It's the official summer kickoff as four of the nation's finest kid barbecuers grill up their best for hosts Eddie Jackson, Damaris Phillips and guest judge Shannon Ambrosio. The first elimination challenge is a super stacked barbecue sandwich, then the three that make it to the final round get the chance to show off their spectacular baby back ribs to win the $10,000 prize.
Chef Bobby Flay shares the secret to making perfect fall-off-the-bone BBQ ribs every time. Bobby coats the ribs in a hot & sweet maple-horseradish glaze. He whips up a jicama, carrot, and cabbage slaw, and a grilled sweet potato & scallion salad.
Molly Yeh has a full experience when she digs into this meaty, cheesy and smoky sandwich from the Little Brisket food truck run by Guess Family Barbecue.
Guy Fieri's diving into all kinds of 'cue on this trip. In Ottawa, Canada, a funky chicken joint cranking the rotisserie and firing up the ribs. In Burlington, Vt., a place smokin' their wings and mashin' up their bomb BBQ with righteous ramen. And a Texas-style spot in Richmond, Va., getting spicy with their sausage and building a monster meat sandwich.
This simple dinner of barbecue-glazed chicken, Brussels sprouts and sweet potatoes is assembled and cooked on just one sheet pan, making it an ideal weeknight meal.
One of America's most celebrated BBQ regions takes center stage on Bobby Flay's menu today ... and it doesn't get much bigger than Texas! Bobby's all-American BBQ menu includes favorites like Smoked Spice Rubbed Brisket Texas Style; Texas Style Potato Salad with Mustard and Pickled Red Onion; and a perfectly crispy Rotisserie Chicken with Black Pepper Mustard BBQ Sauce, Honey-Rum Baked Beans served with America's favorite -- Burnt Ends. And to finish it off, Grilled Corn with a Maple Chipotle butter.