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Pat Martin goes on a cross-country expedition to discover those who've mastered the art of traditional barbecue methods and live fire cooking.
S2, EP10 "Smoked Beef Brisket"
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
S1, EP9 "Bluefin Tuna Collars"
Pat Martin visits his old buddy Chef Adam Perry Lang in the heart of Los Angeles, where the pair look to new ideas to cook using traditional barbecue methods, using a Texas-style offset smoker to cook a prized catch castoff cut - bluefin tuna collars.
S2, EP3 "Alabama Pit Ribs"
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
S2, EP10 "Smoked Beef Brisket"
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
