Diners, Drive-Ins and Dives Season 2007 Episode 18 Real Deal BBQ

In season 2007 episode 18 of Diners, Drive-Ins and Dives, titled "Real Deal BBQ," host Guy Fieri travels across the United States in search of the best barbecue joints.

First, he stops at Pappy's Smokehouse in St. Louis, Missouri, where he meets owners Mike Emerson and Skip Steele. The pair started out with a food truck before opening their brick-and-mortar restaurant, which is now famous for its slow-cooked, dry-rubbed ribs. Guy samples the ribs, which he describes as a "sleeping bag of flavor," and the brisket, which is smoked for 14 hours and served with a homemade sauce.

Next, Guy heads to Memphis, Tennessee, to visit the Bar-B-Q Shop. Owner Eric Vernon gives Guy a tour of the kitchen, showing him the giant smoker that can hold up to 800 pounds of meat. Guy tries the shop's signature item, the barbecue spaghetti, which is a unique take on traditional spaghetti bolognese, featuring barbecue pork instead of beef.

In Little Rock, Arkansas, Guy visits Whole Hog Cafe, where he meets founder Mike "Sarge" Davis and current owner Rich Cosgrove. Whole Hog Cafe is known for its whole-hog barbecue, which is cooked for 16-18 hours over hickory wood. Guy tries the pulled pork sandwich, which is topped with coleslaw and served on a bun, and the banana pudding, which is made with Nilla wafers and topped with whipped cream.

Next, Guy heads to Lawrence, Kansas, to visit Bigg's Barbecue. Owner Bryan "Bigg" Burkhardt explains that the restaurant uses a blend of hickory and oak wood for its smoked meats. Guy tries the burnt ends, which are a Kansas City specialty, as well as the "Porky Chips," which are potato chips topped with pulled pork, cheese, and barbecue sauce.

In Austin, Texas, Guy visits The Salt Lick BBQ, which is located on a ranch just outside the city. Owner Scott Roberts gives Guy a tour of the pit room, which has room for up to 25,000 pounds of meat. Guy tries the brisket, which is served with a side of white bread and onions, as well as the sausage, which is made with a secret blend of spices.

Finally, Guy ends his barbecue tour at Piggy's BBQ in Asheville, North Carolina. Owner Jeff "Piggy" Messenger explains that the restaurant uses hickory wood for its smoked meats and strives to use local ingredients whenever possible. Guy tries the pulled pork sandwich, which is served on a brioche bun and topped with vinegar-based sauce and coleslaw, as well as the homemade banana pudding.

Throughout the episode, Guy emphasizes the importance of slow-cooking meats over wood smoke and highlights the unique regional barbecue styles found throughout the country. Fans of barbecue and Southern cuisine are sure to enjoy watching Guy travel across the United States in search of the best barbecue joints.