Ep 2. BBQ, Burgers and Beyond

In season 36, episode 2 of Diners, Drive-Ins, and Dives, host Guy Fieri travels to various restaurants around the United States to explore their unique takes on BBQ, burgers, and other classic American fare. From hole-in-the-wall diners to upscale eateries, Guy samples a range of delicious dishes that highlight the diversity of American cuisine.

The episode begins at a family-owned BBQ joint in Georgia that specializes in smoked meats and classic Southern sides. Guy meets the pitmaster behind the restaurant's mouthwatering brisket, ribs, and pulled pork, and learns about the lengthy smoking process that infuses the meats with deep, rich flavor. He also tries a variety of sides, including coleslaw, mac and cheese, and baked beans, before digging into a massive BBQ sandwich piled high with tender, juicy meat.

Next, Guy visits a diner in Texas that serves up unique takes on classic burgers. He meets the owner, who prides himself on sourcing high-quality, locally raised beef for his patties. Guy tries a variety of burgers, including one topped with bacon and homemade pimento cheese, and another piled high with onion rings and chili. He also samples some of the diner's other specialties, including chicken-fried steak and homemade pies.

At another stop in Tennessee, Guy takes a break from traditional BBQ and burgers to explore a Korean-inspired food truck that's taking the Nashville food scene by storm. He meets the chef behind the truck's popular Korean fried chicken, which is tender on the inside and crispy on the outside, and seasoned with a tangy, spicy sauce. Guy also tries some of the truck's other dishes, including pork belly buns and Korean-style tacos, before washing it all down with a refreshing hibiscus tea.

In Florida, Guy visits a waterfront restaurant that specializes in seafood, including fresh steamed crabs and shrimp, and creative seafood dishes like fish tacos and shrimp po' boys. He meets the chef, who explains how he incorporates local and seasonal ingredients into his menu, and tries some of the restaurant's signature dishes, such as crispy grouper fingers and seafood gumbo. Guy also takes a tour of the restaurant's rooftop garden, where they grow fresh herbs and vegetables for use in their dishes.

Finally, Guy visits a Cajun restaurant in Louisiana that serves up classic Southern dishes with a spicy twist. He meets the owner, who explains the restaurant's focus on using fresh, local ingredients, and tries some of their most popular dishes, including crawfish étouffée, jambalaya, and gumbo. Guy also samples some of their house-made hot sauces, which range from mildly spicy to eye-watering, before digging into a massive seafood platter piled high with shrimp, oysters, and catfish.

Throughout the episode, Guy highlights the unique culinary traditions and flavors that make American food so diverse and delicious. From classic BBQ and burgers to international twists and seafood specialties, each restaurant offers a mouthwatering taste of the American culinary landscape.