Ep 6. Bayou Barbecue, Saucy Skillets

Burgers, Brew & 'Que season 6 episode 6, titled "Bayou Barbecue, Saucy Skillets," takes viewers on a culinary journey through the deep south. Hosted by Michael Symon, this episode explores the flavors and traditions of Louisiana's bayou country, where seafood, spice, and smoke meld together in mouth-watering dishes.

The first stop on the tour is the Bayou Petrified Gardens in Natchitoches, where Michael meets up with local chef and restaurateur David Sorrells. Together, they explore the gardens and learn about the geologic history of the area. Then it's back to David's restaurant, Lasyone's Meat Pie Kitchen, where Michael samples one of Louisiana's classic dishes, the meat pie. David prepares his version of the dish, which is filled with a spiced beef and pork mixture and fried to golden perfection.

Next, Michael heads to Baton Rouge to meet up with barbecue master Wayne Keller at his restaurant, Wayne's Wings. Wayne is known for his smoked wings, which he serves with a variety of sauces ranging from mild to extra hot. Michael learns about the different wood combinations Wayne uses to achieve the perfect smoky flavor and then tries a platter of wings with various sauces.

After indulging in some wings, Michael makes his way to Houma, where he meets up with Chef Blake Phillips at the Big Bayou Restaurant. Blake prepares his signature dish, the Bayou Skillet, which features shrimp, crawfish, and andouille sausage cooked with a flavorful sauce, served over rice. Michael can't get enough of the dish's bold flavors and the way it showcases the area's famous seafood.

The final stop on the tour is in New Orleans at the Blue Oak BBQ restaurant, where Michael meets up with owners Ronnie Evans and Philip Moseley. They show him the ins and outs of their barbecue process, which involves smoking meats over a blend of pecan and oak wood. Michael indulges in a platter of brisket, ribs, and sausage, all of which are cooked to perfection and slathered in a variety of sauces.

Throughout the episode, viewers are immersed in the unique flavors and culinary traditions of Louisiana's bayou country. From classic meat pies to spicy wings and seafood skillets, the dishes featured are a celebration of the area's rich culture and history. Michael Symon is the perfect guide, providing insightful commentary and showcasing the unique personalities behind each restaurant.