Take a visual journey. Get a behind-the-scenes look at Andrew Zimmern's trip to Appalachia to taste local dishes like squirrel brains and barbecued raccoon.

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Andrew with a couple of "keepers" off of Isle au Haut, Maine. 960 1280


Maine lobster and steamer clams with corn on the cob, onions and lemon butter. 960 1280


Andrew and beaver trapper David Boutaugh show the world's second largest rodent, the beaver. 960 1280


Andrew cooks beaver chili fireside with Kate Krukowski and her husband. 960 1280


Beaver chili in northern Maine. 960 1280


Andrew and his father, Bob Zimmern, share a bowl of clam chowder at The Porthole. 960 1280


Andrew and a bowl of cod and sperm chowder at Hugo's in Portland, ME. 960 1280


Red snapper head and tail at Masa Miyake's Food Factory in Portland, ME. 960 1280


Bob and Andrew Zimmern Zimmern sample a rose petal ceviche at the Bizarre Foods Deathmatch Cookoff in Casco Bay. 960 1280


Unlucky participants in the Bizarre Foods Deathmatch Cookoff in Casco Bay. 960 1280


Maine  11 Photos

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Snapshot of a crocodile warning sign in Crocodylus Park. The Outback is home to thousands of crocs. 960 1280


Andrew and the crew get up close and personal with a big croc at Crocodylus Park. 960 1280


Camera captures the skinning of a croc in preparation for a meal. 960 1280


Andrew makes friends with a little crocodile at Crocodylus Park. 960 1280


The crew tapes Andrew cooking up some crocodile meat. 960 1280


Croc hot dogs, patties, and shish-kebabs get cooked up for Andrew to taste. 960 1280


An Aborigine man from the Nauiyu Nambiyu community cleans a wallaby for lunch. 960 1280


Andrew learns how to safely prepare and cook poisonous cane toads. 960 1280


Deep-fried cane toads served with Thai sauce and rice. 960 1280


Snapshot of Magnetic termite mounds found in Litchfield National Park. 960 1280


Andrew prepares to eat a Green Ant in Litchfield National Park. 960 1280


The Outback  12 Photos

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