Roger follows the smoke signals to San Antonio where he finds the best roadside barbeque at The Box Street Social food truck. Roger helps build a special metal rig designed to hang meats and cook over live fire and hot coals. They roast racks of ribs, whole chickens and even whole pumpkins which are smashed open and topped with goat cheese, arugula and olive oil. Then over in Santa Fe he visits a food truck that is putting a mouthwatering twist on central Texas-style BBQ. At Smokin D's BBQ Fusion, Roger starts by loading up the smoker with brisket, the main ingredient in their famous Brisket Mac Dilla, a mind-blowing mac and cheese-filled quesadilla, and learns how to make the Smoke Dog, a beef jalapeno sausage wrapped in bacon and topped pico de gallo, avocado, pineapple and habanero mayo. If these dishes don't make you want to pull over, then nothing will!
