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Showing 5,931 - 5940 of 6,196 results for barbecue
World Championship Steak Cook-Off
Episode
| From:
Food Network Challenge
Food Network Challenge follows 43 grill teams from all over the southeast United States who have come to Magnolia, Ark., to prove that they have the chops to take top prize at the annual World Championship Steak Cook-off. $2500 is at stake, but it’s the bragging rights that competitors are really vying for. Each team wants to say they came, they grilled, and they cooked the number one rib eye around.
COMPETITORS:
Alcoa a.k.a Chicken Griddles David McWilliams – Team Leader Magnolia, Ark.
Bankcorp South a.k.a Steak Busters Mike Waters – Team Leader Magnolia, Ark.
Beech Creek Farms Hayden Franks – Team Leader Magnolia, Ark.
Farmer’s Bank and Trust a.k.a. Flame Broiled & Taste CO. Jeff White – Team Leader Magnolia, Ark.
The Taste of South Texas Barbeque Steven Clark – Team Leader Van Vleck, Texas
Judges:
Ed Hornyak Executive Performance Food Group Cabot, Ark.
Chuck Lange Executive Director Arkansas Sheriff’s Association North Little Rock, Ark.
Mark Pryor U.S. Senator, Arkansas Washington D.C.
Jeremy Reeves Sous Chef – Best Impressions Benton, Ark.
Garland "Buddy" Rich Welder Jefferson, Texas
Claude "Tubby" Smith Executive Vice President Arkansas Cattleman’s Association Little Rock, Ark.
The Gulf Coast of Mississippi
Episode
| From:
Beach Bites with Katie Lee
Katie Lee is on a mission to find the best beach food along the Gulf Coast of Mississippi. The Biloxi Bay Bridge connects historic beach town Biloxi to Ocean Springs, an artistic community that's becoming a hot spot for eclectic, diverse restaurants, and Katie finds that there's great food waiting to be discovered from one end of the bridge to the other. She starts with seafood gumbo made with crab straight out of the local waters, fishes for one of her meals, and samples some soul food that's not your typical beach cuisine. Down-home barbecue is a must-have for food lovers in the South, so Katie digs into the best ribs below the Mason-Dixon Line. Chicory coffee, homemade buttery biscuits and refreshing ice pops round out a perfect culinary tour of the Mississippi coast.
Flame On!
Episode
| From:
Food Paradise
We're firing up like an inferno and hitting a variety of dishes across the United States that have all the flame in their game! In Santa Monica, California, a burger joint is putting heat to their meat with a sauce made from guava and habanero peppers. A Charleston, South Carolina, barbecue pit turns low-and-slow brisket into a fiesta of flavors and a restaurant in Los Angeles torches everything they touch. There's a fire burning in a globe-trotting spot in Washington, DC, and a San Diego pizza joint makes waves with its wood-burning oven. We check out a spot in Nashville's red-hot restaurant scene and try a flaming dessert served in New York City. Finally, a San Diego restaurant flame-grills dreamy meats from their 22-ounce bone-in ribeye to their 14-ounce dry-aged pork chop.
The Working Man's Fillet
Recipe
| Courtesy of KC Masterpiece Barbecue & Grill
- Total Time:
- 30 minutes
Brisket with Bob Tallman's Rib Rub
Recipe
| Courtesy of Trish Lynn Carter
- Total Time:
- 5 hours 10 minutes
Las Vegas
Episode
| From:
Hungry Detective
Chris Cognac, The Hungry Detective, rolls the dice by leaving the touristy Las Vegas Strip behind to uncover the best food off The Strip. As Chris arrives in Vegas he lands at Ellis Island Casino and Brewery and discovers a back porch barbecue bargain platter for under $8. Next, Sean Griffin and Adam Soebel, two top chefs from Caesars Palace, lead Chris to an authentic Italian restaurant in a Vegas strip mall. Chris’s next lead takes him to Vegas’s Chinatown for some Thai lobster at Joyful House, a family run restaurant. Next, on the trail of some serious snacks, Chris meets up with two officers from the Las Vegas Police Department for dollar hot dogs and deep fried Hostess Twinkies at Mermaid’s Casino. Finally, Chris hits the jackpot when he stakes out Binion’s Ranch Steakhouse and tries lobster prepared a whole new way.
