Season 3, Episode 20

Blast from the Past

Take a step back in time as we explore BBQs of the past. From the battlefields of the Civil War, to the grillers keeping historic Route ’66 alive. Then, a Chuckwagon Cook-off that celebrates the Texas roots of BBQ cooking. And the fishy treat that’s making a comeback on Monterey’s historic Cannery Row.
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Recipes From This Episode

Breakfast Casserole

The Best BBQ Sauce on 66

Dutch Oven Confederate Pot Roast

Cornell BBQ Chicken

Chipotle Dijon Sauce

Grilled Monterey Sardines

Fennel Remoulade


Prairie Gasada

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