Each team cooks two meats and two side dishes to compete; St. Louis cut ribs.
Grilling to compete in the Lone Star state using beef ribs with the most stellar rig.
Texas-style BBQ with bone-in rib eye; the teams judge each other.
Tennessee BBQ with pork shoulder.
The best grilling chops in Virginia; cooking with tri-tip sirloin.
Three teams face off with their custom-made mega-grills, all aiming to prove they have the best barbecue skills in Atlanta, Georgia.
Donna Macletchie
Producer
Linda Lea
Daniel A. Schwartz