The fifth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider (formally Mason Pettit) on the Travel Channel, premiered on July 22, 2014. First-run episodes of the series aired in the United States on the Travel Channel on Mondays at 10:00 p.m. EDT. The season contained 7 episodes and concluded airing on August 26, 2014.http://www.epiodate.com/tv-show/food-paradise?season=5
Food Paradise features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty.
Episodes
Food Paradise: Sturgis' Most Tasty During Sturgis Motorcycle Rally, a week dedicated to motorcycles, restaurants double and triple the size of their staff and food vendors come from all over the country to set up shop and serve the masses.
Note: The list below represents the best and tastiest food from Sturgis' rally week.
Restaurant Location Specialty(s) The Knuckle Saloon Sturgis, South Dakota Biggest and best burgers in town. "Murtha Burger" (named after Chef Austin Murtha beef patty topped with a brick of cream cheese and secret jalapeño jelly made with bacon, sautéed onions, grilled jalapeños, a splash of red wine vinegar and a shot of whiskey garnished with crispy onions, lettuce, tomatoes, onions and pickles on a toasted bun served with either hand-cut skin-on fries or waffle-cut sweet potato fries) "The Knuckle Sandwich" (one-pound beef patty seasoned with garlic powder, onion salt, cumin and chili powder topped with Swiss and cheddar cheeses, three strips of bacon, lettuce, tomatoes, onion and pickles on a custom-baked bun stabbed with a steak knife to share) Steak Tip Appetizer (tenderloin beef slathered in homemade vinegar-based marinade then grilled with onions and coated in special buffalo butter—a mixture of blue cheese, butter and spices topped with blue cheese crumbles) Buffalo Chip Campground (food court) Sturgis, South Dakota *Pie for the People, Joshua Tree, California - New York–style pizza, thin-crust pizza named after Rock n' Roll music icons: "Barry White Pizza" (dough topped with pesto, mozzarella and feta cheeses, freshly sliced strawberries, fresh garlic and steamed spinach) Most popular pizza pie: "David Bowie Pizza" (dough topped with "Bianca Sauce", a white & creamy pizza sauce made with ricotta and parmesan Romano cheeses, fresh-cut parsley and chopped garlic, spices, herbs and olive oil then comes the jalapeños, bacon, roasted pineapple, sweet caramelized onions soaked in lager and whiskey and swirled with plum sauce)*Porky's Fry Stand – Fried frog legs, fried alligator, blooming onions, fried watermelon. Specialty: Rocky Mountain Oysters (deep-fried bull's testicles) "Pancake Burger" (beef patty topped with cheese, an over-easy egg and bacon between two pancakes)*Buffalo Chip Steakhouse – located in an old barn. Specialty: Surf n’ turf (grilled steak and lobster tail) "Pitchfork Fondue". Jeanne's Bourbon Street BBQ @ Sturgis RV Campground "Big Pig Rig" – the country's longest food truck (61-foot long, 23,980 pounds empty) Wood-smoked barbecue: beef brisket and pulled pork sandwiches. Specialty: fall-off-the-bone barbecue four-pound pork ribs, rubbed with their special blend that includes rosemary, garlic salt and brown sugar, smoked low and slow for four hours and served with potato salad, baked beans and a roll. Town-n-Country Plumbing Main Street, Sturgis, South Dakota Big roast beef and pulled pork sandwiches. Specialty: American Indian Fry Bread Tacos (homemade fry bread topped with seasoned locally sourced "Rocking Tree Red Angus Ranch" ground beef, beans, cheese, shredded lettuce, ripe tomatoes, jalapeños and sour cream) Roscoe's Steakhouse Sturgis, South Dakota Homemade Chili (sautéed onions, green peppers, chopped garlic, locally grown tomatoes, 10-pounds of Black Angus ground beef all spiced with coriander, salt, pepper, rosemary, cayenne pepper, chili powder crushed red peppers and chili paste, beans are added and served in a bowl topped with jalapeños, chopped raw red onions and cheese with two cornbread muffins on the side) Grilled choice-cuts from local Green Valley Ranch: Rib eyes, sirloins, T-bones and New York strips served with toast, a baked potato and sautéed veggies. Easyriders Saloon Junction Street, Sturgis, South Dakota World-famous barbecued beef brisket (cooked low and slow for nine hours, sliced, slathered and pan-seared in their beer barbecue sauce made with garlic, brown sugar, hot sauce, apple cider vinegar and beer) Back homemade mac n' cheese (made with heavy whipping cream, butter, garlic and extra-sharp cheddar, pepper jack and American cheeses and their secret ingredient—cream cheese all poured our pasta and sprinkled with Parmesan cheese and baked in the oven) Sweeto Burrito (food truck) parked right outside Easyriders, Sturgis, South Dakota "All-American Burrito" (a deluxe bacon cheeseburger burrito—large tortilla filled with four-ounces of ground beef, American cheese, fresh-cooked bacon, French fries and special fry sauce made with ketchup, mayonnaise, mustard and pickle juice) "Buff Chick Burrito" (tortilla filled with boneless chicken strips deep-fried in a tempura batter and coated in buffalo sauce, cheddar cheese, tatter tots and cilantro ranch sauce) "The sauces are the bosses" - cilantro ranch, creamy salsa, sweet or hot buffalo sauce and homemade salsa.
