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

Cornell BBQ Chicken

Dutch Oven Confederate Pot Roast

Chipotle Dijon Sauce

Grilled Monterey Sardines

Prairie Gasada

Fennel Remoulade

Tri-Tip

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