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Showing 6,181 - 6190 of 6,197 results for barbecue
Triple D Nation: Flavortown Fill-Up
Episode
| From:
Diners, Drive-Ins and Dives: Triple D Nation
This trip, Guy Fieri's fillin' up on fresh flavors from some Triple-D top spots! In Dallas, the-bomb BBQ joint expanded big time into their own brick-and-mortar, smokin' a prime-time pitmaster sandwich and a beast of a beef rib. Cape Cod comfort food is going strong at a Falmouth, Mass., roadside spot where they're serving fully loaded jambalaya and out-of-bound oysters Rockefeller. And just upriver from New Orleans, a bar-restaurant has become even more food forward with new elevated faves like jerk duck confit, plus a rockin' redfish topped with craveable crawfish béarnaise.
Gotta Get It: Grilling
Episode
| From:
Food Network Specials
What could possibly be more fun than cooking on an open grill? Cooking on a grill with the latest gadgets! For the BBQ lover or the camping fan, Gotta Get It has the most exciting new grilling tools. A beverage cooler you can ride, a device that lets you take your entire kitchen on the road and some fun gadgets to roast marshmallows by the campfire. From the ultimate high-end grilling machine to the under $10 kebab fork. There's almost nothing you can't cook in the great outdoors, if you have the right gadget.
Texas vs. Ex's Battle
Episode
| From:
24 Hour Restaurant Battle
This battle pits two couples with failed business experience against each other for a second stab at a venture together. Washington D.C.'s Chris Alvear and Francisco Pliego have had a rollercoaster relationship in both love in business, and though neither endeavor worked out, they remain ambitious friends with plans to open a Latino-Fusion restaurant. Sara and Mitchell Matzek are a husband-and-wife team from Harpers Ferry, W. Va., whose roadside Texas BBQ stand was hit by a car and destroyed. It's a fiery battle of Texas vs. the Ex's-and it all heats up as the clock winds down. Judges include: Alison Brod, Drew Nieporent, and Geoffrey Zakarian.
Dimitri/Chelsie
Episode
| From:
Fat Chef
In a fight for his life, Greek restaurateur Dimitri struggles to manage three Brooklyn restaurants while carrying around over 320 pounds. The stress of running a family business drives him to emotional eating. Meanwhile, Times Square BBQ Line Cook Chelsie fights temptation to overeat on the job and at home, as her weight balloons to close to 300 pounds. Her addiction to unhealthy eating needs to be confronted. Over a 16-week period, both Dimitri and Chelsie will attempt to stop their deadly march toward obesity. Under the guidance of health and fitness consultants, they will reassess their abusive relationships with food and attempt to lose 25% of their body weight.
The Last Week of Summer
Episode
| From:
Summer Rush
In the week leading up to Labor Day, the Foys and their restaurants are under pressure to bring in customers and their dollars before the summer is over. Not all of the Foys are on track to reach their profit goals to survive the rest of the year. Jesse decides to throw a day-long BBQ smokeout at Diamond Point Grille, and The Chateau on the Lake promotes a flaming new dish to attract reservations. Cate and Senior's middle son, Keith, makes a surprise visit to Bolton Landing, causing Jesse to question remaining in the restaurant business, and Cate and Senior reveal a shocking secret to their sons.
Challenge: Food Network Super Seafood Grill-Off
Episode
| From:
Food Network Specials
Six amateur chefs face off in beautiful Napa Valley for a chance to win $10,000. Each one, a competition winner. The twist: none of them has won a seafood competition before. We are taking experts in pie, chili, steak, chicken and BBQ and finding out if they are up to the challenge of fish. There are two parts to the challenge: an appetizer that has to be made in only 40 minutes and a main course that needs to be completed in just one hour. Time is a huge factor in this competition, as well as expert grill management. Theres also the added pressure of some very tough judges who hold nothing back.
Nashville
Episode
| From:
Grubsessed
Celebrity foodie Jonathan Sadowski follows a popular chef's tweets to get a taste of classic Nashville at Martin's BBQ, where he tries the whole hog-style pulled pork and tender ribs. Then he heads to Hattie B's, where the hot chicken turns everyone from supermodels to sports figures to locals into fanatics. For a taste of the New South, Jonathan follows a comedian foodie's feed to Husk for a burger and Josephine's for cheddar bacon dip and scrapple, which are huge hits with Nashville's music stars. Jonathan is happily surprised by the most-tweeted authentic Mexican chicken stew and tacos at Mas Tacos, and a stop downtown for some Honky Tonk music and a fried bologna sandwich turns into a can't-miss Nashville tradition.
Italy
Episode
| From:
Extreme Cuisine with Jeff Corwin
In a country famous for its refined cuisine, Jeff Corwin travels off the beaten path to discover the gastronomic delights of central Italy. On the scenic, wide-open range of Tuscany, Jeff saddles up with Italy’s cowboys to help with the huge-horned cattle and share a working meal. He heads to the coast to catch cuttlefish for an inky pasta dish and then hunts down elusive black truffles in San Miniato with the help of trained dogs. Off the picturesque coast of Le Marche, Jeff dives for wild mussels with no machinery or oxygen tanks for a traditional fisherman barbecue on the beach. He rounds out his exploration in the hill town of Castel del Monte with a taste of tangy maggot cheese.
Morocco
Episode
| From:
Extreme Cuisine with Jeff Corwin
Jeff Corwin takes a wild journey through the culinary wonderland of Morocco. Off the coast of Essouraia, Jeff bobs in tiny boats, line fishing for gigantic conger eel. Then Jeff milks a camel to make an exclusive cheese and a traditional smen, a rancid butter that increases in value with age. Up to his ankles in goat dung, Jeff digs for elusive argon nuts, the main ingredient for the flavorful “liquid gold of Morocco” – argon oil. He hits up Marrakech to create a tagine, an earthen pot dish cooked in the furnace of a bathhouse, and a Bisteeya, the famous pigeon pie. A steep hike up to the High Atlas Mountains and the Berber village of Aguersuoual is the ultimate BBQ for Jeff where he cooks a whole ram in an underground oven.
Rib-Tastic
Episode
| From:
Food Network Specials
Our first stop is Mo Gridders, a 35 foot long food truck in the heart of the Bronx in New York City. Serving up almost 3 pounds of prime BBQ ribs a serving and smoked for 6 hours beforehand to get just right, this place is for serious meat lovers. We then roll on into Baton Rouge, Louisiana where the Go Ya Ya truck makes us go gaga over their amazing crepes. Austin, Texas is our next stop for the East Side King trailer serving up highly admired, asian inspired delights such as their Tori Meshi, a deep fried chicken thigh in a sweet and spicy sauce. Last up is the Barbie Burgers truck in Nashville Tennessee, where a real doll serves up classic burgers and shakes out of her huge pink 50's style trailer.
