Triple D Nation Season 1 Episode 55 From Biscuits to Briskets

Triple D Nation is a show that follows host Guy Fieri as he revisits some of the most beloved restaurants featured on his hit show Diners, Drive-Ins, and Dives. In season 1 episode 55, titled From Biscuits to Briskets, Fieri heads to the southern United States to explore the cuisine of some famous eateries he's visited in the past.

The episode begins in Charlotte, North Carolina, where Fieri stops by The Penguin, a diner that serves classic American fare with a twist. Fieri checks out the restaurant's signature "Double Dare" burger, a behemoth stacked high with two beef patties, bacon, cheese, and all the fixings. He also tries The Penguin's famous fried pickles, which are brined for three days before being breaded and fried to perfection. Fieri catches up with owner Greg Auten, who tells him how The Penguin has become a local institution since it first opened its doors in the 1950s.

Next up, Fieri heads to Atlanta, Georgia, to visit Fox Bros. Bar-B-Q, a barbecue joint that's been serving up smoked meats since 2007. He checks out the restaurant's famous brisket, which is cooked low and slow for 14 hours before being sliced to order. Fieri also tries some of Fox Bros.'s jalapeno cornbread, mac and cheese, and collard greens. He catches up with owners Jonathan and Justin Fox, who explain how they put their own spin on traditional Southern barbecue by incorporating flavors from Texas, Mexico, and beyond.

Moving on to Charleston, South Carolina, Fieri makes a stop at Hominy Grill, a beloved restaurant that specializes in Southern comfort food. He samples the restaurant's famous shrimp and grits, which are made with stone-ground grits, shrimp, and a tomato-based sauce. Fieri also tries Hominy Grill's biscuits, which are made in-house and served with homemade jam. He chats with owner Robert Stehling, who tells him how he's been able to keep Hominy Grill relevant in an ever-changing restaurant landscape by sticking to his roots.

Finally, Fieri heads to New Orleans, Louisiana, to visit Cochon Butcher, a restaurant that's known for its charcuterie and sandwiches. He tries the restaurant's muffuletta, a classic New Orleans sandwich that's made with Italian meats, provolone cheese, and a tangy olive salad. Fieri also checks out Cochon Butcher's homemade boudin, a Cajun sausage that's made with pork shoulder, liver, and rice. He catches up with chef Donald Link, who explains how he's been able to expand his culinary empire while staying true to his Louisiana roots.

Throughout the episode, Fieri shares behind-the-scenes stories and highlights some of the unique and delicious dishes that make each restaurant special. Whether you're a fan of Southern barbecue, classic diner fare, or New Orleans cuisine, there's something for everyone in From Biscuits to Briskets.