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Showing 5,741 - 5750 of 6,196 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.
Beastly Burgers
Episode
| From:
Burgers, Brew & 'Que
Chef Michael Symon gets things started in Boston where a whole smoked hog is getting the royal treatment with a marinade injection, a salt crust and a foil wrap for crispy skin. Then in Phoenix, a wolf of a burger gets topped with smoked pulled pork, bacon, a stout barbecue sauce and beer mustard. Finally, a whole game hen sitting on a beer can in Dallas makes for the juiciest chicken in all of Texas.
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.
Off the Hook Specials
Episode
| From:
Diners, Drive-Ins and Dives
Guy Fieri tracks down some places and plates that are totally off the hook: chili and tater-tot pizza at a Kansas City joint run by a sculptor; brunch on the water at a Long Beach, Ca. legend where the specialty of the house is called the mess; a Michigan diner that's serving Vietnamese pho bowls; and the barbecue RV that brings pulled pork to just about anywhere in the Chicago area.
Po' Boys, Pasta And Pork
Episode
| From:
Diners, Drive-Ins and Dives
This trip Guy's heading all over the country for comfort food. In New Orleans, Guy stops by a Po' Boy Shop with New Orleans legend Emeril Lagasse to sample the Big Easy's favorite sandwich. In Spokane, an old pharmacy turned restaurant serving up their own pancetta with scratch made pasta, and a pulled pork sandwich with an Asian twist. And in Champlin, Minn., a bunch of Triple D fans show off their favorite barbecue joint.
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.
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.
Grillin' and Chillin'
Episode
| From:
Chopped Junior
In this grilling competition judged by singer Jessie James Decker, food writer Jed Portman and chef Geoffrey Zakarian, a new batch of precocious junior chefs must use a classic cornmeal dish in the appetizer round. The grill pans continue to get a workout in round two, where the kids must combine a marshmallow treat with white barbecue sauce. Then, the dessert round delights the finalists when they find a magnificent cake in the basket!
The Sunflower State
Episode
| From:
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, N.M., a farm-to-table gem putting out hearty goodness like bison gravy fries and a lights-out lamb sandwich. In Kansas City, Kan., 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.
Grill and Chill
Episode
| From:
Southern at Heart
Every Sunday, Damaris lights up the grill and fires off ingredients to last the week: this week, she's grilled off jalapeno peppers and strawberries. She uses the peppers as a base for a Compound Butter to top her Pan-Seared Pork Chops that she dresses alongside her Perfect Cornbread. The grilled Strawberries are the basic element in her mouthwatering Barbecue Sauce Baked Beans. Grill once and have flame-kissed flavor all week long.
