Today's Entertainment

Anyone who likes their grilling with a side dish of engineering would do well to check out "Man Fire Food." In the half-hour series, now in its second season Tuesdays on Cooking Channel, host Roger Mooking travels the country to check out some of the impressive, inventive and sometimes downright odd contraptions that people come up with in their efforts to put naked flame to meat. "I'm always surprised every time I go to a new location," Mooking says, "how people find new ways of cooking over a fire. Some people do these really makeshift rigs with really inexpensive tools and stuff that they can get a hardware store. Other people are like engineers and they're crafting these steel monoliths. It blows my mind and it's hard to say what's more ingenious, the monoliths or the makeshift stuff. They just all take so much ingenuity, man. They all amaze me." From outdoor rotisseries and ovens fashioned from steel troughs to brick-and- steel-grate barbecues and pots over wood fires, Mooking has seen the inventions and tasted the meals they produced. As chef, restaurateur and lifelong barbecue enthusiast, Mooking is clearly in his glory as he meets their inventors and swaps notes. In Tuesday's episode, he heads to the Florida Panhandle to meet a man and woman who create a pulled pork burger on Texas toast with pork pulled by a power drill with an attachment. "It's very efficient," he says. "The only thing is you've got to make sure you don't overwork it. So it happens really quickly, you do it while it's hot and the meat's really hot. You don't have to mix it too much because then it starts to get sticky. So just really quickly pull like four pork shoulders in about six seconds." W hat book are you currently reading? "I'm not reading any books right now. I mean, I've got so much work to do I don't have time to read books (laughs)." What did you have for dinner last night? "Last night for dinner I had a gem lettuce salad and I had some chicken livers, like chicken nuggets with chicken livers. And I had some mussels." What is your next project? "Oh my gosh, I don't even know where to start (laughs). I've got a lot of projects and I'm a bit of a busybody, so there's so many projects on the go. And I don't like to talk about projects until they're released because ... I believe you have to build up pressure so I like to build up the pressure. And when you release it the pressure's released. So there's lots on the go, lots of stuff we're working on." When was the last vacation you took, where and why? "The last vacation I took was Barcelona and that was in August last year. ... The food was spectacular, really, really good. Me and my wife pick vacations based on where I know we can get good food and where we can roam around and just get lost. So that's a good town to do that." BY GEORGE DICKIE Roger Mooking Ingenuity on display in 'Man Fire Food' Page 8 July 11 - 17, 2016 (574) 533-2151 • ext. 304 114 S. Main St. • Goshen When You Need Envelopes, Business Cards or Letterheads Call • Carpet • Vinyl • Ceramic Mon.-Fri. 8-5 • Sat. 9-1 65669 US 33 East • Goshen 642-4770 TOLL FREE 1-877-642-4770 Area's Largest Selection of Remnants Large Inventory of Carpet, Laminate, Vinyl, and Luxury Vinyl Tiles! OEC Super Buffet 4024 Elkhart Rd Goshen IN 46526 Tel: 574-875-1298 Elk Lunch Monday-Friday 11am-3pm Adult $7.25 Children 2 years old $1.99 3-6 years old $3.50 7-10 years old $5.00 *Saturday Lunch $7.75 Dinner Monday-Friday 3pm-9:30 pm Adult $10.75 Children 2 years old $2.99 3-6 years old $4.50 7-10 years old $6.00 *Sunday Dinner Price ALL DAY $10.75 SENIOR DISCOUNT 10% PRICE On or Off - Site Catering All Occasions Dine under the glow of gas lanterns Breakfast and Lunch Meals also available Open Tuesday through Saturday DON'T STAY DON'T STAY … IN THE DARK. CALL 574-533-2151 OR 800-487-2151 ext. 393 TODAY ! Start your newspaper subscription today and see the light. Stay up to date on all the latest business, entertainment, sports, local news and more!

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