Four grillers in Asheville, NC, throw it down for a chance to take home the $10,000 prize. Dillon, Will, Tiny and Jeff must use some of the most bizarre local ingredients, and some of the juiciest cuts of meat.
Four killer grillers battle it out in Annapolis, MD, to win the $10,000 prize. Heath, Julie, Mike and Eric take on high-heat, big meat and everything in between.
Four competitors in Charlottesville, VA, must grill with local ingredients and various cuts of pork, including everything from snout to tail. Corey, Rex, Jim and Richard go hog wild, but only one of them is victorious.
Four killer grillers from the beautiful coastal city of Jacksonville, FL, battle it out to win the $10,000 prize. Brian, Jeff, Alex and Obie must only use local ingredients like frog legs, stone crabs and chayote squash.
Four killer grillers, in the beautiful port city of Savannah, GA, battle it out to earn the $10,000 first-place prize. Lee, Tina, Jack and Cheyenne must use local ingredients like Vidalia onions, quail, pork cheeks and grits.
Grillers in Pensacola, Fla., are judged on how well they prepare local ingredients, including Florida avocados, locally sourced alligator tail, red snapper, and something called botarga.
David Guas travels to his hometown of New Orleans, where four grillers compete in the French Market to win over the judges with their use of local ingredients. On the menu: Sazerac Rye whiskey; okra; and live crawfish.
The competition arrives in Austin, where four grill masters are given Lockhart sausage, nopales, pecans, burning hot jalapeños and beef heart to cook.
The battle arrives in Memphis, where four grill masters are given pork belly, sorghum syrup and cherry moonshine as ingredients.
A battle in St. Louis features such local ingredients as pork steaks, raw horseradish root, Mayfair dressing and Provel cheese.
Kentucky smoked ham, Johnny cakes, Bluegrass Soy Sauce, bison and bourbon are among the ingredients presented to four Louisville grillers.
In the Season 1 finale, grillers from Latrobe, Pa., compete using local ingredients, including Iron City Beer, Amish chicken, pickled beet eggs, chocolate and prized lamb from Jamison Farm.