BBQ Paradise 3 Restaurant Location Specialty(s) Central BBQ Memphis, Tennessee Barbecue Pork Ribs (dry rubbed with kosher salt, cumin, chili powder, black pepper, garlic and onion powder, paprika, and brown sugar, smoked with hickory and pecan wood and slathered with table-side barbecue sauce); Smoked Chicken Wings (marinated with Louisiana-style hot sauce for 48 hours and smoked for 2 hours, then deep-fried with a choice of Buffalo sauce, "honey gold" sauce, dry Jamaican Jerk rub, or "sweet heat" sauce made with Chinese red pepper flakes and dried habanero peppers); Pulled Pork Nachos (homemade tortilla chips topped with barbecue pulled pork, sweet Maui-style barbecue sauce, nacho cheese sauce, shredded cheese, jalapenos, and dry-rub spice) Gatlin's BBQ Houston Heights, Houston, Texas Smoked Beef Brisket (dry-rubbed with, salt, fresh-ground black pepper, and granulated garlic and smoked low and slow with oak); Pork Ribs (secret marinate and dry-rub seasoned); "Kitchen Sink Sandwich" (a scoop of "Mrs. Mary's dirty rice", hunks of brisket, smoky sausage links, mounds of shredded cheddar, jalapeños, onions and a drizzle of their tangy vinegar-based barbecue sauce on a toasted bun) Big Bob Gibson's Bar-B-Q Decatur, Alabama Whole Bar-B-Q Chicken in White Sauce (salt and fresh-cracked black pepper rubbed and oil-based marinated brick-pit 3-hour smoked chicken dipped in North Alabama white sauce made with mayo, vinegar, lemon juice, horseradish and spices); St. Louis–Style Spare Ribs (smoked pork ribs coated with award-winning rub that includes sugar, salt, three kinds of pepper, onion and garlic powder, coriander and cumin, and mopped with homemade barbecue sauce made with molasses, honey, maple syrup and vinegar); Baked Potato (1½ pound Idaho baked potato topped with butter, sour cream, cheese, chives, and a quarter-pound of slow-cooked barbecue pork shoulder) Rollin' Smoke Las Vegas, Nevada Arkansas Barbecue: Smoked Beef Brisket Meatloaf (ground beef, pork, hickory-smoked beef brisket and pulled pork mixed with diced green peppers and onions, homemade rub made with paprika, cayenne, and secret spices, and signature barbecue sauce, baked and sliced think served on a bed of mashed potatoes, garnished with secret tangy sauce and onion strings); "Outlaw Burger" (ground waygu beef and brisket mixed into a patty with sautéed green pepper and onions, barbecue sauce, Worcestershire sauce, secret rub, and two raw eggs, smoked then grilled and topped with slices of cheddar, lettuce tomato, purple slaw and onion strings on a toasted bun stabbed with a spear of pickled cherry tomatoes and pickles with stands over 15-inches tall) Lexington Barbecue Lexington, North Carolina Smoked Pork Shoulder (western-style tomato-based barbecue pork shoulder, rubbed with salt and smoked with hickory wood for 10 hours and slathered with thin vinegar-based sauce made with salt, black pepper, red pepper, mild vinegar and ketchup); Chopped Pork Barbecue Sandwich (choice of "white & brown chop"—white & dark meat, "brown chop", or "brown coarse chop" with big chunks of meat piled high on a bun and topped with slaw) Micklethwait Craft Meats (Trailers) Austin, Texas Barbecue Beef Ribs (award-winner two-pound beef ribs dry-rubbed salt, dark chili powder, chili flakes, onion and garlic powder, mustard seeds, coriander and a pinch of mace, smoked for 12 hours); Smoked Andouille Sausage (fresh pork belly ground with salt, black pepper, fresh garlic, homemade mustard, chili flakes, sweet Spanish paprika, marjoram, sage and gumbo file—bay leaf, thyme and sassafras root, wrapped in all-natural casing and smoked for 2-hours) Village Tavern Atwater Village Los Angeles, California Mexican barbecue tacos, tortas and nachos: Barbecue Pork Burrito (smoked pork shoulder rubbed with brown sugar, sweet paprika, black pepper, garlic powder, cayenne, dried mustard, ground oregano and cumin, smoked for 12 hours, topped with "Chili-Q", a Mexican barbecue salsa made with five chilies, including dried chili arbol, guajillos, ancho chilies, jalapeños, and serranos, ketchup-based sauce, fresh garlic and onions, secret spices, brown sugar, vinegar, Worcestershire and orange juice, wrapped in a flour tortilla and topped with lime-cilantro coleslaw, pico de gallo and guacamole sauce) Wabash BBQ Excelsior Springs, Missouri "Brunt Ends" (the "bark" or charred crust of a beef brisket smoked with hickory and applewood, seasoned with a secret Cajun-style rub and served as is or on a bun); Smoked Pork Ribs (fall-off-the-bone smoked dry-rubbed pork ribs slow-smoked for hours and then wrapped in foil and smoked an additional 45 minutes to lock in juices and flavor)
Hamburger Paradise 3