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11 Episodes 0 - 2011
Episode 1
Mon, Oct 10, 201122 mins
Paul Patranella is a 4-star, classically trained French chef who loves motorcycles. Bill Allen, a renowned motorcycle mechanic, is passionate about food. These two long-time friends know that food is the ticket to the American experience and motorcycling is the only way to get there. In this episode, Bill and Paul arrive in Central, Arkansas on the opening day of frog gigging season.
Episode 2
Fri, Oct 14, 201122 mins
Bill and Paul roll into central Oklahoma just as the winter wheat harvest is about to begin. They learn how to drive combines, harvest wheat and turn it into beer. Bill is tricked into eating a local legendary dish made from lamb testicles. Finally, they are led by a group of fellow bikers to an old gold mining town where there is a restaurant known for serving up the best burger in the state.
Episode 3
Fri, Oct 28, 201122 mins
Bill and Paul ride into their hometown of Bryan-College Station Texas, where the town is being over run by WILD BOARS. They head out on a night hunt with state-of-the-art military-grade equipment and Bill bags a big pig. Next they visit a true Texas cowboy who shows them the secret to cooking pig in a make-shift oven buried in the ground.
Episode 4
Fri, Nov 4, 201122 mins
Bill and Paul roll into Corpus Christi, Texas where the locals are obsessed with extreme breakfast tacos. They chow down on the most exotic tacos they can find including tripe, pig skin and cow's head. Next, they cruise into Aransas Pass on the opening day of shrimp season.
Episode 5
22 mins
Bill and Paul cruise into Houston where there's a growing subculture of chiliheads who test their taste buds and push the limits of pain by eating some of the hottest peppers in the world. The bikers set out to find and eat the hottest peppers around.
Episode 6
Fri, Oct 14, 201122 mins
Rolling into the muggy swamplands of southern Louisiana, the bikers set out to turn a pest problem into a delicious dish. They climb aboard a fan-boat to join the hunt for a large invasive river rat called Nutria. Once they've bagged a bunch of the rodents, a small-town Cajun legend helps the boys turn their catch into spicy Andouille sausage. Then they take their new bounty to a legendary Jambalaya festival with the hopes that their Nutria Andouille will give them an edge!
Episode 7
Fri, Nov 11, 201122 mins
Deep in Gator Country on the Florida panhandle, Bill and Paul set out to hunt alligators using a crossbow and cook them up for dinner with the locals. The boys then roll out of the swamp and into a nest of bees, where a beekeeper shows them the process of harvesting the rare and coveted Tupelo Honey.
Episode 8
Fri, Nov 18, 201122 mins
Bill and Paul roll into Jackson, Mississippi where the soul food culture is famous for making use of every part of the pig. Many favorite local dishes are made from the least expensive parts... including skin, ears, feet, intestines and stomach. They bikers learn the secret to a famous Pig Ear sandwich and visit a local pig butcher to break down a pig and make their traditional Hog Head Sauce.
Episode 9
Fri, Nov 25, 201122 mins
Rolling through the Low Country in South Carolina, Bill and Paul set out for some nighttime spear fishing and beach-side pan-frying. They take a step into the past to harvest rice from an old plantation's paddies and bring all the ingredients with them to an underground dinner party thrown by a secret culinary group called Guerrilla Cuisine.
Episode 11
Fri, Nov 25, 201122 mins
Bill and Paul delve into the pioneer spirit of Kentucky where squirrel season is starting. After bagging a few of the tasty critters, the bikers hit the Bourbon Trail and Maker's Mark distillery puts them to work churning out Kentucky's signature Bourbon whiskey. They join up with a group of local bikers and learn that the best way to cook up squirrel is the wild frontiersman stew called Burgoo.
Episode 12
Fri, Dec 2, 201122 mins
The bikers are in Maine where seafood is a way of life. They hop aboard the boat of a lifelong lobsterman who literally shows them the ropes as they put in a day's work hauling in the tasty crustaceans. Back on land, the boys go digging for clams in muddy flats and throw down a traditional beachfront seafood bake with a local chef.