Barbequed, Baked, and Brined

Guy Fieri finds three local joints doing scratch cooking their way. In Boise, Idaho, a family restaurant doing this trifecta: brick oven pizza, remarkable salads and roasted chicken; in Cleveland, a coffee shop turned restaurant where the bread's from scratch, the corned beef is house-brined and veggies are grown out back; and in Chicago, a barbecue joint doing Memphis style dry rub for everything from brisket to beef tips and ribs. (Episode: DV0708H)

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Recipes from this episode
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  • Recipe courtesy Willie Wagner, owner of Honky Tonk BBQ in Chicago, IL.
    0 Reviews
    Cook Time:
    2 min
  • Recipe courtesy Brad Breakell, owner of Pizzalchik in Boise, ID.
    0 Reviews
    Cook Time:
    1 hr
  • Recipe courtesy Heather Haviland, owner of Lucky's Cafe in Cleveland, OH.
    0 Reviews
    Cook Time:
    30 min