When Pat’s friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan’s specialties: pork ribs.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut – Bluefin Tuna collars.
Pat Martin travels to a picturesque cattle farm in California’s Santa Maria Valley, to hear from pitmaster Nick Priedite who has uncovered the secrets of real Santa Maria barbecue.
