Synopsis

On this journey, Guy immerses himself in exceptional poultry and beef preparations. In Phoenix, a couple crafts flavors of Chihuahua, notably beef cheek barbacoa tacos. In East Dallas, a restaurant smokes duck and piles on spicy brisket. And in Colorado, a fried chicken emporium serves its pressure-fried specialty alongside unique chicharrónes. He discovers these culinary delights across the country: One90 Smoked Meats in Dallas, Texas; The Post Chicken & Beer in Longmont, Colorado; and a c