Ep 7. More of the Good Stuff, Please!

The Grill Dads season 1 episode 7, titled "More of the Good Stuff, Please!", follows hosts Mark Anderson and Ryan Fey as they embark on a culinary adventure to find the tastiest and most unique dishes across America's most famous food cities. In this episode, the duo explores the city of Nashville, Tennessee, and visits some of the best barbecue, hot chicken, and Southern comfort food joints in the city.

The episode starts with Mark and Ryan heading to a local barbecue spot called Fat Boy's Barbecue Ranch, where they are greeted by owner/operator Jim Powell. Jim takes the Grill Dads on a tour of his unique restaurant, which features a petting zoo, picnic tables, and a huge outdoor barbecue pit. The Grill Dads sit down with Jim to try some of his famous pulled pork, brisket, and ribs, and they are blown away by the incredible smoky flavors and homemade sauces. Jim attributes his success to his use of real hickory wood in his smoker and his dedication to using only fresh, high-quality ingredients.

Next, Mark and Ryan head to the famous Prince's Hot Chicken Shack, which is known for its fiery and flavorful hot chicken. They meet with owner and grandson of the original founder, Andre Prince Jeffries, who shares the history behind this Nashville staple. The Grill Dads try the hot chicken in various levels of heat, from mild to extra hot, and are impressed by the unique flavors and tender meat. They also learn about the importance of pairing hot chicken with cool sides, such as coleslaw and potato salad, to balance out the heat.

The Grill Dads then head over to the Lockeland Table restaurant, where they meet with head chef Hal Holden-Bache. Chef Hal takes the duo on a tour of his kitchen and shows them how he prepares his signature dish, the Nashville-style hot catfish. The Grill Dads try the catfish, which is covered in a spicy hot sauce and served on a bed of white beans and collard greens, and are amazed by the combination of flavors and textures. They learn about the importance of using local and sustainable ingredients in cooking and how the Nashville food scene is all about honoring Southern traditions while also embracing new innovations.

Finally, Mark and Ryan end their Nashville adventure by visiting a local food truck called Biscuit Love, which specializes in Southern-style breakfast biscuits. They meet with co-owners Karl and Sarah Worley, who show them how they make their famous "bonuts," which are biscuit-doughnut hybrids covered in sugar and served with blueberry compote. The Grill Dads also try various breakfast sandwiches and biscuits, including the "East Nasty" with hot chicken and honey, and the "Chronic," which features fried chicken thighs, a fried egg, and sausage gravy.

Throughout "More of the Good Stuff, Please!", the Grill Dads showcase the diverse and delicious food options that Nashville has to offer. From barbecue and hot chicken to gourmet catfish and breakfast biscuits, the city's culinary scene has something for everyone. The episode is a testament to the passion and dedication of the local chefs and restaurateurs who are committed to using fresh and innovative ingredients to create tasty and memorable dishes.