On Location with Guy Fieri
Guy stops by the Monument Cafe in Georgetown, Texas, to taste its down-home take on classic Tex-Mex. As a finishing touch to his sweet honey-glazed ham, owner Rusty Winkstern uses a hand blowtorch to caramelize the sugar atop the ham.
Too Hot to Handle
At Smalley's Caribbean Barbecue in Stillwater, Minn., Guy dons a pair of protective shades to shield his eyes from the powerful aroma of Shawn Smalley's super-spicy Bourbon Beach Sauce. This spicy concoction flavors the restaurant's pork tacos and features a whole handful of scorching Scotch bonnet peppers.
The Devil's Dish
The 666 Wings at Smalley's taste just short of nuclear, thanks to a mouth-melting sauce made with fiery ghost peppers. Not wanting to challenge these fiery bites on his own, Guy recruits members of the Diners, Drive-Ins and Dives crew to sample one wing apiece.
Guy chats with Chuck Frommer of John Mull's Meats and Road Kill Grill about the restaurant his grandfather opened in the 1940s. This decades-old Vegas hot spot specializes in real-deal barbecue, like classic hot links, brisket, pulled pork and more.
The dry-rubbed ribs at John Mull's are marinated in a spice mixture, then boiled, grilled and served to customers on the restaurant's outdoor patio.
Manning the Meat
Chris Palmeri, of Las Vegas' Naked City Pizza Shop, walks Guy through the meat-grinding process that's followed to make tender, moist meatballs that will eventually stud the restaurant's Sicilian-style pizza.
Cooking with History
At Forte European Tapas Bar & Bistro in Las Vegas, chef and owner Nina Manchev uses clay pots that are reminiscent of those from fourth- and fifth-century Europe. She shows Guy how she layers inside of them tomatoes, egg, feta cheese and more to create a Greek-inspired dish.
Nevada’s Big Easy
At Lola's – A Louisiana Kitchen in Las Vegas, Lola Pokorny is dishing out classic New Orleans favorites, like her succulent crawfish boil, complete with baby red potatoes and sweet corn on the cob.
Small Kitchen, Big Tradition
At Gazala Place in New York City, the kitchen is so tiny that Guy has to shimmy around chef and owner Gazala Halavi to reach the sink beside her. Despite its space constraints, this Middle Eastern eatery turns out authentic Druze fare reminiscent of the chef's childhood meals in Israel.
A Monument of Meat
In Richardson, Texas, Guy can't help but admire the meaty monstrosity at Afrah: a towering post of chicken shawarma that weighs almost 70 pounds.