2024-07-05
John visits a hot spot for Mexican rotisserie in Edmonton; a cute breakfast place in Ottawa; and Cleveland's Sweet Moses Soda Fountain and Treat Shop. (Repeat).
John learns how Toronto earned its nickname "Hogtown"; and in Burlington, Ont., visits a restaurant known for its pizza and burgers. Also: He travels to Boston's Belle Isle Seafood for a great big lobster roll. (Repeat).
Duck confit waffle from Victoria, British Columbia; Haitian cusine from Montreal, Quebec; and more. (Repeat).
The season finale visits Scorpion Pizza during the Calgary Stampede to sample edible insects. (Repeat).
John learns how Toronto earned its nickname "Hogtown"; and in Burlington, Ont., visits a restaurant known for its pizza and burgers. Also: He travels to Boston's Belle Isle Seafood for a great big lobster roll. (Repeat).
John discovers three must-eat restaurants in Rome. Included: Tonda for out-of-this-world pizza; classic Roman stew at Flavio al Velavevodetto; and pasta carbonara from La Gatta Mangiona. (Repeat).
A true Master of 'Cue must know their BBQ history. The competitors have to dig deep to pass the ultimate old-school BBQ test under the watchful eyes of captains Bobby Flay, Anne Burrell and Jet Tila. (Repeat).
In this all-beef challenge, the teams are tasked with making a variety of beef-focused dishes that test their expertise with both small and large cuts. (Repeat).
The teams are challenged to master unconventional BBQ ingredients and show their true potential. (Repeat).
Social media is one of the best ways for aspiring BBQ cooks to find new recipes and inspiration, so to make it into the finale, the teams led by Bobby Flay, Anne Burrell and Jet Tila must prove that they know how to cook -- and connect -- on social. (Repeat).
The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. In the last challenge, the competitors go all out to impress the judges, and deal with some curve balls along the way. (Repeat).