Burgers, Brew & 'Que

Michael Symon takes a road trip to taste the best of the American classics: burgers and barbecue.

Bacon Knows Best

S6 E1

Michael Symon tackles a towering fortress of ribs and a meaty trifecta sandwich of juicy brisket, pork and sausage; local pork belly is cured and slow braised in house-brewed beer; a burger features bacon, pork belly and prosciutto.

Scary Good Smoked Meat

S6 E2

Michael Symon munches on fish tacos with house-made blue corn tortillas and a meaty Mexican pizza; a Colorado lamb patty is a remake of a traditional Hawaiian hangover cure; pulled pork and brisket sandwich; barbecue rib-meat chimichanga.

Barbecue Boss of All Sandwiches

S6 E3

Michael Symon devours a meaty stacked sandwich and a beefy ballpark dog; a gas station-turned-burger joint serves a fried apple and brie cheeseburger; homemade deep-fried sausage and Cajun crawfish enchiladas.

Smoked, Stuffed and Smothered

S6 E4

Michael Symon takes on a dumpling-inspired pork and shrimp burger; a wood-fired pizza topped with spicy roast chicken and sweet corn; pulled pork on a cornbread waffle and smoked meatballs with a cheesy surprise inside.

Bayou Barbecue and Saucy Skillets

S6 E5

Michael Symon starts in Las Vegas with a skillet full of pork belly chili and a mega-pancake; mac and cheese studded with crawfish, alligator andouille sausage and shrimp; an umami burger built for every craving.

Wild Smoke and Fiery Burgers

S6 E6

Michael Symon eats a spicy burger that ignites a four-alarm fire; chorizo-pineapple burger; cheesy grits with a pile of blood orange, and IPA, braised pork; a classic Reuben sandwich gets a smoky upgrade; spicy venison bologna.

Far East Meats Wild West

S6 E7

Michael Symon devours towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami; a modern-day sloppy joe is loaded with burnt brisket ends; lamb-chili tacos and cheesy shawarma nachos.

Build Your Own Burger

S5 E2

Michael Symon chooses from over 400,000 topping combinations to create his own meaty masterpiece; pork buns in Columbus, Ohio; a roasted onion stuffed with smoked pork and brisket.

Smokehouse Reinventions

S5 E3

A 17-layer reinvention of lasagna with pork, brisket, bacon and mac and cheese; a brew-pub takes Buffalo chicken and stuffs it into a scratch-made pierogi.

Meat Lover's Madness

S5 E4

A Cleveland brewery that revolutionizes pub fare with decadent confit chicken wings in chipotle-maple glaze; brisket, bacon and ham on top of a four-cut blended steak patty.

Sausages, Franks and Dogs

S5 E5

A smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce; a beefy burger topped with smoky kielbasa; octopus-pork and salmon sausages.

Bacon Behemoths

S5 E6

A traditional Rhode Island hot wiener in a crepe topped with chili; a steak patty topped with Chinese char siu slaw and nestled inside a soft steamed bao bun; cold-smoked baby back ribs on a bed of flaming hay; an 18-ounce bacon steak.

Burnt Ends for Breakfast

S5 E7

A chocolate bacon burger is loaded from top to bottom; a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice; fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg.

O.G. Flavor

S5 E8

Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage; iconic Buffalo wings; wild boar baby back ribs and a duck sausage pig-in-a-blanket.

Stuffed, Spicy, and Cheesy

S4 E1

Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.

Smoked Whole Hog

S4 E2

Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest pulled pork sandwich; beignets stuffed with crawfish, shrimp and andouille sausage; burger with Atomic Death sauce and Hell Relish.

Mountains of Meat

S4 E3

A Sloppy Jai with lamb hash and 30 Indian spices; towers of Japanese-American fusion with katsu-style deep-fried burger patties; pastrami-spiced burnt ends pork belly and spicy, jalapeno-glazed lamb pops fresh out of the smoker.

Brunchtime BBQ

S4 E4

Smoking a whole hog and making chorizo from scratch for a saucy barbecue brunch burrito with two different fire-roasted salsas; Caribbean roasted pork sandwich; the breakfast burger of champions with hash browns, bacon and a fried egg.

Slammin' Hot and Smoky

S4 E6

A slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce; a flaming hot burger stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce; a brewery's drunken chicken pot pie.

Smoking Meats and Summertime Eats

S4 E7

A whole pig on a super-sized indoor smoke pit; slow-smoked rib-eye steak sandwich complete with melted cheddar and caramelized onions; double beef patty burger that gets the royal treatment with two bacon grilled cheese sandwiches for buns.

Sweet Treats and Savory Meats

S4 E8

Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked; tender braised lamb shoulder amps up a traditional breakfast hash; fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

Extra Meat Please

S4 E9

A burger loaded to the max with beef, ham, bacon and sausage; Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion; a spicy, fried Cornish hen in Houston.

Super Smoked and Savory

S4 E10

Juiciest, meatiest, triple-stacked burger with beef, lamb and turkey; authentic Mexican lamb barbacoa wrapped in fresh banana leaves; one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.

Kicked-up Classics

S4 E12

A triple-layered twist on regional dry-rub ribs; a succulent corned beef that's a 30-day labor of love; classic mac and cheese gets a boozy boost from a special in-house brew; classic favorites like pizza and PB&J into the city's best burgers.

