About the Show

In this ultimate, outdoor cooking challenge, we travel across America to find the best and boldest flavors competitors can fire up on their grills.

American Grilled

About the Host

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.

Meet David Guas

American Grilled We're traveling across America to discover the best and boldest flavors competitors can fire up on their grill.

Photo Galleries

Rolling Hills and Sizzling Grills

Rolling Hills and Sizzling Grills

Four master grillers, Sal Gobat, Justin Blakely, Kim Perry and Sean Moffitt battle it out for the chance to take home the $10,000 prize and title of Latrobe Grill Master on Jamison Farm in Pennsylvania. 960 1280

  

Rolling Hills and Sizzling Grills

Rolling Hills and Sizzling Grills

A beautiful lamb loin chops Starter Challenge sits on display before the judges take a taste. 960 1280

  

Rolling Hills and Sizzling Grills

Rolling Hills and Sizzling Grills

Host David Guas is joined by guest judges Danielle "Diva Q" Dimovski, award winning barbecue chef and host of the television show "BBQ Crawl," and local judge John Jamison, owner of Jamison Farm and producer of award-winning lamb. 960 1280

  

The Bluegrass Grillers

The Bluegrass Grillers

Host David Guas is joined by guest judges Morgan Murphy, bestselling author and food critic, and local judge Megan Smith, founder and Editor-in-Chief of Cake and Whiskey. 960 1280

  

The Bluegrass Grillers

The Bluegrass Grillers

Zoe Badillo's plated Kentucky smoked ham Starter Challenge sits on display before approaching the judges. 960 1280

  

The Bluegrass Grillers

The Bluegrass Grillers

Four killer grillers, Seth Risner, Zoe Badillo, Staci Jett and Steven Bowles slug it out for the chance to take home the $10,000 prize at Belvedere Overlook in Louisville, KY. 960 1280

  

Meat Me in St. Louis

Meat Me in St. Louis

Host David Guas is joined by guest judges "Famous Dave" Anderson of Famous Dave's barbeque and local judge Gerard Craft, chef and owner of Niche and Pastaria. 960 1280

  

Meat Me in St. Louis

Meat Me in St. Louis

Killer grillers Allen Bowman, Tex Rabenau, Eric Harland and Elliot Mellow battle it out in St. Louis to take home the $10,000 prize and title of "Grill Master." 960 1280

  

Meat Me in St. Louis

Meat Me in St. Louis

Allen Bowman's plated chicken and strawberry Starters Challenge sits on display. 960 1280

  

Battle on Beale St.

Battle on Beale St.

Master grillers Clint Cantwell, Catherine Mayhew, Blake Carson and Kevin Jacques battle it out in Handy Park at the foot of Beale Street in Memphis, TN, to take home the $10,000 prize and title of "Grill Master." 960 1280

  

Battle on Beale St.

Battle on Beale St.

Clint Cantwell's plated pork belly Starters Challenge sits on display. 960 1280

  

Battle on Beale St.

Battle on Beale St.

Host David Guas is joined by guest judges Claire Robinson, a chef and TV host, and local judge Kelly English, chef and owner of Restaurant Iris and The Second Line. 960 1280

  

Beef in the Heart of Texas

Beef in the Heart of Texas

In this Texas-sized battle in the Lone Star State, Jay, Evan, Laura and Arturo must use local ingredients like ruby red grapefruit, nopales, pecans and cowboy cut steak. 960 1280

  

Beef in the Heart of Texas

Beef in the Heart of Texas

Host David Guas is joined by guest judges Robyn "Grill Girl" Lindars, creator of women grilling clinics, and local judge Adrian Davila, owner of Davila BBQ. 960 1280

  

Beef in the Heart of Texas

Beef in the Heart of Texas

The plated sausage Starters Challenge sits on display in Austin, TX. 960 1280

  

America's Favorite Pastime

America's Favorite Pastime

Host David Guas is joined by guest judges Ray "Dr. BBQ" Lampe, a barbeque award winner and cookbook author, and Mark DeRosa, a former professional baseball player and current MLB Network Analyst. 960 1280

  

America's Favorite Pastime

America's Favorite Pastime

Four master grillers from Chicago -- Joanna "Juicy" Dunn, John VanEtten, Jason Duhamell and Damon Holter -- battle it out in the shadows of Wrigley Field to earn ultimate bragging rights and the $10,000 prize. 960 1280

  

