Line

title: Pole To Pole: Plains and Boats and Trains

overview: In Kenya Palin takes a hot-air balloon ride. On the ground he observes a lioness and her cubs up close. Then it is on to Tanzania, where he fulfills a lifelong dream by visiting the Ngorongoro Crater. In Dodoma he catches a train bound for the town of Kigoma. In the nearby town of Ujiji he visits the site where David Livingstone and Henry Stanley had their famous meeting. Palin then catches what is believed to be the world's oldest operating ferry - the MV Liemba down Lake Tanganyika to Mpulungu in Zambia.

title: Pole To Pole: Evil Shadow

overview: In Zambia Palin meets a witch doctor who tells him that he has an "evil shadow" and bad things lie ahead for him. He then is given a tree bark to "wash" with. This is supposed to help. Not really taking him seriously, Palin journeys down through Zambia, where long-time leader Kenneth Kaunda has just been politically ousted. He visits the Shiwa Ngandu estate, run by Lorna Harvey (daughter of original owner Sir Stewart Gore-Browne) and her husband John. Sadly, the Harveys were murdered six months after Palin's visit. A case of stomach problems strikes Palin. Realising he probably should have taken the witch doctor more seriously, Palin takes the medicine given to him by the doctor. Palin then moves on to Victoria Falls on the Zambezi River, where he goes whitewater rafting. Unfortunately, he also tries swimming through some rapids wearing a life jacket, resulting in a cracked rib. To add insult to injury, one of his suitcases has been lost by the local railway company.

title: Pole To Pole: Evil Shadow

title: Pole To Pole: Bitter End

overview: Despite being unable to reach Antarctica via the Agulhas, all is not lost for Palin. A travel adventure company is able to take Palin to the South Pole from their base in Chile. This means Palin must turn his back on the 30 degrees east meridian. Travelling by aeroplane from Cape Town to Santiago via Rio de Janeiro, he checks out an unusual rendition of "Happy Birthday to You" from the Presidential Palace where the infamous 1973 coup took place. After having lunch at a fish market with his guide while listening to a panflute player, he is off to Punta Arenas, the southernmost city in South America. From there he waits anxiously for the weather conditions to allow the trip to Antarctica. Finally, after a couple of days, Palin and the others fly on a 1953-built Douglas DC-6 plane to a base camp at Patriot Hills. While there, he again has to wait for the OK to go to the South Pole.

title: Pole To Pole: Bitter End

overview: "Getting to know the Poles was to involve some of the hairiest moments of my traveling live... We were away from home for almost five months, and when we returned I was adamant that this was the last travel documentary I was ever going to do."

title: Pole to Pole

Season 4

title: Full Circle: Alaska/Russia

overview: Michael begins his trek around the Pacific Rim at Little Diomede Island, Alaska, in hopes of returning there in a year's time. Arriving at Nome, he visits with a goldpanner on the "Golden Sands of Nome". Next Michael journeys to Kodiak Island, aiming to catch a flight from the U.S. Coast Guard to the western island of Attu. Unfortunately, the plane never arrives; however, he does catch a glimpse of the Kodiak brown bear. Michael and his crew find an alternative: they catch the last Alaska Airlines flight of the year from Anchorage to Petropavlovsk in Russia. Arriving on the Kamchatka Peninsula, he meets his guide Igor Nosov and his assistants. They board a helicopter and observe the Kronotsky Nature Reserve, which contains some active volcanoes, as well as some reindeer. Moving on to the city of Magadan, he visits an old Gulag camp with a survivor. In Vladivostok, he observes the once-powerful Pacific Fleet and is given an opportunity to sing with the Pacific Fleet Ensemble.

