Too Hot to Handle

Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, Florida, Chef Aaron Brooks celebrates Latin flavors with his unique coal-fueled contraption called the Cross Table. Roger and Aaron roast butterflied pork and simmer seafood paella. In Birmingham, Alabama, Roger visits Chef Chris Hastings at his restaurant OvenBird. The restaurant is known for its wood-fired kitchen, but Chris's fascination for fire led him to create a one-of-a-kind portable oven. Roger and Chris cook up a meat lover's feast along with the season's best vegetables.