Watch Burgers, Brew & 'Que

Meat lovers, rejoice! Michael Symon is taking a summer road trip to taste the best of the American classics: burgers and barbecue. Whether it's mouthwatering, mile-high cheeseburgers or slow-smoked, fall-off-the-bone ribs, Michael is going to eat and meet his way through some of the best all-American spots to get your grub on. And what better way to wash it all down than with local beers and brews, sure to make any meal a perfect 10. So, get ready to get full, because you don't want to miss the delicious flavors of "Burgers, Brew & 'Que".

Friday 10:30 PM et/pt on Food Network
1 Season, 58 Episodes
July 17, 2015
Reality
6.6/10
Cast: Michael Symon
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Burgers, Brew & 'Que Full Episode Guide

  • In Palm Springs, Calif., Michael Symon sinks his teeth into a meaty stacked sandwich and a beefy ballpark dog. In Oklahoma City, a gas station-turned-burger joint serves a fried apple and brie cheeseburger to fuel the soul, and in Little Rock, Ark., homemade deep-fried sausage and Cajun crawfish enchiladas have diners clawin' for more.

  • In San Diego, Michael Symon chows down on fish tacos with housemade blue corn tortillas and a meaty Mexican pizza. In Denver, a local Colorado lamb patty is a remake of a traditional Hawaiian hangover cure, the Loco Moco. Finally, a pulled pork and brisket sandwich and a barbecue rib-meat chimichanga are to die for in Little Rock, Ark.

  • In Las Vegas, Nev., Michael Symon takes down a towering fortress of succulent ribs and a sandwich that's a meaty trifecta of juicy brisket, pork and sausage. Then in Colorado Springs, local pork belly is cured and slow braised in house-brewed beer, while a porker of a burger features bacon, pork belly and prosciutto in Wichita, Kan.

  • Michael starts in San Diego with a Champ Burger loaded with beer-braised pork, and a cookie-brownie mashup that satisfies every sweet tooth.

  • Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage.

  • Michael Symon heads to Plainview, N.Y., where a chocolate bacon burger is loaded from top to bottom with sweet and savory indulgence. A restaurant in Columbus, Ohio, has a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice that will set your taste buds on fire. In Pittsburgh, fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg take breakfast to a whole new level.

  • Michael Symon heads to Providence, where a traditional Rhode Island hot wiener in a crepe topped with chili is the ultimate local comfort food.

  • In Sagaponack, NY, Michael Symon heads to a smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce. In Columbus, OH, a beefy burger is topped with smoky kielbasa.

  • Michael Symon heads to his hometown of Cleveland to visit a brewery that revolutionizes classic pub fare with decadent confit chicken wings in chipotle-maple glaze. Then, a burger bar in Pittsburgh piles brisket, bacon and ham on top of a four-cut blended steak patty for the ultimate meat lover's paradise. In Indianapolis, pork ribs get smoked and then deep-fried for the juiciest meat and the crispiest crunch.

  • 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.

  • Chef Michael Symon starts at a custom burger bar in Providence, Rhode Island, where he chooses from over several topping combinations to create his own meaty option. Next, he hits a modern Filipino dinner which makes pork buns in Columbus, Ohio. Finally, in Buffalo, Michael enjoys a roasted onion stuffed with smoked pork and brisket.

  • Michael Symon starts in his hometown of Cleveland, Ohio at his very own restaurant, where he enjoys a pastrami beef rib and gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut.

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