Join Chef David Olson, Chef Andrew Turnipseed, Al Frugoni and Mel Chmilar Jr (aka Darkside of the Grill) as they venture to the farthest northern reaches of pure and wild Michigan to the beautiful vineyards of Shady Lanes Cellars. Together they’re throwing down the ultimate Argentinean-inspired whole hog live fire cook – Gaucho-style!

Please be certain to Subscribe to LFRTV and ensure you don’t miss a single culinary adventure! We’re traveling across the globe, preparing mouthwatering live fire fare, and doing so in the most beautiful locations on God’s Green Earth. Join us! And, stay hungry, my friends! –David, Live Fire Republic

Tune in as these world-renowned pit masters team up on the hunt for the finest Northwest Michigan grapes and artisan wines, and among the most picturesque backdrops in all of the Leelanau Peninsula and Grand Traverse Bay. This sun up to sun down, all-hands-on-deck, slow smoke used a combination of traditional South American cowboy methods and a bit of boy scout ingenuity.

Meanwhile, the guys will walk you through, step by step, from harvesting maple trees to construct a traditional wooden asado cross, building a homemade salmuera basting brine, to sharing techniques of fire management and hog preparation that date back generations in Argentinean culture. Chef David will also introduce you to Andrew Fles of Shady Lane Cellars who helped this group understand the process of growing and harvesting grapes and curating awarded pinot noir wines, from the perspective of a sommelier. And, don’t miss how these wines and gapes are used throughout the cook as this 55-pound beast was slowly prepared to tender and juicy, fall-from-the-bone perfection.

Stay hungry, my friends. -Cheers, David

p.s. After the watching the episode, be sure to let us know what you think!! As always, I’d love to know about your favorite experiences cooking with family and friends, at home, over a tailgate, or across your travels in the far corners this beautiful globe.