Season 2 NOW Airing
On Outdoor Channel
Season 2 Airing on Outdoor Channel
Mondays at 9 PM EST / 8 PM CST
On Outdoor Channel
Step into Pat Martin's world, where the art of barbecue and live fire cooking is a way of life. In LIFE OF FIRE, Pat travels the country, meeting legendary pitmasters, chefs, and farmers who share their cooking heritage and traditions. From Tennessee to California, and even internationally, Pat explores unique styles of barbecue and live-fire cooking, showcasing the rich tapestry of foodways and keeping the flame of tradition alive. Join him as he speaks the language of time-honored cooking and celebrates the culture of wood, smoke, and coals, one delicious dish at a time.
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For Free
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Watch On Tastemade
· For Free · Watch On Tastemade
“Life Of Fire” IS NOW STREAMING ON TASTEMADE!
Tastemade is easy to watch! Season 1 of “Life Of Fire” can be streamed for FREE through popular services such as YouTubeTV, Google TV, DirectTV, Amazon FireTV, Roku, Sling, Samsung TV Plus, and more.
·
Mondays - 9 PM EST / 8 PM CST
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Watch On the Outdoor Channel
· Mondays - 9 PM EST / 8 PM CST · Watch On the Outdoor Channel
Mondays at 9 PM EST / 8 PM CST
On Outdoor Channel
Life of Fire airs on Outdoor Channel and is available to cable and satellite customers throughout the United States, and is available for streaming via Tastemade, Sling TV, Hulu Live TV, Fubo, Frndly TV, and more!
All of Season 1 of Life of Fire is available for streaming on MyOutdoorTV!
Season TWO Episode Guide
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Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous "dino" beef ribs.
Learn More >
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Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
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Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
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Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
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Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
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Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
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Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
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Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
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Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
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Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Season One Episode Guide
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Pat teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
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Pat heads to the Cherokee National Forest in East Tennessee for a day of fly fishing with his old friend, Chef Joseph Lenn, and to cook up their fresh catch over the campfire.
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Pat travels to Gainesboro, Tennessee to visit Stockton Farms, a free-range hog farm, to learn about their operations and grill up a less desired, but no less delicious, cut of hog - pork steaks with Chef Trevor Stockton.
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Pat gets a history lesson on the origin of American barbecue from “The Professor” Tuffy Stone in Richmond, Virginia.
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Pat travels to Decatur, Alabama to visit Chris Lilly and a storied institution of barbecue - Big Bob Gibson’s. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
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Back home in Nashville, Pat links up with his pal, local restaurateur Bill Darsinos, to enjoy a tradition from the heart of Bill’s Greek culture when they cook a whole lamb on a spit roast.
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When Pat’s friends and fellow pitmasters, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan’s specialties: pork ribs.
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Pat is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
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Pat visits Chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut – Bluefin Tuna collars.
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Pat travels to a picturesque cattle farm in California’s Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Watch The Trailer
Get The Life of Fire Book
Get the book that inspired the show! Life of Fire illustrates Pat’s lifelong passion and dedication to live-fire cooking through detailed instruction, deep procedural guidance, and recipes. Here, Pat takes you on a tactical journey across the old ways and traditional practices of authentic American pit barbecue in its purest form.
Through beautiful photography and detailed instruction, the book thoughtfully breaks down everything you need to know, including the fundamentals of wood selection, how to build a pit, a spit and a smokehouse, while also diving deep into the true essence of cooking authentic pit-cooked barbecue, with West Tennessee-style whole hog serving as the backbone of the book. It intends to be a definitive guide to real pit barbecue, live-fire cooking, and cold-smoking meats.
Featured Recipies
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