Bizarre Foods America Season 8 Episode 6 Austin

In the eighth season of Bizarre Foods America, host Andrew Zimmern takes viewers on a wild culinary adventure across the United States in search of the most unusual and unique regional foods. In episode six, Zimmern travels to Austin, Texas, to discover the city's vibrant food scene and its quirky, unexpected flavors.

Zimmern begins his journey by visiting Franklin Barbecue, a popular spot for locals and visitors alike. He's eager to taste their famous brisket, which has been slow cooked for over 12 hours using a blend of oak and pecan wood. Zimmern enjoys every bite of the perfectly rendered, smoky meat, and notes that the long line outside Franklin is a testament to its reputation as one of the best barbecue joints in the country.

Next, Zimmern heads to Qui, a restaurant run by local chef Paul Qui. Here, Zimmern tries the "Fish in a Bag," a dish that literally comes in a plastic bag. Inside the bag is a whole fish, steamed with ginger, garlic, and citrus, and served with a side of crispy chips. Zimmern is impressed by the dish's bold flavors and the creativity of its presentation, noting that Qui's use of unconventional cooking techniques is what makes his food so exciting.

Zimmern then makes his way to the East Side King food truck, where he samples the "fried chicken sandwich on a steamed bun." This popular dish is made with chicken that's been coated in a spicy batter and fried until crispy. It's served on a soft, pillowy bun and topped with pickles, mayo, and cilantro. Zimmern loves the crispy, flavorful chicken and the lightness of the bun, and remarks that the fusion of Asian and Southern flavors is truly unique.

Continuing his exploration of Austin's food scene, Zimmern visits Launderette, a restaurant known for its modern twists on classic dishes. Here, he tries the "Carrots Wellington," a vegetarian twist on the traditional beef Wellington. The dish features a carrot cooked until tender and wrapped in a flaky puff pastry, served with a savory mushroom sauce. Zimmern is pleasantly surprised by the dish's depth of flavor and satisfying texture, noting that it's a great option for vegetarians and meat-eaters alike.

Zimmern's final stop in Austin is a visit to the "Trailer Park at the Picnic," a collection of food trucks and vendors that offer a variety of unique and delicious snacks. Here, he tries the "Hot Pocket," a crispy, savory pastry filled with meat or veggies and topped with a spicy salsa. Zimmern also samples several other items, including Vietnamese banh mi sandwiches and inventive tacos. He marvels at the variety and quality of the food available at the trailer park, noting that Austin's vibrant food scene truly has something for everyone.

Throughout his journey, Zimmern is impressed by the creativity and diversity of Austin's food scene. From classic barbecue to modern twists on traditional dishes, Austin is a city that is truly dedicated to exploring new flavors and pushing culinary boundaries. Zimmern's enthusiasm for the city's food is infectious, and viewers are sure to be inspired to explore their own local cuisines after watching this exciting episode.