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NARRATOR: Summertime in America gets hot and heavy
with hard bodies, good times, and great food
on sizzling shoreline playgrounds coast to coast.
It's time to count down the top 10 most popular foods
at the hottest beaches and boardwalks in America.
From the biggest dogs
and cheesiest slices on the East Coast...
Oh, dude.
...to Texas and a 40-pound Peruvian pit roast
like you've never seen before...
Delicious.
All right. Four coming up.
NARRATOR: ...and on over to a fish-taco challenge
swarming with bikinis
and some juicy burgers that test the best of both coasts.
Oh, my gosh.
But which boardwalk snack
is the number-one party favorite?
Lobster roll in Old Orchard, Maine, is the best in the world.
NARRATOR: And who serves up
the most sizzling summertime plates coast to coast?
Not pretty, but delicious.
I love this one.
It's all next on "Bikinis & Boardwalks"
top 10 summer chowdown.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
Beautiful babes, hot sand, and cool waves
all scream summer fun time
at coastal playgrounds across the country.
Summertime.
NARRATOR: Nothing beats hanging in the sun
with an ice-cold drink and a hot plate of mouthwatering goodness.
How are you?
Good friends, good times, and good food
is the recipe for success.
By hitting the hottest eateries
on the coolest beaches and boardwalks in the U.S.A.,
we found the top 10 snack sensations
that reign supreme during the sultry days of summer.
Coming in at number 10,
the smoky, slow-roasted American classic -- barbecue.
And for the best the grill has to offer,
head to Myrtle Beach, South Carolina.
Every year, 14 million bikini and board short-wearing hotties
descend on the balmy coastal paradise.
Hot fun in the summer sun can work up a healthy appetite.
Just off the beach at the Market Common,
they're getting the summer party started
with the sizzling sounds and sweet smells of the grill.
For just 10 bucks, anyone can chow down
on five of these Southern grill master's fixings.
South Carolina claims to be the birthplace of barbecue.
To this beach crowd, it's more than just food.
[ Snorts ]
Myrtle Beach is the central party zone
here in the Cradle of 'Cue.
And today, there's some serious grilling going on.
That's where the money is -- right there.
It's the annual Beach Boogie & Barbecue Festival.
More than 60 teams are "chef-ing" up over 3,000 pounds
of juicy brisket, ribs, pork,
WOMAN: Enjoy!
Big-time thousand-dollar prizes in each category
bring in barbecue pros from all over the South.
These guys take it real serious. That's the most important part.
They travel from North Carolina, Georgia, even Tennessee.
This contest is about one bite.
If you don't get them on one bite, you're not gonna get them.
We estimated probably in the neighborhood of 20,000 people
over the past couple days.
Hopefully tomorrow we'll have another big crowd.
And they all get to sample
the different cooking teams' barbecue.
Ribs, sun, beach.
It's awesome.
NARRATOR: Finger-lickin' good.
But Myrtle Beach is just one of a trifecta of summer hot spots
that help lock the 'cue into the 10th spot on this list.
On the Wildwoods, New Jersey, boardwalk,
there's another barbecue competition
that is burning up the beach
like the bikini-clad shore hotties.
At the New Jersey State Barbecue Championships,
each of the 65 teams will grill a whopping 80 pounds
of ribs, chicken, brisket, and pork
for the judges and public to enjoy.
This massive grill-off feeds everyone on the shore
and solidifies the grill's place in the summer season.
I've been coming to the Wildwood boardwalk since I was a baby,
and it's my favorite kinds of the season.
Food's fantastic, and we love coming every time.
Cooked perfectly so it comes loose right off the bone.
NARRATOR: Jersey grill masters Local Smoke
explain the secret to great barbecue by the beach.
KEATING: It's all homemade rubs,
and the smoke that we use,
the different wood that we use to cook the meats with
add a nice, little flavor with our rubs and our sauces
to make it all come together.
NARRATOR: The grill masters at Myrtle Beach and Wildwoods
barbecue massive amounts of meat all summer long.
But there's another oasis of awesome
that pushes grilled and roasted goodness over the top
as the number 10 top taste of summer.
In San Antonio, Texas, they're offering up
an exotic Latin spin on the classic American pastime.
San Antonio is only 160 miles from the Mexican border.
There's no beach in sight, but don't get it twisted.
