Tastemade

Welcome to The Grill Iron, a new show on Tastemade where we explore tailgating traditions at some of the biggest college football schools in the country, and challenge local chefs to put their spin on classic game day dishes.

Welcome to The Grill Iron

We're visiting Ohio State University where local Chef Marcus Meacham is making his game day version of the classic shrimp po'boy.

Marcus Meacham's Deconstructed Shrimp Po'Boy

In this episode we're in Columbia, South Carolina where chef Howard Stephens is cooking up a tailgate feast with an asian flair and a unique Southern ingredient.

Howard Stephens' Beef Ribs and Southern Kimchi

We're in Los Angeles, California where chef Tin Vuong is making an amazing tailgate feast with a Southeast Asian Flair.

Tin Vuong's Asian Street Food Tailgate

In this episode we're in Tallahassee, Florida where 3-time James Beard Nominated chef, Tom Gray is making a delicious FSU-inspired dish and taking us on a field trip to visit one of the area's sustainable farms.

Tom Gray's Garnet and Gold Pork Loin

We're in Ann Arbor, Michigan where chef Frank Fejeran is taking us on a trip to a beautiful Buddhist farm and making his local take on the classic Michigan Coney Dog.

Frank Fejeran's Gourmet Coney Dog

We're in Los Angeles, California where chef Bruce Kalman takes us to an artisanal flour mill to inspire him create an unforgettable breakfast tailgate.

Bruce Kalman's Breakfast Polenta with Smoked Duck

We're in Arizona where chef Charlene Badman is creating a delicious game day meal using a local wine varietal.

Charlene Badman's Red Wine Sausage Sliders

We're in Pennsylvania, visiting one of the best college tailgates in the nation, and taking a look at a historic city that is on the forefront of America's culinary revolution.

Rick DeShantz's Pierogi and Grilled Kielbasa

We're in Austin, visiting one of the city's best up and coming chefs and turning the typical Texas tailgate on it's head with a Thai-influenced feast.

Alexis Chong's Texas-Thai Fish Skewers

We're in Oregon, visiting one of the state's best up and coming chefs.

Eric Ferguson's Sugar Carmelized Duck

We're in Gainesville, Florida cooking up a Gator-worth tailgate feast, and taking a journey into the waters outside historic St. Augustine.

Josh Smith's Fried Chicken and Shrimp Succotash

We're in Knoxville, Tennessee creating an epic dish with a very small bird, and taking a trip into the Smoky Mountains to visit Alan Benton - creator of the World's finest bacon.

Matt Gallaher's Sausage-Stuffed Quail

In our final epsiode of the regular season, we're in Alabama for the Iron Bowl where two local chefs are throwing down a unique local tailgate, inspired by one of the South's culinary staples.

SAW Soul Kitchen's Smoked Pork Butt Croquettes

You've seen the teams battle it out on the field, now watch the showdown on the grill as our three favorite chefs from Season 1 of the Grill Iron throw down on an amazing tailgate feast at Tastemade Studios in Santa Monica.

Season Finale Tailgate

In this first episode of Season 2, Jax visits with chef Jerry Su of The Eagle Rock Brewery Public house. She discovers the value of typically discarded materials and commits the ultimate "Party Fowl" on game day.

Turducken Galantine - University of Southern California

Up to the grill this week is a bona-fide Sconnie and UW Alum, Chef Patrick McCormick of Oliver's Public House in Madison, Wisconsin. Join Jax as she travels through the Wisconsin heartland in search of some of the regions ingredients.

Bratwurst Choucroute - University of Wisconsin

Jax celebrates the southern charm of her home state, Florida. She meets with Chef Brian Whittington at Restaurant Orsay and discovers a menu where rustic cooking meets classical french techniques. On game day, Chef Brian utilizes local rice and fresh caught catfish to transform a classic regional dish into a uniquely delicious tailgating extravaganza.

Fried Catfish over a Spicy Shrimp Étouffée - Florida State University

State pride runs deep in Michigan; and in Detroit that pride is in the comeback of a city on the rise. Jax visits with Chef Josh Stockton at Gold Cash Gold and discoveries an entire community of urban farmers working together to cultivate food sovereignty throughout the city. On game day Chef Josh warms bellies with a whole roasted pig served over a pumpkin, kale and barley salad.

Whole Roasted Pig with Pumpkin and Barley Salad - University of Michigan

Jax meets up with Chef Sonya Cote of Eden East and explores all of the creative and wonderful people who are truly keeping Austin weird. Chef Sonya introduces Jax to the surprising world of wild edibles and demonstrates how to use the unexpected ingredients in beautiful and delicious ways. On game day, Chef Sonya serves up a dish of grilled rabbit and smoked pork belly skewers that has Jax jumping for joy.

