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The Grill IronTake a journey through America's food landscape as we explore tailgating traditions in some of college football's most impassioned cities. We're meeting up with the best chefs and challenging them to create epic tailgate meals.S2, EP1 "LA's Finest Fried Chicken Galantine and the Ultimate Pilipino Breakfast"Chef Jerry Su creates his take on a party fowl and Chef Chef Johneric Concordia puts his spin on the ultimate Philipino breakfast.
S2, EP2 "East Meets West in Ohio's Culinary Scene"Chef Laura Lee whips up her Korean inspired Short Rib Lettuce Wrap and Chef Matt Heaggans shows off his unique flavor combinations with his Coffee Miso Pork Bun.
S2, EP3 "Foraged to Table in Quirky Austin"Chef Sonya Cote serves up a braised pork belly and rabbit skewer while the Chefs of Della Terra Supper Club grill up a persimmon glazed quail.
S2, EP4 "Coffee and Pork Collide in Clemson"Two masters of the tailgate create unique food in Clemson, including Coffee-rubbed pork and a Poketta sandwich.
S2, EP5 "Fish Fry Tailgating in Florida"We visit rival schools in Florida to see two chefs create amazing tailgate feasts with local seafood.
S2, EP6 "Southern-Style Tailgating at Auburn"Two chefs in Auburn create different tailgating takes on their personal heritage, including tamales and a goat stew.
S2, EP7 "Grilling In The Great Lakes"It's cold out, but the grills are hot. Watch out two masters of the tailgate create unique dishes at Wisconsin and Michigan.
S2, EP8 "Stuffed Chicken Wings in South Carolina"We visit two tailgate heavy-hitters to see how South Carolina and Georgia thrown down on the grill.
S2, EP9 "The Grand Finale"We're in LA, making a Peruvian tailgate paella, and then past and present Grill Iron chefs from around the country unite for our Grill Iron Grand Finale.
S1, EP1 "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.
S1, EP2 "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.
S1, EP3 "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.
S1, EP4 "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.
S1, EP5 "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.
S1, EP6 "Penn State Pierogi and Arizona Sausage Sliders"A traditional Pennsylvania pierogi factory; a unique winery in the middle of the Arizona desert.
S1, EP7 "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.
"The Grill Iron"Take a journey through America's food landscape as we explore tailgating traditions in some of college football's most impassioned cities. We're meeting up with the best chefs and challenging them to create epic tailgate meals.
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Take a journey through America's food landscape as we explore tailgating traditions in some of college football's most impassioned cities. We're meeting up with the best chefs and challenging them to create epic tailgate meals.
Original Air Date: Sep 20, 2018
Genres: Home/CookingTV Series
Rating: TVPG
Playback: HD
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