American Grilled

We're traveling across America to discover the best and boldest flavors competitors can fire up on their grills in this ultimate, outdoor cooking challenge.
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We're traveling across America to discover the best and boldest flavors competitors can fire up on their grills in this ultimate, outdoor cooking challenge. From the Virginia countryside where whole hogs are a classic, to Maryland's Eastern Shore where blue crabs are legendary, host David Guas visits a different city each week where he serves up amazing local ingredients to test the epic backyard skills of America's hardcore grillers. Competitors come from all walks of life, including a patent attorney, a professional chef, an electrician and a suburban mom. Despite their differences, all contestants have a passion for high-heat, big meat and cooking over an open flame. Each episode starts with 4 competitors, but in the end only 1 walks away with the $10,000 cash prize and the bragging rights of being the killer griller.

American Grilled premieres, Wednesday, July 2 at 10|9c

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David Guas’ Grilling Tips

Chef, restaurateur and host of American Grilled, David Guas, provides tips on how to grill up the perfect burger, steak, ribs and more!

Grilled Peaches and Mascarpone Cream

Make sure the surface of your grill is clean. Place the half slices of peaches on the grill over direct heat, skin side down first to give it a quick browning.

Coffee-Rubbed Rib-Eye

Combine all the ingredients for the rub in a bowl. Lather the rub on the raw steak and set aside in the fridge for 1.5 hours to let the flavors of the spices absorb in the steak.

Meet David Guas

David Guas is the chef/owner of Bayou Bakery, Coffee Bar & Eatery, a southern style eatery in Arlington, VA, that is a nostalgic tribute – both savory and sweet – to his New Orleans hometown.

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