Food Network personality Guy Fieri is bringing his signature style out to sea again with Carnival Cruises to debut his new restaurant, Pig & Anchor Bar-B-Que Smokehouse. He talked to CBS News about what it takes to barbecue on a ship, the biggest misconception about "Diners, Drive-ins and Dives" and why he hasn't changed his frosted tips since his TV debut.
I see you're wearing the t-shirt for Pig & Anchor.
My manager and I designed the logo. Whenever we're designing a concept, that includes the brand, name, logo everything - food is not just what's on the plate. It's the experience, where you're at and what you're feeling and so forth, so developing a concept for Carnival is quite an undertaking. I had quite a bit of success with Guy's Burger Joint [on Carnival] that I didn't want to mess up a good thing.
We started talking about a barbecue concept and I said you can't put a smoker on the ship. But we started talking and I said we use Ole Hickory smokers and that was it - three months later they said, "They're going to build us a smoker." They said they're feeding anywhere from 1, 000 to 1, 500 people, and I said, "Do you know how many pounds of barbecue that is?"
How many is it?
Hundreds and hundreds. If you told me this could happen ... I didn't even think the burger concept would work. There's no cutting corners with barbecue. You can't smoke it half as long. That's the great thing - the kitchen on the ship runs like a restaurant kitchen.
What are the biggest mistakes people make when they barbecue at home?
Well there are two different things: there's grilling and there's barbecue. Grilling is when people say, "We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken."
Barbecue is going low and slow. People can use their gas or charcoal grill at home to barbecue and set it at 200 to 225 degrees, add some soaked wood chips. The problem is that people too often don't manage their temperature. You can't believe the gauge outside the barbecue. That's as much you can count on as a ripoff watch. Get a good digital thermometer and take consistent temperature. Low and slow - can't beat it.
You eat a lot of greasy food on "Diners, Drive-ins and Dives, " so what -
That's wrong. That's wrong. That's where I tell people they're wrong. It's not greasy food. That's the funniest misnomer about the show is that people want to say, "Oh you're on that show. You eat that pizza and chili dogs and hamburgers." And get this straight - I'm the one who picks the locations. My research team finds them, but I OK them and pick the menu.