The Low & Slow Barbecue Show (the MESH)

If you’ve ever sat down with a plate of pulled pork and a group of people, you know that a barbecue get-together can be the launching point for other good things. In fact, in the Carolinas barbecue is widely recognized as a foundation for fund-raisers. On this episode of The Low & Slow Barbecue Show, we talk to charity barbecue experts Jody Dixon and Gene Scronce who have spent decades creating fund-raisers that support worthwhile causes. Listen for their special recipes, their secrets to fund-raiser success, and exclusive advice for making the best low and slow barbecue – FOR THE MASSES!

Check out The Low & Slow Barbeque Show website for episodes, Chigger's Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summer smoking season is fast approaching – are you ready for a weekend backyard BBQ party? You need the right meat, the right sides, and the right recipes for the world’s best (Lexington) BBQ sauce. Do NOT forget dessert!

In this Low & Slow Barbecue Show we serve up some of our favorite backyard BBQ recipes shared by guests on the podcast. Learn how to smoke the perfect pork shoulder from the backyard BBQ expert and hear recipes for all the sauces, sides, and summer desserts you need to go with it. You don’t need an invitation. Listen today and get your backyard barbecue party started.

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City Limits Barbecue combines the best of barbecue worlds – Texas and the Carolinas. In the process, pitmaster Robbie Robinson gets plenty of attention for his smoked meats, soulful sides, and the wild cards he serves on Sundays. In this episode of The Low & Slow Barbecue Show, we talk with the man behind City Limits Barbecue about the history of the business and his barbecue roots, which extend deep into the Carolinas and the Lone Star State. Listen to find out why he’s been named a 2024 James Beard Semifinalist for Best Chef in the Southeast and how he got the attention of the BBQ Snob and Texas Monthly. Don’t miss this chance to learn how City Limits Barbecue brings real wood-smoked barbecue to West Columbia, S.C.

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

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To make the best barbecue you’ve got to take it low and slow. If you’re making that barbecue in the Carolinas, chances are pretty good you’re cooking a pig low and slow. And if you want the best pigs for traditional whole hog barbecue, you can’t miss with Holy City Hogs.

The Low & Slow Barbecue Show partnered with the Carolina BBQ Festival for the Pitmasters Series because I want you to hear the stories from the pitmasters – and some of the other people who bring flavor to the Carolinas barbecue community. Tank Jackson most certainly brings some flavor.

Farmer Tank travels the country sharing his passion for his hogs and barbecue. Listen to our conversation at Carolina BBQ Festival at Camp North End. You’ll find out quickly. Tank has a passion – and that’s putting it mildly.

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To mark Independence Day on the Low & Slow Barbecue Show, we talk to 2023 James Beard Foundation Award Winner Hanna Raskin. And because she is absolutely an independent voice in food journalism (and a 2015 Pulitzer Prize winner), you know Hanna is preaching the gospel. 

Hanna Raskin is the founder and editor of The Food Section, a newsletter about food and food culture in the South. In this episode, we talk with her about American Barbecue traditions on July 4th, her favorite plate of food for Independence Day, and the traditional recipe she wants to bring to the holiday potluck. We get Hanna’s insight on the importance of barbecue in the Carolinas, the best barbecue restaurant around, and of course, she answers all the questions in the Low and Slow showdown – including which barbecue is best, the East or the West. 

Listen today, and you’ll also hear about her exit-by-exit guide for food along I-95, a project that helped her win a second James Beard Foundation Award.

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Jon G’s Barbecue serves Texas barbecue tradition in the small North Carolina town of Peachland, where he’s attracting plenty of big-city attention. Whether it’s Texas Monthly, Southern Living, or the Barbecue Bros, everyone who makes the trek to Jon G’s sings the praises of the brisket, beef ribs, kolaches, and the traditional sides that quickly fill up a barbecue tray with goodness. Find out the story behind Jon G’s, what makes his experience so unique, and why so many Carolina barbecue people say his name when they’re talking about the state’s best-smoked meats. In this episode, Jon G's Pitmaster Garren Kirkman makes his second visit to the Low & Slow Barbecue Show, and he brings along his wife Kelly Kirkman to talk about their business and Jon G’s Jubilee. 

Visit the Low & Slow Barbecue Show website here!

This episode of The Low & Slow Barbecue Show is sponsored by the Southern Barbecue Network.

Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.

