What's in the box? What will be the Pitfire Challenge?
Texas pitmasters JD Davidsmeyer, Matt Pittman, and Junior Urias battle it out for the title of BBQ Pitmasters Texas Champion and a chance to compete for the $50,000 grand prize.
Chris Chadwick of Hawg County Cookers demonstrates his preparation and cooking techniques for Memphis style pork butt.
Competition BBQ sauce is typically different than most hometown sauces.
Eric Thomas from The Rolling Grill is a returning competitor who's trying to prove that his food is worthy of BBQ Pitmasters Georgia Champion. He shows us how he cooks his signature salmon.
Howie Kleinberg doesn't know much about barbecue, but he is a trained chef. He hopes that his education will pull him through in this competition!
Glenn Ross walks us through how he makes his Fat Jacks BBQ Sauce, minus two secret ingredients.
Once the wings are cooked, they need some sauce!
Joe Pearce of Squeal Like a Pig BBQ is a young competitor with a lot of passion for showing that he is the best Kansas City has to offer.
Howard Daley of New York City thinks his diverse cooking background will lead him to victory.
Pitmasters Robbie Royal, Howie Kleinberg, and Jack Waiboer head to the Bixby BBQ show us how they prepare their tri-tip.
Squeal Like a Pig BBQ has reverse engineered the best pork rubs in the world and walks you through how to make it at home!
JD Davidsmeyer of JD's Team Xtreme BBQ is a barbeque warrior fighting for the glory of becoming BBQ Pitmasters Texas Champion.
The competition between father and son has begun, as the contestants begin to prep their recipes for the perfect pork shoulder.
Old-timer Carl Lewis of Big Show Barbeque is no slouch, having beat judge Myron Mixon in a rib competition in 2004. Now, Carl plans to show these youngsters how it's done!
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