"Amazing Eats" host Adam Richman

There's no shortage of good eats to be had out there, and Adam Richman should know -- he's been on the road over the last four years trying to find them all.

His hit series "Man v. Food," which debuted in December 2008 on Travel Channel, followed Richman as he travelled across the country to find the best meals to be had. And while the host's engaging personality made it entertaining, there's no denying that a lot of the popularity stemmed from some of the epic eating challenges featured on the show, including a 72-ounce steak in Amarillo and a fiery, ghost pepper-laden burger in San Antonio.

But downing 1000-plus calories in one sitting alone has to take its toll and in 2011, Richman "retired" from food challenges. His enthusiasm for great food finds didn't diminish however, so he turned to his fans and local residents to take up the challenges themselves in Season 4, re-titled "Man v. Food Nation."

Now, some of his best finds over the years have been re-packaged -- sans challenges -- in a compilation show that puts the focus squarely on the food findings themselves.

Airing Wednesdays on Travel Channel, "Amazing Eats" groups together Richman's more memorable stops in a themed weekly episode, including the Feb. 29 episode that is appropriately titled "BBQ Bliss."

Viewers will get to visually sample five barbeque hot spots from Virginia to California. The first stop is at The Rendezvous in Memphis, Tenn. is home to one of the most famous dry-rub ribs around  ‚Äì we're talking slow-smoked over charcoal for 14 hours. Next up: a visit to St. Louis staple Pappy's Smokehouse to check out "The Big Ben" -- a six-pound meal of every meat featured on the menu, which has since featured one item named after Richman: the "Adam Bomb." Then it's a quick hop over to San Jose to sample sweet and spicy brown sugar glazed ribs at Henry's Hi-Life.

Also featured is Richman's visit with Arkansas philanthropist Jennings Osborne. Sadly, Osborne passed away last July but left quite a legacy of giving back to his community – including massive barbecues that served up towering portions of pulled pork, smoked turkey and beef ribs that he cooked up himself in his 11 cookers.

The last stop is in Richmond, Va., where Buz and Ned's Real Barbeque blends together traditions from across the country. And while they may not put an end to the age-old debate over which regional barbeque sauce reigns supreme -- from Carolina's vinegar-mustard base to the tomato-based Kansas City rib  sauces -- their spare ribs even beat out Bobby Flay's recipe on an episode of "Throwdown! With Bobby Flay."