title: Full Circle: Alaska/Russia

title: Full Circle: Japan/Korea

overview: Michael begins his time in Japan at Sado Island, where he meets the famous Kodō drummers. He participates in a morning run with drummer hopefuls and then takes his shot at the largest drum. Then it is on to Tokyo, where he meets up with Mayumi Nobetsu, a Japanese Monty Python fan. They tour the Asakusa neighborhood where they decide to bet on a horse race. Michael and Mayumi strike gold with a horse named Super License. The two also eat at a restaurant where the specialty is loaches who have been fed sake, the popular Japanese rice wine. Afterwards, they catch a punk rock concert in Yoyogi Park. Catching the shinkansen to Fukuyama, he takes in a Zen Buddhist meditation session at Buttsuji Temple. During the meditation session in the Zendo, he is struck by a keisaku, which is used to keep meditators from lulling off to sleep. In Nagasaki, he visits Huis ten Bosch, a Dutch-themed park set to symbolize old trading ties with the Dutch.

title: Full Circle: Japan/Korea

title: Full Circle: China

overview: Arriving in China at the port city of Qingdao, Michael checks in to the Welcome Guest House, where Mao Zedong once spent a month right before the infamous Great Leap Forward. Michael gets a massage on the streets of Qingdao and then visits a winery in the Laoshan Mountains, where he samples Chinese chardonnay. He then climbs Taishan Mountain, one of the Five Sacred Mountains of Taoism. Catching a train to Shanghai, he notices how more modern Chinese trains have become since Michael Palin: Around the World in 80 Days in 1988. Arriving in Shanghai, he discovers a Harvey Nichols store. Michael also takes time out to dance with one of the locals. He also finds out that the Bund, the longtime economic heart of the city (even when he last visited), has been usurped by the Pudong area. Taking an inland route via the Yangtze River, he views the construction for the Three Gorges Dam and notes how a lot of area will be submerged after its completion in 2009.

title: Full Circle: China

title: Full Circle: Vietnam/Philippines

overview: Michael arrives in Vietnam at a time when it is reintroducing itself to the global stage, via a process called Đổi mới ("new thinking"). He also observes a local cricket match in the capital of Hanoi, although the BBC is not allowed to film because due to the fact it took place on land owned by the Vietnamese military, it was deemed a security risk. Michael also observes the Hanoi Hilton, an infamous prison for Americans during the Vietnam War. Catching a train going south to Saigon, he makes a stop in Huế and the Forbidden Purple City, an old imperial palace. In Da Nang, Michael relaxes at China Beach and meets up with a 16-year-old who shows him what is known as the Gateway to Heaven. In Saigon, he tours the Củ Chi tunnels which the Vietnamese military used during all the conflicts within their borders. In nearby Tay Ninh, he visits a Caodaist cathedral. Then he takes a ferry down to the end of the Mekong River.

title: Full Circle: Vietnam/Philippines

title: Full Circle: Malaysia/Indonesia

overview: After a bit of a wait, Michael catches a ferry across the notorious Sulu Sea to the northern tip of Borneo. There, he visits an orangutan rehabilitation center. From there, Michael ventures south to Kuching in Sarawak, once ruled by what were known as the White Rajahs. Then he travels inward to a longhouse where members of the Iban people reside. He chats with former headhunters and takes part in a special feast honoring the highest-ranking Iban in the Malaysian government. Afterwards, he ventures south to the island of Java in Indonesia. From the capital Jakarta, he journeys east with his guide to a tea plantation where he samples tea and helps harvest tea leaves. They then observe a wayang kulit puppet show. In the cultural hub of Yogyakarta, they sample some durian, a notoriously smelly fruit. They then tour the Buddhist temple at Borobudur and climb Mount Bromo. In Surabaya on the east coast of Java, they encounter their first major transportation issues since Alaska.

