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Boiled peanuts and beef ribs at a South Carolina tailgate; an early morning shrimping trip on the Florida Gulf.
We're in Ann Arbor, Michigan where Chef Frank Fejeran is taking us on a trip to a beautiful Buddhist farm and making his local take on the classic Michigan Coney Dog.
Chef Tom Gray makes a delicious FSU-inspired tailgate dish; the world's best bacon in Tennessee.
Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill; Chef Tin Vuong throws down an epic Thai tailgate at USC.