Symon's Cleveland 'Que 20:00
Michael enjoys pastrami beef rib, a pork loin sandwich and more!
Burgers, Brew & 'Que Season 3
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Episodes
See Episode GuideMountains of Meat
Michael Symon meets a chef bringing the Indian street food flavors of his childhood to Asheville, N.C., with his own take on a sloppy joe that he calls a Sloppy Jai, with lamb hash and 30 Indian spices. Then, a burger spot in Seattle is serving up towers of Japanese-American fusion with katsu-style deep-fried burger patties. And finally, in Houston, Texas, Michael finds pastrami-spiced burnt ends pork belly and spicy, jalapeno-glazed lamb "pops" fresh out of the smoker.
Ooey, Gooey and Cheesy
Michael Symon gets messy in New Orleans with a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese. Then, he devours a massive meatloaf sandwich in San Antonio, wrapped in crispy bacon and drenched with an egg. Finally, he heads to Brooklyn for a smoked lamb belly sandwich and Chinese-style sticky ribs.
Finger-Licking Good
Alex Guarnaschelli joins Michael Symon at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's honor, the woman who first taught him to appreciate the purest burgers and ingredients on earth. Finally, in rural Ohio, he discovers a husband and wife team who use chorizo to give their smoked meatloaf a crazy kick.
Sausages, Franks and Dogs
In Sagaponack, N.Y., Michael Symon heads to a smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce. In Columbus, Ohio, a beefy burger topped with smoky kielbasa is a fusion of local flavors and an American classic. Finally, an Indianapolis restaurant serves up octopus-pork and salmon sausages in an insanely unique take on the tried-and-true hot dog.
Smokehouse Reinventions
In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally, a bicycle cafe in Pittsburgh slings some seriously tricked-out burgers for hungry riders.
Ooey, Gooey and Cheesy
Michael Symon gets messy in New Orleans with a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese. Then, he devours a massive meatloaf sandwich in San Antonio, wrapped in crispy bacon and drenched with an egg. Finally, he heads to Brooklyn for a smoked lamb belly sandwich and Chinese-style sticky ribs.
Finger-Licking Good
Alex Guarnaschelli joins Michael Symon at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's honor, the woman who first taught him to appreciate the purest burgers and ingredients on earth. Finally, in rural Ohio, he discovers a husband and wife team who use chorizo to give their smoked meatloaf a crazy kick.
Sausages, Franks and Dogs
In Sagaponack, N.Y., Michael Symon heads to a smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce. In Columbus, Ohio, a beefy burger topped with smoky kielbasa is a fusion of local flavors and an American classic. Finally, an Indianapolis restaurant serves up octopus-pork and salmon sausages in an insanely unique take on the tried-and-true hot dog.
Smokehouse Reinventions
In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally, a bicycle cafe in Pittsburgh slings some seriously tricked-out burgers for hungry riders.
Symon's Cleveland 'Que
Michael Symon starts in his hometown of Cleveland, Ohio, at his very own restaurant where he enjoys a tender, juicy and hulking pastrami beef rib and a gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. Then, in Pittsburg, he hits a food truck that serves up a beer-marinated, oven-roasted pork loin sandwich. Finally in Buffalo, chicken and waffles gets a burger makeover with a spicy maple-bourbon glaze and waffle buns.
Brunchtime BBQ
In Charleston, S.C., Michael Symon smokes a whole hog and makes chorizo from scratch for a saucy BBQ brunch burrito with two different fire-roasted salsas. In Atlanta, an authentic Caribbean roasted pork sandwich has a dedicated local following, and in Dallas, the breakfast burger of champions with hash browns, bacon and a fried egg is the perfect way to start the day.
Beastly Burgers
Chef Michael Symon gets things started in Boston where a whole smoked hog is getting the royal treatment with a marinade injection, a salt crust and a foil wrap for crispy skin. Then in Phoenix, a wolf of a burger gets topped with smoked pulled pork, bacon, a stout barbecue sauce and beer mustard. Finally, a whole game hen sitting on a beer can in Dallas makes for the juiciest chicken in all of Texas.
Giant Meat and Habanero Heat
Michael Symon starts in Boston with a burger that originated as a late night, off-menu secret and accidentally became the talk of the town. Then, in Seattle, a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank, and in Miami, baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.
