Chef Yia Vang makes a sweet marinade that includes soy sauce, ginger and chili flakes to glaze his flavorful spatchcocked quail, cooked over open flame.
In Truckee, California, Guy visits a warehouse-turned-restaurant to try one of their famous bison burgers loaded with cold cuts and chili -- an Italian Stallion. Topped off with a cabernet vinaigrette, this sandwich can't be beat.