Triple D Nation Season 1 Episode 49 Burgers, Bowls and Bangers

Triple D Nation season 1 episode 49, titled "Burgers, Bowls and Bangers," takes viewers on a nationwide culinary journey to some of the restaurants featured on previous episodes of Diners, Drive-Ins, and Dives. Host Guy Fieri explores three different genres of food: burgers, bowls, and bangers (sausages).

The episode begins with Guy visiting Jack's Wife Freda, located in New York City, for their famous lamb burger. He chats with the owner and learns about the inspiration behind the dish and the restaurant's success since its feature on the show. From there, viewers are taken to California to visit Baby Blues BBQ for their fried chicken sandwich, made with a boneless, skinless chicken thigh, and topped with coleslaw and Alabama white sauce.

Next up, Guy travels to The Lunchroom, located in Ann Arbor, Michigan, for their quinoa bowl. This healthy bowl is packed with fresh ingredients, such as roasted sweet potatoes, kale, and pickled onions, and is served with a creamy cilantro-lime dressing. Guy learns about the inspiration behind the dish and the restaurant's commitment to sustainability.

The episode then takes viewers to Nashville, Tennessee, to visit The Peg Leg Porker for their barbecue bologna sandwich. This unique sandwich is made with thick slices of bologna, smoked over hickory wood, and served on a soft bun with a side of tangy barbecue sauce. Guy chats with the owner, Carey Bringle, and learns about his family's long history in the barbecue business and the secret to their delicious bologna sandwich.

Moving on to bangers, Guy visits The Wurst Bar in Ypsilanti, Michigan, for their wild boar sausage. This spicy sausage is served with sauerkraut, chimichurri sauce, and crispy fried onions, all on a warm toasted bun. Guy learns about the restaurant's commitment to local ingredients and dedication to creating unique and flavorful dishes.

The episode concludes with a visit to The Pearl Dive Oyster Palace in Washington, D.C., for their fried shrimp po' boy. This classic Louisiana-style sandwich is made with crispy fried shrimp, pickles, lettuce, and a tangy remoulade sauce, all on a soft French baguette. Guy chats with the chef and learns about the restaurant's focus on sustainable seafood.

Throughout the episode, viewers are treated to behind-the-scenes footage, interviews with restaurant owners and chefs, and close-ups of each delectable dish. The show celebrates the diversity of American cuisine and the talented chefs and restaurateurs who bring their culinary visions to life. Fans of Diners, Drive-Ins, and Dives and foodies everywhere will enjoy this mouthwatering episode of Triple D Nation.