Roger is loading up on the best brisket, pork steaks andsausages the Lone Star state has to offer. Ronnie's BBQ inJohnson City attracts locals and barbecue aficionados. Theiropen outdoor kitchen houses two barbecue pits, two pipesmokers and one giant burn barrel. Roger helps Pit MasterRonnie Weiershausen smoke brisket, pork steaks and sausages.Customers can order barbecue by the pound, on a plate or in asandwich but Roger's interested in the Trash Taco. Ronnie'swife Cindy teaches Roger how they combine all three meats forthis one-of-a-kind breakfast treat. At the Pecan Lodgerestaurant in Dallas, dynamic duo Justin and Diane Fourtonsmoke some of the best barbecue in town. Roger and Justin fireup the smokers and cook brisket and pork shoulders that areseasoned with a sensational spice rub. Back at the restaurant,Roger and Diane assemble a popular sandwich called the PitMaster. It's packed with brisket, pulled pork, sausages andthen topped with coleslaw, jalapenos and barbecue sauce.
