On this trip, Guy Fieri's going from breakfast to burgers. In Vancouver, British Columbia, a pie shop is bakin' up both sweet and savory sensations. In Chico, Calif., a morning hot spot is pumping up French toast and spicing up potatoes, while a made-from-scratch spot in Richland, Wash., is making gangster gravlax and a burger topped with a twist.
On this trip, Guy Fieri is biting into burgers and barbecue. First up, he heads back to an O.G. Triple D barbecue joint in Oklahoma City to see what they're smokin' these days. Then, a burger biz in Roy, Utah, is flippin' patties for a third generation, and they've added some exotic meats. Finally, in Virginia Beach, Va., it's brisket and burnt ends like you wouldn't believe.
Alex Guarnaschelli faces the ultimate challenge as she makes an ultimate burger with frozen dinners from the Stakeout round's toughest cart. Then she imagines the fair as she attempts to create a carnival treat using only five ingredients.
Guy Fieri checks out some places doing America's favorites: Burgers done every which way at a joint run by culinary school grads in Dallas; the Arizona pizza joint where father and son are rollin' out the old family recipes; and the Seattle chili shack where they'll even put their signature item on mac and cheese.
Guy Fieri's son Hunter and Chef Antonia Lofaso turn the tables on Guy at home by challenging him to cook along with a burger-based episode of GGG. He must overcome the same ingredient restrictions as the chefs in the episode, but in the second round, Guy gets the last word with a few final twists and turns of his own.