Chef Andrew Zimmern sets up an Argentinean style grill in his fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. His version of Peking-style goose, he rubs the bird with five spice and serves it with hoisin, scallions and homemade bacon fat tortillas. Next, chef Zimmern cooks a meal inspired by his childhood–striped bass with a tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce. He demonstrates how to cook the fish two ways, a whole striped bass and individual filet portions, both over hot hardwood coals.