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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.
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.
