Host David Guas travels to Asheville, N.C. - a scenic arts community tucked between the Blue Ridge and Smokey mountains. Here, it's all about homegrown foods, the great outdoors and beer. Four killer grillers - Jeff, Dillon, Will and Tiny - battle it out to take home the $10,000 prize in Asheville's Pack Square Park - a favorite local spot for concerts, festivals and art. They must use unique local ingredients - like scuppernongs, stinky goat cheese and liver mush - and some of the juiciest cuts of meat to win over the judges in each round. Guas is joined by guest judges Elizabeth Karmel (owner of Hill Country BBQ restaurants) and Jason Sandford (a food writer and journalist from Asheville). It's a high-heat, high-intensity rush to the finish.
Host David Guas travels to Annapolis, Maryland, where they're big on sailing, seafood and American pride. To win over these judges, four killer grillers must battle it out using local ingredients like beaten biscuits, blue crabs and giant tomahawk steaks.