Beneath the streets of downtown San Antonio,
along the banks of the San Antonio River,
the River Walk bangs with excitement.
Hot women, good times, and great food.
San Antonio's proximity to Central and South America
has a rich influence on the massive meals found here.
This is where our rocks need to go, okay?
NARRATOR: At the Culinary Institute of America,
students are cooking
a massive South American feast right in the ground.
JOHNSON: So, what we've done here is,
we've replicated a pressure cooker here
using stones and earth.
NARRATOR: The Peruvian pit roast is an ancient Andean tradition
handed down from the Incas.
The pachamanca, or earthen pot, is filled with edible treasure.
It's always a surprise.
You never know exactly what's going to happen
when you unearth the pit.
There we go. Okay.
NARRATOR: Today, Elizabeth and her students are stuffing
the three-foot-deep pit
with over 40 pounds of meat and vegetables.
Lamb, pork ribs, chicken,
tropical tubers like yuca.
And all of these ingredients
are layered in a sandwich of hot rocks.
NARRATOR: Only one hour later, it's time to reveal
the savory contents of the jam-packed stone oven.
JOHNSON: Okay, guys.
Corn.
NARRATOR: The steaming result is to die for.
The mixture of flavors, it's very earthy.
It's, dare I say, primordial.
NARRATOR: Time to slice and serve heaping portions of Peruvian pit roast.
I mean, look, it's already falling off the bone there.
Mmm.
NARRATOR: This party pit serves up 120 plates of mouthwatering meat.
MAN: I come from a world of barbecue.
We do ribs for 12, 14 hours sometimes.
We did it in an hour.
NARRATOR: The hot spots in New Jersey, South Carolina, and Texas
are giving the 'cue its due at number 10 on our countdown.
The grill is great, but number nine on this list
may make you hungry for a half shell...
...or a half dozen.
NARRATOR: Summer means party time
at sun-kissed beach-and-boardwalk hot spots
coast to coast.
Cold beer, great grub, and good company
are the ingredients you need to get things going.
The feasts in Myrtle Beach, South Carolina,
Wildwoods, New Jersey, and San Antonio, Texas,
have dropped barbecue into the 10th slot
on this culinary countdown.
Now get set to kick it up a notch with *** dishes
that will tickle those taste buds all summer long.
At number nine on this culinary countdown,
it's heaven on a half shell.
Lobster rolls on the beach. Fantastic.
And where better to start this "crustaceous" cruise
than the laid-back pleasure zone of Old Orchard, Maine?
The entire state of Maine
is known for the king of the ocean -- lobster.
There's nothing like being on the beach in the summertime
with a lobster roll.
NARRATOR: They catch 103 million pounds of these succulent crustaceans
every year.
In Old Orchard, the name of the game is the lobster roll.
And it all started at Bayley's Lobster Pound.
Bayley's Lobster Pound
is where the lobster roll was invented.
It's a single-family-owned business.
Been here since 1915.
NARRATOR: Their recipe is simple --
fresh pieces of Maine lobster stuffed into a sweet roll.
As evening approaches, Vinnie examines the day's catch.
Oh, stocking up the tank,
getting ready for the dinner hour.
NARRATOR: Each of these full-bodied hard shells
weighs a pound and a half.
As you can see, they're all really dark colored,
firm, nice, full-meated lobster.
NARRATOR: These days, they sell over 25,000 lobster rolls every year.
That's pretty awesome.
Mmm.
The tiny town of Old Orchard, Maine, may claim the crown
when it comes to lobster.
But Maine lobster isn't the only coveted catch
driving shellfish to number nine on the list.
600 miles south
in the summertime paradise of Rehoboth Beach, Delaware,
blue crab dominates coastal waters and appetites.
This little crustacean is the perfect summer treat.
The ocean delicacy is the go-to choice
for skim boarders, beach babes, and the world-famous lifeguards.
***'s in Rehoboth Beach, Delaware,
is said to be the best.
Their crab cakes make believers out of one and all.
If you're going to the Rehoboth Boardwalk,
make sure you stop by ***'s East Coast Bar & Grill
for one of our famous crab cakes.
NARRATOR: Owner Jimmy O'Connor has been developing
the one-of-a-kind recipe for years.
This has been in my family for about 35 or 45 years.
I've tweaked it over the years
at the different restaurants I've worked in.
NARRATOR: Two pounds of fresh blue crab meat,
parsley, breadcrumbs, and special sauce.
