Diners, Drive-Ins and Dives Season 2017 Episode 29 Breakfast, Brisket and Belly

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes viewers on a culinary adventure that centers around three beloved breakfast staples: brisket, belly, and bacon.

First up on the itinerary is a trip to a hip diner in Portland, Oregon, where Guy samples a breakfast sandwich that features a hefty, juicy slab of brisket. The brisket is cooked low and slow until it's tender and falling apart, then stacked high on a fluffy bun with all the classic breakfast fixings. To wash it all down, Guy enjoys a piping hot cup of coffee that's brewed using a unique pour-over method.

Next, Guy heads to a classic American diner in Nashville, Tennessee, to try out their legendary belly benedict. This dish puts a Southern twist on the traditional eggs benedict, swapping out Canadian bacon for a thick slab of slow-cooked pork belly that's smothered in a tangy BBQ sauce. The belly is cooked until it's crispy on the outside and meltingly tender on the inside, making for a rich and savory breakfast indulgence.

Finally, Guy wraps up his breakfast tour with a trip to a farm-to-table restaurant in Minneapolis, Minnesota, where he gets a taste of their signature bacon flight. This flight features four different types of bacon, each sourced from a different local farm and prepared in a unique way. From thick-sliced molasses bacon to spicy jalapeno bacon, each variety is bursting with flavor and perfectly cooked to achieve that irresistible crispy texture.

Throughout the episode, Guy chats with local chefs and restaurateurs, getting the inside scoop on what makes their breakfast creations unique and delicious. With his trademark enthusiasm and love for all things food, Guy showcases the best of what these diners, drive-ins, and dives have to offer when it comes to the ultimate breakfast trifecta: brisket, belly, and bacon.