In an instant, he went from hospital chef to TV star.
McCargo's new show on that network, "Big Daddy's House," debuts Sunday.
But on Saturday, McCargo took on The Early Show's "Chef on a Shoestring" challenge of making a three-course meal for four on the slim budget of $40.
Aaron not only brings his passion for down-to-earth cooking to the kitchen, he brings a warm and inviting personality.
The Food Network says "Big Daddy's House" features "simple, fun and mouth-watering recipes that illustrate Aaron's love for big, bold flavors."
McCargo's menu on Saturday: Macaroni Salad, Big Daddy's Ribs and Seasoned Corn, and Big Mama's Sweet Potato Pie.
St. Louis Style Ribs are cut from the spare ribs, and the brisket bones are removed from the bottom of the rib rack. By removing the lower, most wasteful portion of the ribs, you are left with the center-bone only. Slow cooking over low heat is the key to success when cooking ribs. Barbecue aficionados in St. Louis like to use the phrase "low and slow" to describe this cooking method.
1 pound elbow noodles
6 large eggs
1-1/2 cups mayonnaise
1/4 cup pickle relish
2 tablespoons finely diced onions
2 tablespoons finely diced celery
Dash hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
In a large pot with boiling, salted water, cook pasta for 8 to 10 minutes until cooked. Drain and cool.
In a medium saucepan, cover eggs with water and bring to a boil. Cover the saucepan and remove it from the heat.
Let eggs sit for 10 minutes.
Remove eggs and shock in ice water.
Once thoroughly cooled, peel eggs and roughly dice.
In a large bowl, add mayonnaise, relish, onions, celery, hot sauce, and Worcestershire. Mix until well combined.
Add pasta to bowl and toss with dressing. Season well with salt and pepper.
FOR MORE OF McCARGO'S RECIPES, GO TO PAGE 2.