The Grill Iron

We're in Ann Arbor, Michigan, where Chef Fejeran is taking us on a trip to a beautiful Buddhist farm.

Boiled peanuts and beef ribs at a Carolina tailgate; morning shrimping trip on the Florida Gulf.

Chef Tom Gray makes a delicious FSU-inspired tailgate dish; the world's best bacon in Tennessee.

Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill.

Old-world style blush wine in Oregon; Thai food wizardry at a University of Texas tailgating party.

A traditional Pennsylvania pierogi factory; a unique winery in the middle of the Arizona desert.

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