
All Up In My Grill with Chef Dale Talde
Chef Dale Talde grills up cheddar beer brats, BBQ lamb ribs, watermelon soju punch, and donuts.

Chef Dale Talde grills up cheddar beer brats, BBQ lamb ribs, watermelon soju punch, and donuts.

Dale harvests seasonal fruits to bring your grill to the next level this summer.

Dale brings the flavors of his travels to the grill turning up the heat on adventure.

Dale brings the best of the island cookouts with salty and sweet nostalgic flavors.

Burger day will never be the same when Dale brings global flavor with an espresso martini shake.

Dale combines roast pork shoulder, coconut rice, and a banana for an island getaway at the grill.

Dale melds the magic of the wok to the heat of the grill. Fireworks for everyone's taste buds.

This is not your average grilled chicken on a stick, this is yakitori, with some Chef Dale flair!

Give the grill a break! Chef Dale teaches us that open fire cooking is beautiful and delicious.

Join Frankie on a San Francisco food tour-burgers, fusion, fish tacos & more. All paired with Pepsi.

Join Frankie on a San Antonio food tour-biscuits, BBQ, Tex-Mex, & more. All paired with cold Pepsi.

Gordon and his family prepare an incredible array of dishes.

Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.

Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.

Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.

Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.