In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Doxie Guy BBQ sauce maker, whole hog pitmaster, and Dachshund dog enthusiast Scott Schiffel joins the Low & Slow Barbecue to talk sauce and barbecue roots. Described as a “COVID project,” Scott launched Doxie Guy BBQ after a lifetime spent around barbecue pits and kitchens in Eastern North Carolina and beyond. In this episode find out about the Doxie Guy BBQ sauces and their inspiration – as well as their namesakes, Reeci and Izzi. Scott also talks about the barbecue business, his BBQ rub partnerships, and the championship credentials Doxie Guy BBQ sauce earned with a pit master competing in Texas. Don’t miss Doxie Guy’s details about his grandmother’s corn pudding – perfect for any occasion, or his memories of smoking hogs with his grandfather. Listen to the podcast and find out how Scott is mindfully turning a BBQ hobby into something profitable – without letting it become work.

Visit The Low & Slow Barbeque Show website here!

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BBQ Competition is serious business in the Carolinas, so we’re taking a behind-the-scenes look with pros in the know. From training competition BBQ judges and their work at the scorers’ table to the pit perspectives of the contenders and the thrill of victory, this episode smokes out all the secrets. Listen to find out everything that goes into a competition BBQ judging from Southern BBQ Network Competition Director Mike Wright. Then you’ll hear the other side of the smokey story from competitive BBQ contender and barbecue caterer Eric Carpenter from Backdraft BBQ. If you’re interested in learning more about the world of BBQ competitions, this is the episode for you.

Visit the Low & Slow Barbecue Show website here!

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Butts for Babies founder and pitmaster Kyle Sutton discusses the start of his barbecue journey in Eastern North Carolinas. Find out how that path led to the Butts for Babies organization he started to raise money for families pursuing child adoption. Get Kyle’s barbecue advice, his suggestions for coordinating a barbecue charity, and his recipe for an all-purpose rub. He also shares the names of several of his favorite Carolina barbecue destinations – but don’t miss his suggestion for the best non-barbecue bites in the Raleigh-Durham area.

Visit the Low & Slow Barbecue Show website here!

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Master Blend Family Farms CEO Ronald Simmons talks about his third-generation family farming business, his barbecue experience, and the ALL GAS, NO BRAKES 365 Master Blend Nation. Listen to this episode to learn about the roots beneath Ronald’s farm with show pig breeding stock and all-natural BBQ pigs and market pigs. He also shares how Master Blend Family Farm’s digital media helped this agribusiness brand catch fire. Of course, “Batman” gives a few highlights from his adventures with “Superman” as Agriculture’s Dynamic Duo spotlighting North Carolina’s homegrown food businesses as part of the N.C. Department of Agriculture’s “Got to be N.C.” program. 

In this episode, you’ll hear details about Ronald’s family recipe for Master Blend Sausage Rolls. Be sure to visit the Low & Slow Blog to get all the information on the recipe and Master Blend Family Farms. Like what you hear on The Low & Slow Barbecue Show? 

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Visit The Low and Slow Barbecue Show website here!

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Low & Slow barbecue tips for the indoor oven master. Shutdown Fullcast’s Ryan Nanni shares his recipe for Bo Ssam pork shoulder. 

Some people are limited to preparing their favorite barbecue … inside. If you’re one of those folks in an apartment, or heaven forbid you don’t have an outdoor smoker, or even a place to get outside, this episode of the Low & Slow Barbecue Show is for you.

Let there be no doubt that the low & slow barbecue traditions of the Carolinas are best performed outdoors for the at-home pitmaster. 

Whether you’ve got a cinder block pit, a pull-behind trailer smoker, or more modern technology like one of those fancy pellet things, to do it right, you’re gonna be producing a lot of heat and a lot of smoke. You’re probably going to be doing it for a long time, too. Combine all those factors, and you have a cooking equation that belongs outside. Plus, it is just nice to be out of the house, especially as the weather warms in the spring. 

But what if you don’t have the luxury of an outdoor kitchen, or a carport parking spot for your Weber Smoky Mountain? Plenty of unfortunate people in this world don’t have a patio space to prepare a barbecue delight.

Chigger Willard talks with culinary enthusiast and college sports aficionado Ryan Nanni from Shutdown Fullcast. Listen to get advice for preparing Bo Ssam, as well tips for serving the Korean barbecue delight of low & slow cooked pork shoulder. And because Ryan Nanni is a familiar voice in the world of college sports media, we also talk about his favorite tailgating venues for barbecue – and the overrated college football pre-game parties. 

Visit The Low & Slow Barbecue Show website here!

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Bryan Furman became the first pitmaster named one of Food & Wine Magazine’s Best New Chefs. He’s caught the James Beard Foundation’s attention, too, landing on the list of semi-finalists for best chefs in the Southeast twice. Now, the successful barbecue entrepreneur steps into The Low & Slow Barbecue Show Spotlight – a spotlight that found him an out-of-the-ordinary location.

