Pitmasters

Hosts and judges Andrew Zimmern, Ernest Servantes, Jess Pryles, and Moe Cason kick off the competition by giving the teams nine hours to create a family-style barbecue platter 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 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 in a nose-to-tail barbecue battle, transforming either a hog, goat, or lamb into two main dishes and two sides. Then, with $2,000 on the line, they must use the remaining parts of their animal to make sausage.

In the ultimate live-fire endurance challenge, the teams face the core four barbecue pillars: chicken, pork ribs, pork shoulder, and beef brisket. Exhaustion is taking its toll, but the teams who can dig deep have a chance to win $1,000 for each round.

The remaining four teams fight for a spot in the semifinals by preparing a classic barbecue potluck with a live-fire main course and two sides. The pitmasters only have three hours to pull it off and impress the judges enough to win a $5,000 prize.

The three remaining teams transform a whole hog into a cohesive, competition-worthy meal to earn $8,000 and a spot in the finale. Plus, the judges want a different meal for lunch, and they're willing to pay for it with another $4,000 up for grabs.

The final two teams compete head-to-head preparing a five-course barbecue tasting menu. Judges Andrew Zimmern, Ernest Servantes, Jess Pryles, and Moe Cason decide who will walk away with $30,000 and the title of Pitmasters Champion.