Ainsley's Big Cook Out

Memphis, Tennessee, home of blues, booze and barbecues, plays host to larger-than-life TV chef Ainsley Harriott. From the roof of the famous Peabody Hotel, Ainsley rustles up bourbon beef and blue cheese wraps before dropping in on the Whistle Stop Café of Fried Green Tomatoes fame. After taking a turn at a Casey Jones-style steam train ride, Ainsley hops on to the other side of the tracks to use a smoker to make the most delectable hot dogs.

It’s time for viewers to dance themselves dizzy as Ainsley Harriott heads to Acapulco, the Mexican resort that claims to have invented the disco. From a marvelous rooftop vista, Acapulco bon viveur Yvonne Treager acts as Ainsley’s guide to the beautiful city and witnesses him sample his first taste of the local firewater - tequila. Under Yvonne’s watchful eye, Chef Tanga cooks a superb lobster dish, wrapped in banana leaves served with a mouthwatering tequila sauce.

Buenos Aires has the frenzy of the tango and the passion of the Latins. It now also has Ainsley’s steak sandwich with anchovy vinaigrette, one of the delicious barbecue items in tonight’s program. Beyond the city walls, Ainsley finds life progresses at a more gentle pace, ideal for his chicken empanadas with chimichurri.