Texas

Andrew heads to the Lone Star State. Check out a few photos from the Texas State Fair, Johnson Space Center, Lonesome Dove Western Bistro and more.

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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

Photos

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. Andrew visits Chef Tojo during the Vancouver episode. 960 1280

  

andrew zimmern catches spot prawns in Vancouver

andrew zimmern catches spot prawns in Vancouver

Seven miles from downtown Vancouver, Andrew Zimmern and the crew at Organic Ocean catch spot prawns against a magnificent background. 960 1280

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andrew zimmern fishing in vancouver

andrew zimmern fishing in vancouver

Andrew Zimmern and Chef Tojo do their best to take down a giant lingcod during the Vancouver episode. 960 1280

  

andrew zimmern in the alaska town of Chistochina

andrew zimmern in the alaska town of Chistochina

Andrew Zimmern on location in Alaska’s Copper River Valley remote village of Chistochina. 960 1280

  

andrew zimmern in alaska

andrew zimmern in alaska

Andrew Zimmern looks on as one of the Athabascan tribesmen deftly slices up a moose nose, as seen on the Chistochina episode. 960 1280

  

andrew zimmern goes fishing in alaska

andrew zimmern goes fishing in alaska

Andrew Zimmern shows off his hard-earned spoils after trekking through a waist-high river with nothing but a spear, as seen on the Chistochina episode. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane in Nashville, TN. 960 1280

  

andrew zimmern eats pigeon in nasvhille

andrew zimmern eats pigeon in nasvhille

Andrew Zimmern munches on a pigeon foot at The Catbird Seat in Nashville, TN. 960 1280

  

andrew zimmern prepares a whole hog for the barbecue

andrew zimmern prepares a whole hog for the barbecue

Andrew Zimmern and pitmaster Pat Martin dish up a little whole hog barbecue in Nashville, TN. 960 1280

  

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in the kitchen at Woodshed Smokehouse in the area of Dallas. 960 1280

  

andrew zimmern with a cow head in dallas texas

andrew zimmern with a cow head in dallas texas

Andrew Zimmern eyes the cow head he and Chef Tim Byres will lower into the ground to cook at Chicken Scratch in the area of Dallas. 960 1280

  

andrew zimmern eats barbecue in dallas texas

andrew zimmern eats barbecue in dallas texas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into Dallas local icon Odom's Bar-B-Que at Daniel's favorite table: the back of his car. 960 1280

  

Andrew Zimmern in Dallas

Andrew Zimmern in Dallas

Andrew Zimmern is so excited for the Rojas family’s goat stew (Birria de Chivo) that he busts out his favorite goat t-shirt. 960 1280

  

Pig on a spit in Forth Worth

Pig on a spit in Forth Worth

A pig slow-roasts on a spit in the kitchen at Woodshed Smokehouse in Fort Worth TX. 960 1280

  

Andrew Zimmern with Chef Tim Love in Dallas

Andrew Zimmern with Chef Tim Love in Dallas

Andrew Zimmern receives a rundown from Chef Tim Love on the art of smoking meat at Woodshed Smokehouse. 960 1280

  

Andrew Zimmern fills a bucket of beer in Dallas

Andrew Zimmern fills a bucket of beer in Dallas

Andrew Zimmern and Chicken Scratch Chef Tim Byres fill a bucket of beer that they'll use to douse (marinate) a cow head. 960 1280

  

cow head

cow head

This cow head is covered with spices before being cooked in the "ground" at Chicken Scratch. 960 1280

  

Andrew Zimmern holds a charred cow head in Dallas

Andrew Zimmern holds a charred cow head in Dallas

Andrew Zimmern admires a charred cow head, taken straight from the pit at Chicken Scratch. 960 1280

  

barbacoa fixings

barbacoa fixings

A selection of Chef Tim Byres' barbacoa fixings rests on top of a Dutch oven at Chicken Scratch. 960 1280

  

Andrew Zimmern eats at Odom's Bar-b-que in Dallas

Andrew Zimmern eats at Odom's Bar-b-que in Dallas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into food from local icon Odom's Bar-b-que in Dallas at Daniel's favorite table: the back of his car. 960 1280

  

giant water bugs in Andrew Zimmern's hand

giant water bugs in Andrew Zimmern's hand

Andrew Zimmern holds up a pair of giant water bugs before smashing them into a Thai shrimp paste dip called nam prik kaphi. 960 1280

  

food scene of Thai nam prik kaphi, roasted giant water bugs

food scene of Thai nam prik kaphi, roasted giant water bugs

In traditional Thai nam prik kaphi, roasted giant water bugs (on right) are smashed using a mortar and pestle, then added to a paste with shrimp, lime, garlic, Thai chili and palm sugar. 960 1280

  

Andrew Zimmern at Russian Banya spa

Andrew Zimmern at Russian Banya spa

Andrew Zimmern stops by an unexpected Texas locale: the Russian Banya spa. 960 1280

  

