Armando Nieves, Caleb Herring, and Jordan Thomas are back for Episode 2, Part 1 of Fueling the Trenches, taking fans behind the scenes at City Limits Barbecue in West Columbia, South Carolina. The Gamecock linemen step inside the smokehouse to learn how real Carolina barbecue and Texas-style brisket are made, why different meats need different smokers, what makes the burnt ends so special, and how much work goes into cooking elite BBQ the right way. Sponsored by: 360Clean - 360clean.com Chapters: 00:00 Arriving at City Limits Barbecue 00:32 Inside the Smokehouse 00:49 Carolina BBQ vs. Texas BBQ Debate 01:16 Burning Wood the Old-School Way 01:31 Why City Limits Keeps It Small 02:02 The Secret Behind the Burnt Ends 02:21 Mexican Street Corn Breakdown 02:43 Which Meat Takes the Longest? 03:06 Brisket Starts at 5 AM 03:16 Getting Ready to Eat 03:47 10,000 Calories a Day 04:09 Seasoning vs. Marinating 04:18 Mustard Binder Debate 04:34 The Food Arrives 05:08 Part 2 Taste Test Re...