Burgers, Brew & 'Que Episodes
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.
Smoked Whole Hog
Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest, purest pulled pork sandwich around. Then in San Francisco, one chef is serving up the flavors of her hometown, New Orleans, with beignets stuffed with crawfish, shrimp and andouille sausage. Finally, in Atlanta a supremely spicy burger with Atomic Death sauce and Hell Relish has customers wading through fire for one delicious bite after another.
Mountains 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.
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.
Smoked Smorgasbord for a Shark's Appetite
In Savannah, Ga., Michael Symon finds a food truck serving up two can't-miss creations: cheeseburger tacos with a house-made beer cheese sauce and a Jamaican jerk fried fish taco with mango salsa and cilantro sour cream. In Seattle, he tries an enormous bone-in pork chop brined for six hours and fired on a grill. Finally, in Phoenix, a smoked lamb sandwich with homemade mint sauce is made by a chef who loves her smoker so much that she's even smoking brownies.
Slammin' Hot and Smoky
In Asheville, N.C., Michael Symon digs into a slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce. In Phoenix, a flaming hot burger is stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce. And in Portland, Ore., a brewery's drunken chicken pot pie is so revolutionary, they're launching beer into space!
Smoking Meats and Summertime Eats
Michael Symon heads to Charleston, S.C., where he smokes a whole hog on a supersized indoor smoke pit and devours a slow-smoked rib-eye steak sandwich complete with melted cheddar and caramelized onions. Then, in Houston, Texas, he tries a double beef patty burger that gets the royal treatment with two bacon grilled cheese sandwiches for buns. And finally, in Phoenix, Michael finds that a coffee-braised beef taco with mango relish and a duck taco with fried brie and fire-roasted apricot compote are the perfect pairing with a crisp and refreshing local brew.
Sweet Treats and Savory Meats
Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked to meaty perfection. In Seattle, tender braised lamb shoulder amps up a traditional breakfast hash, while in Miami, they're using fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.
Extra Meat Please
Michael Symon starts in Queens, New York, with a burger loaded to the max with beef, ham, bacon and sausage. A Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion, and in Houston, Texas, a spicy, fried Cornish hen is one hot bird!
Super Smoked and Savory
In Queens, New York, Michael Symon dives into the juiciest, meatiest, triple-stacked burger with beef, lamb and turkey. Some of the most authentic Mexican lamb barbacoa this side of the border is found in Houston, Texas, where it's wrapped in fresh banana leaves and oven-roasted until the meat falls off the bone. And finally, in Atlanta, one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.
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.
Kicked-Up Classics
Michael Symon starts in Memphis with a triple-layered twist on regional dry-rub ribs and a succulent corned beef that's a 30-day labor of love. Then, in Phoenix, classic mac and cheese gets a boozy boost from a special in-house brew, and a San Francisco burger shop is turning classic favorites like pizza and PB&J into the city's best burgers.
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.
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.
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