Meet the Pitmasters on Netflix's ''Chef's Table: BBQ"

It's as good a time as any to drool over some seriously satiating food TV. Thankfully, one of the most breathtaking docuseries about chefs returned with a focus on all things meat and fire; Chef's Table: BBQ debuted on Netflix in September 2020.

The four-episode season (unofficially season 7) aimed to span the breadth of what barbecue means in the American South, as well as in Central America, and beyond. Episodes focused on a quartet of chefs mastering different disciplines in the category, from modern experimentation to ancient techniques.

Here's a breakdown of the chef featured in each episode of Chef's Table: BBQ:

Episode 1: Norma Frances "Tootsie" Tomanetz from Snow's BBQ in Lexington, Texas, is an 85-year-old legend who has been cooking for over five decades, feeling out the temperature of her pits with her hands instead of a thermometer. Tomanetz was a James Beard Award semifinalist for Best Chef: Texas in 2020 and Best Chef: Southwest in 2018.

Episode 2: Lennox Hastie of Firedoor in Sydney, Australia, cooks everything from leafy lettuce to pastries and more using coals and open flame along with skills he picked up from working at the acclaimed Asador Etxebarri in Spain's Basque Country.

Episode 3: Rodney Scott has perfected his whole-hog barbecue technique through years of experience. The 2018 James Beard Award winner for Best Chef: Southeast is the founder of Rodney Scott's Whole Hog BBQ in Charleston, South Carolina, and Rodney Scott's restaurant in Birmingham, Alabama. He stars in the documentary, Full Circle: The Ballad of Rodney and Roscoe.

Episode 4: Rosalia Chay Chuc of Yaxunah, Mexico, is a master of the pork dish cochinita pibil, keeping millenium-old Mayan cooking traditions alive and harkening back to the very origins of pit barbecue.