O'CONNOR: I really can't tell you what's in there.
A lot of good, different things.
NARRATOR: It's so good, the small seaside eatery
blazes through 120 gallons of the secret mix every year.
But the real secret to these tasty cakes is the preparation.
O'CONNOR: The trick is not to break it up.
Leave it as big and as full as you can.
NARRATOR: 12 minutes in the oven,
and voilà -- hot, flaky blue crab cakes.
Being from Maryland, tough crab-cake critic,
I would say these are probably...
...the best I've had in Delaware for sure.
***'s serves over 9,000 of these tasty cakes every year.
You won't find the TLC that's in a ***'s crab cake
anywhere else.
The fresh frenzy at number nine doesn't stop in Delaware.
Just a three-hour drive south
is the party zone of Virginia Beach, Virginia.
Located on the southern tip of the Chesapeake Bay,
Virginia Beach is home
to some of the best oysters in the world.
This simmering locale pumps up the volume all summer long
[ Cheering ]
While bikini babes strut and toned beach bros rock the surf,
Rockafellers Bar and Grill
shucks and serves heaven on a half shell any way you like it.
Welcome to Rockafellers.
Thank you.
The eco-friendly oyster joint recycles their shells
to create local reefs, breeding grounds for more oysters --
saving the world one shell at a time.
And their selection is endless.
We have blue points
from the Long Island Sound in Connecticut,
and then we also have Mobjack Bay oysters,
which is a local Chesapeake oyster.
NARRATOR: Fresh, raw, local goodness.
MAN: So, you, like, break it up and then slurp it up.
I love this one.
If you don't like them raw, try them Rockefeller style --
baked with butter, spinach, bacon, and melted cheese.
WOMAN: What I have found
is that people who are not necessarily fans of oysters
are big fans of the oysters Rockefeller.
Rockafellers serves over 33,000 half-dozen oyster meals
Cheers.
Add in lobster rolls and crab cakes,
and you've got a shellfish smorgasbord
like you've never seen before.
That's enough for shelled sensations
to take the ninth spot on this rundown
of the tastiest treats by the beach.
There's no complaints from the hard bodies on Virginia Beach.
Hi! How are you?
But there's an even better reason
to bring your appetite to the shore this summer.
Nothing goes better with a day in the sun
than number eight on our list -- fresh fish.
Just 30 minutes from downtown Los Angeles in Venice Beach,
California cuties will tell you that the West Coast
is the best coast when it comes to succulent seafood.
That is so fresh. So good.
The party-popping promenade is a melting pot
of European visitors, local artists,
and sun-seeking beach goers.
Today, trend setters are flocking to the Mercedes Grille,
where the salmon is a work of art.
Here we are. We have our delicious citrus salmon.
NARRATOR: The flaky fish is cooked to perfection
and served with garlic mashed potatoes, lemon caper sauce,
sauteed mushrooms, and sweet plantains.
It's really delicious. Oh, it tastes so good.
Cheers.
This hipster paradise
grills up over 900 pounds of Pacific salmon each year,
satisfying almost 1,800 salmon-craving beach goers
and placing delicacies of the sea at eighth on our list.
And Venice Beach, California,
isn't the only hot spot serving sumptuous seafood this summer.
1,500 miles east, chefs at the sizzling San Antonio River Walk
have a delicacy of their own.
Red snapper is hooked in the Gulf of Mexico every morning
and brought to the kitchens of La Gloria by mid-afternoon.
My favorite food on the River Walk
is the red snapper from La Gloria.
NARRATOR: "La Gloria" is Spanish for "the heavens."
The Mexican restaurant, located inside the Pearl Brewery,
specializes in simple street food like tortas and tacos.
But Chef Greg Hernandez
has some more sophisticated offerings, as well.
We're gonna do a red snapper.
NARRATOR: What sets their snapper apart is what goes in it --
a special salsa called ajillo.
HERNANDEZ: I use a little bit of garlic marinade,
which is salt, pepper, a little oregano,
little white wine that's mixed up in there.
NARRATOR: Seven minutes in the deep fryer,
and the La Gloria specialty is nearly complete.
HERNANDEZ: I'll finish it with a sauce.
NARRATOR: Pair it with some sweet salsa, and it's time to eat.
La Gloria.
This is excellent.
Man, that's good.
