Our Hosts' Vintage Summer Pictures

Travel back in time with our Travel Channel hosts. We asked them to send pictures from the '60s, '70s, '80s and '90s, reminiscent of their summer days.

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Tony Bourdain with beer in Mozambique
Tony Bourdain with beer in Mozambique

Tony Bourdain with beer in Mozambique

"A beer after a long, hot day. OK. Maybe 2 beers." -- Tony Bourdain 960 1280

  

Woman smiles in Mozambique

Woman smiles in Mozambique

"A regular feature of Mozambique -- beyond the generally delicious food: The colors are beautiful. Everywhere and everybody." -- Tony Bourdain 960 1280

  

Tony Bourdain in front of hotel in Mozambique

Tony Bourdain in front of hotel in Mozambique

"Woman washes clothes in the pool behind ruins of Grand Hotel." -- Tony Bourdain 960 1280

  

Shots of food dishes in Mozambique

Shots of food dishes in Mozambique

"Lunch near Isle Mozambique in a tiny village." -- Tony Bourdain 960 1280

  

Anthony Bourdain cuts Peri Peri chicken in Mozambique

Anthony Bourdain cuts Peri Peri chicken in Mozambique

"The outrageously delicious Peri-Peri Chicken. A dish that gives lie to the proposition that you can't eat well without a lot of money." -- Tony Bourdain 960 1280

  

Plank Salmon
"Get yourself a nice piece of salmon and sprinkle it with a touch of salt, garlic powder and paprika. It's best to prepare on a plate and place in the fridge as you prep the fire." - George Motz
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George Motz  

"Soak a cedar plank in water for at least 2 hours. Soaking prevents the plank from igniting on the grill and creates smoke that will flavor your salmon. When the fire is ready, transfer the salmon from the plate to the plank and place on the grill. Cover and grill for at least 15 to 20 minutes over a controlled heat. Serve with squeezed lemon."- George Motz 960 1280

George Motz  

Smoked Hamburgers
"A specialty of Guy's Meat Market in Houston smoked burgers are not easy to master. I've made them 4 times and have been successful only once. The trick here is to cook over indirect, low heat for almost 45 minutes. Not an easy task with a charcoal grill. I use hickory chips that have been soaked for more than 2 hours. Don't forget to keep that cover on!" - George Motz
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George Motz  

"Smoked burgers are best served with barbeque sauce, onions and a pickle (a trick that Texas food writer Robb Walsh showed me). Also, keep it simple and serve on toasted white squishy buns." - George Motz 960 1280

George Motz  

Grilled Asparagus and Scallions
"So easy and exploding with flavor, both asparagus and scallions are a must at any outdoor dinner of mine. Simply toss both with olive oil and kosher salt, and throw on the grill." - George Motz
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George Motz  

"Be sure to place your veggies on the grill perpendicular to the grill opening so they don't fall through. Manage with a long pair of tongs, and taste to determine when they're finished (just a few minutes)." - George Motz 960 1280

George Motz  

"Scallions don't need much more than a squeeze of lemon before serving. I also like to drizzle balsamic vinegar and grated parmesan on my asparagus." - George Motz 960 1280

George Motz  

Marinated Skirt Steak
"Skirt steak is a fatty cut of the cow, so I only indulge a few times a year. I marinate 3-lbs. of skirt steak (cut into 1-foot segments) for at least 6 hours in 1 and 1/2 cups of orange juice, 1/4 cup of soy sauce, 2 tablespoons of red wine vinegar, a few shakes of garlic powder and cayenne, 8 cloves of pressed garlic, 2 tablespoons of paprika, 2 tablespoons olive oil and an entire bunch of scallions finely chopped." - George Motz
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George Motz  

"Grill the skirt steak with the hottest fire you can make on your charcoal grill, lid off, for at least 3- to- 4 minutes. Then flip steaks, cover and cook for another 5 minutes or so. Skirt steak cooks fast." - George Motz 960 1280

George Motz  

Brined Chicken Breasts
"Always a hit, these boneless breasts (8 halves) are marinated for 6 hours in a brine made with 1 and 1/2 cups of apple cider vinegar, 1 1/2 cups water, 1/4cup honey, 2 tablespoons kosher salt, 6 cloves crushed garlic and the juice from an entire lemon." - George Motz
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George Motz  

"The grill should not be too hot. The chicken breasts cook best when the grill is covered and the temperature is under control. Chicken is done when slightly firm when pressed. Cut a large one in half to make sure no pink remains. Don't overcook." - George Motz 960 1280

George Motz  

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