Listen to this episode and find out about Bryan’s latest project to open a new restaurant in Marietta, a town northwest of Atlanta where he brought a second B’s Cracklin’ Barbecue location after a start in Savannah. We talk about Bryan’s barbecue journey, including how he got started, who inspires him, and whether the “King of Georgia Barbecue” ever sees a permanent return to the Carolinas. 

Visit the Low & Slow Barbecue Show website here!

Thank you to our sponsor for this episode the Southern BBQ Network. To find out more, visit their website here!

Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.

In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

World Food Championships Founder Mike McCloud shares all the details about the annual food fight that puts the best chefs from across the culinary world into the ring of competition. Find out about the barbecue competition and what it takes to earn a place in the championships and a chance to be named a category champion or a World Food Champion. Listen today to learn about Famous Dave’s All-Start BBQ Series, as well as Mike McCloud’s own barbecue preferences.

Visit The Low & Slow Barbecue Show website here!

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Visit Charlotte, N.C., today, and you’ll find a food landscape with everything you can imagine, including a diverse selection of barbecues. But at one time, Charlotte was a food desert for good barbecue - until Midwood Smokehouse arrived in a trendy and eclectic neighborhood east of Uptown. With Pitmaster Matt Barry running the barbecue show for FS Food Group, one restaurant in 2011 has grown to six in the Carolinas.

Matt joins the Low & Slow Barbecue Show to walk you through Midwood Smokehouse. Listen and hear about his cola barbecue sauce recipe for burnt ends. Find out what fuels the Midwood Smokehouse pitmaster and his restaurants (an impressive all-wood Oyler smoker from J&R Manufacturing.) Don’t miss Matt’s opinion on the best state for barbecue and his favorite Carolinas barbecue restaurant.

Visit The Low & Slow Barbecue Show website here!

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Believe it or not, the Carolinas don’t hold a monopoly on “Carolina barbecue.” In fact, you can even find it in the land of crab cakes. That’s where you’ll meet Farm BBQ, a Maryland-born barbecue pop-up that serves Carolina whole hog barbecue and promotes local family farms. In this episode of The Low & Slow Barbecue Show, we talk to Farm BBQ founders Mark, Tommie, and Will, and find out why they brought our Carolina barbecue traditions to Maryland. We discuss their business strategy focused on local farmers and creating a Carolina craft barbecue experience – 400 miles northeast of Lexington, N.C. Will and Tommie reveal the details about their house barbecue sauce – is it east or west? – and don’t miss their turn in the Low & Slow showdown. Barbecue – verb or noun?

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Who’s behind all the how-to videos explaining barbecue techniques and tools you want to try before you buy? Join a YouTube pioneer in meat smoking, product testing, and “how-to” videos. Our guest John Setzler shares his favorite recipe for Dino Ribs, Sizzle Macaroni, and his signature Man Cave Rub. Plus, Mr. Man Cave Meals puts the current capital of barbecue outside its original home in the Carolinas. But where?

Check out The Low & Slow Barbeque Show website for episodes, Chigger's Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Southern Smoke BBQ Pitmaster Matthew Register returns to The Low & Slow Barbecue Show to share the story of his barbecue sauces and restaurant in Garland, N.C. Cured in Eastern N.C. barbecue tradition, Matthew creates a Southern Smoke menu that holds true to BBQ roots, but it is just as likely to include a curveball recipe steeped in Southern traditions. 

That’s the spirit that led to his cookbook, Southern Smoke: Barbecue Traditions and Treasured Recipes Reimagined for Today. He shares more of that story and an award-winning recipe that could be the perfect mid-week meal for your busy family.

Matthew first introduced his business to The Low & Slow Barbecue Show during the Carolina BBQ Festival at Camp North End. There, he wowed festivalgoers with served smoked shrimp ceviche. Be sure to listen to this episode as we put the full spotlight on Matthew Register and Southern Smoke BBQ of NC.

Visit The Low & Slow Barbecue Show website here!

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JD’s Smokehouse is on the menu and 3 Beers Down is in TheMesh.tv studios for a review of beer and BBQ pairings. Host Chigger Willard welcomes Josh Elder, Matt Everley, and Luke Sears who share their advice for the best beer and BBQ combinations with smoked chicken, pulled pork, and beef brisket.

While Chigger’s “surprise beer” wins the award for Best Beer and BBQ Match with Everything, listen to this podcast mash-up for a review of What’s Up Bro from Lost Province Brewing Co., Saison de Lis from Perennial Artisan Ales, and Willettized from Lagunitas Brewing Company. Get the Low & Slow-3 Beers Down opinion on the main meats from JD’s Smokehouse and their best sides (spoiler alert: the brisket and jalapeño cheese grits are worth a drive to Rutherford College.)

