Ever wonder how those BBQ restaurants really do it? Find out here.

Prepping, brining and smoking the best Thanksgiving turkey, from a World Champion pitmaster

* Danielle "Diva Q" Bennett goes in deep on making sure your turkey is an all-time crowd-pleaser. * And what backyard pitmasters can learn about expanding their cooking horizons. * Getting the best bark and what pellet grills really can offer.

•From afterthought to destination: How the Houston BBQ scene has drastically changed.

+ 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.

Ever wonder how those BBQ restaurants really do it? Find out here.

* 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.

Spearfishing champion, free diver, conservationist and chef Kimi Werner on living free and the ocean's grocery store

* 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.

Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving

* 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.