Papa Buck’s is home to the Pigzilla sandwich: three pounds of slow-roasted pulled pork piled high on a roll. It takes two days to prep the meat for this killer sandwich, and it starts by coating a 5-pound pork shoulder with dry rub. The meat is then smoked for 12 hours, pulled off the bone and doused in barbecue sauce. Diners who can devour this beauty in 45 minutes win $175 and a T-shirt.
Craving a mouthwatering taco or two? Head to this unassuming eatery and order the Carnitas Tacos. These tasty beauties are filled with shredded pork that is first roasted and then quickly seared to give it a bold crispiness before being piled onto corn tortillas and dolloped with cool guacamole.
This unique Mexican-Asian fusion joint started as one of the top food trucks in California, but Komodo's bold-flavored cuisine became so popular that a brick-and-mortar location was opened to keep pace with demand. Any of the tacos, burritos or rice bowls are sure to satisfy, but one particularly filling option is the Brutus Salad. You won't find a bit of lettuce in this "salad"; instead, crispy fried Tater Tots are topped with tender steak and jalapeno aioli.
This restaurant has garnered a loyal legion of fans hungry for authentic Chinese cuisine. Devotees include Geoffrey Zakarian, who is particularly fond of the Kung Pao Chicken. The meat is fried in a wok to seal in the moisture, resulting in juicy morsels of chicken with a hint of crunch. The dish then is topped with a flurry of peanuts and black pepper, along with a secret sauce that adds “a sweet-sour, vinegary, spiced pop to it,” Geoffrey says.
Stop by this Italian specialty shop to chow down on the Godmother sub, a favorite of chefs Susan Feniger, Mary Sue Milliken and Curtis Stone. This super-stuffed beauty is layered with prosciutto, mortadella and salami. Other additions, like provolone cheese and pickled peppers, round out the flavor.
Alex Guarnaschelli heads off the beaten path to indulge in her guilty pleasure: the short-rib hash served at this butcher-shop-turned-restaurant in Ashtabula, Ohio. She likens the dish to “a turbo eggs Benedict times 10.” Two poached eggs and a creamy hollandaise sauce complete the buttery creation.
This upscale farm-to-table steakhouse offers a diverse menu of umami dishes. Opt for the indulgent Super Steak, Rossini Style. This dish is composed of a well-marbled dry-aged New York strip steak that is grilled until charred on the outside and pink on the inside. The meat comes adorned with pan-fried foie gras and black truffle sauce.
When Bobby craves steak, he heads straight to Wolfgang’s, which boasts a truly delectable selection. The rib-eye steak features impressive marbling and a stunning caramelized crust, while the porterhouse is served in tantalizingly thick slices painted with a rich mixture of butter and meat juices.
An unexpected find in the midst of the tony Long Island getaway known as the Hamptons, this rustic spot has a down-home feel and a menu of comforting barbecue dishes to match. Katie Lee, for one, can’t resist the Buffalo-style fries. These hand-cut beauties are fried until golden and crisp, then blanketed in a creamy housemade blue cheese dressing and a Buffalo sauce that Katie says has a “wonderful tang.”
This Compton location is closed, but you can still get Bludso's craveworthy 'cue at the Hollywood locale. The joint serves up Texas-style barbecue like the ribs with a side of spicy barbecue sauce that won over Guy Fieri. Owner Kevin Bludso really goes all out at the holidays with deep-fried turkeys injected with a decadent concoction of butter and seasonings, which he refers to as “liquid gold.”
Stop by this old-school Hoboken joint to listen to some Sinatra on the jukebox while savoring classic sandwiches. A must-try is the cheesesteak: a grilled slab of marbled rib eye is topped with melty American cheese and caramelized onions, then piled onto a sliced hunk of bread from a local bakery.
Savor an array of delectable small plates at this Mediterranean tapas spot known for its pork dishes. Anne Burrell raves about the Milk Braised Pork Shoulder, a flavorful cut that’s seared and then cooked slow and low to tender perfection in a creamy bath of milk, pork stock, herbs and vegetables. Aarón Sánchez is a fan of the neck-bone gravy, which comes paired with thick slices of toasted bread. This riff on a traditional Sunday gravy brings together bright tomatoes, fresh basil, chile flakes and wisps of shredded pork.
This modern American restaurant delivers an ultra-decadent spin on the classic chocolate chip cookie. Instead of regular chips, this cookie features rich chunks of Belgian semisweet chocolate. A quick turn in the oven results in an extra-crisp exterior that gives way to a gooey center. The cookie is baked and served in a miniature skillet, and comes topped with a scoop of vanilla gelato drizzled with chocolate syrup and flanked by two mounds of whipped cream.
Satiate your craving for barbecue with a stop at Kreuz Market, where you can dig into a heaping plate of succulent meats. They’re seasoned simply with salt and pepper, which lets the oak-wood-smoked flavor shine through. Spareribs, sausage, brisket and turkey are all included in the BBQ Meat Platter.
You can do more than bowl here: Follow Justin Warner’s lead and take your meal by the jar. One savory version layers pulled pork, Southern slaw and baked beans in a Mason jar. For a sweeter treat, try the Lane Buster: This chocolate-coated jar is packed with brownies, ice cream and chocolate sauce.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.