If you’ve spent hours getting your meat ready to go in the smoker, you know when it is time to crack a cold beer, sit back and let the smoke do its thing. Maybe you enjoy that Carolina craft beer at the END of a day spent serving barbecue to family and friends. A meal of cold beer and BBQ? Maybe …. if that’s your thing. And it is gonna be our thing on this episode of the Low & Slow Barbecue Show featuring 3 Beers Down and JD’s Smokehouse.

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North Carolina barbecue comes in all shapes, sizes, and flavors. Sure, there’s always debate over Eastern Whole Hog and vinegar versus Western Pork Shoulder, red slaw, and barbecue dip with ketchup. 

But in the great barbecue state of North Carolina in the year 2023, people like a lot of other barbecue angles, too. The barbecue menu is diversifying even if the barbecue joint isn’t changing too much.

On this Low and Slow Barbecue Show episode, we meet pig masters AND pitmasters who stoke the flames of tradition and challenge expectations. We talk to Ronald Simmons from Master Blend Family Farms, a third-generation family farming business specializing in pasture-raised pork. Keith Henning is the Pitmaster at Black Powder Smokehouse in Jamestown and Asheboro – and he isn’t afraid to step outside the traditional North Carolina barbecue box.

Finally, Michael Letchworth joins us from Sam Jones BBQ in Winterville and Raleigh. He’s spent a lifetime working in and around the same barbecue traditions that date back to Pete Jones and the Skylight Inn’s whole hog barbecue, cornbread, and slaw.

Listen to hear all about North Carolina barbecue traditions – and innovations.

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Find out why Ben Hooper left a full-time job in the fire service to pursue his dreams as a barbecue pitmaster for his Western North Carolina food truck, Ben’s Backdraft BBQ. Learn about his menu, his motivation, and his favorite locations for serving the meat he’s preparing low and slow. Listen to get all the details about what it takes to start a food truck business. Note: After we recorded this interview, Ben’s Backdraft BBQ suffered a fire in its primary food service trailer. Help him recover by supporting his GoFundMe page here.

Visit The Low & Slow Barbecue Show website here!

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Where do you turn when you’re looking for the best barbecue ideas and new recipes? What if you’re trying to find a barbecue pit stop in a foreign place? Maybe you’re looking for a weekend adventure that promises a full menu of barbecue delights mixed with music all in the name of helping a good cause.

On this episode of The Low & Slow Barbecue Show we share some of our favorite sources for barbecue ideas and advice. You can also find out why the Raleigh-Durham Triangle has been named the new North Carolina state capitol of barbecue. I’ve also got the list of places you can’t miss if you want to provide it. Listen today and you’ll also get the lowdown on all the upcoming barbecue festivals near you.

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In this episode of The Low & Slow Barbecue Show we review the big Carolina BBQ Festival weekend in Uptown Charlotte. Find out who served what and which barbecue bites were our favorites. We’ve also got big news about the future of the festival and more Carolina BBQ Festival events coming your way soon.

Listen today and get the latest barbecue news from our friends. We also include the lowdown on other barbecue festivals around the Carolinas that you don’t want to miss.

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Gardner-Webb University is fanning the flames of barbecue competition for homecoming Oct. 18-19, and the Low & Slow Barbecue Show is getting all the details on the second annual Bo’s Battle Que. Gardner-Webb Director of Alumni Relations Leah Clevenger and Southern BBQ Network Events Coordinator Karen Cowell share all the details about this year’s competition. Find out how the Battle Que got started, who is involved, and how spectators can get a taste of the action. Listen to find out how SBN helps elevate the quality of the competition and the judging. Don’t miss our guests’ answers in the Low and Slow Showdown.

Visit the Low & Slow Barbecue Show website here!

This episode is sponsored by the Southern BBQ Network. To find out more about the SBBQN, visit their website here!

Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

NYC BBQ aka Sean Ludwig, co-creator of The Smoke Sheet barbecue newsletter, talks about the publication’s open call for barbecue voices. Listen to our conversation to find out about his barbecue journey, his favorite stops along the way, and his advice for planning a barbecue road trip. NYC BBQ also shares his tips and recipe for macaroni & cheese. Don’t miss Sean’s advice for the protein and sides he uses to set the bar when he visits a barbecue restaurant.

