Season 1
10 episodes
24 min. per episode
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A passionate pitmaster battles personal demons and rivals, unearthing the soul of BBQ while redefining his legacy through fire.
Episodes
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.
Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions.