The guys talk about Nick's trip to the American Royal World Series of BBQ with Hat Creek Q. They discuss:

• How to qualify
• What the Royal is and who competes
• Categories and schedules

They also talk about the new Hasty Bake barrel smoker, the upcoming release event and holiday classes.

Nick and Zach get the rare opportunity to sit down with the legendary BBQ "King in the North," Greg Moir. Greg has been a staple in the Hasty Bake and northern BBQ community for over a decade. They discuss his cooking origins, Minnesota beer, cold smoking, cooking fish and more. 

They also touch on the newly announced changes with Memphis in May and Nick's upcoming trip to the World Series of BBQ, the American Royal. 

Nick speaks with Zach Rowell, Director of CX from Hasty Bake Grills, to talk about Zach’s history and intro to Hasty Bake. They also touch on the Scratch and Dent sale event coming up. Lastly, they ponder the top 5 pieces of advice to improve your grilling immediately. 

Co-host Nick, along with friend Clint Pollard, recount their recent massive, 1600-mile BBQ tour of Texas, where they visited 14 of the Texas Monthly's top BBQ joints in the state. Strap in, this one is loaded with info about restaurants, menus, wait times, and personal reviews of each place. 

Chef Shannon is back and is schooling the guys on all things mezcal. She also recounts her recent travels to Mexico and updates us on her upcoming cookbook and her yearly chef's dinner. 

• The new Lassalle's French Market and Farm
• The legend of Donny Teel
• What supporting local means
• Price gouging toilet paper
• Making the most of the legendary Cain’s Ballroom 
• Macs Mayfest version 2.0
• Boiling Crawfish for 5000 and when to buy them
• Partying at Green Acres

Host Nick Parsons, along with guests Adam Green and Craig Kus talk about BBQ and family traditions during the holidays, along with new ventures and childhood memories that still stick with them to this day.