We're in LA, making a Peruvian tailgate paella, and then past and present Grill Iron chefs from around the country unite for our Grill Iron Grand Finale

We visit two tailgate heavy-hitters to see how South Caroline and Georgia thrown down on the grill.

It's cold out, but the grills are hot. Watch out two masters of the tailgate create unique dishes at Wisconsin and Michigan.

Two chefs in Auburn create different tailgating takes on their personal heritage, including tamales and a goat stew.

We visit rival schools in Florida to see two chefs create amazing tailgate feasts with local seafood.

Two masters of the tailgate create unique food in Clemson, including Coffee-rubbed pork and a Poketta sandwich.

Chef Sonya Cote serves up a braised pork belly and rabbit skewer while the Chefs of Della Terra Supper Club grill up a persimmon glazed quail.

Chef Laura Lee whips up her Korean inspired Short Rib Lettuce Wrap and Chef Matt Heaggans shows off his unique flavor combinations with his Coffee Miso Pork Bun.

Chef Jerry Su creates his take on a "party fowl" and Chef Chef Johneric Concordia puts his spin on the ultimate Philipino breakfast.