Burgers, Brew & 'Que

In Rhode Island, Michael dives into a meaty, triple-stacked sandwich.

Michael 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.

Michael sits down with four generations of barbecue royalty in Memphis.

Michael 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.

Michael sinks his teeth into a dangerously good burger in Memphis and more.

Michael devours pork belly sliders with bacon jam and bourbon sauce in GA.

Michael finds boozy mac and cheese and a twist on Memphis dry-rub ribs.

Michael Symon devours a triple-stacked burger in Queens, NY.

Michael tries a smoky, cheesy pork sandwich in Asheville, NC.

Michael Symon finds a secret, off-menu burger in Boston that became the talk of the town. Then, in Miami, baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.

Michael 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.

Michael 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.

Michael 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.

In 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.

Michael 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.

Michael 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.

Michael 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.

Michael 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.