We're visiting two of college football's most famous tailgates and teaming up with local chefs to make inspired versions of local tailgate classics.
Boiled peanuts and beef ribs at a South Carolina tailgate, and then an early morning shrimping trip on the Florida Gulf.
Chef Tom Gray makes a delicious FSU-inspired tailgate dish, and we visit the home of the world's best bacon in Tennessee.
Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill, and Chef Tin Vuong throws down an epic Thai tailgate at USC.
Old-world style blush wine in Oregon, and Chef Alexis Chong brings her Thai food wizardry to a University of Texas tailgate.
Join Chef Richard DeShantz on a tour of a traditional Pennsylvania pierogi factory, and a unique winery in the middle of the Arizona desert.
Slow-cooked Southern barbecue in Alabama, and our top three chefs meet up in Los Angeles for the Grill Iron Championship.
New Episodes, Wednesdays 9|8c