BBQ Across America - Season 1

BBQ Across America - Season 1

Season 1

Network
Episodes6
DatesMay 4, 2023 - Jun 8, 2023

Episodes

Don't Forget to Bring Your Brisket!
Season 1Episode 160 min

Don't Forget to Bring Your Brisket!

Beef brisket is THE Texas barbecue staple. Salt and smoke are the main ingredients because simple and straightforward is what Texas is all about. There are still some sauces here and there, but it's all about letting the meat speak for itself. Michael Symon joins pitmasters at Cedar Fest in Cedar Park, Texas, where he gets into the nitty gritty of what makes the best brisket.

May 4, 2023
Red, White and Ribs
Season 1Episode 260 min

Red, White and Ribs

The sweet, tangy red sauce that the majority of the country considers "barbecue sauce" is a Kansas City-style blend. 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, Kansas, Michael Symon gets to the bottom of every claim made by pitmasters about THE way to make unrivaled ribs.

May 11, 2023
Don't Be a Chicken for BBQ!
Season 1Episode 360 min

Don't Be a Chicken for BBQ!

Chicken is king in Alabama barbecue, so Michael Symon heads to Gadsden to explore their world of barbecued bird. The white, mayonnaise-based sauce created in Alabama started with the chicken, but it has grown to be incorporated on all types of barbecue. In competition, this chicken is like nothing you've ever seen or tasted.

May 18, 2023
The Whole Hog, the Whole Shebang
Season 1Episode 460 min

The Whole Hog, the Whole Shebang

True Memphis barbecue relies on dry rub, a mix of seasonings that are smoked into the meat and then sprinkled on in a thick coat once the meat is finished. Michael Symon gets an inside look at what Memphis does best as he turns to the pitmasters who are committed to perfecting the most difficult and daunting style of barbecue -- whole hog.

May 25, 2023
Between Two Buns: A Story of Pulled Pork
Season 1Episode 560 min

Between Two Buns: A Story of Pulled Pork

True Memphis barbecue relies on dry rub, a mix of seasonings that are smoked into the meat and then sprinkled on in a thick coat once the meat is finished. Michael Symon gets an inside look at what Memphis does best as he turns to the pitmasters who are committed to perfecting the most difficult and daunting style of barbecue -- whole hog.

Jun 1, 2023
Gird Your Pork Loins!
Season 1Episode 660 min

Gird Your Pork Loins!

In Georgia barbecue competitions, there's a new category of meat -- the pork loin. 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.

Jun 8, 2023

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GenreFood