NARRATOR: This delicacy is dropped on diners nearly 1,000 times a year
with a style that no one else can touch.
This is delicious.
We're not done yet.
There's one more savory reason
fresh fish rules the eighth spot on our countdown.
Fish tacos on the beach. Can't beat that.
Half an hour from the Mexican border,
in San Diego, California, on Pacific Beach,
it's the mahi fish taco that's king.
San Diego's the home of fish taco.
Almost every place in town has good tacos,
but we have the best.
NARRATOR: Today, Pacific Beach, or PB, as the locals call it,
is in full party mode.
Surfers are surfing.
Hotties are tanning.
And the annual Ocean Walk Festival is rocking the beach.
Part of the festivities
is the Best of the Beach Fish Taco Challenge.
PB Shore Club is a top contender.
We got the best tacos in town.
We use fresh mahi mahi, fresh local produce, fresh tortillas.
All of our sauces are custom homemade.
All right. Four coming up.
NARRATOR: What makes their tacos the tops?
I can't tell you the secret,
but we do marinate all of our fresh mahi mahi for two days.
It soaks in the flavors.
Our marinade has a zesty, sweet flavor
that goes great, on such a light, white fish.
NARRATOR: Sandbar thinks their tacos have a shot at taking the title.
JONES: This marinade is unique because it's a fusion of Mexican and Asian.
We use a flat grill we love for the marinade.
It caramelizes on the fish, creates a little bit of a crunch,
traps in some of the flavor and the moisture.
We love to marinate our fish anywhere from 6 to 12 hours.
Our tacos taste like a little slice of heaven wrapped up in a nice, warm flour tortilla.
NARRATOR: While PB Shore Club and Sandbar cook up a storm,
hot-body boardwalkers buy $6 tickets
that let them sample all the fish tacos
and vote for their favorite.
Oh, my God.
That is so good.
This Shore Club fish taco is so good.
No.
No.
NARRATOR: Who will be the fish-taco king of this bikini-clad beach?
The day's been going great. We did just under 900 tacos.
Response has been great.
We've gone through over 800 tacos,
and everybody seems to be enjoying it
and having a great time.
ANNOUNCER: We need a representative
from the Sandbar, from the Shore Club.
I need you guys right in front.
NARRATOR: But there can be only one.
ANNOUNCER: In the tightest race ever of the Beach Fish Taco Challenge,
by five votes only,
for the third year...
[ Cheering ]
...Sandbar Sports Grill.
Oh! There it is!
Congratulations to the Sandbar.
NARRATOR: The two top taco shops alone
sold over 1,700 mahi tacos on just the day of the festival.
Just imagine how many San Diegans they satisfy
over the course of a summer.
Succulent salmon, snapper, and mahi have squeezed fresh fish
into the eighth spot on our list.
But after all that fish and meat,
it's time for something sweet.
At number seven, a tasty treat party people everywhere
associate with sweltering summers on the boardwalk --
saltwater taffy.
Oh, that'd be so good.
NARRATOR: And in Atlantic City, New Jersey,
some say no one does it better than James' Candy Company.
These candies have been craved by luscious lips
as far back as the 1880s.
And legend has it that a taffy merchant
had a taffy stand on the boardwalk here
and a generous tide came in and soaked his taffy stock.
And the next morning, a little girl walked up and said,
"Hey, sir, can I have a little of that saltwater taffy?"
And the name stuck.
NARRATOR: Today, James' Candy Company
is the place the tanned and toned Jersey hotties go
for an afternoon sugar fix.
10,000 pounds of taffy
are softened, pulled, cut, and wrapped every day
using timeless methods,
easily pushing taffy into the seventh spot.
GLASER: Saltwater taffy is basically made
from two main ingredients -- corn syrup and sugar.
We cook those two main ingredients
in a stainless-steel kettle.
That stainless-steel kettle is jacketed with steam.
That cooks the taffy.
That allows the rest of the moisture
to flash off of the product,
making a nice, dry piece of candy.
NARRATOR: And, of course, Atlantic City isn't the only game in town.
400 miles south, in Virginia Beach, Virginia,
they've got fun flavors that one-up the classics.
There you go.
Good.
We've got some creamsicle taffy that we're making right now.
Yeah.
NARRATOR: Founded in 1929,
Forbes Candies may not be as old as James' Company,
but they're no less scrumptious.
It's the best saltwater taffy around.