Hot, Charred and Crispy
Cooking Channel's Haylie Duff joins Michael Symon at one of his most treasured New Orleans spots, where they use the city's Cajun flavors in new and unique ways in crunchy po' boys and spicy barbecue shrimp. Next, he heads to a husband- and wife-owned pizza place in Brooklyn where the chef whips up a burger so delicious, he put it on the menu and named it after his bride. Finally, in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around!
Salty and Smoky in the Windy City
For Anthony Anderson, Chicago represents great childhood memories and outrageous adult shenanigans. He hooks up with his old pal, Michael Symon, to discover some of the city's legendary food institutions for sensational smoked sausages and indulgent burgers, and to discover some of its best new treasures for phenomenal pork and rare brews. Along the way, he helps settle a dispute Michael has with a local chef by refereeing a wild and hilarious sumo-style wrestling match.
Hot, Charred and Crispy
Cooking Channel's Haylie Duff joins Michael Symon at one of his most treasured New Orleans spots, where they use the city's Cajun flavors in new and unique ways in crunchy po' boys and spicy barbecue shrimp. Next, he heads to a husband- and wife-owned pizza place in Brooklyn where the chef whips up a burger so delicious, he put it on the menu and named it after his bride. Finally, in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around!
Salty and Smoky in the Windy City
For Anthony Anderson, Chicago represents great childhood memories and outrageous adult shenanigans. He hooks up with his old pal, Michael Symon, to discover some of the city's legendary food institutions for sensational smoked sausages and indulgent burgers, and to discover some of its best new treasures for phenomenal pork and rare brews. Along the way, he helps settle a dispute Michael has with a local chef by refereeing a wild and hilarious sumo-style wrestling match.
Build Your Own Burger
Chef Michael Symon starts at the ultimate custom burger bar in Providence, Rhode Island, where he chooses from over 400,000 topping combinations to create his own meaty masterpiece. Next, he hits a modern Filipino diner that's braising and frying succulent pork belly to make the juiciest pork buns in Columbus, Ohio. Finally in Buffalo, Michael enjoys a roasted onion stuffed with smoked pork and brisket -- a true northern take on classic southern 'que.
Family Feast
In Memphis, Michael Symon sits down with four generations of barbecue royalty for the scoop on their most delicious family secrets, with a side of smoked turkey and sweet potato fried pie. In Portland, Ore., an insane burger is stacked over a foot tall with three beef patties, mozzarella sticks, jalapeno poppers, onion rings, bacon, ham, eggs and more! And finally, in Atlanta, chile-rubbed duck breast gets top billing as some of the best Latin food north of the border.
Beef, Belly, Bacon and Bourbon
In Savannah, Ga., Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Ore., eggs baked in a tomato and pepper stew make the best shakshuka in the city. And finally in Miami, alligator ribs smothered in honey mustard barbecue sauce are an exotic ode to uniquely Southern 'que.
Stuffed, Spicy, and Cheesy
In Queens, N.Y., Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger, and then he sinks his teeth into an Italian-style burger stuffed with smoky mozzarella and prosciutto. In Houston, Texas, he finds a rabbit-meat hot dog with chile pepper toppings so spicy there's a release waiver to sign when ordering it. And finally, in Phoenix, Ariz., Michael places an order at a food truck that hitches up a custom smoker to deliver hot smoked meats inside inventive grilled cheese sandwiches across the Arizona desert.
Beef, Belly, Bacon and Bourbon
In Savannah, Ga., Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Ore., eggs baked in a tomato and pepper stew make the best shakshuka in the city. And finally in Miami, alligator ribs smothered in honey mustard barbecue sauce are an exotic ode to uniquely Southern 'que.
Dangerously Good Eats
Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn., that's so dangerously good, innocent bystanders had better beware! Then pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta. Finally, Thai-style fried chicken and Caribbean jerk smoked ribs pack Texas-sized flavor into Houston's delicious melting pot.
Beef, Belly, Bacon and Bourbon
In Savannah, Ga., Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Ore., eggs baked in a tomato and pepper stew make the best shakshuka in the city. And finally in Miami, alligator ribs smothered in honey mustard barbecue sauce are an exotic ode to uniquely Southern 'que.
Dangerously Good Eats
Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn., that's so dangerously good, innocent bystanders had better beware! Then pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta. Finally, Thai-style fried chicken and Caribbean jerk smoked ribs pack Texas-sized flavor into Houston's delicious melting pot.
Smokehouse Reinventions
In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally, a bicycle cafe in Pittsburgh slings some seriously tricked-out burgers for hungry riders.
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