Оригінальна назва
BBQ Crawl
Випущено
09.04.2013
Країна
CA
Жанр
Реаліті-шоу
Виробничі компанії
RTR Media
Статус
Поновлено
Кількість сезонів
3
Кількість епізодів
36
BBQ Diva Danielle starts her BBQ road trip in Texas, the land of beef. She visits Louie Mueller BBQ and competes at the Bedford Blues and BBQ Festival.
Danielle visits the oldest BBQ joint in the state of Texas - the Southside Market. Then, she's on the road to Tennessee where she'll face stiff competition. Finally, she chows down at Stubby's BBQ in Arkansas.
Danielle heads south to Mississippi to the crazy, fun-filled BBQ joint known as The Shed. Later, she hits a tiny (but tasty) BBQ restaurant called UBON's in Alabama.
Danielle heads to Decatur Jaycees Riverfest in Alabama to compete, but before she gets there, she's looking forward to meeting up with some old friends and chowing down on some local ‘bama barbeque.
Danielle heads to Georgia, the land of peaches and Bubba Q BBQ. After that, it's off to Midway BBQ, a quaint place in a tiny little town in South Carolina.
Danielle heads to Kentucky to compete in the Owensboro Grillin' and Chillin' BBQ cookoff. Then it's off to Ol' Hickory Pit BBQ to eat some mutton, and try out their family recipe of barbecued beans.
Danielle Dimovski, aka "Diva Q", starts off in Kentucky for some Billy's BBQ in Louisville, and then heads to Missouri for Pappy's Smokehouse -- the beacon of BBQ.
Danielle prepares for the American Royal barbecue competition. Also: She visits barbecue joints in Missouri, including Arthur Bryant's BBQ and Oklahoma Joe's.
Danielle competes at the American Royal BBQ competition in the Season 1 finale.
Danielle Dimovski starts her BBQ roadtrip in Nashville, TN. She digs into some dry ribs, barbecue sushi and a killer pork sandwich. The adventure continues at the Music City BBQ Festival where she enters a margarita contest.
In rural Tennessee, Danielle visits Helen’s BBQ, a place run by a female pitmaster! She's been stacking wood and hauling pigs since 1995. It's nothing fancy, but she serves up the best pulled pork sandwich anywhere in the state.
Danielle makes it to Longoria's BBQ, famous for beef jerky and brisket sausage. Then she heads to the urban core of Dallas to the Oink n’ Moo Food truck for a modern take on Texas 'Q.
Danielle heads south to Lockhart, the birthplace of Texas BBQ. First up, is Smitty’s Market, an old building that serves up traditional German-style BBQ...which means smoked sausage.
Bison is the state animal for Kansas so it's the theme of Danielle's travels here. In downtown Wichita, "Public at the Brickyard” Danielle noshes down on their tasty bison burgers complete with crushed espresso seasoning and chipotle aioli.
Danielle heads to Jet BBQ in Wichita Kansas. Located in a historic firehouse, this is a true drive-thru: drive in one door, order your goods, and drive out. Danielle enjoys some the Jetman's 'Q then heads out in his truck for a joyride!
Danielle visits sauce empire “Head Country”, in Ponca City Oklahoma. They churn out 6000 gallons per day. Danielle chows down on the Sampler platter: ribs, sausage, half chickens and brisket.
Danielle hits up the lively city of New Orleans to eat at Boucherie, a southern fine dining experience that fuses together traditional BBQ and international cuisine: Boudin balls, pork belly, blackened shrimp and grits.
Danielle visits Johnny Mitchell’s Smokehouse, a backwoods BBQ joint. They serve up hand cut steaks, and something different...smoked tofu. They also pair their BBQ with wine! Danielle does all of the above AND dessert.
Danielle crosses Georgia to the Oink Joint. They have a rep for their HUGE sandwich creations and Danielle tries one called The Fat Boy.... It lives up to its name. Then, it's off to sunny Saint Simons Island for some fishing!
Danielle hits up JB's Smokehouse, the only BBQ joint on Johns Island, SC. She chows down on their smoked ribs AND their 32 side dishes! Next, Danielle visits Sweatman's Bar-B-Que, a place that cooks the whole hog.
Danielle arrives at the American Royal Invitational contest in Kansas City Missouri. She kicks off her time there at The Golden Ox, the oldest steakhouse in Kansas City.
Danielle and her team compete in the American Royal BBQ Competition. There are two competitions The Open and the Invitational. The INVITATIONAL is tougher.
Danielle starts off the crawl in Lancaster, California, to compete at the Blazin' BBQ Throwdown. Before things heat up on the competition front, she visits her old friend, Neil Strawder, aka "Big Mista."
Danielle visits That Boy Good BBQ in Oceanside, California, where Chef Mark Millwood is bringing Mississippi style BBQ to the west coast. Danielle tries their signature dish, aptly named "Dirty Fries."
Highlights of Danielle's trip to Oceanside, Cal., include smoky tri-tip and a "life-altering" crusty brisket. Also: She visits the state fair and eats a 3-lb. bacon-wrapped turkey leg and a $70 porterhouse.
Danielle gets juicy tri-tip covered in Swiss cheese on Route 66, then hangs out with a captain on the Colorado River. Also: She competes in a BBQ challenge for prizes worth $100,000.
A meaty brisket pizza cooked in a giant bull's head oven is a highlight of a trip to Utah. Also: Tacos covered in feta are served at a surf shop.
Danielle explores BBQ offerings in the Big Apple. Included: pulled goat and carne asada tacos; a juicy duck leg served on top of a huckleberry waffle; and creamy crawfish étouffée.
Danielle travels to New Jersey for the Que by the Sea BBQ Festival and Competition, where she tries whole roasted pig and a Filipino pork blood stew. Also: A savory pulled chicken sandwich makes her swoon.
Danielle stops for juicy pit beef in Baltimore. Later, she receives a meat-carving lesson in Washington, D.C., where she also gets a taste of jerked goat and tender pulled duck.
Danielle visits Clyde Cooper's BBQ in Raleigh, where she feasts on whole hog; and has a friend install some new bells and whistles on her RV. Also: She tastes spicy Korean tacos; and gives pork candied in cola a try.
A visit to Greenville, S.C., includes indulging in a barbecue-and-beer pairing, attending an Oktoberfest celebration and cheering at a bratwurst-eating contest.
On a visit to Charleston, S.C., Danielle explores the farm-to-table movement and Gullah cuisine.
Danielle flies to Las Vegas to check out the local BBQ scene and prepare for the World Food Championships.
The World Food Championships begin and Danielle's crew, Team Diva Q, are ready to roll.
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