Visit The Low & Slow Barbecue Show website here!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Barbecue podcast “The Low and Slow Barbecue Show” serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences in the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

What wood do you use for meat smoking? How long should you smoke meat? Can you mess it up? Can you really cook that on the smoker? How do you barbecue in the crockpot? And just what is Alabama white sauce anyway?

We’re smoking over everything. From Eastern Carolina barbecue – America’s first smoked whole hog, Lexington barbecue where vinegar meets ketchup, and even on to the more exotic: western-style barbecue sauces, South Carolina’s mustard gold, and other peculiar concoctions.

Get answers to the smoking barbecue questions you want to ask – and get them low and slow. That means you’re getting the lowdown, nice and slow – so you can understand it, USE IT … and tell your friends to listen to The Low and Slow Barbecue Show. 

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The Low & Slow Barbecue Show has hit the half-century mark – 50 BBQ Podcast episodes! - and we’re looking back at some of our favorites. Listen to hear the dozen that left an impression on the host and the audience. Also learn where Chigger found the best barbecue bites of the summer, as well as some of his favorite BBQ news follows.

Visit The Low & Slow Barbecue Show here

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In a barbecue world that’s full of options, from the best places to eat, to the right equipment to you and the latest methods you want to try, it helps to have a tour guide. BBQ Tourist Ryan Cooper is that guide to the best pit stops in America. He’s great a resource for news and information, events, and backyard cooking – especially as this summer season of smoking gets fired up. He’s also a founder of The Smoke Sheet a weekly newsletter that curates the latest national barbecue news, upcoming events, top recipes, and more.

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Fork Grove Barbecue Pitmaster Dylan Cooke shares all the Low & Slow details about his barbecue business in Anderson, S.C., from his early start as a teenager in the pits to his decision to venture out on his own. We’ve partnered with the Carolina Barbecue Festival in Charlotte so you can find out how Dylan and Fork Grove brought Texas barbecue to South Carolina and the Texas-sized BBQ spotlight that comes with it. Listen as Dylan shares details about his sprawling smokehouse filled with custom smokers, and the secret behind Fork Grove’s wood-smoked meats and soulful fixins. Of course, we get all the lowdown from Dylan in the Low & Slow showdown. Listen to find out which state he thinks is the best for barbecue!

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth Sauce!

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Black BBQ Cook-off Coordinator Bruce Yeomans joins The Low & Slow Barbecue show to share the scoop on the events 2024 installment in Fayetteville on Aug. 17. Find out how the Black BBQ Cook-off got started, everything that’s involved, and how judges from Southern BBQ Network help elevate the event to a new level. Listen to this episode and learn more about Bruce’s own ventures in the barbecue world and how he’s working to turn a spotlight on the heritage and tradition of barbecue in the black community.

Visit the Low & Slow Barbecue Show website here!

This episode is sponsored by the Southern BBQ Network. To find out more about the SBBQN, visit their website here!

Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.

In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of the Low & Slow Barbecue Show, we welcome the barbecue pitmaster at Sweet Lew’s Barbecue in Charlotte and the founder of the Carolina BBQ Festival. Find out about Charlotte’s newest BBQ Fest from Lewis “Sweet Lew” Donald and celebrate the heritage of whole hog barbecue. 

One of the best things about cooking barbecue low and slow in the Carolinas is watching family, friends, and customers when they take that first savory bite of what you prepared. Spend countless hours preparing, cooking, and serving up your best barbecue. For a barbecue pitmaster, it is hard to beat the feeling when someone says, “Ooh, that’s so good.”

Of course, the experience only gets even better if you are among a community of your barbecue peers all working together for a good cause. Wow all those tastebuds, see sauce spill on fingers and shirt fronts, your work is done. 

That’s why spring bbq festivals fill the calendar when the weather starts to warm. From Memphis in May to the Lexington Barbecue Festival in October. If you try, you can spend most weekends competing, serving, judging, tasting, or enjoying the best barbecue cooked low and slow.

Join Chigger Willard to learn more about:

• Barbecue for a Cause and the Carolina BBQ Festival. 
• Sweet Lew’s barbecue specialty and his favorite recipes.
• Secrets of preparing great barbecue
• The Pitmaster’s take on the best sauce, best wood, and best barbecue cooking methods.

And naturally, the best of that barbecue is right here in North Carolina. 

Visit The Low & Slow Barbecue Show website here!

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Master Blend Family Farms President and Pitmaster Ronald Simmons returns to The Low & Slow Barbecue Show. Listen to this episode to hear how his all-gas-no-brakes approach continues to grow the Master Blend Nation and spread the “Got To Be NC” message across North Carolina. Recorded on location at The MESH studios in Hickory, we also surprise Ronald with a taste of recipes offered by some of our favorite podcast guests. Find out why Master Blend Family Farms participates in the annual Carolina BBQ Festival and how Ronald and his team seem to be everywhere all the time with his positive “Barbecue Fueled by Ambition” mission.

