Hairy Bikers: Route 66

David Myers and Simon King embark on a 2,000-mile journey along the famous American road, taking them through eight different states, each with their own history, flavours and people. They begin by learning about Chicago's meatpacking industry, before moving on to small-town American, where they spend time with the Amish community, cooking together and learning about their different way of life. Their first leg ends in St Louis, where they try `concrete custard" - a treat so rich and thick it has to be served upside down.

On the second leg of their Route 66 adventure Dave and Si set out to discover what lies beneath the legend of this iconic road.

At a biker bar in Missouri they learn of a much older route: The Trail Of Tears, A path taken by the Cherokee and other tribes after being forcibly removed from their homelands. Then, after a spot of fishing on the Big Piney river, the Bikers cook up Blackened Fish and Dirty Corn for the bar's regulars.

Heading west, Dave and Si visit a roadside museum described as a love letter to Route 66. The current owner, like her father before her, is passionate about keeping the magic of the fabled road alive.

On the third leg of their trip Dave and Si are on the trail of Oklahoma's famous beef. In Oklahoma City a classic T Bone steak is followed by a visit to the city's Vietnamese community to knock up Vietnam's beefy national dish - Pho.

After checking out El Reno's unique onion burger the Bikers hook up with a couple of fire crews who like to cook - especially brisket.

An organic sweet potato farm inspires the Bikers to make sweet potato brownies, before they finish this stretch on a cattle ranch with America's most iconic custodian of the land - the cowboy.

The fourth leg of the trip sees them ride from Texas into New Mexico. From burger joints to a cowboy emporium and a chocolatier to a cheesemaker, the bikers explore the small, independently owned restaurants and food producers - places that have achieved special recognition. Going from Amarillo to Albuquerque and travelling through Santa Fé, they discover that there is more to America than just endless chain restaurants and big-name brands. They also cook some real favourites: chilli con carne, carnitas with mac and cheese and a grown-up chilli chocolate pie.

For the fifth leg of this epic adventure, the bikers are crossing the state of Arizona in search of the Wild West. They start by making a small detour from route 66, starting in Monument Valley to learn more about this striking place and discover the Navajo Nation.

On the last leg of their Route 66 odyssey, the bikers make a small detour to the city of light, Las Vegas, to learn how to make the best mashed potato in the world.