America's Favorite Pastime

America's Favorite Pastime

Joanna Dunn's plated Starters Challenge featuring all-beef franks and Cracker Jack. 960 1280

  

Big Sizzle in the Big Easy

Big Sizzle in the Big Easy

Host David Guas is joined by guest judges Morgan Murphy, best-selling author of "Off the Eaten Path," and Kerry Seaton-Stewart, the granddaughter of the legendary New Orleans cook, Willie Mae -- owner of the world famous Willie Mae's Scotch House. 960 1280

  

Big Sizzle in the Big Easy

Big Sizzle in the Big Easy

Four killer grillers -- David, Mike, Sherman and Brooke battle it out to take home the $10,000 prize at one of the oldest open-air markets in the country -- the French Market in New Orleans' French Quarter. 960 1280

  

Big Sizzle in the Big Easy

Big Sizzle in the Big Easy

Sherman Bunch's plated chargrilled oysters accompanied by bacon, Sazerac and jalapeno butter. 960 1280

  

Pensacola Beach Brawl

Pensacola Beach Brawl

Host David Guas is joined by guest judges Robyn Lindars, a grill master that operates grilling clinics to empower women to grill, and Patty Register, owner of Gatorama, a local alligator farm. 960 1280

  

Pensacola Beach Brawl

Pensacola Beach Brawl

Four killer grillers -- Sherri, Daniel, Lori and Dana -- battle it out to take home the $10,000 prize at Casino Beach in Pensacola, FL. 960 1280

  

Pensacola Beach Brawl

Pensacola Beach Brawl

Sherri Williams' plated dish of royal red shrimp and Florida avocado sits on display before the conclusion of round 1. 960 1280

  

Southern Char

Southern Char

The competition is fierce with state and hometown pride on the line as 4 master grillers square off in Savannah, GA. There's Jack Waiboer, a retail manager with years of grilling experience; Cheyenne Ledyard, an internet sales rep who thrives on pressure; Tina Cannon, a wedding and event designer; and Lee Cheeks, a custom machinist who builds grills. 960 1280

  

Southern Char

Southern Char

Host David Guas is joined by guest judges Ray "Dr. BBQ" Lampe, a barbecue award winner and cookbook author, and Ted Dennard, owner of Savannah Bee Company. 960 1280

  

Southern Char

Southern Char

Before the judges dig in, Jack Weiboer's plated quail and green tomato dish sits on display. 960 1280

  

Floribbean Flames

Floribbean Flames

Host David Guas, along with guest judges Claire Robinson and Cole Pepper, are in the beautiful coastal city of Jacksonville, FL, looking for one master of the grill. 960 1280

  

Floribbean Flames

Floribbean Flames

Obie Maples, an aspiring food truck owner; Alex Montanez, a successful food truck owner; Jeff Altman, a part-time griller and wildlife trapper; and Brian Shell, owner of a successful auto recycling business, await instructions for their first challenge. 960 1280

  

Floribbean Flames

Floribbean Flames

Jeff Altman's plated dish of frog legs and habanero peppers sits on display before the judges have a chance to taste it. 960 1280

  

You Hear That Sizzle?

You Hear That Sizzle?

Host David Guas is joined by guest judges Elizabeth Karmel (owner of Hill Country BBQ restaurants) and Jason Sandford (a food writer and journalist from Asheville). 960 1280

  

You Hear That Sizzle?

You Hear That Sizzle?

Our Asheville, NC, contestants get instructions for their first challenge from host David Guas. The contestants are Will Smith, a self-proclaimed, refined redneck caterer; Shawn ?Tiny? Townsend, a part-time caterer and full-time grill lover; Jeff Banister, a process server who hunts and grills whole animals; and Dillon Black, the youngest in the group but perhaps the most experienced in the BBQ circuit. 960 1280

  

You Hear That Sizzle?

You Hear That Sizzle?

The "Larder" is fully stocked with fresh, local produce and all the fixins’ necessary for our competitors. 960 1280

  

You Hear That Sizzle?

You Hear That Sizzle?

