When the sun's out and the warm breeze kicks in, it's the perfect time to fire up an outdoor feast. Roger's in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique New England meets California-style clambake. Instead of burying their seafood feast in the ground, they use an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. Hot rocks provide the heat source while fresh seaweed helps creates steam. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade. The seasoned meat is covered with dried avocado and fresh maguey leaves and left to cook in the pit overnight. The next day, they serve the barbacoa with fresh corn tortillas, and different salsas for family and friends.