Name: Tastemade Smokehouse
Description: Tastemade Smokehouse brings the best of outdoor cooking to your backyard. Master smoke, flame, and flavor with top chefs and pitmasters. Get inspired, grab your tongs, and let's grill!

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Tastemade Smokehouse brings the best of outdoor cooking to your backyard. Master smoke, flame, and flavor with top chefs and pitmasters. Get inspired, grab your tongs, and let's grill!

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Live TV

Kevin and Noah are smoking a humungous Thor’s Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.

Beef Shank is the New Brisket

Barbecue: Smoke Out

It’s Oxtail Day! Kev is making BBQ Oxtails while Noah makes BBQ Oxtail Spaghetti. They also make a Cowboy Skillet Breakfast, Dirty Rice, and The Best Collard Greens in the World.

Southern Comfort: Oxtails, Collard Greens and Dirty Rice

Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.

Why LA’s "Danger Dog" is the Best Thing You’ll Ever Eat

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Striped Bass Crudo and Smoky Summer Succotash

Andrew Zimmern's Wild Game Kitchen

Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

Venison Paillard and Hearty Hunter's Stew

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

Tastemade Smokehouse

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