Pat Martin opens the series with his roots in barbecue, inviting Zach Parker and Daryl Ramey to join him in the 30-hour process of cooking a West Tennessee-style whole hog in Corinth, Mississippi.
Pat Martin heads to the Cherokee National Forest in East Tennessee for a day of fly fishing with his old friend, Chef Joseph Lenn, and to cook up their fresh catch over the campfire.
Pat Martin travels to Gainesboro, Tennessee to visit Stockton Farms, a regenerative hog farm, to learn about their operations and to grill up a less desired, but no less delicious, cut of hog - pork steaks - with Chef Trevor Stockton.
Pat Martin travels to Richmond, Virginia with his buddy Jason McConnell to visit his old friend "The Professor" Tuffy Stone and gets a history lesson on arguably the origin of American-style barbecue as we know it today.
Pat Martin heads down to Decatur, Alabama to visit the legendary Chris Lilly and the storied institution of barbecue - Big Bob Gibson's BBQ. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
Back home in Nashville, Pat Martin links up with his pal, local restaurateur Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek history and culture when they cook a whole lamb on a spit roast.
When Pat's friends and fellow pitmasters, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the history of barbecue and moonshine within rural Black communities and how they carry that tradition on today, cooking Bryan's ribs over an open pit.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang to dive into the rich barbecue culture of the Hmong immigrants of the United States. They brave the cold and break nearly-frozen ground to barbecue a whole pig's head in the earth.
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.
Pat Martin travels to a picturesque regenerative cattle farm in California's Santa Maria Valley, to hear firsthand from a young vibrant pitmaster named Nick Preidite who has uncovered the secrets and true history of real Santa Maria barbecue - and it's not what you think.
