Diners, Drive-Ins and Dives Season 0 Episode 8 BBQ Legends

In season 0, episode 8 of "Diners, Drive-Ins and Dives," host Guy Fieri takes viewers on a journey through some of the most iconic and legendary BBQ spots in the country. The episode is appropriately titled "BBQ Legends," and it showcases some of the best pitmasters and their mouthwatering creations.

The first stop on the BBQ tour is in Lockhart, Texas, where Fieri visits Kreuz Market. This family-owned establishment has been in business for over 100 years and is famous for its wood-fired BBQ. The pitmaster, Roy Perez, shows Fieri the ropes and explains how they cook their beef brisket to perfection by seasoning it with just salt and pepper and letting the post oak wood smoke do the rest of the work.

Next up is a visit to Memphis, Tennessee, where Fieri heads over to the Rendezvous. This isn't your typical BBQ joint as the specialty here is dry-rubbed ribs. Fieri samples the ribs and marvels at how they are cooked to perfection, crispy on the outside yet tender and juicy on the inside. The owner, John Vergos, shares the secret to their famous dry rub and even lets Fieri in on their unique charcoal-grilling technique.

Moving west, Fieri hits up the Kansas City, Missouri, area where he visits Joe's Kansas City Bar-B-Que. This is a unique spot as it's a gas station and BBQ joint all in one. Fieri tries their famous burnt ends, which are crispy, caramelized pieces of brisket that are true BBQ gold. He also gets a lesson from the pitmaster, Jeff Stehney, on how to properly trim and prepare the meat before it hits the smoker.

Heading back south, Fieri heads to Lockhart Smokehouse in Dallas, Texas. Here, he tries a selection of sausages, including jalapeño cheese and beef brisket sausages, that are made in-house. The pitmaster, Tim McLaughlin, explains how the sausages are smoked and cooked to perfection, and Fieri can't get enough.

The final stop on the BBQ tour is in Goldsboro, North Carolina, at Wilber's Barbecue. This spot has been serving up wood-smoked whole hog BBQ since 1962. Fieri samples their famous vinegar-based BBQ sauce and chopped BBQ pork. The owner, Wilber Shirley, tells Fieri about their unique cooking process and how they cook the whole hog on open pits for over 12 hours.

Overall, "BBQ Legends" is an episode that will leave viewers salivating and itching to hit the road to sample some legendary BBQ themselves. Fieri's enthusiasm for the food and the people behind it is infectious, and it's clear that he truly respects the art of BBQ and the traditions that have been passed down through generations. This is an episode that any BBQ lover won't want to miss.