Andrew Zimmern with Tony Goldschmid

Andrew Zimmern with Tony Goldschmid

Russian Banya owner Tony Goldschmid tries to tempt Andrew Zimmern with a traditional Russian drink. 960 1280

  

Andrew Zimmern sits down to eat with the Bonneau family and employees of Countryside Family Farm in Bastrop, TX, about 30 miles southeast of Austin

Andrew Zimmern sits down to eat with the Bonneau family and employees of Countryside Family Farm in Bastrop, TX, about 30 miles southeast of Austin

Andrew Zimmern sits down to eat with the Bonneau family and employees of Countryside Family Farm in Bastrop, TX, about 30 miles southeast of Austin. 960 1280

  

Sebastien Bonneu plucks a pigeon for dinner at his farm outside of Austin

Sebastien Bonneu plucks a pigeon for dinner at his farm outside of Austin

Sebastien Bonneu plucks a pigeon for dinner at his farm outside of Austin. 960 1280

  

Smitty's Pit boss John Fullilove and Andrew Zimmern look on as a Smitty's employee checks meat on a barbecue smoker

Smitty's Pit boss John Fullilove and Andrew Zimmern look on as a Smitty's employee checks meat on a barbecue smoker

Smitty's Pit boss John Fullilove and Andrew Zimmern look on as a Smitty's employee checks meat on a barbecue smoker. 960 1280

  

Andrew Zimmern's bacon-wrapped jalapenos are stuffed with bits of venison kidney, liver and heart

Andrew Zimmern's bacon-wrapped jalapenos are stuffed with bits of venison kidney, liver and heart

Andrew Zimmern's bacon-wrapped jalapenos are stuffed with bits of venison kidney, liver and heart. 960 1280

  

Andrew poses for a quick shot in the dining room at Lamberts

Andrew poses for a quick shot in the dining room at Lamberts

Andrew poses for a quick shot in the dining room at Lamberts. 960 1280

  

Venison heart tartare with egg confit at Foreign & Domestic restaurant

Venison heart tartare with egg confit at Foreign & Domestic restaurant

Venison heart tartare with egg confit at Foreign & Domestic restaurant. 960 1280

  

Andrew Zimmern talks with Ned Elliott of Foreign & Domestic, while Austin nightclub entrepreneur Bridget Dunlap looks on

Andrew Zimmern talks with Ned Elliott of Foreign & Domestic, while Austin nightclub entrepreneur Bridget Dunlap looks on

Andrew Zimmern talks with Ned Elliott of Foreign & Domestic, while Austin nightclub entrepreneur Bridget Dunlap looks on. 960 1280

  

Pigs' brains and huckleberries at Foreign & Domestic in Austin.

Pigs' brains and huckleberries at Foreign & Domestic in Austin.

Pigs' brains and huckleberries at Foreign & Domestic in Austin. 960 1280

  

Ox tongue sliders at Contigo Austin restaurant

Ox tongue sliders at Contigo Austin restaurant

Ox tongue sliders at Contigo Austin restaurant. 960 1280

  

Andrew Zimmern takes target practice before a hunt at the Broken Arrow Ranch

Andrew Zimmern takes target practice before a hunt at the Broken Arrow Ranch

Andrew Zimmern takes target practice before a hunt at the Broken Arrow Ranch. 960 1280

  

The Bizarre Foods crew shoots Andrew Zimmern outside the Pig Vicious food trailer

The Bizarre Foods crew shoots Andrew Zimmern outside the Pig Vicious food trailer

The Bizarre Foods crew shoots Andrew Zimmern outside the Pig Vicious food trailer. 960 1280

  

Andrew Zimmern orders a Mother Clucker (fried chicken strip with honey butter) and Cherry Bombs (glazed cherry topped holes, cinnamon, sugar and cake mix topping) from Gourdough’s trailer in Austin.

Andrew Zimmern orders a Mother Clucker (fried chicken strip with honey butter) and Cherry Bombs (glazed cherry topped holes, cinnamon, sugar and cake mix topping) from Gourdough’s trailer in Austin.

Andrew Zimmern orders a Mother Clucker (fried chicken strip with honey butter) and Cherry Bombs (glazed cherry topped holes, cinnamon, sugar and cake mix topping) from Gourdough’s trailer in Austin. 960 1280

  

Roasted quail at a farm lunch at Broken Arrow Ranch

Roasted quail at a farm lunch at Broken Arrow Ranch

Roasted quail at a farm lunch at Broken Arrow Ranch. 960 1280

  

Peanut butter monkey pig sandwich, sausage mac and cheese, and a bacon shake at Pig Vicious food truck.

Peanut butter monkey pig sandwich, sausage mac and cheese, and a bacon shake at Pig Vicious food truck.

Peanut butter monkey pig sandwich, sausage mac and cheese, and a bacon shake at Pig Vicious food truck. 960 1280

  

Cherry Bombs from Gourdough’s

Cherry Bombs from Gourdough’s

Cherry Bombs from Gourdough's. 960 1280

  

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