Diners, Drive-Ins and Dives Season 2008 Episode 17 All Kinds of BBQ

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes us on a journey to explore all kinds of BBQ. From the traditional styles of Kansas City and Texas to the unique flavors of Carolina and Hawaii, this episode is a meat lover's dream come true.

First up, Guy travels to Kansas City to visit Joe's Kansas City Bar-B-Que. Known for their award-winning burnt ends and slow-smoked meats, Joe's is a must-visit spot for anyone traveling through the Midwest. Guy samples their famous pulled pork and brisket sandwich, which is piled high with juicy, flavorful meat and topped with tangy BBQ sauce. He also tries their melt-in-your-mouth burnt ends, which are a favorite among regulars. The sauce at Joe's is a standout, with a perfect balance of sweet and tangy flavors.

Next, Guy heads south to Texas to visit The Salt Lick BBQ. This iconic BBQ joint is located in the heart of Hill Country and has been serving up mouthwatering meats for over 50 years. Guy taste-tests their beef brisket, which is cooked to perfection and has a smoky, savory flavor. He also tries their pork ribs, which are fall-off-the-bone tender and slathered in a delicious BBQ sauce. The Salt Lick's sauce is a bit different from traditional BBQ sauces, with a unique blend of spices and vinegar that gives it a bold, zesty flavor.

Moving on to Carolina, Guy visits B's Barbecue in Greenville. This family-owned restaurant has been serving up Eastern-style BBQ since 1977 and is a favorite among locals. Guy tries their BBQ chicken, which is cooked over hickory wood and has a smoky, flavorful taste. He also samples their classic pork BBQ, served with a side of tangy slaw. The sauce at B's is vinegar-based, a common style in Eastern Carolina, and is a perfect complement to the tender, juicy meat.

Finally, Guy travels all the way to Hawaii to visit Helena's Hawaiian Food in Honolulu. While not typically associated with BBQ, Hawaii has its own unique style of cooking meat over an open flame. Helena's serves up traditional Hawaiian dishes, including kalua pork, which is cooked in an underground oven called an imu. Guy tries the pork, which is incredibly tender and has a smoky, earthy flavor. He also samples their grilled short ribs, which are marinated in a soy-based sauce and served with a side of macaroni salad. The flavors at Helena's are a refreshing change from traditional BBQ, with a focus on fresh, local ingredients and simple preparations.

Throughout the episode, Guy highlights the unique flavors and techniques of each BBQ style, and interviews the pitmasters and restaurant owners to learn more about their craft. Whether you're a BBQ fanatic or just love good food, this episode of Diners, Drive-Ins and Dives is sure to leave you craving more.