Guy Fieri hits the road to find some of the best local favorites in the country: Off the hook chili from a secret family recipe at an 85-year-old Seattle joint; Crab cioppino and artichoke soup at a more than 100-year-old California bar-turned-restaurant, with a produce garden of its own; and an Oklahoma joint on Rt. 66 that serves some of the most bizarre local favorites you've ever seen.

Guy Fieri tracks down real-deal barbecue from a down-home BBQ shack on the median of Los Angeles highway; to a fusion barbecue joint in Chicago, where they're making two different kinds of sauce their own way every day, to just outside of Kansas City, Mo., BBQ central, where a tech guy-turned restaurant owner is cooking up whole hogs.