Burgers, Brew & 'Que Season 2 Episode 13 Meat Fix Four Ways

In season 2 episode 13 of Burgers, Brew & 'Que, titled Meat Fix Four Ways, host Michael Symon travels to Portland, Maine, to explore the city's vibrant food scene and satisfy his craving for meat in four different ways.

First, Michael visits the Noble Barbecue food truck to try their Texas-style brisket, which is dry-rubbed and slow-smoked for 14 hours. He also gets a taste of their sweet and spicy ribs, which come with a tangy apple cider vinegar sauce. Next, Michael heads to The Thirsty Pig, a casual bar that specializes in craft beers and house-made sausages. He tries their signature Korean BBQ sausage, as well as a classic smoked bratwurst.

For his third meat fix, Michael goes to UNION, a modern American bistro that serves up inventive dishes made with local ingredients. He samples their pork belly dish, which is slow-cooked and served with butternut squash puree, roasted Brussels sprouts, and apple cider gastrique. Finally, Michael stops by Salvage BBQ, a popular barbecue joint in Portland's Arts District. He tries their fall-off-the-bone ribs, which are coated in a spicy dry rub and served with mac and cheese and collard greens.

Throughout the episode, Michael also chats with the chefs and pitmasters behind these delicious meat dishes, learning about their techniques and inspiration. He also gets to explore Portland's beautiful waterfront, historic Old Port district, and vibrant arts scene.

As always, Burgers, Brew & 'Que showcases the best of American cuisine and culture, highlighting the unique flavors and personalities of each featured city. Meat Fix Four Ways is a mouthwatering episode that will leave viewers hungry for more!