American Grilled

Four killer grillers in Asheville, NC, battle it out to take home the $10,000 prize. Jeff, Dillon, Will and Tiny must use bizarre local ingredients, like scuppernongs and liver mush, and some of the juiciest cuts of meat.

Host David Guas travels to Annapolis, Maryland, where four killer grillers must battle it out using local ingredients like beaten biscuits, blue crabs and tomahawk steaks to win over the judges and take home the $10,000 prize.

David Guas travels to Charlottesville, Virginia, where four grillers battle to earn the $10,000 prize. The competitors go hog wild by using local ingredients like a local cheese, Virginia wine and a particularly odd cut of pork.

Four killer grillers in the beautiful coastal city Jacksonville, FL, battle it out to win the $10,000 prize. Brian, Jeff, Alex and Obie must use local ingredients like frog legs, stone crabs and something called chayote squash.

Host David Guas visits the beautiful city of Savannah where four killer grillers battle it out to earn the $10,000 prize. To impress the judges, they must use local ingredients like Vidalia onions, quail, pork cheeks and grits.

Four killer grillers in Pensacola, FL, battle it out for $10,000 and the title of Pensacola Grill Master. Sherri, Daniel, Lori and Dana must use local ingredients like Florida avocados, alligator tail, botarga and sugar cane.

Four killer grillers in New Orleans, LA, battle it out for $10,000. David, Mike, Sherman and Brooke must use use local ingredients like Sazerac Rye whiskey, okra, live crawfish and wild boar.

David Guas heads to Wrigley Field in Chicago where four killer grillers battle it out for $10,000. To hit a home run, the competitors must use their skills with local ingredients like Cracker Jack, kielbasa and T-bone steaks.

David Guas travels to Austin, Texas, where four killer grillers use their skills to win $10,000. To impress the judges, the competitors must use local ingredients like Ruby Red grapefruit, nopales, pecans and cowboy-cut steak.

Four killer grillers in Memphis, TN, battle it out for $10,000 and the title of Memphis Grill Master. Clint, Catherine, Blake and Kevin must use local ingredients like pork belly, sorghum, moonshine and rainbow chard.

David Guas travels to St. Louis where four killer grillers battle it out for a $10,000 prize. The competitors must use local ingredients like pork steak, pretzel sticks, Mayfair dressing and Provel cheese.

David Guas stops in Louisville, Kentucky, where four killer grillers slug it out for a $10,000 prize. To win over the judges, the competitors must use local ingredients like smoked cheese, bourbon, soy sauce and bison meat.

David Guas brings together four killer grillers in Latrobe, Pennsylvania, where they compete for a $10,000 prize. The competitors must use local ingredients like lamb loin chops, pickled-beet eggs and chocolate.