Burgers, Brew and 'Que - 5 ª Season

Michael Symon starts in his hometown of Cleveland, Ohio, at his very own restaurant, with a tender, juicy, hulking pastrami beef rib, and a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. Then, in Pittsburgh, Pennsylvania, a food truck serves up a beer-marinated, oven roasted, flavor-packed pork loin sandwich. And finally in Buffalo, New York, chicken and waffles gets a makeover in burger form, with a spicy maple bourbon glaze and waffle buns.

Michael Symon starts at the ultimate custom burger bar in Providence, Rhode Island, where he chooses from over 400,000 topping combinations to create his own meaty masterpiece. Then, in Columbus, Ohio, a modern Filipino diner is braising and then frying their succulent pork belly for the juiciest pork buns around. And finally in Buffalo, New York, a roasted onion stuffed with smoked pork and brisket is a northern take on classic southern 'que.

First up in Islip, New York, Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon, and mac and cheese. Then in Buffalo, New York, a brew pub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally in Pittsburgh, Pennsylvania, a bicycle café slings some seriously tricked out burgers crafted just for hungry riders.

Michael Symon heads to his hometown of Cleveland, Ohio, where a brewery revolutionizes classic pub fare with ultra-decadent confit chicken wings in chipotle-maple glaze. Then, a burger bar in Pittsburgh, Pennsylvania, piles brisket, bacon, and ham on top of a 4-cut blended steak patty for the ultimate meat lover's paradise. And finally in Indianapolis, Indiana, pork ribs get smoked, and then deep fried, for the juiciest meat and the crispiest crunch.

In Sagaponack, New York, Michael Symon heads to a smokehouse where succulent, slow-smoked pork ribs mopped with a zesty, tangy, citrus barbecue sauce are saucy and succulent. Then in Columbus, Ohio, a beefy burger topped with smoky kielbasa is a regional fusion of local flavors on an American classic. And finally in Indianapolis, Indiana, octopus-pork and salmon sausages are insanely unique takes on the tried and true favorite hot dog.