Ep 8. Meat in the Middle

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes viewers on a carnivorous journey featuring some of the best meat dishes found in destination diners across America. First, he stops by a southern restaurant in Columbia, South Carolina, where pitmaster Angela Wright slow-smokes pork and chicken over hickory wood for up to 14 hours to create succulent, smoky dishes. Next, Guy heads to a popular Tucson, Arizona hole-in-the-wall that specializes in mesquite-grilled meats, including an impressive 22-ounce ribeye steak and tender, juicy pork chops.

Fieri’s next stop is a charming diner in Santa Fe, New Mexico, where chef Elijah Romero cooks up a slow-roasted pork shoulder dish that’s been passed down through generations. He also whips up a green chile cheeseburger that may just be the best burger in town. Continuing his carnivorous journey, Guy visits a waterfront eatery in Wilmington, North Carolina, where award-winning pitmaster Chris Prieto showcases his famous Alabama-style smoked turkey and delectable Burnt Ends. Finally, Guy heads north to the charming town of Northport, Michigan, where chef Matt Poole serves up a unique twist on tradition with his “Pig Mac” – a hearty, beefy burger layered with pulled pork and topped with house-made bacon.

Throughout the episode, Fieri not only samples some of the most succulent meat dishes around, but he also speaks with chefs and pitmasters about their unique cooking techniques and passionate commitment to crafting the perfect dish. From tender slow-smoked pork to juicy mesquite-grilled steak, viewers are sure to leave feeling satisfied and inspired to seek out their own meat-filled culinary adventures.