American Grilled S1:E13

You Hear That Sizzle?

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

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

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

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

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

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

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

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

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.

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

A battle in St. Louis features such local ingredients as pork steaks, raw horseradish root, Mayfair dressing and Provel cheese.

The Bluegrass Grillers

Kentucky smoked cheese, Bluegrass soy sauce and juicy cuts of bison.