Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.

Alex Guarnaschelli joins Michael Symon at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's honor, the woman who first taught him to appreciate the purest burgers and ingredients on earth. Finally, in rural Ohio, he discovers a husband and wife team who use chorizo to give their smoked meatloaf a crazy kick.

Michael Symon starts in his hometown of Cleveland, where a place he went as a kid combines several classic sweets to make a one-of-a-kind dessert burger. Then, in Brooklyn, he meets a smoked meat lover who blends old school Jewish deli with traditional Canadian-style dirty fries. Lastly, a barbecue institution in Nashville is giving creamy mac and cheese a juicy pulled pork kick to the diners' delight.

Michael Symon digs into a spicy burger that uses four different types of peppers to fire up even the most adventurous eaters in Hell's Kitchen, New York City, before heading to Nashville, where he finds Southern comforts infused with Latin flavors in saucy and sweet chicken fried steaks and beer belly tacos. Michael also heads to Ohio where a former NFL star's top secret de-boning ribs process was inspired by his wife, who doesn't like getting messy.