The All Stars are down to the final competition on the BBQ Pitmasters season finale and they're going hog wild with whole hog.

Some of the All-Stars have never grilled duck before, but that isn't stopping them from cooking great bbq.

The All-Stars are in the semi-finals. And they've got bison brisket to contend with.

The pros show us how truly delicious beef ribs are made. But which team's method will put them on top?

Only one of the All-Stars on the team knows how to BBQ lamb. Will it give him the edge he needs to win? Or will the other competitors bring victory to the plate?

There seems to be confusion among the pitmasters over what a beef clod is and how to cook it.

The BBQ Pitmasters All-Stars are bringing brisket to the judges table. One of the pros, however, has the judges baffled over his brisket preparation.

See how these bbq pros from the All Star Season of BBQ Pitmasters cook their juicy cowboy steaks.

BBQ All Stars from BBQ Pitmasters reveal how they cook a delicious bone-in ham.

The season finale is finally here! Find out who was this season's BBQ Pitmasters Grand Champion!

Squeal Like a Pig BBQ has reverse engineered the best pork rubs in the world and walks you through how to make it at home!

Big Show BBQ is here to show you how to cook your beef tenderloin to perfection.

Robby from Rescue Smokers is putting together some beef ribs that will blow your mind.

Howard Daley of New York City thinks his diverse cooking background will lead him to victory.

Christopher Prieto of Prime Barbeque started competing when he was only 21 years old and has won 9 Grand Championships, now he wants to add BBQ Pitmasters Grand Champion to that list.

Old-timer Carl Lewis of Big Show Barbeque is no slouch, having beat judge Myron Mixon in a rib competition in 2004. Now, Carl plans to show these youngsters how it's done!

Joe Pearce of Squeal Like a Pig BBQ is a young competitor with a lot of passion for showing that he is the best Kansas City has to offer.

According to Solomon, tri-tips are not made in the Carolina's. But in order to become BBQ Pitmasters Champion, tri-tips are a must have!

Richard Fergola of Fergolicious BBQ is an ex-wrestling coach who won't rest until he has the $50,000 grand prize pinned down.

The BBQ Pitmasters All-Stars are bringing brisket to the judges table. One of the pros, however, has the judges baffled over his brisket preparation.

There seems to be confusion among the pitmasters over what a beef clod is and how to cook it.

The Alabama competitors explain which cookers they use and why they are the best for winning the challenge of the day.

Each competitor has to cook a ham and it is important to use some kind of brine, in most cases. They each explain their ingredients and what they are looking to accomplish in this challenge.

The boys of Fatback's BBQ and Rib Shack have never cooked beef ribs before, and are nervous about their outcome.

Chris Chadwick of Hawg County Cookers started his career in Memphis and wants to finish it with the $50,000 grand prize.

The judges discuss the strengths of the three competitors, each one of them has their own specialty. Which skill will prove to be the winning formula?

The teams are wrapping up and the nerves are begging to set in. As the competitors are placing their meats in their boxes, Danielle's husband makes a big mistake.

Only one of the All-Stars on the team knows how to BBQ lamb. Will it give him the edge he needs to win? Or will the other competitors bring victory to the plate?

Christopher Prieto of Prime Barbeque started competing when he was only 21 years old and has won 9 Grand Championships, now he wants to add BBQ Pitmasters Grand Champion to that list.

Old-timer Carl Lewis of Big Show Barbeque is no slouch, having beat judge Myron Mixon in a rib competition in 2004. Now, Carl plans to show these youngsters how it's done!

The five teams begin to prepare their two slices of meat, pork shoulder and ribs. What preparation will separate the teams from the rest of their competitors?

The pros show us how truly delicious beef ribs are made. But which team's method will put them on top?