The behind-the-scenes episode returns. Among the highlights: A rolling cocktail party, staffed by Jesse Edge, son of host John T Edge, who joined the crew this season as a production assistant. And an indulgent dinner of oysters on the half shell and royales with cheese at a new restaurant set behind an old train station, Elsie's Daughter in Chattanooga, TN.

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The team then went on to follow author George Singleton through the Upstate region of South Carolina, walking the aisles at a flea market in Pickens, eating chili dogs at Holmes Hot Dogs in Spartanburg and Saxon's Hot Dogs in Abbeville. George writes short stories for a living. He reminds them that TrueSouth shows are short stories about home, married to music and pictures.

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Jasper, AL, was, for the longest time, a coal mining town. Father-and-son stories from the Johnson and Evans families help the crew see what has changed and what has remained. Two restaurants serve as the lodestars: At Brown's Deli and Package Store they bake biscuits and sells half-pints. Across town at Bayou Fresh Seafood, Zhu Jianjun and his crew serve spicy tuna rolls and fried pickles.

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In Little Rock, AR, Jordan Narvaez introduces the crew to his people and places. They begin at El Super Pollo, the chicken al carbon tent he runs with his brother, set in front of their western wear store. Traveling southwestern Little Rock in Jordan's pickup, they drink micheladas, eat enchiladas in the style of San Luis Potosi, and slurp homemade watermelon ice cream.

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Western Tennessee is one of the cradles of American barbecue culture. Less than 20 miles separate two of the best old-guard joints in the South, BE Scott's BBQ in Lexington and Ramey's BBQ in Parsons. Here, the team witnesses how the Parker and Ramey families, working hard to do right by their inheritances, depend on each other to cook whole hogs over hickory coals.

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Rudy Cisneros still looms large on the east side of Austin, TX, a city within this rapidly-changing city. At Cisco's, open since 1950, the migas and huevos rancheros are good as ever. Also on the east side, we track Kareem El-Ghayesh of KG BBQ, a new arrival from Cairo, Egypt, who has learned to two-step and introduced Texas to pomegranate-speckled ribs.

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Season 7 kicks off in Oklahoma City, exploring the oil and cattle work that puts money in pockets and ribeyes on tables. Cattlemen's Steakhouse, open since 1910, sits hard by the Oklahoma National Stockyards. Junior's Supper Club, owned by the Shumsky family, does business at the bottom of mid-rise, where the light is always low and every hour is happy hour.

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