Burgers, Brew & 'Que Season 2 Episode 2 Sweet and Savory

Burgers, Brew & 'Que season 2 episode 2, titled "Sweet and Savory," is all about exploring the ultimate flavor combinations. Host Michael Symon, an accomplished chef, visits some of the hottest and most unique eateries across the United States to find the perfect sweet and savory combinations.

The episode kicks off with Symon heading to Nashville, Tennessee, to visit Peg Leg Porker, a family-owned and operated barbeque joint that serves the best smoked pork in town. Here, Symon meets up with the owner, Carey Bringle, who shares his secret recipe for pork that’s sweet, juicy, and smoky. Symon gets a taste of Bringle's signature pork and is blown away by the perfectly balanced sweet and savory flavor.

Next up is a pit stop in Nashville's Germantown neighborhood, where Symon visits Geist Bar + Restaurant. Here, he meets Chef Boemer, who whips up a decadent duck confit burger with caramelized onions and a tangy blackberry jam. Symon dives into the burger and is amazed by how the blackberry jam served with the burger compliments the salty and savory notes of the duck confit, leaving an explosion of flavor in his mouth.

Symon then hits the road to Austin, Texas, to visit Cooper's Old Time Pit Bar-B-Que. Here he meets pitmaster Phil "The Grillman" Wiggins, who shows him how to prepare a succulent beef rib glazed with Dr. Pepper. Symon is blown away by the flavors of the sweet and savory glaze, which caramelizes on the meat to create a depth of flavor that he's never tasted before.

Next, Symon heads to Denver, Colorado, to visit Euclid Hall Bar & Kitchen, a gastropub that specializes in beers and handcrafted sausages. Here, he meets Chef Jake Grant, who serves up a unique dish that combines two of America's favorite comfort foods – mac and cheese and fried chicken. Symon digs into the dish and is impressed by how the smoky and savory flavors of the mac and cheese blend with the sweet flavors of the chicken coating and a drizzle of honey.

Symon then heads to Kansas City, Missouri, to visit Q39, one of the top BBQ restaurants in the country. Here, he meets award-winning pitmaster, Rob Magee, who shows him how to make his signature burnt end burger, which is a combination of beef brisket and short ribs topped with a sweet pickle slaw. Symon is swept off his feet by the rich beef flavor of the burger and the sweet and tangy slaw, making it a perfect combination.

Finally, Symon wraps up his food expedition in Portland, Oregon, at Reel M Inn, a family-owned bar that serves the best fried chicken in the city. Here, Symon meets owner Nan Stricker, who serves up baskets of crispy fried chicken that are juicy and savory. Symon dips the fried chicken strips in a honey mustard sauce, which complements the salty and savory notes of the chicken perfectly, making a delightful finish of his sweet and savory journey.

Overall, Burgers, Brew & 'Que season 2 episode 2, "Sweet and Savory," is an exciting tour of some of the best eateries across America that serve the most unusual yet perfectly balanced sweet and savory combinations. The episode highlights the importance of balancing flavors in food and how chefs can get creative by using contrasting or complementing flavors to make mouthwatering cuisine.