Season 3, Episode 20

Blast from the Past

Take a step back in time as we explore BBQs of the past. From the battlefields of the Civil War, to the grillers keeping historic Route ’66 alive. Then, a Chuckwagon Cook-off that celebrates the Texas roots of BBQ cooking. And the fishy treat that’s making a comeback on Monterey’s historic Cannery Row.
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Recipes From This Episode

Fennel Remoulade

Cornell BBQ Chicken

Breakfast Casserole

Dutch Oven Pot Roast


Prairie Gasada

The Best BBQ Sauce on 66

Chipotle Dijon Sauce

Grilled Monterey Sardines

Cultural 'Cues
Hot Hawaiian BBQ

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