Burgers, Brew & 'Que Season 5 Episode 3 Smokehouse Reinventions

Burgers, Brew & 'Que is a television series that combines three of the greatest American food staples: burgers, beer, and barbecue. Hosted by chef Michael Symon, season 5 episode 3, named Smokehouse Reinventions, features some of the most innovative, mouth-watering, and satisfying dishes.

The episode starts with Michael Symon visiting a popular BBQ restaurant in St. Louis, Missouri, where pitmaster Tom Pults is reinventing his Smokehouse nachos with pulled turkey instead of pork. The dish is served with jalapenos, cheese sauce, and scallions, and Michael gives it his thumbs up.

Next, Michael Symon heads to a BBQ joint in Nashville, Tennessee, where Sean Brock, a renowned chef, is cooking his Southern-style smoked oysters. Sean takes oysters and cold smokes them in bacon grease for a sublime taste that Michael can't get enough of.

In Birmingham, Alabama, Michael stops at SAW's BBQ, where chef Brandon Cain prepares a surprise dish with a unique blend of flavors. Brandon serves his smoked duck and cranberry open-faced sandwich on top of a sweet potato waffle, garnished with arugula, goat cheese, and pickled onions. Michael describes it as a revelation.

The episode then takes us to The Porch, in Sacramento, California, where Chef Russell Michel prepares his take on the BBQ classic, brisket. Russell rubs his brisket with pastrami spices and cooks it in a smoker for a smoky flavor, then slices it paper-thin and serves it on a potato roll with sauerkraut, mustard, and Swiss cheese.

After visiting different BBQ spots across the country, Michael Symon heads back to his kitchen to give his take on three classic dishes: Burnt Ends Queso, Falafel Sliders, and BBQ Beefaroni. Michael grinds his beef and pork burnt ends and mixes them with a tangy tomato sauce for his Burnt Ends Queso, which he serves with homemade tortilla chips. For his Falafel Sliders, he combines chickpeas with Middle Eastern spices to create moist and flavorful patties, which he tops with tzatziki sauce, feta cheese, and pickled red onions. Finally, Michael shares his recipe for BBQ Beefaroni, a childhood favorite with a twist. He makes a hearty and cheesy mac and cheese, mixes in ground beef seasoned with BBQ rub, and serves it hot and bubbly.

The episode ends with Michael Symon's recap of the day's highlights. He emphasizes the creativity and passion that chefs put into their creations, reinventing classics and creating new and exciting dishes.

Overall, Burgers, Brew & 'Que Season 5 Episode 3, Smokehouse Reinventions, is a must-watch for BBQ lovers and foodies alike. From reinvented nachos to smoked oysters, inventive sandwiches, and unique takes on classics, the episode offers a range of mouth-watering options that will leave viewers craving more.