Michael Symon begins his meat-seeking journey in Lockhart, Texas, where one family remains at the forefront of America's greatest barbeque after four generations. Next, he swings over to a British-style joint in Brooklyn where they use lobster meat ... (more)and pork belly to amp up a traditional BLT. Finally, he hits Louisville to sink his teeth into a juicy venison burger ignited by unique sauces and seasoning.