Diners, Drive-Ins and Dives Season 2018 Episode 32 Triple D Nation: From Brisket to Bison

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes viewers on a culinary journey across America to some of the most unique and mouth-watering restaurants featured on previous episodes of the show. Dubbed the "Triple D Nation," Fieri revisits past locations to catch up with the people behind these establishments and see what they've been up to since his last visit.

The episode titled "From Brisket to Bison" showcases restaurants that specialize in serving meat, including brisket, bison, and chicken. First up is a barbecue joint in Kansas City, Missouri, where the chef is known for his slow-smoked meats and homemade sauces. Next, Fieri travels to Greenville, South Carolina, to visit a farm-to-table restaurant that serves only locally-sourced ingredients, including bison burgers. Then, he heads to Phoenix, Arizona, where a chef puts his own spin on chicken wings with unique flavors such as prickly pear and agave.

Fieri also visits a Texas-style barbecue restaurant in Salt Lake City, Utah, where the meat is cooked low and slow over oak wood, resulting in fall-off-the-bone ribs and juicy brisket. Lastly, he stops at a chicken shack in Dallas, Texas, where the owner-father and son team have been perfecting their fried chicken recipe for over 25 years.

Throughout the episode, Fieri chats with the restaurant owners and chefs, learning about their passion for food and dedication to creating unique dishes. He also tries various dishes from each location, providing his trademark commentary on the flavors and textures of each dish.

Overall, "Triple D Nation: From Brisket to Bison" showcases how chefs across America are taking classic meat dishes and adding their own creative twists to create unforgettable dining experiences. With mouth-watering scenes of perfectly cooked meats and tantalizing sauces, viewers are sure to be inspired to try new dishes and visit some of these featured restaurants for themselves.