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Scott Conant shows Michael Symon his favorite burger and brew bar in New Orleans; in Kansas City, Kan., award-winning smoked meat techniques; in Austin, Texas, artisanal sausages with brew-infused cocktails.

Haylie Duff visits one of Michael's most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

Source: Food Network

Eddie Jackson creates a barbecue sandwich in Austin that has everyone wanting one. A sweet and spicy burger creation in Jersey City and a pastrami spiced sandwich and dessert with a refreshing local brew are also created.

John Besh, reveals his most treasured spot for burgers in New Orleans whilst in Hoboken a Eastern European pot roast that takes five days to make is looked at.

In Baton Rouge, Ron Ben-Israel enjoys a mile-high key lime pie and a Caribbean-inspired brisket melt. In Louisville he sample a burger topped with chorizo and the bacon cinna-bomb and in Lexington a spicy fried chicken sandwich.

Jay Ducote in Baton Rouge introduces a French and Cajun-inspired burger whilst in St. Louis, toasted ravioli stuffed with burnt ends is created.

Earl Campbell samples brisket and peach cobbler at one of Texas' most famous barbecue restaurants whilst in Cincinnati, a bacon and blue cheese burger is looked at.

A plump pork burger and smoked chicken wings are sampled in Lexington. Some spicy fried chicken and waffles that are making the Cincinnati food scene popular. Caribbean-inspired rum-soaked ribs are made in New Orleans.

In the city of New Orleans, a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese is created whilst a massive meatloaf sandwich in San Antonio is made.

A deep-fried burger in New York and in New Orleans, crawfish and grits and jambalaya are featured.

A bacon and blue cheese burger in San Antonio, a spicy Cincinnati sausage and a meaty eggs Benedict in Austin are featured.

A family has managed to remain at the forefront of America's greatest barbecue after four generations in Lockhart whilst in Brooklyn a lobster meat and pork belly BLT is created.