But the real delight here
is seeing the taffy made right in front of you.
This was the state-of-the-art candy machine
when it was built in 1930.
Today, she still pumps out
just about any flavor you can think up --
apple pie, popcorn, cotton candy, and key lime.
At a rate of 100 mouthwatering pieces every minute,
a feast for the eyes and satisfaction for the senses.
Nothing feels more right than enjoying taffy by the sea,
making it an easy in at number seven on our countdown.
But there's food on our list
that turns up the heat on the already burning days of summer.
At number six, south of the border made to order.
[ Cheering ]
NARRATOR: The summer boardwalk and beach scenes in America
bump with energy, excitement,
and hungry party people coast to coast.
And we're counting down their top 10 choices
when it's time to eat.
The next meal on the countdown
spices things up in hot zones around the country.
Coming in at number six, south-of-the-border fiestas
that will make your taste buds say "Gracias."
On the San Antonio, Texas, River Walk,
they do Mexican food rich and authentic at the Casa Rio.
The original River Walk restaurant has been serving up
fat portions of rice, beans, chili, enchiladas, and tamales
since 1946.
MAN: Back in the old days, it was very dangerous.
They wouldn't even let the military from the bases
come down on the River Walk.
Grandpa had to go out to a base commander and say,
"Well, let them just walk down the stairs to the restaurant."
NARRATOR: These days, safe passage is guaranteed.
And the Mexican fare is authentic as it gets.
So, our regular plate was the first plate
that was served in San Antonio back in 1899.
And it's rice, beans, chili, enchilada, and tamale.
We tried to keep our prices very reasonable over the years.
Grandpa always said,
"There's a lot more people with a nickel than with a dollar."
NARRATOR: The Casa Rio serves over 100,000 diners
during their busiest months with the authentic taste of Mexico.
Yeah, that's good. That's good.
The Casa Rio is classic Mexican,
but for something more modern, head out to California,
where they're fusing Latin and West Coast cuisine
like you've never seen before.
Pacific Beach, San Diego,
is a non-stop party of surfers and bikinis,
and they're getting crazy for Papa Luna's Empanadas.
Between their store on Garnet Avenue
and their beach-front kiosk,
today Papa Luna's is serving up
their unique brand of California empanadas
to the hungry beach crowd.
BAER: An empanada is a baked turnover
than can be filled with either savory or sweet ingredients.
NARRATOR: But these are not your average empanadas.
The twist of our empanadas
is that this is a Latin American dish
filled with classic American flavors.
NARRATOR: For starters, try the turkey dinner --
stuffed with homemade mashed potatoes and gravy.
And if that's not enough,
make that second helping pork chops and applesauce.
Each one is individually sheeted, cut, filled,
and baked at 400 degrees.
Let me tell you, you get some muscles
while you're making empanadas -- That's for sure.
NARRATOR: The steaming result is to die for.
Toasty on the outside, warm and gooey on the inside.
Papa Luna's is on track to sell 45,000 empanadas this year.
But what happens
when boardwalk beach goers need something to cool off
that has a south-of-the-border flair?
They head to Venice Ale House in Venice Beach.
Here you'll find a variety of brews, tasty grub,
and a refreshing drink that comes with its own container.
Only place you eat a coconut -- Venice Ale House.
NARRATOR: Coconuts have been a favorite treat
in tropical locations for centuries.
[ Cheering ]
Each one is brimming with four to eight ounces
of sweet, milky goodness.
It's so good.
But this is the treat that keeps on treating.
When you're done with the juice,
it's time to move on to the main course.
I like eating this part, too.
The coconuts are split open,
revealing the flaky fruit that you eat with a spoon.
It's so amazing. Really sweet, too. Yeah.
But the coconut is not the only south-of-the-border refresher
that makes this category number six on our list.
Back on the Rehoboth Beach Boardwalk,
Cabo's Restaurant is mixing up a Mexican classic
that will make you feel like you're at the border...
So, we're gonna make the house margarita here at Cabo.
NARRATOR: ...even though it's 2,000 miles away.
Start with Milagro tequila.
A little bit of Patrón Citronge.
NARRATOR: They start with the basics.
Fresh-squeezed lime juice.
NARRATOR: But at Cabo's, it's the last sweet step that sets it apart.
And then our secret ingredient is agave syrup.
NARRATOR: Shake it up, add some salt,
and soon you'll be rolling your R's like a pro.
