JD Marsh is back and knocking on the door of the elusive Tigs Bits Five-Timers Club. We catch up on his journey from chili cookoffs to catering MLB teams, the new Pantano BBQ rub line, and what sets South Texas flavor apart. We also dive into Turnpike Troubadours, cooking waist-deep in the ocean, and why brisket ain’t what it used to be. Plus: underrated concert venues, low-sodium boil secrets, and the best BBQ spot outside of Texas (yeah, he said it).