When it comes to the ribs at this smokehouse, order them half-and-half for the best of both worlds. You’ll want to savor every satisfying bite of these mouthwatering beauties, which arrive as a split portion of wet and dry. A flavorful, housemade barbecue sauce ups the deliciousness.

Hog Heaven may be famous for its hand-pulled pork and mouthwatering ribs, but Sunny Anderson found her heavenly bite from the smoked pulled turkey sandwich. The "Kickin' Chicken" white barbecue sauce made with mayo and super-secret spices lends itself perfectly to the turkey -- and everything else.

Brunch is a standout meal at this spot serving cocktails and hearty American dishes like pot roast hash. The meat is slow-cooked in a water bath and sliced against the grain to create a tender bite, then mixed with fingerling potatoes and topped with a fried egg and a rich veal reduction sauce.

This Austin fixture has built a loyal following with its fresh take on traditional Mexican cuisine. One vibrant brunch dish brings unexpected flavors to a breakfast classic: huevos rancheros. In this version, the fried eggs are accompanied by slow-roasted chicken, crisped potatoes and bacon paste.

You'll find more than two dozen great doughnuts at Gourdough's, but the Black Betty is the reigning queen. It's filled with blackberry jam, glazed with cream cheese icing and topped with cake-mix crumbles, honey butter and a heaping scoop of vanilla ice cream. Customers also line up for their two-for-one, Texas-sized Donut Burgers.

This spot takes its sandwiches seriously, as Guy saw firsthand. He tried the duck pastrami and was pleased with how its fatty and smoky flavors balance each other. Another standout is the Noble Pig, starring house-brined ham, pulled pork, bacon and melty provolone piled on bacon-studded bread.

This authentic Mexican joint is cooking up regional dishes that are true to their roots, which is why it was crowned as the best spot for Mexican food in America on Top 5 Restaurants. If you’re new to the flavors of the Yucatán, order the Cochinita Pibil. Seasoned pork butt, onions and tomatoes are stuffed inside a banana leaf and then roasted, resulting in a perfectly tender dish bursting with fruit-tinged flavors. A topping of pickled onions adds a bit of crunch.

For a delectable taste of Motor City in the Lone Star State, swing by this customized pizza trailer and order a Detroit-style slice. The aptly named Detroiter pizza features two types of pepperoni (smoked and natural casing) and two kinds of cheese, baked in an upcycled rectangular auto-part pan.

This taco truck is beloved for its natural ingredients, fresh tortillas and house-made salsas. For a hearty and flavorful breakfast, order the Migas Tacos. Soft eggs are cooked with crispy tortilla chips and served with pico de gallo, shredded cheese and avocado on a homemade corn tortilla.

For next-level breakfast indulgence, try the Custard French Toast at this historical diner. Slabs of Texas toast are dipped in an egg mixture laced with sweet and savory spices. Once fried, they’re dressed up with decadent finishes that include rum-spiked custard, raspberry syrup and candied pecans.

Toaster’s pork tacos make for a great to-go bite, but they’re far from standard fast-food fare. The tender filling alone takes 30-plus hours to prepare. Chef Hannah Love starts with shoulder pork roast, which she marinates in a homemade barbecue sauce that combines blackberries and Sriracha for both sweet and spicy notes. The meat is then seared and cooked in the oven before being stuffed into crunchy fried corn tortillas and topped with avocado crema, apple cabbage slaw and candied jalapenos.

This spot takes the hot chicken game to a fiery new level with its Tender Royale. Chicken tenders are brined, fried and doused with an oil made from Carolina reaper peppers before being served on a grilled cheese sandwich. Another standout is the Battle Royale, which clocks in at 9 pounds. Cheese sandwiches are fried until golden, then heaped with hot chicken tenders. Another layer of sandwiches and fried tenders are stacked on top, then finished with a mound of sweet apples.

This pub draws the crowds with a Tex-Mex dish that has an Irish twist. Instead of tortilla chips, the Irish Nachos start with a base of fried and spiced potato slices, which are then piled high with mounds of melty Wisconsin cheddar studded with bacon bits, fresh jalapenos, onions and tomatoes.

Helen Turner isn’t afraid of heat: Not only does she tend the fires as pitmaster, but she also mixes up a hot sauce that really packs a punch. The sauce is key to her rib sandwich; succulent, smoky pork ribs are piled on a bun, then slathered with the sauce and finished with homemade 'slaw.

Don’t let the no-frills appearance fool you: Diners trek in from across the country and beyond for the flavor-packed soul food dishes served here. A standout is the fried chicken, which is double-dredged and then fried in peanut oil, making for a thick, flaky crust with a hint of nutty flavor.