Diana, Tony and Bryan are back in studio talking about the age old tradition of cooking underground. Dubbed “Earth Ovens,” learn the history and the process of using the ground to slow cook and steam your meats.

A trio of noted pitmasters - Swig & Swine BBQ’s Anthony DiBernardo, Evie Mae’s Pit BBQ’s Arnis Robbins and Green Street Smoked Meats’ Dave Bonner - join the crew to talk about the state of the barbecue industry, how they’ve managed ever-rising food costs and the ride they’ve been on as their...