Season 4, Episode 11

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.
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Wednesday
Feb 27
6pm | 5c
Tuesday
Mar 12
9:30pm | 8:30c
Wednesday
Mar 13
1:30am | 12:30c

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