title: Full Circle: Malaysia/Indonesia

title: Full Circle: Australia/New Zealand

overview: Palin begins in Darwin, where he catches a truck down to Katherine. There, he visits a crocodile farm and helps hatch a few eggs. (Palin wanted the camera to focus on the fact he held a baby crocodile in his hands for five seconds.) Nearby, he checks out an animal rehabilitation center. Down to King's Creek, he participates in an exciting camel hunt which results in Palin actually getting one. Down to Alice Springs, he catches the Ghan train down to Adelaide, where he participates in the Desperate and Dateless Ball. Then he takes part in a cow race, where he places second. On to Sydney, he gets a cameo in the popular soap Home and Away. On to Auckland, New Zealand, he catches a train down to the town of Kaikoura. There he participates in a Māori acceptance ceremony where he spoke and sang a song he learned at Shrewsbury. Palin then travels to Mount Cook and Queenstown for lessons in mountaineering and rafting. He then watches bungee jumping and chats with A.J.

title: Full Circle: Australia/New Zealand

title: Full Circle: Chile/Bolivia (arrival)

overview: Starting the second half of his journey at Cape Horn, Palin views the end of the continent of South America. He travels through the southern islands of Chile to the town of Punta Arenas. He renews acquaintances with his guide from Pole to Pole and the statue of Ferdinand Magellan with the Indian whose toe he kissed to ensure a safe journey. Venturing through the islands, he views the Torres del Paine National Park and the grave of an English explorer who committed suicide in the area. At Chiloe Island, he chats with an American transplant who discusses the possible existence of witches on the island. Then he attends a local barbecue that included dancing and Palin attempting to play the horse's jawbone. North to Santiago, he observes a memorial to victims of the 1973 coup d'état. Driving through the Atacama Desert, Palin reaches the highest elevation of his life thus far. At the world's largest copper mine in Chuquicamata, Palin does the honors of counting down to the explosion.

title: Full Circle: Chile/Bolivia (arrival)

title: Full Circle: Bolivia/Peru

overview: At the town of Copacabana, Palin visits with reed boat makers on the shores of Lake Titicaca. Crossing the border into Peru, he chats with a lady who hopes to get the Yavari, a century-old ship, sailing again. On to Cuzco, he arrives in the middle of the Feast of Corpus Christi. He then journeys to the most famous relic of the Inca Empire: the lost city of Machu Picchu. As well, he visits a nearby village of Inca descendants. He then catches a train to Quillabamba, and then moves on to Kiteni, where he meets a local pub owner who agrees to go up the Urubamba River with him. After a day or two consisting of sailing and birdwatching, they reach the canyon of Pongo de Mainique. Soon thereafter, they stop and set up camp for the night. Palin later states that Pongo de Mainique was his favorite place to travel in the world.

title: Full Circle: Bolivia/Peru

title: Full Circle: Peru/Colombia

overview: Palin and his guide approach a Machiguenga village where the feast of St. John the Baptist is going on. Palin observes a men's and women's intervilage football matches. Then he samples a drink made from the yucca plant. Back on the Urubamba, Palin eventually makes it to the northern town of Iquitos. Here, there is a barrio that contains many shops. Palin visits one where a lady is making cigarettes. He then takes his first puff of a cigarette in a long while. After a little wait, Palin realizes a dream by catching a boat on to the Amazon River. Bogotá, Colombia, is as Palin put it, "trading one jungle for another." With a guide, he discovers why the Colombian capital is one of the most dangerous places on earth. He learns that most of the trouble stems from the drug trafficking in the country. He then travels down Bullet Street, arguably the most violent street in the city. Here, rocks are thrown at the car Palin and his guide are traveling in.

title: Full Circle: Peru/Colombia

title: Full Circle: Mexico/Western USA/Canada/Alaska

overview: In Mexico City, Palin attends a lucha libre match and listens to a lively mariachi band. The next day, he observes the darker side of the city, as a graffiti protest is being led by a lucha libre wrestler named Super Barrio. On to a small village outside of Querétaro, he helps a lady make tortillas. He then catches a bus to the town of Tijuana, where after observing a house in the shape of a woman, he walks to the United States–Mexico border, a.k.a. the "Tortilla Curtain". Here he observes "Pollos" attempting to cross without any security noticing. Afterwards, Palin crosses the border legally into San Diego and gets a glimpse of the border from the American perspective. Venturing north to Los Angeles, he gets a bird's-eye view of the city from a local news helicopter reporter. He then becomes involved in a breaking story of a plane approaching Van Nuys Airport landing on the freeway. Driving along the California coast, he reaches San Francisco and the Golden Gate Bridge.