Beef, Belly, Bacon and Bourbon

S4 E13

Sweet and savory pork belly sliders with bacon jam and bourbon sauce; eggs baked in a tomato and pepper stew make the best shakshuka; alligator ribs smothered in honey mustard barbecue sauce.

Dangerously Good Eats

S4 E14

Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn.; pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta; Thai-style fried chicken; Caribbean jerk smoked ribs.

Beastly Burgers

S4 E15

A whole smoked hog is getting the royal treatment with a marinade injection; a burger gets topped with smoked pulled pork, bacon, a stout barbecue sauce and beer mustard; a whole game hen sitting on a beer can.

Supremely Smoky and Dizzyingly Delicious

S4 E16

Fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles; a burger with a house-made chorizo patty; smoked pulled pork with a Kansas City-style barbecue rub.

Triple Meat Trifecta

S4 E17

A triple meat-stacked sandwich with smoked pork belly, bologna and chicken liver pate; deep-fried soft-shell crab patty; jumbo, spicy, fried chicken wings zing with a Szechuan peppercorn sauce in Seattle.

Family Feast

S4 E18

Smoked turkey and sweet potato fried pie; a burger is stacked over a foot tall with three beef patties, mozzarella sticks, jalapeno poppers, onion rings, bacon, ham, eggs; chile-rubbed duck breast.

Barbecue in the Big Apple

S3 E1

Michael Symon is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

Salty and Smoky in the Windy City

S3 E3

Michael hooks up with Anthony Anderson in Chicago to explore some of the city's legendary food institutions; smoked sausages and indulgent burgers; Michael engages in a sumo-style wrestling match with a local chef.

Motor City's Mouthwatering Meats

S3 E5

Michael takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities; enjoys microbrews, Coney Island dogs, spicy Korean sliders and pulled pork enchiladas.

Comedy and Cooking in the City of Angels

S3 E6

Michael and TV star Billy Gardell compare a famous old-fashioned chili burger with an imaginative contemporary take; swing through the city's Koreatown for table-side barbecue; tour a downtown brewery where they have a bar games faceoff.

Beers, Burgers and Bocce in Baltimore

S3 E7

Josh Charles meets up with Michael at his favorite place for crab cakes in town; after a round of bocce ball, Michael introduces Josh to some of Baltimore's best new spots for juicy, inventive burgers and craft brews.

Beers, Burgers and Bocce in Baltimore

S3 E8

Smoked and Stacked

S2 E1

Duff Goldman visits a Baton Rouge, La. smokehouse that boasts an outrageous pork belly hoagie; in St. Louis, a big fat Greek burger; in Austin, Texas, pit-roasted meats and spicy salsa atop tortillas.

Hot, Charred and Crispy

S2 E3

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

Spiced, Salty and Succulent

S2 E4

Eddie Jackson introduces a barbecue sandwich in Austin, Texas that has the entire town lined up; a sweet and spicy burger creation in Jersey City, N. J.; in Louisville, Ky., a pastrami spiced sandwich and dessert with a refreshing local brew.

Tastes of the Tropics

S2 E5

In Baton Rouge, La., pastry chef, Ron Ben-Israel, feasts on a mile-high key lime pie and a Caribbean-inspired brisket melt; in Louisville, Ky., a burger topped with chorizo and the bacon cinna-bomb; in Lexington, Ky., a spicy fried chicken sandwich.

Decadent Regional Dishes

S2 E6

In Baton Rouge, La., chef Jay Ducote, introduces a French and Cajun-inspired burger; in St. Louis, toasted ravioli stuffed with burnt ends; in Austin, Texas, a gigantic peach-glazed pork chop and peanut butter mousse pie.

Super Chefs' Favorite Foods

S2 E8

Football legend, Earl Campbell, digs into brisket and peach cobbler at one of Texas' most famous barbecue restaurants; in Cincinnati, a bacon and blue cheese burger; in Kansas City, Mo., inside-out shepherd's pie and beer-infused doughnuts.

Ooey, Gooey and Cheesy

S2 E9

In New Orleans, a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese; a massive meatloaf sandwich in San Antonio; in Brooklyn, a smoked lamb belly sandwich and Chinese-style sticky ribs.

Deep-Fried Comfort Creations

S2 E10

In Brooklyn, a deep-fried burger; in New Orleans, crawfish and grits and jambalaya, washed down with an adult sundae steeped in local stout beer; in Lexington, Ky., a smoked and savory fried steak bacon biscuit.

Brisket for Breakfast

S2 E12

A bacon and blue cheese burger in San Antonio; a spicy Cincinnati sausage; in Austin, Texas, a meaty eggs Benedict.

Meat Fix Four Ways

S2 E13

In Lockhart, Texas, one family remains at the forefront of America's greatest barbecue after four generations; in Brooklyn, N.Y., a lobster meat and pork belly BLT; in Louisville, Ky., a juicy venison burger ignited by unique sauces and seasonings.

Whole Hog Heaven

S1 E2

In Nashville, Tenn., a burger joint that encourages custom creations; in Cleveland, a newcomer serving up pub food and house-made brews; in Brooklyn, N.Y., Carolina-style whole hog barbecue.

Finger-Licking Good

S1 E3

A Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.

Sweet and Smokey

S1 E5

In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.

Hot and Spicy

S1 E6

In Hell's Kitchen, New York City, a spicy burger that uses four different types of peppers; in Nashville, chicken fried steaks and beer belly tacos; in Ohio, the secret to non-messy ribs.