American Barbecue : Le grand défi

The competition kicks off with a smokin' staple: the barbecue combo plate. That's two mouthwatering meats and two succulent sides.

The competitors make a feast for 50 first responders in a Fourth of July throwdown. Tri-tip, pork chops, cheeseburgers and more are on the menu.

Time to celebrate the greatest invention in the history of food: ribs! The cooks tackle pork and beef ribs — one with a dry rub, one with a wet sauce.

The smokers serve up a trio of sandwiches: savory chicken with crunchy slaw, tender and tangy pork, and five-layer stacks of beef and sausage.

The pitmasters sink their teeth into some wild meats, delivering dishes like lizard stew, beaver tail crackling and pulled alligator.

Working in pairs, the barbecuers prepare popular proteins from the past, cooking mutton, goat and whole salmon on wooden platforms and over open pits.

Ingredients and equipment from Morocco, Argentina and Japan spice things up and force the contestants to cook outside their comfort zones.

The final two tackle their biggest challenge yet: building their own pits and cooking a whole hog and brisket. It's gonna be a long night!