America’s Best Restaurants episode:

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.

...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.

—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.

—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!

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.

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.

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.

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.

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.