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

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Meet Gil Barnes, founder and operator of Reed St. BBQ, a Hickory-based catering operation that serves Southern cuisine that relies on wood-fired cooking. Reed St. prides itself on having the best butts in town, and in this episode, you’ll find out how Gil’s unique style relies on a diverse experience that spans from hospitality training in Alabama to leadership positions in some of the larger seafood and barbecue restaurants in Charleston, S.C. Listen today and get all the details on Reed St. BBQ’s secret recipe and find out about the flavors that fuel this barbecue business.

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Memorial Day marks the unofficial start of summer but it is also a time to salute the soldiers who sacrificed their lives in the service of our country. In this episode of The Low & Slow Barbecue Show, we meet a military member who serves our nation in the U.S. Army and serves barbecue fans through his business, Blue Suede BBQ. We find out about Blue Suede BBQ’s roster of rubs and sauces and how Pitmaster Chris Loschiavo enlisted in the life of smoke – and in the U.S. military after the terrorist attacks on Sept. 11, 2001. Listen to learn about the charities Blue Suede BBQ supports and where you can find the Blue Suede BBQ sauces and rubs that provide purchase proceeds for those organizations. As we commemorate Military Appreciate Month and Memorial Day, we talk with Chris about his military service in the U.S. Army, where he’s Lt. Col. and the Division Engineer in the 82nd Airborne Division stationed at Fort Liberty near Fayetteville, NC.

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Based in Asheville, Joel Easton serves wood-smoked meats and seafood across the Carolinas through his business, Easton Barbecue Co. He joins this episode of The Low and Slow Barbecue Show to talk about the barbecue roots that took him away from one career and into another at Buxton Hall. Find out what inspired his move and some of the lessons Joel learned from Asheville BBQ greats like Elliott Moss. Listen today, and you’ll also learn how he connected with the Carolina BBQ Festival, which celebrates its third year of Barbecue for a Cause on April 5-6 in Charlotte’s Victoria Yards. 

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

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Meet Cranford Brothers Barbecue pitmaster and culinary director Chef Ben Sullivan. He joins The Low & Slow Barbecue Show to talk about the newest barbecue business in Hickory, NC, and share details about the other restaurants under the Cranford Hospitality brand of businesses. Hear Ben’s background and how he arrived at Cranford Brothers. Find out what you can expect from a visit from Cranford Brothers Barbecue and get the behind-the-scenes story on what’s cooking the meat and inspiring the sides.

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As we celebrate Independence Day and the 248th birthday of the United States, The Low & Slow Barbecue Show shares our favorite July 4th BBQ Recipes. Listen to this episode to get recipes for ribs, rib rub, and rib mop that all combine to make a perfect main protein to celebrate our victory over Great Britain. You’ll also hear Chigger’s favorite recipe for July 4th Baked Beans that he uses to keep his mother’s memory alive. Finally, you can’t have a picnic without dessert – and you can’t have a Carolina barbecue without Cheerwine. Don’t miss our Low & Slow Barbecue Show directions for Cheerwine cake!

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Ultimate Tailgaters BBQ Pitmaster Chris Fulmer discusses the Southern BBQ Network 2024 Cook Team of the Year championship – an award he’s won four of the past five years. Find out about his competition success, his barbecue journey, and his plans for the Bessemer City Brew & Que Competition on Sept. 21. Find out about some of Chris Fulmer’s favorite tailgating adventures and hear some of his story from working as official caterer for University of South Carolina football and baseball teams. Bessemer City Brew and Que event organizer Jo-D Franklin gives the details on the Carolina fall festival that combines barbecue, beer, and other vendors in Bessemer City’s Centennial Park.

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This episode is sponsored by the Southern BBQ Network. To find out more about the SBBQN, visit their website here!

Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.

In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.

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Shepard Barbecue Pitmaster Brandon Shepard joins The Low & Slow Barbecue Show to talk about his business on Emerald Isle, his barbecue experience, and the national spotlight from Diners, Drive-ins & Dives. Listen to this Carolina Pitmasters episode to hear about Brandon’s Eastern-style influence and his experience as the only game in town in a coastal Carolina community where seafood is usually the first choice. Don’t miss Brandon’s tips for preparing a great brisket – perfect for any backyard barbecue enthusiast. Brandon also hints at some outside-the-box thinking that fuels Shepard Barbecue menu items that aren’t your ordinary barbecue fare.

