They’re known all over the country for their culinary expertise and next Saturday, you can catch them live at Pell City’s Lakeside Park.

Chef and the Fatman will be set up inside the park as part of the American Bass Anglers BBQ Cook off.

The cook-off makes its third stop in Pell City during the Toyota Tundra Bassmaster Weekend Series event being held on Lake Logan Martin the weekend of June 18.

The nationally known cooking team will get things started at 9 a.m. Saturday and continue demonstrations and sharing their cooking tips throughout the day at the park.

There is no charge to attend.

Host and creator Kevin “Fatman” Jenkins and executive chef Fred Genovese host the weekly cooking show “Chef and the Fatman,” the only live cooking program in the country on radio.

Jenkins debuted the show in 2002 , broadcast on 1160 AM from Atlanta.

Jenkins spent years working in the restaurant industry, in jobs ranging from dishwasher to line cook to management in a national restaurant chain.

Genovese is a 1995 graduate of the School of Culinary Arts in Atlanta and apprenticed in New York at restaurants that included locations in China Town and Little Italy.

He started his own catering company after returning to Georgia and later helped creates recipes for companies such as Florio Marsala and Butterball.

He joined with Jenkins in 2002 to take their listeners “on a weekly journey down the road to culinary excellence.”

The duo has worked with celebrity chefs that include Emeril, Paul Prudhomme and Sara Moulten and have established their own line of seasonings called “Chef and the Fatman Love Rub and Seasonings.”

The radio program is aired weekly in two-hour segments.

The two are an entertaining and informative pair, said Dabra Talley, national marketing director for American Bass Anglers.

“Festival goers will have to keep their eye out during the show as you never know when Kevin will throw something to you,” she said.

Chef and the Fatman released their first cookbook, “Red, White and Blue Collar Cooking” in 2007.

The team has traveled extensively from stops in New Orleans for Mardi Gras and for the BBQ Festival held at Dollywood, appeared at the Superdome for the BASSMASTERS CLASSIC and also helped kick off the Guinness 250-year celebration from Dublin, Ireland.

The event at Lakeside Park includes a Battle of the Bands that will be ongoing all day, featuring music styles from pop to rock, and blue grass and country along with top barbecue teams from throughout the country.

A variety of vendors will offer all kinds of food and wares and anglers in the tournament will weigh in at the park at 3 p.m. June 19.

Local cooking teams expected for the event include Smokin’ Chuck’s Wagon from Ashville, the House of Q from Springville, Little Bit of R and R from Springville and New South BBQ from Odenville.

Just for fun, here are some recipes featured by Chef and the Fatman on their radio program.

Irish Whiskey Steak

Ingredients

2 tbsp. clarified butter

4 sirloin steaks, approximately 8 ounces each

freshly ground black pepper

¼ cup Irish whiskey

1 cup heavy cream

Bring clarified butter to heat in a sauté pan over medium flame. Season each steak with pepper then place in pan. Cook steaks on each side for three to four minutes. Add whiskey to pan and reduce another few minutes, Add heavy cream and let simmer a few more minutes. Salt, then serve with traditional Irish parsley potatoes.

Seared Scallops with Pineapple Cucumber Salsa

Ingredients

1 cup peeled and diced cucumber

1 cup diced drained pineapple, drained

3 tbsp. freshly chopped cilantro leaves

1 tbsp. finely chopped red onion

1 lime, juiced

2 ½ tsp. finely grated lime zest

1 tsp. finely chopped jalapeno pepper

¼ tsp. kosher salt, plus more for seasoning

¼ tsp. hot sauce (Tobasco is recommended)

2 pounds sea scallops

freshly ground black pepper

2 ½ tbsp. olive oil

In a bowl, combine the cucumber, pineapple, cilantro, red onion, line juice, lime zest, jalapeno, salt and hot sauce. Taste and adjust the seasoning if necessary. Rinse scallops and pat dry. Season with salt and pepper to taste. Warm oil in a large skillet over medium high heat. Sear the scallops, without moving them in the pan, until golden, about two to three minutes per side, Arrange on serving plates and serve with a generous topping of salsa. Makes four servings.