Marc Summers investigates that American icon, the hot dog. With a tour of the Sabrett factory in the Bronx, learn about sauerkraut at the Fremont Company in Ohio, corn dogs at Hinsdale Farms in Indiana, buffalo dogs plus French's yellow mustard and an American hot dog-eating champion as he shares his speed-eating secrets.
The theme for this competition is everyone's favorite all-American bun-buster, the hot dog! In the first round, the chefs get some very rare hot dogs and an uncommon condiment. A tiny ingredient causes big problems for two of the competitors in the entree round, and the last two chefs are left to tackle the strange challenge of making hot dog desserts.
It's serious Southwestern Sting as chefs Roger Mooking and Aaron Sanchez challenge their palates with smokin' hot Santa Fe red and green chili. Then, it's true 'hot' chocolate made with some of the hottest chili peppers out there. But there can only be one Chili Champion, and the boys' showdown is a pulled-pork sandwich so hot, that even the chili-loving locals can't take it.