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Showing 4,811 - 4820 of 6,196 results for barbecue
Dallas: Red Meat and Barbeque
Episode
| From:
Bizarre Foods America
Andrew Zimmern explores the bold flavors of Dallas and Fort Worth, Texas, including the traditional and the unexpected. He uncovers a wealth of unique eats, from a Thai meal made with chicken feet and water bugs to a hearty goat meat stew!
Family Reunion Feast
Episode
| From:
Cooking for Real
Sunny Anderson knows nothing brings family together like her Grandma's BBQ Chopped Pork. Sunny re-creates the time-honored recipe, serving it with her tangy Pork Sauce and a scoop of Apple Raisin Cole Slaw. Finally, Sunny's family has to have beans with barbeque, and Sunny's Easy Baked Beans hit the spot every time.
I Do x Three
Episode
| From:
Dallas Cakes
A beautiful bride-to-be gets a surprise octagonal cake that telescopes into five tiers at the press of a button. A groom who is obsessed with the Mustang from the movie Gone in 60 Seconds requests a replica cake with working headlights, and one baker crafts a groom's cake to look like his trusty barbecue smoker.
California Coasting on the Grill
Episode
| From:
Barbecue Addiction: Bobby's Basics
Bobby Flay pays homage to the birthplace of California barbecue, and grills up a fantastic Santa Maria style BBQ Tri Tip With Santa Maria Pinquito Bean Relish, with fresh Tomato Relish and Grilled French Bread. Just as your taste buds are soaring, he serves up Grilled Artichokes With Green Goddess Dressing from California's "Artichoke Capital of the World." Bobby tops off his meal with Grilled White California Peaches With Almond-Mint Pesto and a dazzling Peach Sparkling Wine Cocktail.
Hog Wild in Memphis
Episode
| From:
The Great Food Truck Race
The final four trucks land in Memphis, Tenn., the barbeque capitol of the world, at Court Square Park. For the most grueling Truck Stop challenge yet, the teams have four hours to retrieve a 100 lb. hog from legendary BBQ joint The Rendezvous, carry it back their truck, butcher it and create a barbeque sauce and dish on the master pit. Stakes are high as the dishes are judged by Jim Neely, the godfather of Memphis barbeque. The teams begin to sell in the city, when Tyler calls with the Speed Bump: for the remainder of the weekend, the teams may not sell any dishes with meat. On the second day of selling, Tyler adds another game changer when informs the teams a local food blogger is presenting immunity from elimination to the truck with the best vegetarian dining experience.
