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BBQ Across America
May. 04,2023Longtime meat enthusiast Michael Symon will head to some of the country’s most-esteemed barbecue competitions in America for an up-close look at the fiery showdowns and red-hot ‘cue being cooked up from Tennessee to Texas to Georgia and everywhere in between.
Seasons & Episode
![](https://image.tmdb.org/t/p/w342//yHqHtc263y0V8JgvfbJflFxBMDE.jpg)
Beef brisket is a Texas barbecue staple, and salt and smoke are the main ingredients because it's all about letting the meat speak for itself; Michael Symon heads to Cedar Fest in Texas, where he gets into what makes the best brisket.
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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, Kan., Michael Symon gets to the bottom of how pitmasters make their unrivaled ribs.
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Chicken is king in Alabama barbecue, so Michael Symon heads to Gadsden, Ala., to explore their world of barbecued bird; a competition chicken with white mayonnaise-based sauce.
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After getting the dish on dry rub, Michael Symon takes an inside look at what Memphis, Tenn., does best as he turns to the pitmasters who are committed to perfecting a difficult and daunting style of barbecue: whole hog.
![](https://image.tmdb.org/t/p/w342//gK3TaewYanvem1nPmSILzuLeGUG.jpg)
Primarily pork with a vinegar-based sauce, Carolina barbecue is showcased with the pulled pork sandwich; Michael Symon discovers that, in competitions, pitmasters use new flavor profiles and techniques to prepare a winning plate.
![](https://image.tmdb.org/t/p/w342//95H93xzMkC99hc5xH8947La6m8s.jpg)
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.
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