Red-Hot Roasts
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. They season and stuff a boneless whole hog with ground pork sausage, sweet peppers, fennel, cranberries and a medley of spices and aromatics to create porchetta that cooks low and slow over coals. On the side, they roast and steam a bounty of oysters with pecan wood smoke thanks to Krisitan's custom-made plancha.
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