Hosts Jimmy Shotwell and Forrest Goodman defend the honor of bacon. You'll also meet the cooking comedian: Vic Clevenger. And Jimmy is cooking lamb for the recipe of the week.

A recent survey reported over 60-percent of Americans will grill burgers this Independence Day weekend. On this special holiday edition of The Rub with Jimmy Shotwell and Forrest Goodman, Seth Agranov of the Best Memphis Burger Fest has advice on how to prepare the best burger in your backyard and what is the one thing not to do to it when it's on the grill.

On this episode, Jimmy Shotwell and Forrest Goodman talk to Saffron Hodgson, an Australian native now living in the United States and has fallen in love with barbecue cooking and competing. The 2017 National Pro BBQ Tour is coming soon and there Steak Cookoff Association is hosting judges class.

Mike Radosevich of Code 3 Spices tells The Rub why he started his company and his commitment to helping charities that help first responders and military veterans. Blake Fontenay, author of "The Politics of Barbecue" shares why he believes Memphis should be home to the BBQ Hall of Fame.

Brad Primo of Leadslingers Whiskey discusses his company's newest product: whiskey barrel aged maple syrup. And host Jimmy Shotwell has recommendations on what to cook with it. Plus, what's the definition of an overcooked steak? Let the debate begin!

Host Jimmy Shotwell lobbies to Stuart Meyer of the National BBQ and Grilling Association on behalf of Memphis as future home for a barbecue hall of fame and museum. The Rub also focuses on two local contests happening this week: the Variety Club BBQ Bash and Covington's World's Oldest BBQ Festival.  The question of the week continues the charcoal vs. gas debate for the backyard grill. And Jimmy shares his recipe for smoking either a pork loin or tenderloin.

Jennifer Biggs of The Commercial Appeal joins Jimmy Shotwell to recap the big winners from the Memphis in May BBQ contest. Melissa Cookson tells us about her specialty-bred hogs that helped her win the whole hog competition. And the recipe-of-the-week is for smoked mac-and-cheese.

Did you know Ron Childers from Action News 5 has been a trained barbecue judge for nearly two decades? He tells us his story as he prepares for this weekend's World Championship Barbecue Cooking Contest. Also, Jimmy shares his recipe for ribs, the same recipe he'll enter this weekend.

So you think you're good enough to cook at Memphis in May? The guys behind award-winning Boars Night Out BBQ have a little advice to get you started. First time visitor to next week's big barbecue contest? Kevin Grothe tells you what to expect. And Jimmy shares his steak secret just in time for Mother's Day.

Robert Griffin with Memphis in May tells us how many teams will be here May 17-20 and what countries will be represented in the World Championship Barbecue Cooking Contest. Also, Heath Riles of Victory Lane shares the secret to his team's success. You'll also hear Bob Mehr share his picks for the Beale Street Music Fest and Jimmy has a recipe for crawfish bisque.