America’s Best Restaurants episode:

Smoked Brisket Sandwich with a sweet secret: Guerrilla Grill in Keene, NH

Theo from Americas Best Restaurant, wearing an orange T-shirt, smiling in front of a brick building.

Theo Williams

Theo, a proud Jersey boy and host of America's Best Restaurants, showcases his love for food while celebrating the nation's culinary gems. With a passion for Jet Skiing and water activities, he's always ready to dive into exhilarating experiences on the waves. Adding to his impressive repertoire, Theo has also graced the screen in the iconic TV series, The Sopranos, further demonstrating his diverse talents.

Neon sign with the outline of the United States map, displaying the word 'ABR' in blue in the center.
  • A man wearing a red shirt and a headscarf standing outside a restaurant, with a sign that reads "Guerrilla Grill Now Open."

    Welcome to another smoky episode of America's Best Restaurants.

    Today, we are in Keene, New Hampshire, where a couple of brother-in-laws are going to hook us up with some delicious food. Adam's expertise in smoking the meats pairs perfectly with Zach's homemade sauces and rubs.

  • Two men in a commercial kitchen, standing near a counter with food. One man is wearing a black shirt, a backwards cap, and gloves. The other man has a beard, styled hair, an orange T-shirt, and a silver chain, speaking with a serious expression.

    We are here at Guerrilla Grill...

    ...and I’m keen on some mouthwatering smoked meats. Let’s go inside, have some fun, and, as always, get to the eating! Adam is one of the owners. He’s going to hook us up with something special.

  • Two men are talking in a kitchen; one is wearing a black baseball cap backwards and a black T-shirt, and the other has sunglasses on his head, a chain necklace, and a bright orange T-shirt. They appear to be engaged in conversation with kitchen shelves and supplies in the background.

    Today, we’re building a Mad Cow Sandwich

    —a brisket sandwich with cream cheese, red pepper jelly, and potato sticks. It sounds wild, but that’s exactly what they do here—crazy creations. We’re starting with a toasted brioche bun, topped with cream cheese on both sides, red pepper jelly, and homemade potato sticks for that extra crunch. Finally, we layer on some tender brisket.

  • A man wearing an orange shirt is holding a metal tray with a burger, and he appears excited or surprised. In the background, there is a neon sign that says 'TASTE TIME,' and a person wearing a black shirt is partially visible.

    I get absolutely giddy anytime I see brisket that looks this good. Look at that beauty

    —it’s magic. I just have one question: Do you know what time it is? It's time to dig in! Oh man, that brisket is super tender and moist. The sweet and savory combination from the jelly and cream cheese is a perfect balance, while the potato sticks add a nice crunch and a little salt. That sandwich is an absolute home run!

  • Adam Rector and Zachary Cotter, the owners are passionate about what they do.

    hey’ve created something special here at Guerrilla Grill. During our chat, Adam and Zach talked about how they got started in the business. Originally from North Carolina, Zach moved to New Hampshire in 2013. After working in a bar for eight years and tinkering with barbecue recipes during the pandemic, the two brothers-in-laws decided to dive into the food truck business, eventually opening Guerrilla Grill.

  • Two men are having a conversation in a kitchen. One man is wearing a black T-shirt with a logo and hat, and the other is wearing an orange T-shirt with a chain necklace and sunglasses on his head. Shelves with kitchen supplies are behind them.

    What’s equally impressive is how much they care about their staff.

    Adam's expertise in smoking the meats pairs perfectly with Zach's homemade sauces and rubs.

    Both Adam and Zach make sure their employees are happy because they work hard, prepping early in the morning and staying late to clean. Their dedication to staff culture is evident in the atmosphere at Guerrilla Grill, which only makes the food experience that much better.

  • Close-up of a pulled pork sandwich with a bun, shredded pork, and barbecue sauce, served on a metal tray.

    Next up, I tried their signature sandwich, the Monkey Business.

    It’s a Carolina pulled pork sandwich with their Appalachian sauce and smoked mac and cheese on top. The pulled pork is absolutely packed with flavor, and the mac and cheese adds a richness that makes this sandwich one of a kind. It’s hearty and cheesy, and every bite hits the spot.

  • A tray of classic Southern barbecue with ribs, roast beef, and smoked fish, along with side dishes of macaroni and cheese, collard greens, baked casserole, and beans, served with multiple sauces.

    Plus, their barbecue sauce is on point—savory with just the right kick.

    And let’s not forget the ribs. These bad boys peel right off the bone with no resistance. They’re smoky, tender, and delicious, the kind of ribs that remind you what good barbecue is all about. Everything here was top-notch. They have perfected the one-two punch of barbecue: Adam is the Pitmaster, and Zach is the sauce guru. Together, they’ve created a menu that knocks it out of the park.

  • A man with dreadlocks and a beard wearing an orange shirt, sitting at a table with food, appears to be talking or singing, while another man in a black shirt and cap listens nearby in a restaurant setting.

    If you’re in New Hampshire and craving some barbecue, Guerrilla Grill is the spot to be.

    Oh my goodness, that pulled pork is dangerous! “Do you believe in love after love?” Everything was on fire today, and I’m giving them my patented two snaps and a Ric Flair "woo!" Thanks for an amazing experience.

    The above excerpts were from the interview back in the summer of 2024. Watch the full video here.