Roger is loading up on the best brisket, pork steaks and sausages the Lone Star state has to offer. Ronnie's BBQ in Johnson City attracts locals and barbecue aficionados. Their open outdoor kitchen houses two barbecue pits, two pipe smokers and one giant burn barrel. Roger helps Pit Master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Customers can order barbecue by the pound, on a plate or in a sandwich but Roger's interested in the Trash Taco. Ronnie's wife Cindy teaches Roger how they combine all three meats for this one-of-a-kind breakfast treat. At the Pecan Lodge restaurant in Dallas, dynamic duo Justin and Diane Fourton smoke some of the best barbecue in town. Roger and Justin fire up the smokers and cook brisket and pork shoulders that are seasoned with a sensational spice rub. Back at the restaurant, Roger and Diane assemble a popular sandwich called the Pit Master. It's packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce. recipes in this episode Aunt Polly's Banana Pudding