Al meets a hog rider turn hog smoker at Dinosaur Bar-B-Que in Harlem New York. One man’s passion teaches us just how flavorful fire can be. Peppers and cookies have come together for a powerful treat. And a family run company has turned Salt Lake City into the new taffy capital.
Guy Fieri tracks down real-deal barbecue from a down-home BBQ shack on the median of Los Angeles highway; to a fusion barbecue joint in Chicago, where they're making two different kinds of sauce their own way every day, to just outside of Kansas City, Mo., BBQ central, where a tech guy-turned restaurant owner is cooking up whole hogs.
Bobby Flay's inspired by the diverse cuisine of the Middle East in this flavorful barbecue. He's preparing Lamb Shawarma With a creamy Red Pepper-Walnut Tahini Sauce, Honey Glazed Grilled Fig Salad With Feta and Pistachios, Grilled Quail With Pomegranate BBQ Sauce and Tabouli and to drink, Apricot-Mint Sours.
Sunny Anderson knows nothing brings family together like her Grandma's BBQ Chopped Pork. Sunny re-creates the time-honored recipe, serving it with her tangy Pork Sauce and a scoop of Apple Raisin Cole Slaw. Finally, Sunny's family has to have beans with barbeque, and Sunny's Easy Baked Beans hit the spot every time.