title: Season 4

Season 5

title: Hemingway Adventure: Festival Of St Fermin

overview: The programme starts out with Palin sitting on a beach reading a novel of Hemingway. After being chased by a fake bull he ends up in Pamplona, Spain. There he watches the famous bull run and then goes to interview a professional matador. Hemingway loved the bull run, and Palin confides that it must be an age thing - he can't stand watching it. Travelling to Africa where Hemingway went on many safaris, Palin goes to a local Maasai circumcision where the teenage boys are dressed up in finery. "Which of you is the most beautiful here?" he asked. "We are all beautiful," replies the boy, "except you!" Afterwards, he catches a view of Mount Kilimanjaro, Africa's highest point.

title: Hemingway Adventure: Hemingway's Birthplace

overview: In Chicago, Palin spends a bit of time exploring the city before going to Hemingway's birthplace, Oak Park. After strolling through Hemingway's first home and singing some of his childhood songs, he goes back to Chicago and enters a local shooting range, hoping to be like Hemingway. Mostly, Palin just jumps at the recoil. On to Michigan, where Palin visits the area where Hemingway first learned to fish, and attempts to catch a few himself. He catches none and ends up hooking the cameraman's ear. Going to the local grocer, Palin asks for things that might have been on Hemingway's shopping list to see if the modern grocer would still carry it. In the process of asking for canned meat, ("We have Spam," the grocer says,) he ends up singing the Spam song from the famous Monty Python sketch. Then it's off to Italy. In Italy, Palin goes to the area where Hemingway was wounded during World War I and supposedly buried a ten pound note in the ground.

title: Hemingway Adventure: Key West

overview: In a random twist of events, Palin pops up in the Florida Keys and sees a Hemingway look-alike contest at the local restaurant in Key West. He also goes to visit a man who had boxed with Hemingway. Going to Uganda, Palin looks at the site where Hemingway's plane crashed, after which the newspaper headlines incorrectly declared that the famous author and his wife were dead. Palin soon flies on to Venice, Italy, to keep following Hemingway's always moving footsteps. In Venice, Palin walks in the midst of an ancient festival that had been forgotten for 200 years and was revived only in 1975. The people wear masks and cloaks, so Palin decides to get into the spirit and dresses up as a Gumby from the Monty Python television series. After this, Palin goes to a dinner before participating in a duck hunt, and interviews the Italian people at the meal. Putting on a warm jacket and gloves, Palin and the Barone, his duck-hunting partner, wait in vain for three and a half hours for a duck to come.

title: Hemingway Adventure: Key West

title: Hemingway Adventure: Hemingway In Cuba

overview: Palin flies to Cuba where he finds many Hemingway leads and visits his former home and a hotel room he often stayed in. Many failed attempts to interview President Castro are made, and Palin, after waiting a few extra days to have an interview, jets off towards the American West. Following the last stretch of Hemingway's life, Palin becomes a cowboy at a dude ranch in Montana and succeeds in roping the camera operator. After rounding up a few cows, Palin goes to Ketchum, Idaho to visit Hemingway's grave. He professes that "I'm still looking for some sort of approval from him... some sort of nod of acknowledgment from Hemingway." The grave obligingly replies, "Bull-s***.

