Diners, Drive-Ins and Dives Season 2017 Episode 19 Barbecue, Batter and Beer Can Chicken

In Diners, Drive-Ins and Dives season 2017 episode 19, titled "Barbecue, Batter and Beer Can Chicken," host Guy Fieri takes viewers on a culinary tour that explores some of America's best barbecue and fried chicken joints. The episode features visits to three eateries with unique and creative spins on classic dishes.

The first stop is at a barbecue joint in San Antonio, Texas, where the owner slow-smokes meats for hours using only wood. Guy visits with pitmaster Emilio Soliz and tries their Texas-style brisket - a juicy and tender cut of meat with a blackened crust and smoky flavor. Emilio shows Guy how he uses a mix of spices and rubs to add depth and complexity to his dishes. Next up is a pulled pork sandwich, with tender pork that's been smoked for over 14 hours and topped with a tangy barbecue sauce.

The second stop takes Guy to a gastropub in Los Angeles, California, where the focus is on fried chicken. Chef Eric Greenspan shows Guy how he adds a twist to classic southern fried chicken by using his own custom-made batter, which includes a secret blend of spices and a splash of beer. The result is a crispy and flavorful piece of chicken, served with homemade pickles and coleslaw.

The final stop on the tour is a dive bar in Seattle, Washington, where the specialty is beer can chicken. Guy meets owner Landon Raiford and his team, who demonstrate how to cook a whole chicken by placing it on a beer can filled with herbs and spices and roasting it until it's golden brown and juicy. The chicken is served with a savory mac and cheese, made with smoked gouda and crispy bacon.

Throughout the episode, Guy showcases the passion and skill of the chefs who are dedicated to crafting unique and delicious dishes. From the smoky flavors of Texas-style barbecue to the crispy crunch of beer-battered chicken, "Barbecue, Batter and Beer Can Chicken" is a celebration of American culinary traditions.