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Low & Slow Barbecue Show steps into the competition BBQ circuit with the Vicious Pig BBQ team and Lori’s Ace Hardware, the site of a big BBQ Battle. We find out what goes into a competition barbecue event for the hosts and the competitors. Listen to Lori Stobbe share the details on her barbecue and grilling mecca at Lori’s Ace Hardware in Fayetteville, NC. Hear from Bobby Brinson what it takes to be a professional barbecue competitor – and how that Vicious Pig BBQ operation turned into a popular food truck operation. If you’ve ever wondered what happens in the Carolinas’ competition barbecue realm, this episode is for you.

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If you want the best Carolina BBQ you need a low slow cooking heat source, the best quality meat… and a seasoned pitmaster.

The Low & Slow Barbecue Show partnered with the Carolina BBQ Festival for this Pitmasters Series of Podcasts. We want you to hear the Pitmasters’ stories. From managing the fire and seasoning the meat to seeing it through to a perfect finish. We know the person serving a show-stopper for the mouth is the one at the pit, the ringmaster of the Carolina Barbecue main event.

In this episode, we talk with Carolina BBQ Festival Founder Lewis Donald, the pitmaster of Sweet Lew’s BBQ in the Belmont neighborhood of Charlotte. We also talk to Garren Kirkman the pitmaster at Jon G’s Barbecue in Peachland, NC. 

Finally, stay tuned to the end of our conversation with Matthew Register from Southern Smoke BBQ in Garland. You’ll want to hear how he went from backyard barbecue to successful restaurant runner and cookbook author featured in Southern Living and Our State.

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The Low & Slow Barbecue Show compiles Carolina barbecue news from The Lowdown to deliver a late Summer 2024 audio digest. Find out about Texas Monthly’s “Best Texas Barbecue in America,” Southern Living’s “Best New BBQ Joints,” and even Geography King’s best barbecue states (the Carolinas top the list so – VALID!). Find out about Lawrence Barbecue’s new world HQ, Elliott Moss’s brewery collaboration, and the biggest Carolina barbecue festival coming in September-October. Listen now for The Lowdown!

Want to see the video of this episode? Watch it here!

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Hear Apple City BBQ Pitmaster Adam Dula share the story of his family-owned and operated barbecue business in Taylorsville, N.C. While much of North Carolina continues to debate Eastern or Western, the Dula family and Apple City BBQ dedicate their attention to producing good barbecue, regardless of your geographical sauce preference.

And Apple City BBQ just happens to have its own unique take on sauce. Listen to this episode to hear about Adam’s jalapeno lime BBQ sauce recipe. You’ll also hear about a local favorite for the restaurant in the foothills of North Carolina’s Brushy Mountains - brisket pimento cheese egg rolls.

Find out why Adam left a career in nuclear radiology to open a family restaurant and catering business. You’ll learn how Apple City has earned a devoted audience with quality meat smoked low and slow over apple and hickory wood.

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Summer is here, and it is time for a BBQ road trip! In this episode, The Low & Slow Barbecue travels to South Carolina to review a pair of places that are getting increasingly popular in Carolina barbecue circles. First up, we share the experience at Hector Garate’s Palmira Barbecue, which opened in Charleston in February 2024. Listen to get details on a Sunday visit to Robbie Robinson’s City Limits Barbecue in West Columbia. Finally, Chigger highlights a place closer to home that’s entering the sordid fray of best barbecue in Hickory, Anywhere’z Fine in Sawmills. Before you plan your next BBQ road trip in the Carolinas, get a preview of what you can expect right here.

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What is barbecue? Where did it come from? Chigger Willard explores the dictionary and the history books to find out the origins of Carolina barbecue. Is barbecue a verb, a noun, or an adjective? We find out and explain why we ask that question during the Low & Slow Showdown. Listen to get the backstory on barbecue in the Carolinas, where it’s been enjoyed for more than 300 years. We also talk about how vinegar and mustard got into the mix. Enjoy this Low & Slow Barbecue Show episode for a quick look at the foundation of the barbecue world we love so much.

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Resident Culture Brewing Company Pitmaster Edmar Simoes is bringing a fusion of American and Brazilian barbecue to Charlotte and the Carolina BBQ Festival. We talk with Edmar about launching Charlotte’s newest barbecue spot at Resident Culture Brewing, where you’ll find familiar barbecue favorites mixed with a South American flair. Join us as we trace Edmar’s extensive barbecue roots and discover why his fire is always lit for smoked meats and food innovation.

