Episode Overview
This time, Guy Fieri is exploring innovative barbecue fusions and fresh seafood! In a Dallas-area barbecue spot, Texas flavors collide with Ethiopian cuisine, featuring pork ribs topped with an awaze glaze, delicious berbere mac and cheese, and hearty brisket nachos served on injera. Next, he heads to Naples, Florida, where a farm-and-boat-to-table concept shines with gangster grouper ceviche and a gluten-free take on beignets. Finally, in Atlanta, a second-generation chef creates mouthwatering scratch-made Mexican dishes, including irresistible carnitas and a fully loaded barbacoa tortilla sandwich.
Show Information
Season 52 Episodes 12
1.
Triple D Nation: Sweet, Spicy and Savory
2.
Specialty Spots
3.
Southeast Standouts
4.
Barbecue, Beignets and Barbacoa
5.
Triple D Nation: From Barbecue to Boxty
6.
All Kinds of Cookin'
7.
Triple D Nation: Street Food, Sandwiches and Soup
8.
Funky Flavors
9.
Trinidad, Thailand and Italy
10.
Triple D Nation: Around the World and Off-the-Hook
11.
Sandwiches and Soul
12.
Triple D Nation: Dining Done Right
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