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Showing 5,101 - 5110 of 6,159 results for barbecue
All Kinds of Gobble Gobble
Episode
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Diners, Drive-Ins and Dives
This trip, Guy's gettin' a variety of Thanksgiving tastes and treasures. In Albuquerque, N.M., the father/son bakery crafting a totally unique take on the Thanksgiving bird. In Santa Fe, N.M., the off-the-beaten-path deli turning out traditional turkey wild rice soup and pumpkin pie. And in Kansas City, Mo., the lifelong 'cue master cranking out smoked turkey and beans to please locals and barbecue competitors alike.
Triple D Nation: Pancakes, Potatoes and Pizza
Episode
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Diners, Drive-Ins and Dives
On this trip, Guy Fieri crosses the border to Vancouver, British Columbia, to check in on an elevated eatery serving the ultimate in diner food, from confit duck to pancakes. In Austin, Texas, a barbecue joint whose claim to fame -- and its name -- is all in the wood, and a Korean-inspired, French oven-baked pizza parlor in Minneapolis knockin' out killer creations and piling 'em on the perfect pies.
Triple D Nation: Fried, Baked and Barbecued
Episode
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Diners, Drive-Ins and Dives
Things are cookin' all kinds of ways in Flavortown. First, Guy Fieri checks in on a diner in San Diego where law enforcement hones their skills and stuffs their gills. Then, a French-trained-chef-turned-barbecue-expert teaches Guy a thing or two about smoking sausage in Mission, Kan. And finally, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.
Poutine, Pizza and Pork
Episode
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Diners, Drive-Ins and Dives
This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger. In Dallas, a funky joint mashes up Texas barbecue with pizza to create combos like their potato chip pie. And in Scottsdale, Arizona, a legit Vietnamese spot cooks up specialties like killer clay-pot chicken.
Bay Area
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The Best Thing I Ever Ate
Some people leave their hearts in San Francisco, but we left our appetite. The oysters at Hog Island are so good we can't stop dreaming about them. San Francisco proves that barbecue is not strictly southern, with the pork bun at Yank Sing. The souffle at Cafe Jacqueline to the strudel at Schmidt's and the pain au chocolat at Tartine, San Francisco has some of the best sweets we ever ate.
Serious Spice
Episode
| From:
The Best Thing I Ever Ate
Good food is the spice of life, and we're adding a little kick with our flavor-filled favorites! Jeff Mauro takes us to Chicago for 23 mole sauces, and Donal Skehan will have you sweating as he attacks the hottest taco in Los Angeles. Aaron Sanchez talks about his beloved barbecue with a surprise twist, while Duff Goldman's intricate 16-spice favorite is a can't-miss dish in New York.
Turkey Genius
Episode
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Sweet Genius
The inspiration for the first test comes straight from the Thanksgiving banquet, as does one of the mandatory ingredients. In the candy test, the chefs put on their game faces to tackle the next challenge using barbecue sauce and snack mix as mandatory ingredients. And with $10,000 and the title of Sweet Genius on the line, the two remaining chefs confront a fear-inducing inspiration and two unusual cake ingredients.
Leg-Oh My Lamb-O
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Grill It! with Bobby Flay
Bobby Flay joins artist and self-proclaimed foodie Chaz Smith in a lamb-grilling extravaganza. Bobby grills up tasty Lamb Chops with a Mustard Barbecue Sauce and a Grilled New Potato, Zucchini and Goat Cheese Salad with a Watermelon-Tequila Cocktail. Chaz does his signature Tandoori Style Grilled Lamb Skewers with Grilled Bok Choy and Thai Chili Garlic Shrimp. Chaz's Mango-Lime Caipirinha is an island-inspired send off!
Trifecta of Live Fire, Part 1
Episode
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Pitmasters
There's no sleep for the weary as the eight remaining teams put their live-fire skills to the test. In the Big Burn, the pitmasters have nine hours to create a dish featuring three components, each highlighting a different live-fire cooking technique: underground, on the coals, and hanging above the fire. Then, as the sun rises, the teams face a surprise barbecue breakfast Flash Burn, and one team is eliminated.
Trifecta of Live Fire, Part 2
Episode
| From:
Pitmasters
There's no sleep for the weary as the eight remaining teams put their live-fire skills to the test. In the Big Burn, the pitmasters have nine hours to create a dish featuring three components, each highlighting a different live-fire cooking technique: underground, on the coals, and hanging above the fire. Then, as the sun rises, the teams face a surprise barbecue breakfast Flash Burn, and one team is eliminated.
