+ Michael Fulmer from the Houston Barbecue Festival joins:

+ Factors and influences that have changed the entire landscape.

+ Emerging styles, pitmasters and current trends

+ Competitions and awards don't lie ... the Michelin, James Beard and Texas Monthly impact.

* Arash Kharat takes us from the 4 a.m. starts to the sourcing of meats, techniques, challenges and science behind feeding so many hungry guests at one of the bigger barbecue restaurants around.

* Her influence and impact goes well beyond social media. And we can all learn and expand our cooking horizons from it.

* How sustainability, and the blending of cultures and flavors are here -- even for those who don't live the outdoors life.

* One of the most innovative barbecue restaurants in Texas has been redefining the game, thanks to a former attorney turned BBQ joint owner.

* When John Toomey found the right place, the right time and the right people to open a barbecue joint, he pounced on the opportunity. J-Bar-M has since become one of the trendiest and innovative new spots in the state.

* How it came about and what's on the horizon.

* Master pitmaster Keith Guidry with insight on Cajun-influence on pits and grills.

* Detailed techniques on everything.

* And don't forget the sides!

* Texas A&M professor Ray Riley and Dean of Agrilife Dr. Jeff Savell explain how pitmasters of every level, from around the world, have come to swear by this Department of Agriculture camp.

* Its elements, how it came about, how to be a part of it and a deep-dive into everything brisket.

* What went into paring the list down to just 50.

* Some "upsets" and familiar places on the list.

* How healthy is the BBQ industry today?

* The South's hot spots and trends in the game.

Two of the all-time greats -- Jess Pryles and "Hey, Grill, Hey's" Susie Bulloch dig in on live fire techniques, becoming world-class pitmasters from scratch, recipes and taking risks and pellet grills.

* World Champion pitmasters Bill Purvis and Erin Feges join to dig in on array of taste-enhancing techniques.

* What, when and how to sauce.

* What about the beef tallow craze ... and a liquid-based wrap?