On Location with Guy Fieri

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1 / 10

Special Equipment

Guy stops by the Monument Cafe in Georgetown, Texas, to taste its down-home take on classic Tex-Mex. As a finishing touch to his sweet honey-glazed ham, owner Rusty Winkstern uses a hand blowtorch to caramelize the sugar atop the ham.

2 / 10

Too Hot to Handle

At Smalley's Caribbean Barbecue in Stillwater, Minn., Guy dons a pair of protective shades to shield his eyes from the powerful aroma of Shawn Smalley's super-spicy Bourbon Beach Sauce. This spicy concoction flavors the restaurant's pork tacos and features a whole handful of scorching Scotch bonnet peppers.

3 / 10

The Devil's Dish

The 666 Wings at Smalley's taste just short of nuclear, thanks to a mouth-melting sauce made with fiery ghost peppers. Not wanting to challenge these fiery bites on his own, Guy recruits members of the Diners, Drive-Ins and Dives crew to sample one wing apiece.

4 / 10

Family Business

Guy chats with Chuck Frommer of John Mull's Meats and Road Kill Grill about the restaurant his grandfather opened in the 1940s. This decades-old Vegas hot spot specializes in real-deal barbecue, like classic hot links, brisket, pulled pork and more.

5 / 10

True Barbecue

The dry-rubbed ribs at John Mull's are marinated in a spice mixture, then boiled, grilled and served to customers on the restaurant's outdoor patio.

6 / 10

Manning the Meat

Chris Palmeri, of Las Vegas' Naked City Pizza Shop, walks Guy through the meat-grinding process that's followed to make tender, moist meatballs that will eventually stud the restaurant's Sicilian-style pizza.

7 / 10

Cooking with History

At Forte European Tapas Bar & Bistro in Las Vegas, chef and owner Nina Manchev uses clay pots that are reminiscent of those from fourth- and fifth-century Europe. She shows Guy how she layers inside of them tomatoes, egg, feta cheese and more to create a Greek-inspired dish.

8 / 10

Nevada’s Big Easy

At Lola's – A Louisiana Kitchen in Las Vegas, Lola Pokorny is dishing out classic New Orleans favorites, like her succulent crawfish boil, complete with baby red potatoes and sweet corn on the cob.

9 / 10

Small Kitchen, Big Tradition

At Gazala Place in New York City, the kitchen is so tiny that Guy has to shimmy around chef and owner Gazala Halavi to reach the sink beside her. Despite its space constraints, this Middle Eastern eatery turns out authentic Druze fare reminiscent of the chef's childhood meals in Israel.

10 / 10

A Monument of Meat

In Richardson, Texas, Guy can't help but admire the meaty monstrosity at Afrah: a towering post of chicken shawarma that weighs almost 70 pounds.

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Meals

Ingredients

Dinners

Tips & Techniques

On Location with Guy Fieri

Special Equipment

Too Hot to Handle

The Devil's Dish

Family Business

True Barbecue

Manning the Meat

Cooking with History

Nevada’s Big Easy

Small Kitchen, Big Tradition

A Monument of Meat

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