Barbecue, Beignets and Barbacoa (S52E04)

This time, Guy Fieri is exploring innovative barbecue fusions and fresh seafood! In a Dallas-area barbecue spot, Texas flavors collide with Ethiopian cuisine, featuring pork ribs topped with an awaze glaze, delicious berbere mac and cheese, and hearty brisket nachos served on injera. Next, he heads to Naples, Florida, where a farm-and-boat-to-table concept shines with gangster grouper ceviche and a gluten-free take on beignets. Finally, in Atlanta, a second-generation chef creates mouthwatering scratch-made Mexican dishes, including irresistible carnitas and a fully loaded barbacoa tortilla sandwich.