Ep 7. Burnt Ends For Breakfast

In this episode of Burgers, Brew & 'Que, host Michael Symon travels to Austin, Texas to explore the city's famous BBQ scene. He kicks things off with breakfast at Terry Black's BBQ, where he samples their signature burnt ends with eggs and a side of brisket hash. Symon then heads to Micklethwait Craft Meats, a food truck known for its inventive take on classic BBQ dishes. Here, he tries their smoked beef cheek pastrami sandwich with a side of potato salad and pickled beets. Next up is Stiles Switch BBQ & Brew, a popular spot that has won numerous awards for their brisket. Symon enjoys a plate of their chopped beef sandwich with jalapeño mac and cheese and coleslaw. Finally, he heads to LeRoy and Lewis Barbecue, where he meets pitmaster Evan LeRoy and tries his unique spin on Texas-style BBQ. Symon samples the barbacoa tacos with habanero pickled onions and a side of smoked sweet potatoes. Throughout the episode, Symon meets the chefs and pitmasters behind each restaurant and learns about their cooking techniques and inspiration.