This week on The Main Course, Patrick Martins re-launches the program as a solo host and is joined by chefs Yvon de Tassigny and Chris Katchucka of celebrated NY BBQ institutions Fette Sau and St. Anselm. Tune in to learn about the ins and outs of BBQ cooking and learn what it takes to run a cafeteria style restaurant successfully. Learn how smoking is done before hand and what challenges come along with quality control and slow cooking. This episode was sponsored by Hearst Ranch.