The Grill Iron - Season 1
Season 1
Episodes
Michigan Coney Dogs and Ohio State Po' Boys
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.
South Carolina Beef Ribs and Florida Fried Chicken
Boiled peanuts and beef ribs at a South Carolina tailgate, and then an early morning shrimping trip on the Florida Gulf.
Florida State Pork Loin and Tennessee Stuffed Quail
Chef Tom Gray makes a delicious FSU-inspired tailgate dish, and we visit the home of the world's best bacon in Tennessee.
Los Angeles Breakfast Polenta and Thai Tailgate
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.
Oregon Smoked Duck and Austin Grilled Fish
Old-world style blush wine in Oregon, and Chef Alexis Chong brings her Thai food wizardry to a University of Texas tailgate.
Penn State Pierogi and Arizona Sausage Sliders
Join Chef Richard DeShantz on a tour of a traditional Pennsylvania pierogi factory, and a unique winery in the middle of the Arizona desert.
Alabama Pork Croquette and the Grill Iron Championship
Slow-cooked Southern barbecue in Alabama; the top three chefs in the championship meet up in Los Angeles.
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