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Showing 5,731 - 5740 of 6,184 results for barbecue
Super Smoked and Savory
Episode
| From:
Burgers, Brew & 'Que
In Queens, New York, Michael Symon dives into the juiciest, meatiest, triple-stacked burger with beef, lamb and turkey. Some of the most authentic Mexican lamb barbacoa this side of the border is found in Houston, Texas, where it's wrapped in fresh banana leaves and oven-roasted until the meat falls off the bone. And finally, in Atlanta, one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.
Time Warp Tournament Grand Finale: 1990s
Episode
| From:
Cutthroat Kitchen
In the grand finale of the Time Warp Tournament, Marc Summers serves as special guest judge and the chefs head back to the 1990s. First up, three chefs have to join a boy band as they make barbecue chicken pizza. Then, two chefs have to make fried calamari while riding on a ship bow. Finally, one chef has to go through a giant, physically-challenging obstacle course as they make cookie dough ice cream.
Barbequed, Baked, and Brined
Episode
| From:
Diners, Drive-Ins and Dives
Guy Fieri finds three local joints doing scratch cooking their way. In Boise, Idaho, a family restaurant doing this trifecta: brick oven pizza, remarkable salads and roasted chicken; in Cleveland, a coffee shop turned restaurant where the bread's from scratch, the corned beef is house-brined and veggies are grown out back; and in Chicago, a barbecue joint doing Memphis style dry rub for everything from brisket to beef tips and ribs.
Family Legacies
Episode
| From:
Diners, Drive-Ins and Dives
This trip, Guy Fieri's visiting spots keepin' up with their family ties. In Pleasantville, N.J., a wife carries on her husband's legacy with his down-home chicken and waffles and righteous ribs. In Baltimore, an inherited breakfast-lunch joint still servin' their noteworthy coconut cream French toast and crab cake po' boys. And in Colorado Springs, southern family recipes mark a barbecue spot piling up a "sloppy pig" sandwich and scratch-made meatloaf.
Loaded, Stuffed and Fried
Episode
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Diners, Drive-Ins and Dives
Guy Fieri's hitting the road and digging into joints that are loading it, stuffing it and frying it. In Santa Fe, NM, a farm-to-table gem putting out hearty goodness like bison gravy fries and a lights-out lamb sandwich. In Kansas City, KS, a funky Mexican seafood spot fryin' fish and stuffin' outrageous oysters, and in El Paso, Texas, a barbecue joint serving up fully loaded baked potatoes and serious smoked sausage.
Arizona All-Stars
Episode
| From:
Diners, Drive-Ins and Dives
This trip, Guy's heading southwest for a flavor-filled tour of sunny Arizona. First, the real deal Italian market making an authentic beef specialty straight from the mother country. Also in Scottsdale, a pitstop at the funky gas station/barbecue cafe dishin' out the bomb brisket alongside a host of handcrafted fuel — yes, fuel. And in Phoenix, the out-of-the-box burger joint serving up all kinds of crazy culinary creations.
A-Z: I for Icy Treat
Episode
| From:
Diners, Drive-Ins and Dives
This trip, Guy Fieri's heating up with some spice and cooling off with some ice. In Cathedral City, Calif., a barbecue joint is pilin' up the meats and firin' up their "flamethrower." Then in Norfolk, Va., a wild wing spot is going big with their buffalo and killing it with their Cajun, while a funky place in Maui, Hawaii, is dishin' out the bomb lobster grilled cheese followed up by a tropical shaved ice specialty.
Korean Favorites
Episode
| From:
Ready Jet Cook
Korean cuisine is taking over the American food scene, and Chef Jet Tila shares how to get Korean flavors into your home kitchen. First, he fuses cultures with his Korean Short Rib Tacos made with tender, braised beef short ribs and a sticky, sweet and savory gochujang sauce. Then, he reveals the secret to getting perfect, paper-thin slices of rib-eye beef for a classic Korean barbecue dish, Spicy Beef Bulgogi.
Rooter to Tooter & Head-to-Head
Episode
| From:
Pitmasters
The six remaining teams face off head-to-head in a nose-to-tail barbecue battle, transforming either a hog, goat, or lamb into two main dishes and two sides. Plus, the winners of the last Big Burn get to decide who cooks what and which teams face off. Then, the pitmasters face another challenge -- with $2,000 on the line, they must use the remaining parts of their animal to make sausage in three hours.
Taste of Home
Episode
| From:
The Bobby and Damaris Show
Cozy up in Chef Bobby Flay's kitchen as he and Damaris Phillips talk about comfort food and make feel-good favorites with one of their favorite people: Ina Garten! Bobby cooks up his go-to comfort dish, a Red Chile Glazed Meatloaf. Then Ina joins the party with her creamy Parmesan Mashed Potatoes and Sauteed Shredded Brussels Sprouts. Damaris adds sides to the menu with Barbecue Mac and Cheese and Honey-Buttermilk Skillet Cornbread.