title: Hemingway Adventure: Hemingway In Cuba

title: Season 5

Season 6

title: Sahara: Line in the Sand

overview: The programme starts in Gibraltar, shown to be a bit of Britain only a few miles from Africa. In Tangier, Morocco, Palin rides a camel on the beach, and then plays football with some youths and hurts himself. He's somewhat revived by visiting a hammam, a public bath house. He attends a church service at St. Andrews Anglican Church together with some Nigerians who are trying to gain access to Europe. He also visits Jonathan, an expatriate Englishman, and his pet cockerel Birdie. To get to the Sahara it is necessary to travel over the Atlas Mountains. Along the way Palin visits Fez and sees the old-fashioned way to dye leather. Then in Marrakesh he visits the souk (market). In the mountains near Marrakesh Palin visits a Berber village, experiencing a "courtship dance". Before leaving the mountains he passes through Ait Benhaddou, an old town used as the location for many movies.

title: Sahara: Line in the Sand

title: Sahara: Destination Timbuktu

overview: The episode starts with Palin crossing the Sénégal River, leaving Mauritania and entering the town of Saint-Louis in Senegal. He has left Arab Africa and entered Black Africa, and the French influence, from the colonial past, is strongly felt here. He interviews the artist Jacob Yakouba and his soap-opera-star wife Marie-Madeleine, talking to them about polygamy, which is prevalent here. Palin also visits Gorée Island, the main departure point for black slaves sold to America. Palin moves on to Dakar and watches (and takes part in) a late-night wrestling match, and then talks to the owner of a jazz café. Then he takes the Bamako Express train to Bamako in Mali, talking to a native woman about polygamy along the way. In Bamako he talks to the musician Toumani Diabate. Palin visits the town of Tirelli on the Bandiagara Escarpment where the Dogon people live.

title: Sahara: Destination Timbuktu

title: Sahara: Absolute Desert

overview: Michael Palin did make it to the mysterious Timbuktu, and this episode opens with views of the famous mosque built of mud. Palin talks to the imam, who shows Palin documents indicating that Muslim scholars had discovered that the Earth circled the Sun at least 100 years before Europeans figured it out. After this Palin joins a tribe of Wodaabe nomads on their way to Ingal (in Niger) to participate in the Cure Salée festival. He talks to a young Wodaabe man named Doulla and to Céline, a young French woman who is also following along with the group. The subject of polygamy is again raised, and we see the unusual courting rituals of the Wodaabe. Here the young girls choose the man they would like to try out, while the young men stand in a line dancing and rolling their eyes and looking very feminine (by Western standards) with lots of makeup. At Tabelot Palin visits an oasis, where a camel is used to raise water from a deep well using a long rope and a goatskin bucket.

title: Sahara: Absolute Desert

title: Sahara: Dire Straights

overview: This episode starts with Palin crossing the border from Niger to Algeria, a desolate border with nothing but sand. A bit north of here are the Hoggar Mountains. At Assekrem he gets up early to view the sunrise from 9000' (3000 m). Next he boards an Algerian passenger plane and flies north to Hassi-Messaoud, an oil extraction and refining town; a man-made luxury oasis in the middle of the desert. From here the trip jumps to Libya, normally closed to western TV crews. To gain entry Michael Palin and his team have joined up with a British veteran's tour, and he mingles with the 80-year-old former "Desert Rats" who reminisce about the Battle of Tobruk. He also visits Benghazi and the ruins of Apollonia, once a Greek port, and the ruins of Leptis Magna, once a Roman city. Leaving Libya, Palin arrives in Tunisia.

title: Sahara: Dire Straights

title: Season 6

Season 7

title: Himalaya: North by Northwest

overview: The program begins in the North-West Frontier section of Pakistan. Michael goes up the Kyber Pass Railway, visits the local gun industry and dentists, interviews a local prince, attends the bull races and then sets off by bus to Chitral high in the mountains. He visits the local Kalash people who are not Moslems and attends an annual Polo Match high in the Xandoor Pass near the Hindu Kush.

