COOKINGCHANNEL

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.

BBQ Across America

Gird Your Pork Loins!

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.

The Whole Hog, the Whole Shebang

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.

Don't Be a Chicken for BBQ!

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.

Red, White and Ribs

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.

Don't Forget to Bring Your Brisket!

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Michael Symon is the ultimate guide to the tips and techniques that turn out amazing barbecued meats; hitting up all the major hotspots, he meets with seasoned pitmasters to dig deep into the techniques and flavors of all their barbecued specialties.

S1 E2 | Red, White and Ribs