Classic enchiladas and modern empanadas,
along with tasty libations from a southern nation,
all move south-of-the-border cuisine
into the sixth spot on our list.
iAy caramba!
We're down to the final five,
including a pizza on top of a pizza on top of a pizza.
Big bite. Big bite.
[ Cheering ]
NARRATOR: Summertime in America
means hot bodies, good food, and great times.
But which snacks round out the top five foods
at the wildest summer playgrounds in America?
Landing at number five on the countdown,
how about a toasty, meat-packed sandwich?
Nothing beats a sandwich in the summertime.
That's what I'm talking about.
NARRATOR: In Hollywood, Florida, they've got
a Cuban-influenced sandwich that they think takes the cake.
On hot, summer days, this low-key Floridian paradise
is stacked with hard bodies and parties.
And on Monday nights, downtown ArtsPark
turns into a one-of-a-kind, mobile, outdoor dinner disco.
You can just go from truck to truck to truck and eat
until you feel like they need to roll you out of the park.
NARRATOR: One bright pink truck stands out against the rest --
Porkalicious,
the Cubano sandwich truck where it's all about fine swine.
The Porkalicious looks really good.
Two of this crew go for the Caribbean specialty --
a slow-roasted, pulled-pork sandwich
with guava barbecue sauce, onion rings,
cheddar cheese, and coleslaw.
Their friend opts for an island classic, the Noche Buena --
delicious slow-roasted mojo pork
with grilled onions and crispy chicharones.
How do the food-truck sandwiches stack up?
I think the Porkalicious had a little too many flavors for me.
The Noche Buena was more my style. It was a little more simple.
I'd say the Porkalicious was probably the better of the two, but both were awesome.
I'll go with Noche Buena. That was my choice. It's really good.
NARRATOR: The pork-packed sandwich is so popular,
they sell 72,000 of them a year.
But Hollywood, Florida, isn't the only American boardwalk
pushing killer subs into the top five.
For some East Coast pizzazz,
head to Atlantic City, New Jersey.
At the White House Sub Shop,
they make massive three-and-a-half-pound hoagies
for the studs and babes of this summertime hot zone.
Can't eat it all. Now, when you're a kid, you can eat it all.
When you get older, you get sensible.
NARRATOR: They've served a lot of cool characters through the years.
Rat Pack members like Dean Martin, Sammy Davis Jr.,
and even old Blue Eyes himself grace the walls.
What makes these subs so irresistible?
Fresh-baked sandwich bread.
Can get this Italian bread nowhere else but Atlantic City.
We get it from the bakery right across the street or right down this street.
It's delivered up to 10 times a day.
NARRATOR: Top-quality meat.
Freshest cold cuts we can get out of Philadelphia.
NARRATOR: Or something more ethereal.
Some people say it's 'cause of the water.
Some people say it's just because of the ingredients.
It's all there. I don't know. But it works.
NARRATOR: The hungry hordes agree.
The White House serves over 45,000 subs every year,
helping put sandwiches at number five
in this sizzling summer-food countdown.
You may be licking your lips, but hold on.
Coming in at number four,
there's another classic Italian-American snack
the cool crowds of summer go even wilder for --
pizza.
On the Wildwoods, New Jersey, beach boardwalk,
the favorite food of choice is a hot, cheesy slice.
The traditional East Coast slice is thin, crisp, and delicious.
But the go-to pizza shops in this hot spot
have very different approaches to perfection.
Sam's Pizza
has been satisfying Jersey girls and guys since 1957.
Ironically, originally it was not a pizza place.
It was a Sam's Steakhouse.
He did start making pizza, and people went crazy for it.
So he continued to make pizza.
NARRATOR: Here they craft their pies in the traditional way,
spreading the sauce on first with lots of care.
FUSCELLARO: Our pizza is a sauce-on-first pizza.
Some people do cheese first then sauce.
Ours is sauce first.
It's just the way Sam wants it. What Sam wants, Sam gets.
NARRATOR: Mack's has also been making their mark
on the boardwalk since the 1950s.
MACK: My grandfather started the business,
then our father and our uncles.
We've been making pizza since we were children.
We all started when we were like 9, 10 years old.
NARRATOR: But here they do things a little different.
First the cheese,
then a blast of sweet homemade marinara sauce.
We do build it a little different.
We put the cheese on and then the sauce.
