In episode 3 of BBQ 321 Pit Master Interviews, Phil and Carmen share their experiences of being on the TV show Barbecue USA and participating in the American Royal contest. Having enjoyed a successful year in cooking competitions, including a first-place win in the open category at the Jack, the duo delves into their journey into the competitive BBQ world. Both Phil and Carmen discuss their custom rubs and injections, the role of product sales and sponsorships in their income, and the importance of tenderness and quality ingredients in cooking different meats. They also touch on their approach to ancillary categories in competitions and advise newcomers to the BBQ sport to keep it fun. The episode wraps up with anticipation for their upcoming appearance on the American Royal BBQ USA episode and high hopes for their son, Reid, in the realm of competitive BBQ.

Veteran pitmasters Kyle Matuszewski and Justin Coffini share their journey into the competitive BBQ world, and discuss their upcoming appearance on the Barbecue USA show. The pair met during a barbecue contest amid the pandemic and quickly formed a "Super Team" YSB BBQ. The pair share their BBQ techniques and gear preferences, which include drum smokers, Fogo charcoal, and custom rubs and sauces, notably their Green Chili Bacon Rub, which they distribute under their YOUR BEHIND BBQ label. They also offer advice for aspiring pitmasters, such as relying on feel rather than temperature and trimming meats to optimize smoking time. Finally, they announce their upcoming appearance on Food Network and promote their brand, Your Behind BBQ, highlighting the immersive nature of the BBQ world.

In this premiere episode of the BBQ 321 Pit Master Interviews, we catch up with veteran pitmaster Phil the Grill who shares his journey from general contractor to competitive barbecuer, discusses his experiences on "Barbecue USA" and with Michael Symon, and offers tips for BBQ competitions. Phil talks about his unique freestyle approach, his competition gear, and his strategies, including using lump charcoal for clean smoke, sweet jams and butter for chicken, and always picking the left side of the cow for your brisket. Now focused on building his brand, Phil is gearing up for his return to the competition field.