The Grill Iron - Episode Guide

We're visiting two of college football's most famous tailgates and teaming up with local chefs to make inspired versions of local tailgate classics.

Boiled peanuts and beef ribs at a South Carolina tailgate, and then an early morning shrimping trip on the Florida Gulf.

Chef Tom Gray makes a delicious FSU-inspired tailgate dish, and we visit the home of the world's best bacon in Tennessee.

Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill, and Chef Tin Vuong throws down an epic Thai tailgate at USC.

Old-world style blush wine in Oregon, and Chef Alexis Chong brings her Thai food wizardry to a University of Texas tailgate.

Join Chef Richard DeShantz on a tour of a traditional Pennsylvania pierogi factory, and a unique winery in the middle of the Arizona desert.

Slow-cooked Southern barbecue in Alabama; the top three chefs in the championship meet up in Los Angeles.

Chef Jerry Su creates his take on a "party fowl" and Chef Chef Johneric Concordia puts his spin on the ultimate Philipino breakfast.

Chef Laura Lee whips up her Korean inspired Short Rib Lettuce Wrap and Chef Matt Heaggans shows off his unique flavor combinations with his Coffee Miso Pork Bun.

Chef Sonya Cote serves up a braised pork belly and rabbit skewer while the Chefs of Della Terra Supper Club grill up a persimmon glazed quail.

Two masters of the tailgate create unique food in Clemson, including Coffee-rubbed pork and a Poketta sandwich.

We visit rival schools in Florida to see two chefs create amazing tailgate feasts with local seafood.

Two chefs in Auburn create different tailgating takes on their personal heritage, including tamales and a goat stew.

It's cold out, but the grills are hot. Watch out two masters of the tailgate create unique dishes at Wisconsin and Michigan.

We visit two tailgate heavy-hitters to see how South Caroline and Georgia thrown down on the grill.

We're in LA, making a Peruvian tailgate paella, and then past and present Grill Iron chefs from around the country unite for our Grill Iron Grand Finale