Judging by the many splashy features on Diners, Drive-Ins and Dives and the slightly less flattering recent appearance on Bar Rescue, food television producers can’t seem to get enough of the Alamo City. Now, it is making a pit stop once again as San Antonio chef Pieter Sypestyn makes a debut appearance on the Cooking Channel’s hit series Man Fire Food.
Hosted by Canadian chef Roger Mooking, the show takes viewers on a culinary trip around America, highlighting regional barbecue cooking. Unlike other similar show, however, it doesn’t always highlight the most obvious styles — focusing just as much on innovation as it does tradition.
Although brisket may be the undisputed ruler of Texas barbecue pits, the episode airing at 8 pm on June 5 goes whole hog with a half-hour focusing on the creative ways Lone Star chefs cook pork.
According to a Cooking Channel rep, Sypestyn will make a wild pig stuffed with chaurice, a hot and spicy sausage popular in Creole and Cajun cooking. The meat will then be added to a piquant tomato-based stew — in other words, just the sort of stuff one might find at the average San Antonio backyard barbecue.
Adding to the foodie fun, the episode also makes a drive north to Austin to feature Banger’s Sausage House and Beer Garden, one of the most popular restaurants on that city’s burgeoning Rainey Street strip. There, Mooking will taste pitmaster Ted Prater's simply seasoned, slow-smoked whole hog made into Carolina-style barbecue sandwiches.
Sypestyn is only just the latest San Antonio chef to be featured on the fiery series. Previous seasons have highlighted Steve McHugh of Cured, Johnny Hernandez of El Machito, and the Culinary Institute of America’s former student-run restaurant Nao.