
Description
A relentless, open-fire barbecue competition where two-person teams push live-fire cooking to the limits in a weeklong battle.

A relentless, open-fire barbecue competition where two-person teams push live-fire cooking to the limits in a weeklong battle.
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.
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 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.
In the ultimate live-fire endurance challenge, the teams face 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 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; with $2,000 on the line, they must use the remaining parts of their animal to make sausage.
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 eight remaining teams put their live-fire skills to the ultimate test.
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.