Ep 3. Whole Hog Heaven

In the third episode of Burgers, Brew & 'Que's first season, host Michael Symon takes viewers on a journey through the south in search of the perfect whole hog barbecue. Symon begins his quest in North Carolina, where he visits Skylight Inn BBQ, a family-owned barbecue joint that's been serving whole hog barbecue for over 70 years. Symon gets a lesson in the traditional method of cooking a whole hog over wood fire pits, and he's blown away by the smoky, tender meat.

Next, Symon heads to Memphis, Tennessee, where he visits Hog & Hominy, a trendy Italian eatery that's also a hotspot for whole hog barbecue. Symon meets with chef Michael Hudman and barbecue pitmaster Nick Scott to learn about their unique style of whole hog barbecue, which involves slow-cooking the meat in a wood-burning oven. Symon gets to sample their famous Pig & Grits dish, which features pulled pork, cheesy grits, and a sunny-side-up egg.

Symon's final stop on his whole hog barbecue tour is Charleston, South Carolina, where he visits Lewis Barbecue, an award-winning barbecue restaurant that's become a favorite of locals and tourists alike. Symon meets with owner and pitmaster John Lewis, who shows him his impressive barbecue pit, which can hold up to 2,000 pounds of meat. Lewis and Symon prepare a whole hog together, and Symon marvels at the flavors of the meat, which is seasoned with a secret blend of spices and cooked over oak and hickory wood.

In addition to his whole hog barbecue adventure, Symon also visits some local joints for some delicious burgers and brews. In North Carolina, he stops by Grits and Groceries, where he tries the "Dirty South Burger," made with pimento cheese, fried green tomatoes, and bacon. In Memphis, he hits up Hog & Hominy once again for their "John T. Burger," made with two beef patties, sausage, bacon, and American cheese. And in Charleston, he stops by The Tattooed Moose for their famous "Hangover Hash" burger, topped with a fried egg and bacon.

As always, Symon makes sure to wash down his delicious meals with some refreshing local brews. In North Carolina, he visits Fonta Flora Brewery, where he samples their unique craft beers made with local ingredients. In Memphis, he checks out the Wiseacre Brewing Company, where he tries their flavorful IPAs and stouts. And in Charleston, he visits Palmetto Brewing Company, South Carolina's oldest brewery, where he enjoys a cold pint of their American Pale Ale.

Overall, the third episode of Burgers, Brew & 'Que's first season is a mouth-watering tour of the south's best whole hog barbecue joints, as well as some amazing burgers and local brews. Symon's enthusiasm and love for food is infectious, and viewers are sure to be inspired to go out and try some of the delicious dishes he samples on the show.