Season 3, Episode 3

Authentically Austin

While Austin, Texas, is the eleventh largest U.S. city, a lot of people thinks its food scene is number one. Chuck heads to Lamar Boulevard, where he first meets Chef Jeramie Robison, from Uchi, who oversees a stunning collaboration between black cod, white chocolate and olive candy. Next, at Odd Duck, Chuck helps Sous Chef Sam Hellman-Mass and his crew prepare Pork Belly Sliders With Citrus Cabbage Slaw. At El Meson, Chef Marisela Godinez makes a Chile Nogada, using her family's recipe straight from Puebla, Mexico. Last, Chuck stops at the craft-style barbecue joint, Stiles Switch, where Lance Kirkpatrick teaches Chuck how to stoke the fire for his famous beef ribs.
See Tune-In Times

Recipes From This Episode

Chiles en Nogada

Beef Ribs

Restaurants From This Episode

Previous Episode

Minneapolis Melting Pot

Next Episode

Houston Goes Global

On TV

Unwrapped 2.0

7:30am | 6:30c

Food: Fact or Fiction?

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man v. Food

6pm | 5c

Man v. Food

6:30pm | 5:30c

Man v. Food

7pm | 6c

Man v. Food

7:30pm | 6:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Burgers, Brew & 'Que

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Burgers, Brew & 'Que

3:30am | 2:30c
What's Hot
What's Hot

Man Fire Food

Wednesdays 8|7p

So Much Pretty Food Here