Danielle starts her crawl in Lancaster, CA, to compete at the Blazin' BBQ Throwdown. She feasts on Pig Candy, sugar coated bacon smoked on a pit and chili cheese stuffed doughnuts before she meets her fierce competition.
Danielle experiences Mississippi style BBQ in Cali, as she chows down on fries covered in pulled pork and jalapenos. Then tries lamb cooked in a pit underground with a side of smoked grasshoppers, and famous grilled fish tacos.
Danielle hits the BBQ pit in Oceanside, CA, for smoky tri-tip, then tries a crusty brisket that's life-altering. Games anyone? She then visits the state fair to try a 3-pound bacon-wrapped turkey leg and bites into a $70 porterhouse.
Danielle hits Route 66 for juicy tri tip covered in swiss cheese, then hangs out with a captain on the Colorado River. It's competition time! She competes in The Smoke on the Water BBQ Contest for prizes worth $100,000.
Diva Q blazes through Utah, trying a meaty brisket pizza cooked in a giant bull's head oven. Then she's off to a pro-surfer shop that serves brisket tacos covered in feta. She caps it off with delicious meats from a dutch oven.
Danielle treks to New York City for a new world of BBQ. She dines on pulled goat and carne asada tacos, falls in love with a juicy duck leg on top of a huckleberry waffle, and feasts on a creamy crawfish etouffee.
Diva Q trudges through the Garden State to compete in the Que By The Sea BBQ Contest. She tries whole roasted pig and pork blood stew, both Filipino style. Then she feasts on a savory pulled chicken sandwich that makes her swoon.
Danielle sinks her teeth into a Baltimore staple, juicy pit beef. Then she heads to Washington D.C. for a lesson in carving meats and a taste of jerked goat and tender pulled duck. She dines on a Diva Q favorite, "The Diva."
Danielle stops in Raleigh, North Carolina, to visit her friend and RV builder George Campeau. Before they crawl their way through town, George installs a couple of new bells and whistles on her trailer to help her out at the next competition. First stop on the crawl, Clyde Cooper's BBQ, a place that's been around for 80 years. Next, Danielle visits 'Que, a whole hog BBQ joint owned by South Carolina BBQ legend, Ed Mitchell. Ed's method may be old school, but the menu and the decor are modern. Next, Danielle explores fusion BBQ at the Bulkogi Korean BBQ truck. Danielle samples some spicy Korean-Mexican dishes like the Bulkogi Korean BBQ Bowl and the Bulkogi taco. Lastly, Danielle heads to Charlotte, NC, to Midwood Smokehouse. They have created a lot of fun items like BBQ tacos, pork burnt ends, and cubes of smoked pork candied in cola sauce.
Diva Q parks in South Carolina for grilled venison and German pork and sauerkraut sliders with her buddy Chad. They run into some trouble at the Squealin' Square BBQ Contest when their generator breaks, leaving them powerless.
Danielle gets a taste of the South Carolina farm-to-table movement, feasting on local pork and cuddling with baby hogs. She learns how to make, and eat, a Gullah rice and shrimp dish, then heads out to the Boone Hall Plantation.
Diva Q prepares for the World Food Championships, Las Vegas style. It's a BBQ bonanza, from fresh cut steaks to giant beef ribs. She bites into the biggest, baddest burger in Vegas and takes her team to the shooting range.
The World Food Championships have arrived! Before the stress sets in, Diva Q and team grab a bite of Vegas BBQ. They head to John Mull's Road Kill Grill, a roadside BBQ restaurant with a serious history in Nevada. The owner is the fourth generation to butcher and barbeque meats at this family restaurant. They chow down on a pile of BBQ meats to celebrate their time together. After that, it's time to get down to business. Team Diva Q operates like a finely tuned machine this round. If she gets a call for BBQ, she goes on to compete against high-end chefs and restaurateurs...the competition is fierce!
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