30,000 POUNDS of meat is being smoked this weekend at KC BBQ-FEST.  Head Grill Master Dustin Green from Weber reveals some of his secrets to Mike & Mackenzie! KEY MOMENTS | :38 the two thing you don't want to run out of serving food! | :56 the 'Slate' its something every grill master should have | 1:28 Mackenzies found a way to get completely out of the kitchen | 1:58 has Dustin ever had bacon on a donut | 2:13 it's year 4 for KC BBQ Fest | 2:38 Dustin's cooking skirt steak street tacos on the slate | 3:00 do you need a degree for becoming a Head Grill master | 4:12 how do you not eat everything in sight | 4:23 Mackenzie doesn't know what resting meat means | 4:50 Dustin explains resting meat your smoking | 5:08 how long Dustin suggest to rest | 5:35 how does meat keep cooking?  what is carry over cooking? | 6:30 active cooking...Mike & Mack get educated | 7:25  the 3-2-1 method for ribs...Dustin has some slight tweaks for it | 8:56 hacks to pull that annoying film/membrane off the back of rib racks | 10:10 does Dustin have a rib preference? | 11:25 #1 thing most of us wrong when setting up for a smoke | 11:48 dirty smoke why it's important to let the pit/smoker settle | 14:16 times to catch Dustin on Stage at Arrowead | 14:42 Dustin's advice for beginners on how to get started