Hosts and judges Andrew Zimmern, Ernest Servantes, Jess Pryles, and Moe Cason kick off the competition by giving the teams their first Big Burn challenge. The pitmasters have nine hours .. show full overview
Hosts and judges Andrew Zimmern, Ernest Servantes, Jess Pryles, and Moe Cason kick off the competition by giving the teams their first Big Burn challenge. The pitmasters have nine hours to create a family-style barbecue platter featuring two proteins and at least one side that defines their barbecue style and culinary point of view.
The eight remaining teams put their live-fire skills to the test with three cooking techniques: underground, on the coals, and hanging above the fire. Then, the teams face a surprise barbecue breakfast challenge, and one team is eliminated.
The eight remaining teams put their live-fire skills to the test with three cooking techniques: underground, on the coals, and hanging above the fire. Then, the teams face a surprise barbecue breakfast challenge, and one team is eliminated.
The teams are faced with a meatless challenge, and the winner has a big choice to make. Then, the pitmasters take on cooking a surf and turf pairing over live fire, requiring control, finesse, and a deep understanding of the fire to succeed.
The teams are faced with a meatless challenge, and the winner has a big choice to make. Then, the pitmasters take on cooking a surf and turf pairing over live fire, requiring control, finesse, and a deep understanding of the fire to succeed.
The six remaining teams face off head-to-head in a nose-to-tail barbecue battle, transforming either a hog, goat, or lamb into two main dishes and two sides. Plus, the winners of the .. show full overview
The six remaining teams face off head-to-head in a nose-to-tail barbecue battle, transforming either a hog, goat, or lamb into two main dishes and two sides. Plus, the winners of the last Big Burn get to decide who cooks what and which teams face off. Then, the pitmasters face another challenge -- with $2,000 on the line, they must use the remaining parts of their animal to make sausage in three hours.
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