Burgers, Brew & 'Que Season 2 Episode 9 Juicy, Crunch And Tangy

In Burgers, Brew & 'Que season 2 episode 9, titled "Juicy, Crunch And Tangy," host Michael Symon travels to Nashville, Tennessee to check out some of the city's best barbecue joints and breweries. The episode kicks off at the Peg Leg Porker, where pitmaster Carey Bringle shows Symon how to smoke a whole hog and create a delicious pulled pork sandwich. The sandwich is topped with coleslaw and Bringle's own tangy barbecue sauce, making for a delicious combination of flavors.

Next up, Symon visits the Tennessee Brew Works brewery, where brewmaster Garr Schwartz gives him a tour and shows him how the brewery's beer is made. Symon also samples some of the brewery's delicious food, including a tasty pretzel with beer cheese and mustard.

After a few brews at Tennessee Brew Works, Symon heads to Martin's Bar-B-Que Joint, where pitmaster Pat Martin shows him how to make the restaurant's famous Redneck Tacos. The tacos are made with smoked brisket, pico de gallo, and queso fresco, and are a perfect combination of sweet, savory, and spicy flavors.

Finally, Symon visits 400 Degrees Hot Chicken, where owner Aqui Simpson shows him how to make her famous hot chicken. Simpson's hot chicken is made with a secret blend of spices and served with white bread and pickles. Symon, who loves spicy food, can't get enough of the chicken's crunchy exterior and juicy, tender meat.

Throughout the episode, Symon also visits several other Nashville favorites, including the Southern Steak & Oyster restaurant, where he tries the restaurant's famous hot chicken and waffles, and Hattie B's Hot Chicken, where he meets owner Nick Bishop Jr. and tries some of the restaurant's delicious hot chicken.

Overall, "Juicy, Crunch And Tangy" is a delicious episode of Burgers, Brew & 'Que that showcases some of the best barbecue and beer that Nashville has to offer. With mouth-watering dishes and refreshing brews, it's a must-watch for foodies and fans of the show alike.