It's all fun and games -- until someone gets eliminated! Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the way in the fourth annual BBQ games, as the teams must work together in a build-a-better-burger relay race. Up for grabs is time that the Brawlers can choose to bet in a highly competitive BBQ auction.
It's a fiery clash of flavors as Michael Symon heads to Elkton, Florida, for the 7th Annual Jimmy Jam BBQ Slam. Over 60 top pitmasters battle it out in six categories, including chicken, ribs, pulled pork and brisket, but this time there's a twist! They'll have to sizzle in a steak competition and go wild in the People's Choice category. The Jimmy Jam BBQ Slam is a festival of smokin' sensations!
The beloved BBQ games are back and better than ever! This year, captains Bobby Flay, Anne Burell and Sunny Anderson lead their teams in a classic relay for the coveted "PIG-asus" trophy before a Gold Rush-inspired treasure hunt decides who's going home.
One of America's most celebrated BBQ regions takes center stage on Bobby Flay's menu today ... and it doesn't get much bigger than Texas! Bobby's all-American BBQ menu includes favorites like Smoked Spice Rubbed Brisket Texas Style; Texas Style Potato Salad with Mustard and Pickled Red Onion; and a perfectly crispy Rotisserie Chicken with Black Pepper Mustard BBQ Sauce, Honey-Rum Baked Beans served with America's favorite -- Burnt Ends. And to finish it off, Grilled Corn with a Maple Chipotle butter.
The BBQ games are back, and the competition gets hot before the grills are lit. Judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson face off -- all for a shot at premium ingredients for the brawl.
Bobby Flay, Sunny Anderson and Michael Voltaggio introduce the contenders to the fastest and wildest BBQ games! The coveted "PIG-asus" trophy is up for grabs in a Texas-sized relay race, and the judges have cooked up some fun and games in the team brawl to earn advantages.
There's nothing better than BBQ by the bay. And we're doing it all over the U.S. from Oyster Bay, to Monterey Bay, to San Fran. Fire up the grills and just add water!
Barbecue Chef Rashad Jones pays a visit to three barbecue pit masters who are taming brisket in new and unique ways. In Phoenix, Rashad hangs with a husband and wife duo knocking out a sandwich stuffed with tender brisket meat and other fixings, plus a secret recipe for smoked pecan pie. Next he travels to northern California for brisket barbecue egg rolls and burnt end nachos. Rashad's final stop takes him to San Antonio for a show-stopping bowl of barbecue brisket ramen noodles.