Burgers, Brew & 'Que Season 4 Episodes
Season 4 Episode Guide
Episode 1 - Summertime EatsMichael Symon smokes a whole hog and devours a slow-smoked rib-eye steak sandwich. Then he tries a double-patty burger with grilled cheese sandwiches for buns, plus beef and duck tacos paired with a local brew.
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Episode 2 - Stuffed, Spicy, and CheesyMichael Symon sinks his teeth into Greek- and Italian-style burgers in Queens, NY, and has to sign a waiver to order a super spicy rabbit-meat hot dog in Houston, TX.
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Episode 3 - Mountains of MeatMichael Symon meets a chef bringing the Indian street food flavors of his childhood to Asheville, NC. Then, in Houston, TX, he finds pastrami-spiced burnt ends pork belly and jalapeno-glazed lamb "pops" fresh from the smoker.
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Episode 4 - Smoked SmorgasbordMichael Symon tries an enormous bone-in pork chop brined for six hours and fired on a grill. In Phoenix, he finds a smoked lamb sandwich with homemade mint sauce made by a chef who's even smoking brownies.
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Episode 5 - Brunchtime BBQIn Charleston, SC, Michael Symon makes chorizo from scratch for a saucy BBQ brunch burrito. Atlanta has a Caribbean pork sandwich with a loyal following, and a Dallas breakfast burger is the perfect way to start the day.
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Episode 6 - Sweet Treats and Savory MeatsMichael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked to meaty perfection. In Miami, they're using fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.
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Episode 7 - Smoked Whole HogMichael Symon heads to Asheville, N.C., where he smokes a whole hog for traditional Carolina-style pulled pork. Then he finds a supremely spicy burger in Atlanta that has customers wading through fire for one bite after another.
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Episode 8 - Extra Meat PleaseMichael Symon starts in Queens, New York, with a burger loaded to the max with beef, ham, bacon and sausage. A Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion.
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Episode 10 - Slammin' Hot and SmokyIn Asheville, NC, Michael Symon digs into a sandwich with three different cuts of pork smothered in triple-cheese sauce. In Phoenix, a flaming hot burger is stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce.
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Episode 11 - Super Smoked and SavoryIn Queens, New York, Michael Symon dives into the juiciest, meatiest, triple-stacked burger with beef, lamb and turkey. In Atlanta, one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.
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Episode 12 - Kicked-Up ClassicsMichael Symon starts in Memphis with a triple-layered twist on regional dry-rub ribs and a succulent corned beef that's a 30-day labor of love. In Phoenix, classic mac and cheese gets a boozy boost from a special in-house brew.
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Episode 13 - Beef, Belly, Bacon and BourbonIn Savannah, GA, Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce. In Miami, alligator ribs smothered in honey mustard barbecue sauce are an exotic ode to uniquely Southern 'que.
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Episode 14 - Dangerously Good EatsMichael sinks his teeth into a dangerously good burger in Memphis, pizza in Atlanta and Caribbean jerk smoked ribs in Houston.
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Episode 15 - Beastly BurgersMichael checks out a whole smoked hog in Boston, a wolf of a burger with an assortment of wild toppings in Phoenix and a whole game hen that's the juiciest bird in all of Texas.
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Episode 16 - Family FeastIn Memphis, Michael Symon sits down with four generations of barbecue royalty for family secrets, smoked turkey and sweet potato fried pie. In Atlanta, chile-rubbed duck breast is some of the best Latin food north of the border.
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Episode 17 - Supremely Smoky and DeliciousMichael Symon starts in Savannah, where fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles. In Seattle, a chorizo burger brings serious Spanish flavor to the Pacific Northwest.
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Episode 18 - Triple Meat TrifectaIn Newport, R.I., Michael Symon dives into a triple meat-stacked sandwich with smoked pork belly, bologna and chicken liver pate. Jumbo, spicy, fried chicken wings zing with a fiery green Szechuan peppercorn sauce in Seattle.
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