Bobby is making grilled prime rib steaks, spice rubbed grilled Vidalia onions, and a stacked tomato salad that has slices of garrotxa cheese, topped with olive tapanade and a sweet basil dressing. Now that's a barbeque - Bobby Flay style.
From traditional to experimental, sticky-sweet to spicy, dry to saucy, America loves barbecue--and competition. Food Paradise travels through America's barbecue hot spots, pitting four regional rivals against one another for a meaty, mouthwatering mega-battle for Barbecue Bragging Rights.
Few things are more American than barbecue and there are as many delicious variations as there are dedicated pit masters. The queue for 'cue at one popular Austin restaurant stretches down and around the block, while the mash-up of Korean and American-style barbecue draws a big crowd at a small Atlanta barbecue shack. There's succulent smoked chicken in Philadelphia and spicy jerk chicken in the Twin Cities. Plus, a dive bar is turning out delectable barbecue in Cambridge, Mass., and the San Fran restaurant whose signature barbecue platter comes with every meat, side and fixin' on the menu. Roll up your sleeves for the best barbecue ever.