The Grill Iron

We're in Ann Arbor, Michigan where Chef Frank Fejeran is taking us on a trip to a beautiful Buddhist farm and making his local take on the classic Michigan Coney Dog.

Boiled peanuts and beef ribs at a South Carolina tailgate; an early morning shrimping trip on the Florida Gulf.

Chef Tom Gray makes a delicious FSU-inspired tailgate dish; the world's best bacon in Tennessee.

Old-world style blush wine in Oregon and Thai food wizardry brought to a University of Texas tailgate.

A traditional Pennsylvania pierogi factory; a unique winery in the middle of the Arizona desert.

Slow-cooked Southern barbecue in Alabama; the top three chefs in the championship meet up in Los Angeles.