* 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?

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue.

* "White, red brown is how we throw it down."

* Why field-to-table inspires and instructs

* Smokin' Hot Tip: When and what to inject

* Deeply affected by the devastation of the July 4 floods, Ramon decided to hitch up his barbecue smoker and head to the rescue site.

* Sleeping in his truck, working 16-hour days, sourcing supplies every way he could, the elite pitmaster became one of the hidden heroes and inspiring stories amidst the sadness and recovery.

* How Mike and Betty Jo Prasek created an institution

* Keys to standing out in an ever-growing roadside superstore market

* The head-spinning process keeping kolaches, dried sausage and meats at a high level

* Deer processing by the numbers.

* How a changing market landscape is affecting prices, production and consumers

* Are pizza ovens, micro-pits and griddles here to stay?

* Big-box stores going all-in

* The future of pop-ups and food trucks reacting to beef prices

* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene

* Common threads Eat Like A Local restaurants share

* Cooking with live fire changing the game?

* Is The Bear a genuine reflection of the industry?

* How the fascination with Texas brisket is taking over the world

* Sloan's next project will be eye-opening and must-see for all BBQ fans

* Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all