Savoring the Grill with Michael Symon in "Symon's Dinners: Cooking Out"

The allure of smoky, tender meats and the magic that happens when heat meets flavor is something I always chase. When Michael Symon introduced "Symon's Dinners: Cooking Out" during the pandemic, it wasn't the traditional BBQ show I was used to. But it was a refreshing and welcoming surprise that brought the limitless possibilities of the grill right into our living rooms.

Starting out in the early days of the pandemic, the show was a beacon of normalcy and comfort in a world turned upside down. Symon, a man known for his mastery over meat, didn't let the circumstances limit him. Instead, he chose to embrace them, self-shooting his cooking exploits in the outdoors of his backyard. This kind of authenticity and resilience is something that drew me, and I believe many others, to the show.

Now, four seasons in, "Symon's Dinners: Cooking Out" has only grown in its charm and appeal. It's not your typical competition-focused or pitmaster-centric BBQ show. This is a series that invites you to explore what's truly possible on a grill. From succulent appetizers that tease your palate, traditional BBQ classics that bring comfort, to desserts that make you question everything you thought you knew about grilling—Michael Symon brings it all to the table, or should I say, to the grill.

One thing that is particularly remarkable about the show is its accessibility. Michael Symon's approachable style and easy-to-follow recipes make viewers feel they can take on any dish he presents. It's not just about enjoying the food; it's about inspiring everyday cooks to explore new culinary territories using their grills.

Despite the show's non-traditional format, its focus on food, flavor, and the joy of grilling is deeply rooted in the essence of BBQ culture. For BBQ lovers, "Symon's Dinners: Cooking Out" is more than just a cooking show—it's a testament to the adaptability and boundless potential of barbecue, and a reminder that the heart of BBQ is not just in the pit, but in the passion of the people who love it.