Pat Martin opens with his roots in BBQ; he invites Zach Parker and Daryl Ramey to join him in Corinth, Miss. for the thirty-hour process of cooking a whole hog west Tennessee-style.

Pat Martin heads to the Cherokee National Forest in East Tennessee for a day of fly fishing with his old friend, Chef Joseph Lenn; they cook up their fresh catch, over the campfire.

Pat travels to Gainesboro, Tennessee to visit Stockton Farms, a regenerative hog farm, to learn about their operations and to grill up pork steaks with chef Trevor Stockton.

Pat travels to Richmond, Virginia with his buddy Jason McConnell to visit Professor Tuffy Stone, and gets a history lesson on the origin of American-style barbecue.

Pat heads down to Decatur, Alabama to visit Chris Lilly and the storied institution of barbecue, Big Bob Gibson's BBQ; he learns the ins and outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

Back home in Nashville, Pat links up with his pal and local restaurateur Bill Darsinos to enjoy a tradition from the heart of Bill's Greek history and culture: cooking 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.

Pat heads to the frozen tundra of Minnesota to visit chef Yia Vang and dives 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.