Michael Symon heads to Charleston, where he smokes a whole hog on a supersized indoor smoke pit and devours a slow-smoked rib-eye steak sandwich complete with melted cheddar and caramelized onions. Then, in Houston, he tries a double beef patty burger that gets the royal treatment with two bacon grilled cheese sandwiches for buns. And finally, in Phoenix, Michael pairs a local brew with coffee-braised beef taco and a duck taco with fried brie and fire-roasted apricot compote.