We're traveling across America to discover the best and boldest flavors competitors can fire up on their grills in this ultimate, outdoor cooking challenge. From the Virginia countryside where whole hogs are a classic, to Maryland's Eastern Shore where blue crabs are legendary, host David Guas visits a different city each week where he serves up amazing local ingredients to test the epic backyard skills of America's hardcore grillers. Competitors come from all walks of life, including a patent attorney, a professional chef, an electrician and a suburban mom. Despite their differences, all contestants have a passion for high-heat, big meat and cooking over an open flame. Each episode starts with 4 competitors, but in the end only 1 walks away with the $10,000 cash prize and the bragging rights of being the killer griller.
You Hear That Sizzle?
Jul 2, 2014
Four grillers in Asheville, NC, throw it down for a chance to take home the $10,000 prize. Dillon, Will, Tiny and Jeff must use some of the most bizarre local ingredients, and some of the juiciest cuts of meat.
Crazy Surf & Turf
Jul 9, 2014
Four killer grillers battle it out in Annapolis, MD, to win the $10,000 prize. Heath, Julie, Mike and Eric take on high-heat, big meat and everything in between.
Going Whole Hog
Jul 16, 2014
Four competitors in Charlottesville, VA, must grill with local ingredients and various cuts of pork, including everything from snout to tail. Corey, Rex, Jim and Richard go hog wild, but only one of them is victorious.
Floribbean Flames
Jul 23, 2014
Four killer grillers from the beautiful coastal city of Jacksonville, FL, battle it out to win the $10,000 prize. Brian, Jeff, Alex and Obie must only use local ingredients like frog legs, stone crabs and chayote squash.
Southern Char
Jul 30, 2014
Four killer grillers, in the beautiful port city of Savannah, GA, battle it out to earn the $10,000 first-place prize. Lee, Tina, Jack and Cheyenne must use local ingredients like Vidalia onions, quail, pork cheeks and grits.
Pensacola Beach Brawl
Aug 6, 2014
Grillers in Pensacola, Fla., are judged on how well they prepare local ingredients, including Florida avocados, locally sourced alligator tail, red snapper, and something called botarga.
Big Sizzle in the Big Easy
Aug 13, 2014
David Guas travels to his hometown of New Orleans, where four grillers compete in the French Market to win over the judges with their use of local ingredients. On the menu: Sazerac Rye whiskey; okra; and live crawfish.
America's Favorite Pastime
Aug 20, 2014
Host David Guas travels to Chicago for a special Major League Baseball-themed episode of American Grilled. Four killer grillers, Juicy, John, Jason and Damon, battle it out for $10,000 using only local ingredients like Cracker Jack, kielbasa sausage and T-bone steaks.
Beef in the Heart of Texas
Aug 27, 2014
The competition arrives in Austin, where four grill masters are given Lockhart sausage, nopales, pecans, burning hot jalapeños and beef heart to cook.
Battle on Beale St.
Sep 3, 2014
The battle arrives in Memphis, where four grill masters are given pork belly, sorghum syrup and cherry moonshine as ingredients.
Meat Me in St. Louis
Sep 10, 2014
A battle in St. Louis features such local ingredients as pork steaks, raw horseradish root, Mayfair dressing and Provel cheese.
The Bluegrass Grillers
Sep 17, 2014
Kentucky smoked cheese, Bluegrass soy sauce and juicy cuts of bison.
Rolling Hills and Sizzling Grills
Sep 24, 2014
In the Season 1 finale, grillers from Latrobe, Pa., compete using local ingredients, including Iron City Beer, Amish chicken, pickled beet eggs, chocolate and prized lamb from Jamison Farm.