title: Himalaya: North by Northwest

title: Himalaya: A Passage to India

overview: Goes up to 14500ft by Helicopter to get his first taste of high altitude, then has to detour back to Lahore to actually cross into India after observing some truly bizarre border rituals. He visits a huge Sikh temple at Amritsar and then takes the Himalayan Queen railway to Shimla the old capital of British India. Here he visits a local theatre stuck in a time warp and then goes on to beautiful but war torn Kashmir. Here he stays on one of the famous houseboats and then visits Srinigar where the Dalai Lama now lives. He gets his astrology chart done by the Buddhist monks and then has the chance to interview the Dalai Lama.

title: Himalaya: A Passage to India

title: Himalaya: Annapurna to Everest

overview: He now enters Nepal by air and hooks up with a British commander of the Gurkha regiment who is recruiting in the area. They trek to a remote village to hold a recruitment test but fall foul of the local Maoist Guerrillas. Next Michael treks up the mountains to Annapurna base camp with a sherpa and gets his first taste of high altitudes, which gives him some trouble. From there they move on to the capital of Nepal, Kathmandu, where he receives the King's blessing. Tibet is the next stop but they first must cross the border into China via road. He visits the highest monastery in the world and then climbs to Everest Base Camp assisted by some Yak.

title: Himalaya: Annapurna to Everest

title: Himalaya: The Roof of the World

overview: This episode focuses on the people and terrain of Tibet, which is now part of China. He visits various Buddhist temples, the Dalai Lama's old palace (now a museum), a night club and some more temples. He visits a barren lake in the middle of nowhere which is greatly revered by the Tibetan People, who go on devotional walks around the lake. These take 18 days. He also spends time with traditional Yak herders living in tents and helps with various tasks such as milking and cooking. Watch out for the teletubby! He then attends a large horse fair/festival in Yushu and turns south to follow the Yangtze River.

title: Himalaya: The Roof of the World

title: Himalaya: Leaping Tiger Naked Nagas

overview: Michael travels down the Yangtze by boat through the famous Tiger Leaping gorge and arrives at the eastern-most point of his journey. He visits a local singing star, a doctor recommended by Terry Jones and attends a Chinese Classical Music concert. He travels through Yunnan province and then visits Nagaland which is on the border between India and Myanmah. This area is inhabited by ex-headhunters. Next, he crosses back into India and visits a coil mine and oil well. Heading deeper into Assam he visits tea gardens, working elephants and then heads down the Brahmaputra River stopping to visit a Hindu monastery of dancing monks. He also visits a national park to see the Rhinos.

title: Himalaya: Leaping Tiger Naked Nagas

title: Himalaya: Bhutan to the Bay of Bengal

overview: We head into the small mountainous country of Bhutan which strives for Gross National Happiness rather than profit. He meets poets and attends a religious festival which includes both Archery and a 5 storey high tapestry. After Bhutan, he crosses into Bangladesh which is a low lying country built out of silt washed down from the Himalayas. He chats with local business people and visits the capital Dacca. He then takes a steamer down the delta to Mongla and ends his journey at the Bay of Bengal after 6 months of travelling.

title: Himalaya: Bhutan to the Bay of Bengal

title: Season 7

Season 8

title: New Europe: War and Peace

overview: Countries visited: Slovenia, Croatia, Bosnia, Serbia, Albania In Medjugoree Michael encounters a visionary who first started having visitations from the Virgin Mary 25 years ago. In Dubrovnik he meets with lute maestro Edin Karamazov who made the recent 'Songs from the Labyrinth' album with Sting. Michael ends this visit with a sheep sacrifice which heralds an afternoon of music and hospitality typically Balkan.

title: New Europe: War and Peace

title: New Europe: Eastern Delight

overview: Countries visited: Macedonia, Bulgaria, Turkey Michael makes a remarkable visit to Göreme, where the rocks have been carved to form homes and some of the most remarkable churches of the early Christian era. Leaving the Cappodocia region by balloon, he sails east towards the borders of the New Europe, which if Turkey were to join the European Union would include Iran, Iraq and Syria.

