Guy Fieri, host of Food Network's Diners, Drive-Ins and Dives, satisfies his craving for American cookin' at Rosie's Diner in Rockford, MI, which is located in the heart of their local community.

All the locals know to come to Union Woodshop for great barbecue, especially Kid Rock. The unctuous flavor from The Porker, which has a house-ground pork patty, housemade Michigan maple bacon and housemade hotlinks, wowed Guy. Diners also enjoy the pizza kitchen and whiskey bar.

The counter at Krazy Jim’s is no joke. To savor the fresh-ground burgers, you’d best order correctly: first the size, then the bun and toppings, and finally the cheese. “Look at the festival of funk,” Guy said of his burger piled with onions, peppers, bacon, salami and mushroom. Dress up your double, triple, quad or quint with a side of crunchy onion rings and buckle up — this is the real deal.

On Food Network's Diners, Drive-Ins and Dives, Kid Rock takes Guy Fieri on a thirst-quenching tour of Michigan Brewing Co. in Webberville, MI.

Here's a first - Triple D meets tofu (awesome!). The Fly Trap "finer diner" keeps it classic with their gingerbread waffles, but isn't afraid to travel to the Far East. Trade your greasy spoon for chopsticks and get down with their Asian-inspired tofu fried rice and the fattest pho bowl in town.

If you can't make it to "the old country," Guy recommends stopping by the Polish Village Cafe. The Hungarian pancakes are fried and topped with a goulash made with pork butt. Guy loved the crunch from the pancakes and the "megatender" meat. Feeling adventurous? Try the tangy dill pickle soup.

Sculptor-turned-pizza-slinger Stretch has brought his creative touch to Grinder’s. Hand-welded Army helmet lamps hang above the bar, which features a draft-beer tower made from an oxygen tank. As for the pizza menu, Stretch churns out creative pies like the Bengal Tiger, which is slicked with pesto sauce and studded with tandoori chicken, crabmeat and hearts of palm. “Funkalicious,” Guy declared.

A trip to Italy inspired Chef Dave Mancini to open his own pizzeria. The "light and crispy" City Wing Thing pizza topped with smoked turkey, cherry peppers, smoked Gouda, mozzarella and roasted garlic was Guy's favorite. If you’re feeling creative, try inventing your own topping combination.

Down by the Mississippi you'll find a sizable "shed" that houses a loyal community of barbecue lovers and live blues music. The house specialty is baby back ribs, which Guy calls "as tender as you can get." They also serve up some righteous chicken "wangs" and brisket in massive quantities.

Pit master Melissa Cookston is the only female to be a world BBQ champion. Guy got messy with the deliciously tender baby back ribs and he loved the crunch burger with pork rinds and juke sauce. The cheese fritters, pulled pork and brisket are local favorites.

Classic Louisiana fare is a staple at this family owned and operated diner. The oysters a la Louisiana were "super fresh" according to Guy. The delicate texture of the shrimp and fried green tomatoes with aioli was also appreciated. For a hearty breakfast, try the grits and veal grillades.

At this underground cafe, scratch-made Southern food is prepared fresh daily. Guy recommends the banana bread French toast smothered with caramelized bananas spiked with cognac and topped off with two scoops of vanilla-bean-and-fresh-ginger ice cream. The shrimp with grits is a local favorite.

Every dish at Blow Fly Inn is topped with a fly. Don't be alarmed, as the fly is tiny, plastic and has become a signature garnish at the Blow Fly Inn. When Guy swung by, he looked past the fly and dove right into the bayou classics, including smoked sausage and Blow Fly's gumbo made with okra.

Smoked-fish fanatics will get a mouthful at Northern Waters Smokehaus, where they're smoking everything from salmon to lamb and even curing their own salumi. But Guy had to stop by for their bison pastrami, Pastrami Mommy sandwich and whitefish basket — a quintessential Lake Superior dish.

Visit The Blue Door Pub to find out why Guy said, "I'd like to float on that burger to Flavortown!" Try the signature stuffed burger made with blue cheese and garlic, known as the Blucy, or go bold and sample more-unusual offerings, like the burger topped with red currant jelly.