The Grill Iron
S01:E03 - Florida State Pork Loin and Tennessee Stuffed Quail
S01:É01 - S01:E01 - Michigan Coney Dogs and Ohio State Po' Boys
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.
S01:É02 - S01:E02 - South Carolina Beef Ribs and Florida Fried Chicken
Boiled peanuts and beef ribs at a South Carolina tailgate; an early morning shrimping trip on the Florida Gulf.
S01:É03 - S01:E03 - Florida State Pork Loin and Tennessee Stuffed Quail
Chef Tom Gray makes a delicious FSU-inspired tailgate dish; the world's best bacon in Tennessee.
S01:É04 - S01:E04 - Los Angeles Breakfast Polenta and Thai Tailgate
Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill; Chef Tin Vuong throws down an epic Thai tailgate at USC.
S01:É05 - S01:E05 - Oregon Smoked Duck and Austin Grilled Fish
Old-world style blush wine in Oregon and Thai food wizardry brought to a University of Texas tailgate.
S01:É06 - S01:E06 - Penn State Pierogi and Arizona Sausage Sliders
A traditional Pennsylvania pierogi factory; a unique winery in the middle of the Arizona desert.
S01:É07 - S01:E07 - 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.
