Summer season at Steiner Mountain Resort continues as Moishe and Shirley join the group, disturbing Abe's peace. Susie tries to ward off a new friend while keeping a low profile at the resort. Midge jumps at the opportunity to redeem herself at B. Altman.
A Florida private investigator school recruits Cierra Westerman to spy on critics of the Church of Scientology; Cierra details how investigators dug through trash, installed tracking devices on cars, and infiltrated the lives of the church's critics.
There's nowhere to hide when the artists are tested in precision portraiture; one artist misses the mark and is sent packing; the battle continues for $100,000 and the title of Ink Master.
While Cole gets into the holiday spirit for his first Christmas with Maya, Murtaugh hopes he can convince RJ to come back home from Costa Rica for the holidays. Cole and Murtaugh are saddled with a complicated burglary and home invasion case. Avery's holidays are a bit blue. Bailey is still trying to figure out her new partner.
My Seanna struggles to pull off a successful charter on the heels of Chandler and Caroline's dramatic departures; Ross finds himself at odds with Rhylee; two new crew members arrive; an accident threatens the life of one of the deckhands.
Midge puts her impeccable planning to the test as she helps Mary with her special day. Joel attempts to keep finances steady at Maisel and Roth and ends up on a treasure hunt. Midge's act flourishes, but Susie's finances take a hit. Back at Columbia, Rose finds herself out of her comfort zone when auditing classes.
Cam gets a chance to run Mighty Mo; the team races to clear a scattered load of lumber.
Midge and Susie continue building Midge's standup career despite Midge's reluctance to tell her family and friends. Abe and Rose enjoy a new lifestyle. Joel offers some business advice to his parents and makes an effort to do right by Midge.
The Weissmans arrive in the Catskills for their annual summer trip and attempt to settle into familiar patterns. Whispers of Midge and Joel's separation cause Rose to poke around her daughter's love life. Susie must adjust her summer plans in an effort to keep her and Midge's career momentum going.
Tensions within the Inner Circle are at an all-time high, as Andy comes to Rebecca's defense against Reeva. After making an important discovery about Dr. Risman's research, Lauren convinces Reed and Caitlin that they must take action to destroy it. Frustrated with not being taken seriously, Jace begins to strategize with the Purifiers. Meanwhile, the Mutant Underground continues to work on saving mutants. However, tensions flare between Blink and Thunderbird as they confront their differences.
As the Gang fights off the latest threat, Jesse's preoccupation with a cyber bully puts their biggest secret at risk. When menacing creatures attack again, the Gang fight back by sending them out of this world – but at what cost?
Logan is on vacation at Bare Feet Retreat but his phone is broken. In India, customer service representative Vali helps Logan although he's in the midst of a crisis of his own.
Further investigation suggests Gary's latest find may be the oldest discovery on the island to date, and Rick is faced with a tragic loss.
A master bagel maker builds a big following in Chicago, but even as he dreams of expanding beyond the Windy City his business is growing stale; if Marcus can't push him to rise to the occasion, this would-be mogul won't be going anywhere.
Adam states that the mattress industry was always a huge scam, that cheap school systems created sleep-deprived teenagers, and how "safe" sleep medications may actually be harmful.
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
Roger Mooking meets two barbecue brainiacs who have mastered the art of marrying heat and meat to turn out top-notch barbecue. Pitmaster Christopher Prieto teaches students the science of smoking and seasoning meats at Prime Barbecue in Knightdale, N.C. Roger helps Prieto season a whole hog with Puerto Rican flavors, and then they smoke it in a North Carolina-style pit using coals made from pecan, hickory and cherry woods. In Glen Allen, Va., Roger meets Tuffy Stone, a classically trained French chef, cookbook author, champion pitmaster and the owner of local barbecue chain Q Barbeque. When Tuffy's not tinkering in the kitchen, he's busy building rigs from scratch, and Roger helps fire up his latest contraption with hickory coals and then hang whole spiced and buttered chickens.
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.
Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James Peisker and Chris Carter, the owners of Porter Road Butcher. Chris shows Roger an old swing set that he transformed into a cooking contraption, and they hang meaty rib roasts and fill a basket with chorizo and kielbasa.