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Saison 1
Date de diffusion
Mai 04, 2023
Beef 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.
Beef 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.
Date de diffusion
Mai 11, 2023
Ribs 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.
Ribs 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.
Date de diffusion
Mai 18, 2023
Chicken 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.
Chicken 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.
Date de diffusion
Mai 25, 2023
After 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.
After 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.
Date de diffusion
Jun 01, 2023
Primarily 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.
Primarily 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.
Date de diffusion
Jun 08, 2023
One 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.
One 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.
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