The judges discuss the strengths of the three competitors.
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.
Pitmasters Robbie Royal, Howie Kleinberg, and Jack Waiboer head to the Bixby BBQ show us how they prepare their tri-tip.
Competition BBQ sauce is typically different than most hometown sauces.
Rob "Rub" Bagby needs to make a meatloaf glaze, but he has never made one before and forgot he needed one!
Robby from Rescue Smokers is putting together some beef ribs that will blow your mind.
In order to become BBQ Pitmasters Champion, tri-tips are a must have!
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.
Once the wings are cooked, they need some sauce!
There are many ways to go about cutting and cooking your chicken wings. Which one works best for you?
Kentucky BBQ experts discuss the methods they use in their cooking dip.
Returning champions Lynnae Oxley, Jeff Vanderlinde, and Rob "Rub" Bagby face off for the second BBQ Pitmasters semi-final round and are asked to make a BBQ Meatloaf.
Mark West, Rod Gray, and Corey Brinson like to "butter up" their ribs.
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