Diners, Drive-Ins and Dives

In the programme Smokin' Hot BBQ, host Guy Fieri travels to sample a variety of barbecue dishes. His itinerary includes tasting rotisserie chicken in Ottawa, Canada, before heading to Richmond, Virginia, where he tackles a massive meat sandwich. Each stop highlights regional grill specialties and the chefs behind them.

is a television episode that follows a culinary road‑trip centred on barbecue. The programme’s premise is simple: a host travels across different locales, sampling the kinds of smoked and grilled fare that define each region’s food culture. In this instalment, the host, Guy Fieri, sets off to experience a wide array of barbecue dishes. His first stop is Ottawa, Canada, where he sits down for a serving of rotisserie chicken, taking in the flavours that the capital city has to offer. He then heads south to Richmond, Virginia, where the menu features a massive meat sandwich that lives up to its “monster” description, showcasing a very different style of barbecue. The episode uses these two visits to illustrate how barbecue can vary dramatically from one place to another. By contrasting the relatively straightforward rotisserie chicken of Ottawa with the over‑the‑top sandwich from Richmond, the show highlights both the subtle and the bold approaches that cooks take when preparing meat over fire. Throughout the broadcast, Fieri’s enthusiasm for trying each dish underscores the programme’s focus on the diversity of barbecue. The journey from a Canadian capital to a Southern US city provides a clear snapshot of how regional tastes shape the way barbecue is served and enjoyed.