We’re covering everything you've ever wanted to know about grilling and barbecue. First up, a road trip with Daniel Vaughn, barbecue editor at Texas Monthly. We taste whole-hog barbecue in Greenville, coffee-rubbed brisket in Nacogdoches and cow-eye tacos in Brownsville. Then, Meathead joins Chris on the phone lines for your toughest cookout questions; Kenji López-Alt makes the case for his favorite backyard dinner; and Grant Barrett and Martha Barnette of “A Way With Words” cool us down with summertime treats.

Questions in this episode:

"Is it necessary to let meat rest?"

"I live in a high rise and our grilling section is a far walk from our unit. What are fast and simple dishes to make on the grill that are easy to carry?"

"What is the best way to clean a grill?"

"I heard that when smoking brisket, most of the smoke flavor is picked up in the first 2 hours. Is this true? If so, can I smoke brisket for 2 hours and then stick it in the oven overnight?"