Season 4, Episode 11

Giant Meat and Habanero Heat

Michael Symon starts in Boston with a burger that originated as a late night, off-menu secret and accidentally became the talk of the town. Then, in Seattle, a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank, and in Miami, baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.
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Restaurants From This Episode

Super Smoked and Savory
Kicked-Up Classics


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9pm | 8c

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