Roger Mooking meets two chefs celebrating South American grilling styles in northern California. At Farmstead Restaurant in St. Helena, Chef Stephen Barber built a "live fire" cook area, for Argentinian Asado, where Roger and Stephen slow cook spring lamb. In Healdsburg, Roger and Mateo Granados, chef of Mateo's Cocina Latina, build an outdoor oven out of bricks and cinder blocks. Marinated whole ducks, pork loins and leg of lamb are placed onto large Brazilian skewers and cooked on top of the oven.