title: New Europe: Eastern Delight

title: New Europe: Wild East

overview: Countries visited: Trans-Dniester, Romania Michael travels from Transdniester, a breakaway state from the Republic of Moldova, to the Vaser Valley in Romania, where he joins 80 lumberjacks as they board a wood-fired steam train. He finally ends up at Bran Castle in Transylvania, the ancestral home of Vlad the Impaler and alleged home of Bram Stoker's Dracula.

title: New Europe: Wild East

title: New Europe: Danube to Dnieper

overview: Countries visited: Hungary, Ukraine Michael travels by road, rail and river through Hungary and the Ukraine, ending in the Black Sea resort of Yalta. Along the way he visits Budapest's 'House of Terror', a National Park in Hortobagy, an area which Attila the Hunwas reputed to have rampaged across, and ends up meeting a Leeds market trader who married the Ukranian prime minister's daughter.

title: New Europe: Danube to Dnieper

title: New Europe: Baltic Summer

overview: Countries visited: Estonia, Latvia, Lithuania, Russia Michael travels from Tallinn in the north, through Latvia, to Lithuania in the south, sailing into the Baltic from the Russian enclave of Kaliningrad, formerly East Prussia. In Estonia he visits a pyramid house and samples the medicinal properties of leeches. In Latvia he visits one of the most secretive places of the Communist-era, the astronomical telescope.

title: New Europe: Baltic Summer

title: New Europe: From Pole to Pole

overview: Countries visited: Poland Arriving in Gdansk via canal, Michael meets former electrician Lech Walesa who formed 'Solidarity', Poland's first independent trade union, which led to the demise of communism in that country. Heading to Warsaw he visits the Palace of Culture, Stalin's controversial gift to Varsovians. Michael then makes his own personal pilgrimage to Auschwitz.

title: New Europe: From Pole to Pole

title: New Europe: Journey's End

overview: Countries visited: Slovakia, Czech Republic, Germany High in the Tatra mountains of Slovakia, Michael skins a pig, and learns how to make sausages. He then departs to Brno to visit Tibor Turba's famous mime school, where he is asked to mime a cockerel. Travelling in a DC3, used during the Berlin airlift, he visits the island of Rugen, built by Hitler for his KDF ('Strength through Joy') programme.

title: New Europe: Journey's End

title: Season 8

Season 9

title: Brazil: Out Of Africa

overview: He begins his journey in the north east, where modern Brazil was born. It was here the Portuguese explorers first landed and encountered the native Brazilians. It was here that hundreds of thousands of African slaves were brought to work on sugar and tobacco plantations, and it was here where this mix of races and cultures produced what we now think of as Brazil. Music, food, dance, religion - all of these bear the imprint of this heady mix.

title: Brazil: Out Of Africa

title: Brazil: Into Amazonia

overview: Michael Palin travels from Brazil's northern border with Venezuela along the Rivers Branco, Negro, Amazon, Tapajos and Xingu, through the very heart of the Amazonia, before ending up at the capital Brasilia. He visits indigenous tribes like the Yanomami, and talks to their shaman and chief spokesperson Davi about the threats to their traditional way of life.

title: Brazil: Into Amazonia

title: Brazil: The Road To Rio

overview: Michael Palin visits the source of Brazil's great mineral wealth and then travels to one of the world's greatest cities to see how this new-found wealth is being spent, changing the lives of millions of its inhabitants.

title: Brazil: The Road To Rio

title: Brazil: The Deep South

overview: In the final episode of his travels through Brazil, Michael Palin finds many surprises as he encounters the rich diversity of the more European and Asian cultures that have created a new melting pot in the deep south of Brazil.

title: Brazil: The Deep South

title: Season 9

overview: "From what I gather, people feel they are doing a journey with me. They like following someone who is relatively inexpert, who likes to travel but is by no means an authority."

title: Travels with Palin

title: Travels with Palin

overview: 'Van wat ik begrijp, hebben mensen het gevoel dat ze met mij een reis maken. Ze volgen graag iemand die relatief ondeskundig is, die graag reist, maar geenszins een autoriteit is.'