Just the combination that works together.
NARRATOR: Everybody's got their favorite.
My favorite pizza place on the boardwalk is Mack's.
There's no question. It's Sam's Pizza.
NARRATOR: The best thing to do is to snag a slice of each.
Between the two, Wildwoods, New Jersey,
heats and serves nearly 100,000 pizzas every year
to the hottie shore crowds.
And there's another Jersey institution
that goes big with their pizza.
Oh, dude.
Real big.
In Atlantic City, New Jersey,
the boardwalk is stacked with hard bodies all summer long.
When these beach studs and bikini babes
need to fuel up for the gym,
they head to Tony Boloney's
for massive meals done Jersey style.
Our dough is a tri-blend of dough.
We try to mimic how pizza was about 100 years ago.
So we fire it a little differently.
We stretch it a little differently. We make it a little differently.
NARRATOR: And they skip the crust
so the toppings reach all the way to the edge.
HAUKE: It's sloppy as all hell when you're eating it.
If you leave here and there's not stuff
dripping down your arm, we have a huge problem.
NARRATOR: The hot Jersey beach crowd can't get enough.
So Tony Boloney's created the Slaughter Stack Challenge,
a pizza on top of a pizza on top of a pizza.
That's an 18-inches-wide, 6-inches-tall,
triple-stacked pie
that has everything Noah brought over on his ark
ravaged by mozzarella.
Every animal gets slaughtered on this pie
then goes directly into your mouth.
NARRATOR: That's 15 pounds of toppings, meat, and cheese
that must go down in under 30 minutes.
This crew did it in five.
Pizza is popular,
but what red-blooded American fare will crush the competition?
NARRATOR: From Southern barbecue to New Jersey pizza,
it's summer and snack time across the country.
We have reached the top three spots
on this best-of-beach-eats countdown.
Taking the bronze medal is an American classic
bikini-clad babes and beach-cruising bros crave
even more than a hot slice.
At number three on the countdown, summertime food bliss
might just come in the form of a dripping, meat-packed burger.
Oh, that is the best burger I've ever had.
[ Chuckles ]
In Ocean City, Maryland, all American guys and gals
make a beeline for burgers at the Alaska Stand.
The OCMD, as the locals call it, is an action-packed beach scene
with beach babes getting wet and wild all summer long.
When it's time to eat, Alaska Stand owner Bob Givarz
will be the first to tell you the secret to his great burger.
We have a local butcher
who grinds ground chuck fresh every day for me.
So when we say fresh, we're talking fresh.
NARRATOR: The flavor-packed patties are grilled, flipped, and served
to hot beach crowds all day every day.
GIVARZ: Put a little hole in it like a chimney,
and then they heat, and the steam will come through
and cook that burger not only on the edges
but right through the middle so they're ready to go.
NARRATOR: A little seasoning goes a long way.
All of our food is cooked to order.
Everybody always asks,
"What do you do to make those hamburgers so good?"
And I tell them, "Well, it's a salt there..."
NARRATOR: A typical summer lunch rush
will see one of these juicy mounds of meat
out the door every single minute.
GIVARZ: Those are those great-looking burgers.
NARRATOR: When all is said and done,
the Alaska Stand serves up over 15,000 burgers
during their peak summer months.
But they're not the only reason
burgers weigh in at number three on our countdown.
In Hollywood, Florida, there's a place with monster beef burgers
that draw even bigger crowds.
Le Tub is a slice of Hollywood, Florida, weirdness
within earshot of the crashing waves.
These beachcombers can't wait to ravage the bad boy burgers.
WOMAN: And their burgers are huge.
NARRATOR: The quirky ambience is eye-catching,
but it's the award-winning burgers
that brought these girls in.
The scrumptious burgers were recently voted number one
by GQ magazine and featured on "The Oprah Winfrey Show."
Yeah, people from all around the world come in and say,
"We saw you on 'Oprah Winfrey'," "Read about you in GQ."
NARRATOR: What makes these burgers so famous?
Never frozen. I think it makes a big difference.
NARRATOR: Charred or bloody,
with these enormous pincushion-sized patties,
satisfaction is guaranteed.
Not pretty, but delicious.
With 200,000 burgers sold every year,
Le Tub is the king of boardwalk beef
and proof that the classic American snack
is the only way to begin the top three.
Awesome.
You want fries with that?
