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Showing 5,861 - 5870 of 6,184 results for bbq
Burgers Every Which Way
Episode
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Guy's Ranch Kitchen
Guy Fieri's getting a burger bonanza. Chef Rocco DiSpirito garnishes a Giant Bloody Mary with Mini Cheeseburger and Friends, sells us on a Grilled Shrimp Burger with Fried Green Tomato and wedges in a Wedge Salad with Smoked Brisket and Blue Cheese. Chef Tiffany Derry delights with a Fried Chicken Burger and has us all beat with her Crispy Beet Fries. Chef Eric Greenspan dances with a Duck Fat Smash Burger on Brioche and perfects Pickled Onion Rings with Tarragon Ranch. Chef Christian Petroni brings us Bison Meatloaf Burgers with BBQ Sauce and perfect Patatas Bravas.
Land and Sea
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri's taking it from the surf to the turf. Chef Tiffani Faison makes us give a dang for her Da Nang cocktail before tempting us with Steak Tartare with Tonnato Sauce, Chicories, Avocado and Frico. Next up, she makes a magnificent Montecristo with Taleggio, Chocolate and Blueberry Compote. Chef Jet Tila sails away with a Crispy Catfish Raft with Green Mango Salad, then stays in the sea for a Shrimp Paste Fried Rice. Hunter Fieri surprises us with his Spicy Tuna Poke with Wonton Chips before bringing us back to earth with BBQ Bacon-Wrapped Shrimp.
Meat Lovers
Episode
| From:
Flavortown Food Fight
It's a carnivore's dream in Flavortown as Guy Fieri fires up a full-throttle meat lovers showdown, with chefs going all-in on bold, beefy, protein-packed plates. The returning champ is back to defend their title and grow their winnings, going up against Chef Quentin Garcia, known for refined steakhouse fare and pristine seafood, and Chef Dominique Leach, who blends Italian fine dining finesse with serious BBQ swagger. Legendary chefs Maneet Chauhan and Michael Voltaggio judge who navigates the surprise twists and mystery restaurants of Guy's culinary playground with enough sizzle to take home up to $20,000.
Sweet and Savory
Episode
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Down Home with the Neelys
Tamela and David Mann, of TBS’s Tyler Perry's Meet the Browns, join the Neelys in the kitchen for a sweet and savory meal. First, everyone helps with a crisp and flavorful Fiesta Chopped Salad. Next, Pat and David head out to the grill for succulent Honey BBQ Chicken while Gina shows Tamela how to prepare her hearty Herb Cream Biscuits. For the perfect ending to the meal, The Neelys whip up their luscious Peach Cobbler Ice Cream topped with Grilled Peaches and Gina stirs up her Red Velvet Punch.
Grizzly Game
Episode
| From:
Down Home with the Neelys
The Neelys are gearing up for a slam dunk dinner, and what better place to fuel up hungry athletes than at the FedEx Forum, home of the Memphis Grizzlies? First, they're grilling up a boatload of protein, with their mouthwatering Mushroom and Swiss BBQ Burger. Then, it's a carb-loaded side that'll keep the Grizzlies going strong well into the fourth quarter, Italian Pasta Salad. Finally, a dessert as sweet as victory, crispy chocolate Grizz Treats! After the Neelys dish out this formidable feast, there is no way the opposing team will be able to handle the "Grizzly Game!"
Grill Masters: Kansas City
Episode
| From:
Chopped
Big flavors meet big personalities as regional rivals from the thriving Kansas City barbecue world compete to see who will advance to the $50,000 Grill Masters grand finale and face winners from Texas, North Carolina and Memphis. A 20-minute appetizer round doesn't seem long enough to deal with the double cut pork chops in the first basket. Then, a bubbly surprise in the second basket prompts the chefs to bring the sweet to their entree dishes. Pineapple and banana are two of the flavors that must be married on the last two competitors' dessert plates.
Make Me a Judge: Finale
Episode
| From:
Chopped Junior
Three Chopped Junior Champions are taking a seat at the Chopping Block, as four regular Chopped judges -- Amanda Freitag, Alex Guarnaschelli, Marcus Samuelsson and Chris Santos -- compete for $25,000 for charity. The chefs are cooking with some of the same ingredients that the kids did, but with a few shocking twists, starting with cured fish roe in the appetizer basket. The entree basket contains some familiar barbecue ingredients, and the chefs must also incorporate an elaborate gelatin creation. The dessert basket turns into an ice cream showdown, and the remaining two chefs must cook with ears!
License to Grill
Episode
| From:
The Kitchen
The Kitchen is grilling up the summer's best recipes, starting with Sunny Anderson's low and slow 12th District Pork Roast. Alex Guarnaschelli shares her Grilled Tomatoes with Scallions, Chives and Ricotta, and Jeff Mauro throws deli meat on the grill for his Barbecue-Lacquered Grilled Bologna on Texas Toast with Fennel Slaw. Katie Lee Biegel serves up a bright and flavorful summer side dish of Grilled Corn and Farro Salad, and special guest Kalen Allen stops by to judge the season's grilling trends. To cap things off, Geoffrey Zakarian shakes up a Spicy Pineapple Margarita for the first official sip of summer.
Whole Week of Healthy
Episode
| From:
The Kitchen
The Kitchen is making a week's worth of healthy, weeknight-friendly recipes, starting with Jeff Mauro's Baked Coconut Chicken with Spicy Mango Dip and Geoffrey Zakarian's Root Vegetable Lentil Stew. Chef Michael Symon joins the hosts to make his Baked Cod Shakshuka-Style, and the hosts pass the Asian Barbecue Bowl with Brown Rice Noodles piled high with pork marinated with ginger and pear, Quick Pickle Asian Slaw and Miso Carrot Ginger Dressing. Then Katie Lee makes Fusilli with Kale and Walnut Pesto, and registered dietitian and nutritionist Maya Feller drops by to walk through popular meal plans and share healthy breakfast options.
Holiday: Impossible
Episode
| From:
Restaurant: Impossible
For the holidays, Chef Robert Irvine is heading west to Jackson Hole, Wyo. to visit the City Kids Wilderness Project, a camp in the heart of the Grand Teton Mountains that welcomes at-risk teens from the inner city of Washington, D.C. Robert's giving back by redoing three of their spaces in just three days, updating their 25-year old facilities that are full of broken equipment, disorganization, and under-utilized space. As Robert get to know the campers, he is inspired to add more special surprises and a cook a huge barbecue with help from chef Stephanie Izard.
