Feasty Boys Jon Mayer, left, and Jim Stump grew up in Maryland and got their start on a public-access cooking show there.

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Jim Stump and Jon Mayer will always remember filming at the Rooster Cogburn Ostrich Ranch near Picacho Peak for their brand new Travel Channel series, "The Feasty Boys Eat America."

"It was like 400 pounds of bacon sizzling in the sun for five days," said the super-sized Stump with a laugh in a phone interview last week from Virginia.

Added Mayer from Maryland, "We were like, 'Are there always vultures circling overheard like this?' "

The series — debuting tonight — follows Stump and Mayer as they trek across the country, cooking up unique treats using regional delicacies and easy-to-follow recipes.

The duo chose ostrich over Southern Arizona's Sonoran hot dogs and chocolate mole, filming for four days at Cogburn's ranch and whipping up ostrich-egg casseroles at Cogburn's daughter's house.

Stump and Mayer also visited Jonathan's Cork in Tucson, where they sampled ostrich meat prepared in a variety of ways.

"The egg was phenomenal," Mayer said. "They weigh about four pounds and are equivalent to about two dozen chicken eggs. They are so rich and creamy, completely different from chicken eggs. If I had the opportunity, I would eat ostrich eggs seven days a week."

Stump and Mayer have never been chefs. Lifelong friends, the two grew up in Maryland, where Stump owned a couple of craft retail stores and Mayer worked with the Anne Arundel County Planning and Zoning Department.

But they did know how to cook. Both men grew up in families that loved the traditional cookout. Stump worked in restaurants as a teen and learned the ins and outs of dining during his time in Coast Guard culinary school.

Their combined knowledge earned the large-and-in-charge TV personalities a reputation as the guys to call for your Orioles, and Redskins tailgate parties.

They started a public-access cooking show in Maryland using the four B's of Feasty cooking, "Beer, Butter, Bacon and Better not forget the cheese," and soon had a loyal following of viewers they lovingly call "Feasties."

"Early on, we realized most of the cooking shows out there involve a lot of fancy food and ingredients," Mayer said, "equipment that most people don't have in their kitchen. We are regular guys who like down-home cooking and like to have fun while doing it. That is what we've found so successful about it. We made it funny. We put skits in, luring viewers in with comedy. Then people were picking up cooking tips while we were doing it. It was almost through osmosis."

The Feasty Boys eventually caught the eye of ESPN programming directors, who invited Stump and Mayer to conduct regular segments on the channel's sports talk show "Cold Pizza." Then the Travel Channel came along, offering up a series to the pair.

The network aired the pilot episode in December, in which Stump and Mayer examined the Massachusetts cranberry industry and made a prime-rib cranberry relish.

Tonight's episode will focus on New Mexican chile peppers. The Tucson show airs next Wednesday.

"We are doing what we love to do best," Stump said. "Eating and cooking, meeting new people and learning stuff. Just having the greatest time. We are trying to show the average Joe that he can make some damn good food."

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