Rabbit and Pork Belly Skewers on Brassica Slaw - University of Texas at Austin

Jax is getting down with Chef Johneric Concordia of the Park's Finest BBQ in Los Angeles' Historic Filipino Town. Chef Johneric brings his backyard boogie to the Rose Bowl, with an eighteen hour smoked Short Rib topped and a one-of-a-kind sauce that is inexplicably delicious.

Filipinotown Surf and Turf Breakfast - UCLA

Jax travels to Clemson, South Carolina and explores the rich traditions and heartfelt soul of the south. Chef Anthony Gray of Bacon Brothers Public House introduces Jax to his fresh take on classic regional flavors while showing off some of the finest ingredients that the south has to offer. On Game Day, Chef Anthony smokes a coffee rubbed pork belly served with gorgeous purple grits.

Coffee Rubbed Pork Belly with Purple Grits - Clemson University

Jax travels to one of college footballs wildest schools, Ohio State University and discovers that the city of Columbus is a hidden gem of culinary delights. Chef Laura Lee of Ajumama Food Truck introduces Jax to her unique blend of Korean and Midwestern street food and together they embark on a Day-Of-Gluttony style food tour around the city. On game day, Chef Laura stops fans in their tracks by spicing up a traditional Korean dish with some incredible and unique local ingredients.

Korean Kalbi Lettuce Wraps - Ohio State

It's the final episode of the regular season and Jax is in Alabama for the The Iron Bowl. Auburn University alum and locavore chef David Bancroft of Acre Restaurant introduces Jax to his take on traditional Alabama cuisine. Together Jax and Chef David create a bourbon barrel aged hot sauce from some of the heirloom ingredients that are being proudly grown all around the restaurant's exterior.

Alabama Tamales Auburn University

In this first part of the two episode finale, Jax reveals our four competing chefs and takes a brief trip down memory lane. The chefs enjoy spending time together at a luxurious brunch before heading out to the farmer's market. Before long, we fire up the grills and get cooking as our chefs prepare for the tailgate showdown.

Season Finale | Part One

This is it! The final tailgating showdown of the season. We've brought some of our hungriest fans out to the Tastemade Studios, stuffed them full of four delicious dishes and let them vote for the winner. It's a fierce (but friendly) competition, and the stakes are high as our four chefs compete for all of The Grill Iron glory!

Season Finale | Part Two

The Grill Iron is back! It's Season Three and Jax taking you on a delicious cross-country adventure. This good 'ole fashioned American road trip kicks off in her hometown of LA, where she meets up with renowned Peruvian Chef Ricardo Zarate of Rosaliné. They head north to Santa Barbara for a fishing trip and discover what the Pacific Ocean has in store for UCLA Bruin game day. With Chef Zarate behind the grill, this is no ordinary tailgate... make sure to bring your chopsticks!

Peruvian Paella - UCLA

The next stop on Jax's cross-country adventure is South Carolina, home of the Clemson Tigers. Chef Rodney Freidank of Soby's in Greenville is stepping up to the grill, blending his New York roots with a touch of Southern flavor and charm.

Porketta Sandwich - Clemson

Jax heads to sweet home Alabama to meet up with SpringHouse's Chef Rob McDaniel, an Auburn alum who teaches her how to forage not only for ingredients, but inspiration. They also stop by Back Forty Brewing to meet fellow alum Jason Wilson for a special ingredient to add to the rustic gameday goat stew.

Goat Stew - Auburn

Jax is taking her culinary adventure to Texas! Firing up the grill this week are Lori Bergeron and Anthony Nicaj, the duo behind Austin's De La Terre Supper Club. In the land of all things big and beefy, these two have a more delicate approach to cuisine... foraging for their ingredients in some of the most unexpected places. They bring Jax quite literally high and low to make their drool-worthy smoked quail for Longhorn gameday. It's a Quail-gate!

Quail - Texas Longhorns

The road trip rolls on to South Carolina where Jax meets up with the inventors of the super secret stuffed chicken wing! Ramone Dickerson and Corey Simmons, the awesome twosome behind 2 Fat 2 Fly, take Jax to meet Glenn Roberts, the visionary behind Anson Mills.

Pork-Stuffed Chicken Wings - South Carolina

Up next on this delicious trek across the country is Jax's home state of Florida. She steps into The Swamp to meet Chef Michelle Gioviti of The Fat Tuscan, who taps into generations of her Italian family tradition to create food from scratch -- the way grandma did it.

Clam Fritter with Linguini in a Spicy Red Clam Sauce - Florida Gators | The Grill Iron

This week Jax's culinary quest takes her to Bulldog territory - Athens, Georgia. She goes Between the Hedges to meet Chef (and UGA alum) Joel Penn of Heirloom Cafe and Fresh market, who blends his Southern heritage with old-school Asian flavors.

Cornbread Bao-Georgia

Coffee & Miso Roasted Pork Bun | The Grill Iron

It's the final stop on our season-long road trip! Jax has come full circle, back to her hometown of Los Angeles, and wants to bring the trip's most delicious inspirations to her own friends in an exciting finale tailgate.

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