Season 1 Episode 2
BBQ Across America
TV-PGCooking
Season 16 Episodes
Gird Your Pork Loins!S1 E6One of the most difficult cuts of meat to prepare for competition, pork loin separates the amateurs from the pros; in Tifton, Georgia, Michael Symon gets to the core of barbecue when he sees how pitmasters smoke this meat to tender perfection.
Between Two Buns: A Story of Pulled PorkS1 E5Primarily pork with a vinegar-based sauce, Carolina barbecue is showcased with the pulled pork sandwich; Michael Symon discovers that, in competitions, pitmasters use new flavor profiles and techniques to prepare a winning plate.
The Whole Hog, the Whole ShebangS1 E4After getting the dish on dry rub, Michael Symon takes an inside look at what Memphis, Tenn., does best as he turns to the pitmasters who are committed to perfecting a difficult and daunting style of barbecue: whole hog.
Don't Be a Chicken for BBQ!S1 E3Chicken is king in Alabama barbecue, so Michael Symon heads to Gadsden, Ala., to explore their world of barbecued bird; a competition chicken with white mayonnaise-based sauce.
Red, White and RibsS1 E2Ribs are the primary meat of choice when it comes to backyard barbecues, and in competition, they're one of the hardest meats to consistently get right; in Olathe, Kan., Michael Symon gets to the bottom of how pitmasters make their unrivaled ribs.
Don't Forget to Bring Your Brisket!S1 E1Beef brisket is a Texas barbecue staple, and salt and smoke are the main ingredients because it's all about letting the meat speak for itself; Michael Symon heads to Cedar Fest in Texas, where he gets into what makes the best brisket.
Red, White and RibsSeason 1 Episode 2
Rating
TV-PG
Genres
CookingMore Like This
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