BBQ Crawl

Danielle starts off the crawl in Lancaster, California, to compete at the Blazin' BBQ Throwdown. Before things heat up on the competition front, she visits her old friend, Neil Strawder, aka "Big Mista." Neil sells BBQ at a farmer's market in downtown Los Angeles, and this is where he feeds Danielle the "Perfect Nude," the carb-free version of a pulled pork sandwich. Danielle samples some of Big Mista's famous Pig Candy - bacon covered in sugar and smoked on the pit. Next, it's off to a swanky BBQ establishment in Sherman Oaks known as Boneyard Bistro. French-trained chef Aaron Robbins seamlessly blends new and old styles of BBQ, creating playful menu items like pulled pork dumplings and chili-cheese stuffed doughnuts. Then, it's competition time. Danielle goes head to head with some tough female competitors.

Danielle visits That Boy Good BBQ in Oceanside, California, where Chef Mark Millwood is bringing Mississippi style BBQ to the west coast. Danielle tries their signature dish, aptly named "Dirty Fries." It's a delicious concoction of fries, topped with pulled pork and jalapeños. Then she heads south to Chula Vista, the only area in the country where you can find authentic Mexican lamb barbacoa: lamb cooked in a pit in the ground overnight. Danielle explores this unique cuisine and even tries their smoked grasshoppers! Next, Danielle expands her BBQ horizons even further. She visits Fish 101, a laid-back fish shack in Encinitas, California. Encinitas is as famous for it's surfing as it is for it's grilled fish tacos. Danielle learns how to clean a large Yellowfin, then grills up some sardines and tuna belly.

Highlights of Danielle's trip to Oceanside, Cal., include smoky tri-tip and a "life-altering" crusty brisket. Also: She visits the state fair and eats a 3-lb. bacon-wrapped turkey leg and a $70 porterhouse.

Danielle gets juicy tri-tip covered in Swiss cheese on Route 66, then hangs out with a captain on the Colorado River. Also: She competes in a BBQ challenge for prizes worth $100,000.

A meaty brisket pizza cooked in a giant bull's head oven is a highlight of a trip to Utah. Also: Tacos covered in feta are served at a surf shop.

Danielle explores BBQ offerings in the Big Apple. Included: pulled goat and carne asada tacos; a juicy duck leg served on top of a huckleberry waffle; and creamy crawfish étouffée.

Danielle travels to New Jersey for the Que by the Sea BBQ Festival and Competition, where she tries whole roasted pig and a Filipino pork blood stew. Also: A savory pulled chicken sandwich makes her swoon.

Danielle stops for juicy pit beef in Baltimore. Later, she receives a meat-carving lesson in Washington, D.C., where she also gets a taste of jerked goat and tender pulled duck.

Danielle visits Clyde Cooper's BBQ in Raleigh, where she feasts on whole hog; and has a friend install some new bells and whistles on her RV. Also: She tastes spicy Korean tacos; and gives pork candied in cola a try.

A visit to Greenville, S.C., includes indulging in a barbecue-and-beer pairing, attending an Oktoberfest celebration and cheering at a bratwurst-eating contest.

On a visit to Charleston, S.C., Danielle explores the farm-to-table movement and Gullah cuisine.

Danielle flies to Las Vegas to check out the local BBQ scene and prepare for the World Food Championships.

The World Food Championships begin and Danielle's crew, Team Diva Q, are ready to roll.