Burgers, Brew & 'Que

Giant Meat and Habanaro Heat (4x9)

: 28, 2018

Michael Symon starts in Boston with a burger that originated as a late night; next, he heads to Seattle, where a beer hall serves a mammoth, pretzel-breaded, and deep-fried pork shank; and in Miami, he tries some baby back ribs with a homemade guava-habanero glaze.