The countdown timer hits zero across the board, which can mean only one thing -- it’s time for a new “Grill Master” to be crowned. 960 1280

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Going Whole Hog

Going Whole Hog

Host David Guas is joined by guest judges Lisa Bacon (a Virginia-based writer and editor) and Famous Dave Anderson (owner of the Famous Dave chain). 960 1280

  

Going Whole Hog

Going Whole Hog

Richard Wachtel, a digital strategist who lives in the suburbs of Virginia, begins prepping his first dish. 960 1280

  

Going Whole Hog

Going Whole Hog

Corey Abdella's grilled watermelon skewer with a Virginia ham relish. 960 1280

  

Crazy Surf & Turf

Crazy Surf & Turf

The grillers are in Maryland’s capital, Annapolis, which is known for its thriving boating culture and, of course, fresh seafood. 960 1280

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Crazy Surf & Turf

Crazy Surf & Turf

The food is tasted by host David Guas and his guest judges Diva Q (former Jack Daniel's World Pork Champion) and George Hensler (a Maryland pit master). 960 1280

  

Crazy Surf & Turf

Crazy Surf & Turf

Eric Frase's grilled pork sausage and beaten biscuit slider. 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
960 1280

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  

Sam’s Club National BBQ Tour

Sam’s Club National BBQ Tour

If you’re craving a good ‘ole fashioned showdown, you can watch the barbecue experts compete in Sam’s Club parking lots nationwide. The competitions span 5 regions -- from Tennessee to Nevada -- so there’s a good chance to see a grill master near you. 960 1280

Sam’s Club Media Relations  

Beer, Bourbon & BBQ Festival

Beer, Bourbon & BBQ Festival

Pick your poison, and then pick your ‘cue -- whole-roasted hog, pulled pork, brisket … the options are endless. As are the drinks, so make sure you have a safe ride home if you plan to taste the unlimited samples of bourbon and craft beer included with admission. 960 1280

Beer, Bourbon, & BBQ Festival  

Jack Daniels World Championship Invitational Barbecue

Jack Daniels World Championship Invitational Barbecue

One of the most prestigious barbecue competitions in the world takes place on the fourth Saturday of October in Lynchburg, TN. Every year thousands of people flock to “the hallow” to see the best of the best compete in pork ribs, pork shoulder, beef brisket and chicken as well as sauces and desserts. 960 1280

Jack Daniels World Championship Invitational Barbecue  

Safeway’s National Capital Barbecue Battle

Safeway’s National Capital Barbecue Battle

The annual 2-day competition along Washington, DC’s Pennsylvania Avenue has something for everyone, including top barbecue chefs and vendors, cooking competitions and demonstrations, as well as lots of samples and non-stop live entertainment. Bonus? It benefits local Boys & Girls Clubs. 960 1280

Safeway Barbecue Battle  

American Royal World Series

American Royal World Series

Kansas City, MO, is home to “The World Series of Barbecue,” the world’s largest BBQ competition -- with 500 teams competing and 70,000 spectators. The larger American Royal event spans 2.5 months and also includes a parade and a professional rodeo (with a $300,000 prize package). 960 1280

  

Atlanta Bar-B-Q Festival

Atlanta Bar-B-Q Festival

Now in its fifth year, Atlanta’s Bar-B-Q Festival calls itself the “crossroads” of barbecue, celebrating Texas, Carolina, Memphis, St. Louis and Kentucky style. 960 1280

Atlanta BBQ Festival  

International Bar-B-Q-Festival

International Bar-B-Q-Festival

Every second week in May, the town of Owensboro, KY, attracts a crowd of 85,000 people with square dancing, arts and crafts, and, of course, barbecue. Teams serve up a variety of meats including chicken, mutton and burgoo (a spicy stew) all vying for the Governor’s Cup. 960 1280

Bryan Leazenby  

Houston Livestock Show and Rodeo

Houston Livestock Show and Rodeo

While it’s billed at the world’s largest livestock show, don’t be fooled by its name. Since 1974, the weekend before the livestock show is the 3-day, World Championship Bar-B-Que Contest. More than 300 teams of veteran pit masters dish out Texas-style ‘cue -- pork ribs, beef brisket and chicken, all smoked to perfection. 960 1280

Houston Livestock Show and Rodeo  

Big Apple Barbecue Block Party

Big Apple Barbecue Block Party

When you think of barbeque, chances are New York City doesn’t come to mind. But this Madison Square Park block party is more than a decade old and proves New Yorkers heart BBQ, too. 960 1280

Eric Schwortz  

Memphis in May

Memphis in May

Each May, the city of Memphis, TN, is taken over by a series of arts, music and culture festivals. But the main event is the World Championship Barbecue Cooking Contest, when competitors from all over the world flock to this barbecue capital with their elaborate smokers and whole hogs. For a taste of the action, don't miss the Willingham family's booth -- they're the only competitors allowed to sell their Southern delicacies to the public. 960 1280

  

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