Of course you do.
If there's one thing
all American girls and guys crave more than a juicy burger,
it's a steaming side of fries,
making the crispy treat number two in this summertime chowdown.
For one of the biggest names in seaside snacking,
head to Ocean City, Maryland,
where Thrasher's fries
keeps crowds queued up all summer long.
The beach-front institution is the action-packed snack stop
of this adrenaline-fueled beach scene.
Been here almost 100 years. Started in 1929.
And people come to Ocean City to get these french fries,
and they're great.
NARRATOR: These cooks are french-fry masters,
and they take their work seriously.
They slice, dice, and serve nearly 40,000 potatoes per week
in the summer.
So, what gives their fries the edge?
MORRIS: Here at Thrasher's, we don't use ketchup.
We use just salt and vinegar.
It's an English tradition. Ketchup's a dirty word.
NARRATOR: They're so good, even the staff can't keep their hands off them.
This would be no problem eating this whole bucket.
NARRATOR: Thrasher's fries are golden,
but to truly experience the scope of french-fried goodness,
you have to hop in the car and drive eight hours north
to Old Orchard Beach, Maine.
This relaxed hideaway is the perfect summer retreat
and home to a legend in the french-fry business.
The go-to fry shop here is Pier's Fries,
and they have ketchup.
If you want to know how much ketchup I go through,
it's about 12,000 pounds of ketchup in a summer.
NARRATOR: They're open, candid, and proud of the simple recipe.
There's no secret to how we do it.
Just fresh-cut potatoes.
NARRATOR: Around here, the locals say they're one-of-a-kind.
Best fries I've ever had.
They're really good.
Some Orchard Beachers
even take their appreciation for Pier Fries to the extreme.
Now, that's dedication.
With nearly 400,000 orders sold each summer,
Thrasher's and Pier's are as good as it gets --
almost.
So, what's it gonna be?
Next, the number-one summer taste sensation
that beats out all the others.
NARRATOR: Summer in America
means hot beaches, cool waves, and endless beauty.
You'll need to eat to fuel the party.
From the freshest daily catch
and red meat straight off the grill,
to cheesy slices and Latin goodness,
we've seen the best food
the beach and boardwalk scenes have to offer.
Or have we?
There's a summertime snack
that party people at these hot locales favor above all else.
Coming in at number one,
the undisputed king of summer snacking --
the hot dog.
Down in South Carolina on Myrtle Beach,
they've got a big, bad contender for top dog.
COOPER: Here at Peaches Corner,
our central item is definitely the footlong hot dog.
Roughly, each year, we sell about 30,000 of them.
NARRATOR: Stretched out, that would be nearly six miles of hot dog.
Let me show you how to make a footlong hot dog Peaches style.
Grab one of the famous footlong hot dogs. Get the mustard.
NARRATOR: There's more to a killer dog than size alone.
Here at Peaches,
they heap on a special ingredient for the final touch.
COOPER: Our chili's homemade. So it's really good.
NARRATOR: Peaches' footlong dogs make reign supreme in Myrtle Beach,
but how will they stack up to this next hot-dog heavyweight?
COOPER: It's ready to go.
NARRATOR: For a good, old-fashioned frank,
there's only place to go.
The original Nathan's Famous in Coney Island, New York.
MILLER: Nathan's is Coney Island.
You know, if you go across the country --
Let's say you go to California --
and you're looking for a hot dog, they ask for a Coney dog.
NARRATOR: Coney Island
is the most authentic beach and boardwalk scene in the nation.
They are the model for a classic American summertime experience.
What's more American than a hot dog?
Nearly a century ago in 1916,
a Polish immigrant named Nathan Handwerker
founded the very first Nathan's right here.
It has a unique, robust flavor,
that secret spice recipe back from 1916.
NARRATOR: Today, Nathan's Famous is not only a Coney Island institution.
It's world-renowned.
Nathan's blows it out of the water
with over 700,000 hot dogs sold every year.
Nathan's numbers dominate all others.
Crown the hot dog as the number-one taste of summer
at the best party and pleasure spots coast to coast.
From bad-boy barbecue and hot cheese slices...
to a fresh fest
of fish, oysters, crab cakes, and lobster,
and spicy tacos, enchiladas, and Peruvian pit roast,
to the best burgers, fries, and hot dogs
on the beaches of America,
with party meals like this, it's going to be one hot summer.