character: Self

type: Cast

original_title: Travels with Palin


title: Kenapa Harus Inul?

status: Ended

title: Kenapa Harus Inul?

original_title: Kenapa Harus Inul?


title: Secret Meat Business

Season 1

title: Season 1

Season 2

title: Season 2

title: Secret Meat Business

title: Тайните на месото

overview: Ейдриън Ричардсън е известен ресторантьор и автор на бестселъра „Месо“. Той сам обработва пържолите си, приготвя собствени наденици и салами, в общи линии, знае всичко за месото - как да го избираме, как да го режем, как да го сготвим и изядем.  Ейдриън се е скрил далеч от всички досадни вегетарианци, за да е сигурен, че тайните на някои от най-добрите месни ястия в света ще бъдат запазени за потомството и предадени на следващите поколения.  Едно предаване не само за хищници, но и за всеки, който е решил да добави повече ,и по-вкусно, желязо в диетата си!

original_title: Secret Meat Business


title: Gangs Of Britain

type: Backdrop

type: Poster

Season 1

title: Glasgow

overview: Glasgow is a city divided. Cut in half by one lethal weapon – the blade. There are more scarred faces in Glasgow than anywhere else in Britain and in 2002 the World Health Organisation designated Glasgow the murder capital of Europe. Gary Kemp examines a brutal razor attack in the 1920s, to find out why the Rangers and Celtic supporter’s rivalry runs far deeper than football. Martin investigates another victim who is cut down in the city in 2010 – this time butchered with a sword after an argument escalates out of control. Gary and Martin investigate two Glasgow gangs, one old and one new, using two savage blade attacks that typify the city’s street violence.

title: Glasgow

title: Liverpool

overview: Gary and Martin turn the spotlight on Liverpool and its life blood, the River Mersey. From the very beginning the docks determined the fortunes of this city. They have also allowed local criminals to play a part on the international stage, the most infamous being Curtis Warren, a leading figure in the Liverpool Mafia in the '90s. Warren is the only known criminal to make it onto The Times Rich List; his fortune amassed in the murky world of Britain’s £2billion a year cocaine business. But Liverpool gangs haven’t always been such high rollers. In the 19th Century the stakes were much smaller. Members of the Cornermen Gang kicked an innocent man to death for just a few pence. It was a crime so violent it caused public outrage and became a watershed in the war against gangs in Liverpool. The Kemps investigate two very different Liverpool gang crimes, a street robbery for a sixpence and an international drug smuggling ring worth over £40 million.

title: Liverpool

title: Manchester

overview: A knife attack leaves a teenage gang member fatally wounded on an Edwardian Manchester street. Around a century later, in another part of the city, a man is shot dead attending the wake of his friend – the victim of another gang murder. For over a hundred years Manchester has had a deep-rooted gang culture. In this episode Gary investigates the Scuttles – a gang that spread fear through the streets of Manchester over a hundred years ago. While Martin investigates the ruthless Gooch Gang who tortured and killed without a second thought. This violent gang was responsible for around two dozen cold-blooded murders and was active until only a few years ago.

title: Manchester

title: London - East & West

overview: Gary and Martin Kemp turn their attentions to Britain’s capital. London has always had criminals. The biggest city in Britain is like a magnet to those wanting to make a bob or two – even if that means taking the law into their own hands. Since the 1900’s as many as 70 gangs have fought it out on London streets. The Second World War put pay to many of them but there was one vicious East End gang that kept alive even up to the 1960’s though their origins went right back to the 19th century. Gary investigates the infamous Watney Streeters gang. A hundred years later a new wave of Asian immigrants had arrived in London. To protect themselves they formed gangs but it wasn’t long before protection turned instead to extortion and then massive drug smuggling. Martin looks into the ruthless and dreaded Toot Nung gang from Southall, West London.

title: London - East & West

title: Season 1

title: Gangs Of Britain

original_title: Gangs Of Britain