Fast, Hot, and Fishy!
The Sporting Chef · Season 1 · Episode 3
Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, "Don't overcook it!" Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.
Episode Details
Air date, runtime, timezone, and episode position.
Season
1
Episode
3
Air Date
13/Jan/2014
Air Time
—
Runtime
—
Overview
Episode summary.
Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, "Don't overcook it!" Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.
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