Burgers, Brew and 'Que - Episode Guide
Hot and Spicy
Season 1 - August 29, 2015
Michael Symon digs into a spicy burger that uses four different types of peppers to fire up even the most adventurous eaters in Hell's Kitchen, New York City, before heading to Nashville, where he finds Southern comforts infused with Latin flavors in saucy and sweet chicken fried steaks and beer belly tacos. Finally, in rural Ohio, he discovers a husband and wife team who use chorizo to give their smoked meatloaf a crazy kick.
Sweet and Smokey
Season 1 - August 22, 2015
Michael Symon starts in his hometown of Cleveland, where a place he went as a kid combines several classic sweets to make a one-of-a-kind dessert burger. Then, in Brooklyn, he meets a smoked meat lover who blends old school Jewish deli with traditional Canadian-style dirty fries. Lastly, a barbecue institution in Nashville is giving creamy mac and cheese a juicy pulled pork kick to the diners' delight.
Season 1 - August 8, 2015
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. Michael also heads to Ohio where a former NFL star's top secret de-boning ribs process was inspired by his wife, who doesn't like getting messy. 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.
Whole Hog Heaven
Season 1 - August 1, 2015
Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.
Southern, Spicy and Sweet
Season 1 - July 25, 2015
Bobby Flay makes a surprise guest appearance as Michael Symon visits an over-the-top barbecue joint in New York with a one-of-a-kind brontosaurus beef rib. Next up in Nashville, where the local tradition is hot chicken, Michael pushes his personal limit to find out just how spicy he can handle it. And in his hometown of Cleveland, he tackles the mother of all burgers -- the brunch burger, topped with massive onion rings and an over easy egg.