This "real deal barbecue," including oak-grilled tri-tip, chicken and smoky pulled pork, is worth a road trip. 

This 19th-century firehouse serves eclectic dishes, including Basque-style Lamb Tacos with blue cheese, and crispy Popcorn Pork with chipotle dip.

Miller's East Coast Deli may be in San Francisco, but that doesn't mean it can't dish out one hearty bowl of matzo ball soup. Add to that, "nothing's been lost in translation" from east to west, as Guy dove right into the potato latkes with uber tender cuts of corned beef and pastrami.

A burger to us is fresh ground steak to Joe. At Joe's Cable Car, the meat is the star (that and his neon-orama dining room). Fresh chuck is ground daily to attain griddle glory as a patty melt or burger (favorite topper: avocado). Guy's verdict? Big. Juicy. Bananas (contains no actual banana).

A 1927 rail cable car with Portuguese food? Guy says The Grubstake Diner is a one-of-kind San Francisco find. Today the menu pays homage to owner Fernando Santos' Portuguese heritage. Guy loved the spicy pork chops and raved about the "green soup" made with kale and topped with plenty of linguica.

Chef and Owner Pete Blohme is making show-stopping seafood in Alabama including an amazing bouillabaisse and a dish with a prized cut of meat from red snapper. He is also the chef and owner of one of Guy’s other favorite joints, Panini Pete’s.

Anyone looking for a fast-food restaurant that is a little more upscale than just burgers and fries should check out Panini Pete's in Alabama. The Italian caprese panini is made with fresh mozzarella and homemade dressing, and the turkey panini has some of the most tender turkey Guy's ever tried.

When you're hungry for serious Creole food, head on down to Gumbo Shack. The local favorite has bands playing every weekend, gumbo ranked #6 on Alabama's Top 100 Foods to Eat Before You Die, and crawfish so spicy Guy Fieri almost couldn't handle it.

Anyone looking to try a po' boy in Daphne, Alabama, should check out Manci's Antique Club, a storied institution that started as a gas station in 1924. It's currently owned by Gwen Manci and her husband, Alex, who serve Southern classics and other comfort food favorites. Guy was a fan of the shrimp po' boy and the Jazzy Burger, topped with Jezebel sauce — ''the craziest sauce I've ever had,'' Guy said.

At DeFalco's in Scottsdale, Ariz., the Italian sausage is made with a nearly century-old family recipe that has brought in locals for decades. This spice-laden delicacy is available in sandwich form as the star of the sausage with peppers option that left Guy impressed. The Centurion calzone truly is a meal fit for a warrior, with two layers of mozzarella and sliced sopressatta — Guy said it rivals most NYC delis.

Andreoli’s is the kind of restaurant that makes Italians a little less homesick. This authentic Italian market not only sells imported goods — they make their own takes on international classics in-house. Here, fresh-cured prosciutto hangs in the walk-in, and bread bakes to crusty perfection in the wood-fired oven.

Chef Kevin Slade found his calling on the barbecue circuit. He infuses his American gastropub cuisine with real-deal smoked meat and kicked-up sauces. Try the crispy Boot Dumplings which are filled with smoked pork belly and shrimp and drizzled with a house-made mango-chipotle barbecue sauce.

Guy never expected to find incredible Italian food in Juneau, Alaska, but that’s what they’re serving up here: Italian classics with an Alaskan twist, like the King Crab Pappardelle. House-made noodles are coated in a creamy bisque sauce, mixed with chunks of fresh crab and topped with lemon crème fresh. “It’s two of my favorite things: crab bisque and a pasta dish,” Guy said.

When Chef-Owner Abby LaForce met her husband Jeremy Barnett, they mashed up her love for Asian food with his love for barbeque, and Zerelda's Bistro was born. Diners flock here for the fun mash-ups, like the Brisket Pho: Brisket is smoked for more than three hours until its tender, and is then added to a house-made pho broth with rice noodles, white and green onions, and sesame oil. "That smoke kick is killer," Guy said of the soup.

After a stint living in Australia, owner Chad Edwards moved back to Juneau to open this funky truck—even in the dead of winter, people line up down the street for his food. Guy and Hunter loved his unconventional takes on classic sandwiches, like the Philly Cheesesteak served on ciabatta instead of a traditional hoagie. They also raved about the Cowboy Sundae, Pucker Wilson’s take on poutine: barbeque pulled pork and savory slaw served on a bed of hand-cut fries.