BBQ Across America

Chicken is king in Alabama barbecue, so Michael Symon heads to Gadsden to explore their world of barbecued bird. The white, mayonnaise-based sauce created in Alabama started with the chicken, but it has grown to be incorporated on all types of barbecue. In competition, this chicken is like nothing you've ever seen or tasted.

True Memphis barbecue relies on dry rub, a mix of seasonings that are smoked into the meat and then sprinkled on in a thick coat once the meat is finished. Michael Symon gets an inside look at what Memphis does best as he turns to the pitmasters who are committed to perfecting the most difficult and daunting style of barbecue -- whole hog.

True Memphis barbecue relies on dry rub, a mix of seasonings that are smoked into the meat and then sprinkled on in a thick coat once the meat is finished. Michael Symon gets an inside look at what Memphis does best as he turns to the pitmasters who are committed to perfecting the most difficult and daunting style of barbecue -- whole hog.

In Georgia barbecue competitions, there's a new category of meat -- the pork loin. 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.