BBQ Brawl
A true Master of 'Cue must have the ability to handle any challenge or cooking condition.
A true Master of 'Cue must have the ability to handle any challenge or cooking condition.
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Ipswich Shellfish Co. in Ipswich, Mass.; old-fashioned clambake.
Saratoga Springs, N.Y.; Hattie's; Siro's; Saratoga race course.
Texas barbecue.
Chef Bobby Flay, a member of the first graduating class of the French Culinary Institute.
Vidalia, Ga.; onion and carrot fields; Chatter's Restaurant; Altama Museum of History.
Sonoran style dishes at Los Dos Molinos; grilling at the Theta Chi fraternity house at ASU.
Bobby samples local cuisine in Salt Lake City.
Bobby soaks up the sun and flavors of South Beach, Fla.
Harvesting mussels; mussel beach party; Taylor Shellfish Co.; Toby's Tavern.
Catfish; hand-rolled tamales; Mississippi Mud party.
Indianapolis.
Restaurants and inns of Mystic, Conn.
Philadelphia; farmer's market; mushroom farm.
Nick Vergo cooks ribs at Rendezvous in Memphis, Tenn.; Southern Meat Market.
Organic growers; goat cheese; olive oil; mushroom hunt.
The Casey House, Russo's Seafood and Old Fort Jackson in Savannah, Ga.
Heinz University; Primanti Brothers; Pierogies Plus; McKees Rocks.
Buffalo, N.Y.; beef sandwiches; beer.
Bobby samples some of the finest food in Richmond, Va.
Brooklyn Brewery Pub; Peter Luger's Steakhouse; Brooklyn Blue Ribbon Restaurant.
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