Adam travels to Charleston for oysters served by the shovel, a fried chicken sandwich smothered in sausage gravy, and a spicy tuna sushi challenge.

From This Episode

Cameraman Scott Sans records Adam and Victor "Goat" Lafayette harvesting oysters. 960 1280


Goat tells Adam what details to look for in selecting oysters 960 1280


Bowen's Island Restaurant owner, Robert Barber, shows Adam how Frogmore Stew is made. 960 1280


Adam and Robert sample the stew and seafood platter. 960 1280


Customers flood Hominy Grill for breakfast, lunch and dinner. 960 1280


Adam adds a few drops of the Hominy Grill special sauce before digging into a tasting menu with owner, Robert Stehling. 960 1280


Adam listens to the sizzle of the chicken frying for the Big Nasty Biscuit at Hominy Grill. 960 1280


Adams talks to local and out-of-town customers at Hominy Grill to get their take on the delicious food. 960 1280


At Bushido Japanese Restaurant, Adam learns about the preparation for spicy hand rolls from sushi chef Rallee Balagtas. 960 1280


Sushi chef Rallee Balagtas assembles spicy hand rolls. 960 1280


The assembly process and ingredients of spicy sushi rolls. 960 1280


Before the challenge, the fabulous makeup stylist Angela Collins applies final touches to Adam. 960 1280


Ten spicy sushi rolls are presented for the challenge at Bushido. 960 1280


Some diners stand on their chairs to get a clearer view of Adam as he works his way through the spicy sushi rolls. 960 1280


Charleston  14 Photos

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