On last night’s episode of “Burgers, Brew & Que,” Michael Symon’s three favorite food groups were on this episode titled “Sweet and Savory.” Michael is bringing fans across the country for a visit to places he deems to have the best “Burgers, Brew & Que,” and everything in between. His first stop was Kansas City, Missouri where he visited Slap’s BBQ and met two brothers who run this establishment, Mike and Joe Pearce. SLAP stands for “Squeal like a Pig” and Michael may just do that after watching how they make these St. Louis ribs. But ribs are not all they offer; they smoke turkey breast after injecting it with butter and using their famous rub on the turkey too. If your mouth isn’t watering yet, you just don’t have taste buds. Their warm baked potato casserole is a great side to anything you may want at Slap’s.
Next stop was Austin, Texas to visit Frank, a place with the best sausages and great brews. Two friends, Geoff and Daniel own the place. When Michael asked why they would run a place like this, Daniel said that it was either in your blood, or you were stupid, it was in Daniel’s blood, and Geoff was stupid. Michael watched as Daniel made the Fico Anatra which contains: their custom-made smoked duck and pork sausage dressed with fig mostarda, crispy shallots and goat cheese on a Frank bun. Michael got to wash it down with a Holy Smoke containing: South Austin Brewery Kol Beer, Gracias a Dios Mezcal, soy sauce, Yellow Bird jalapeno sauce, Frank Red Headed Stranger Bloody Mary mix, chipotle salt, Li’l Smokies. Michael was in his glory when he saw the little hot dogs adorning his cocktail.
Not far from the French Quarter is the Bywater district of New Orleans. Michael visited Junction, for the freshest burgers in town. Floyd Miller owns the place and even has his own ranch where the grass-fed meat comes from. The name Junction comes from the nearby railroad crossing as do the burgers. Michael went to the kitchen where Chef Abe Lemoine made the Hawaii Consolidated Burger: celebrating the sugar cane hauling lines of our 50th state, This burger is treated to house-made dry rub and spicy teriyaki sauce, topped with grilled back bacon, Monterey jack, and fresh pineapple jam. Michael helped make dessert, Pineapple Upside-Down Cake, a tasty Southern Specialty, featuring rings of pineapple, pecans, & yellow sponge cake. Michael even got to share his food with his friend and fellow chef Scott Conant, who was in town on this episode of “Burgers, Brew & Que.”