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lawrence Barbecue Pitmaster Jake Wood takes us to barbecue paradise at the Boxyard RTP in Durham, where they’re serving sticky ribs daily for lunch, as well as all-day offerings of Texas-style brisket, pulled pork, and raw and BBQ oysters. Of course, the Lawrence Barbecue menu includes all the side fixins you want to find in a BBQ joint. Listen to this episode of The Low & Slow Barbecue Show for the complete fire-inspired story behind this Research Triangle Park brainchild of Jake and his wife Brandi. Find out why Southern Living named it one of the “Best New Barbecue Joints in the South."

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we introduce an organization created to provide barbecue and comfort at times when our community’s heroes need it most. On the heels of a law enforcement tragedy in Charlotte, NC, we talk with Hungry Heroes founder Amanda Riggan. Discover why she started a mission to serve barbecue to first responders, military members, and veterans during times when their morale most needs a boost of support and gratitude. Listen to find out how to support Hungry Heroes and what the organization does to bring hope through smoke and sauce. We also learn what fuels Amanda’s own lifetime of service to causes greater than her own.

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Finally, the cool temperatures greet us on the Carolina mornings of fall. The days are getting shorter as the calendar ticks toward the tenth month. The fall weekend schedule is filling up. And if you’re a fan and follower of North America’s favorite football pastime, it is time to dust off your favorite tailgate chili recipe. 

That’s because if you are a fan of football, chances are pretty good, you’re also a fan of food cooked for hours in advance of kickoff. After all, football is best enjoyed as one part of a weekend tailgate party. You can’t have a tailgate party without food. If we’re prepping food, especially a tailgate chili recipe, we’re doing it low and slow.

So we’re tailgating on this Low and Slow Barbecue Show episode. Listen as we meet two long-time tailgaters, Marcus Miller and Randy Abernathy. If the Carolina Panthers play in Charlotte, you’ll find Marcus and Randy tailgating around their favorite food menu with friends and family.

Marcus shares his tailgate chili recipe. Randy offers insight into his smoked pork foundation for a Brunswick Stew crowd pleaser. Both provide tips and takeaways that are good for your next tailgate – or your next low and slow cook. Don’t miss the tailgaters’ low and slow BBQ side hustle that supports raised awareness of agriculture and sustainability.

Check out The Low & Slow Barbeque Show website for episodes, Chigger's Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the Fourth of July Holiday week, host Chigger Willard welcomes a low-and-slow barbecue expert living in Britain, Jim Ernst. He shares his tried-and-true recipe – complete with British ingredient accommodations (Iberian pork!) – for his Fourth of July ribs. 

 After all, Independence Day and low and slow barbecue are intertwined, a pair of uniquely American traditions. Other countries don’t mark the day the United States announced its independence. Why would they?

But what if you are a proud American living outside the U.S. trying to recreate your traditional summer holiday? Better yet, what if you are an American in the foreign land of our former oppressors? You can’t celebrate American Independence with fish and chips or tatties and neeps. Do the British barbecue … at all? Do they even know how? 

Listen to the Fourth of July Ribs episode of Low and Slow Barbecue Show that spans the Atlantic Ocean. Find out what the barbecue scene in Britain looks like from the mouth of an American ex-pat. Jim also shares how he keeps the Southern tradition of low and slow barbecue alive, even when he’s nearly 4,000 miles from the Carolinas.

Check out The Low & Slow Barbeque Show website for episodes, Chigger's Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Barbecue Bros Founder “Monk” joins The Low & Slow Barbecue show to share memories from 12 years of barbecue blogging. He gives us the story of the Barbecue Bros, highlights some of his favorite barbecue stops, and provides perspective on the current state of Charlotte barbecue. Listen to get the inside scoop on where you can find the Barbecue Bros reviews of barbecue from the Carolinas and beyond – and get tips for planning your own barbecue adventure.

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The Carolinas hold no monopoly on great barbecue. There’s plenty of really good food being cooked low and slow all around the barbecue world. Lynchburg, Virginia is one of those places. That’s home for Ken and Jess Hess and their barbecue business County Smoak.  

The husband and wife duo of classically trained chefs have rekindled Virginia barbecue traditions while crafting their own important barbecue story.  

Ken and Jess and County Smoak are why the Low and Slow Barbecue Show partnered with the Carolina BBQ Festival to create this Pitmaster Series of podcasts. We want to share the stories of the best pitmasters around the Carolinas – and Virginia!

Listen now to hear all about County Smoak and the Hess Family’s barbecue tradition.

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The Bohemian Cattle Company is the newest agritourism getaway in the Charlotte region. Combining a pasture-to-plate cattle ranch and restaurant, a widely experienced pitmaster, and the limitless possibilities of open acreage, Bohemian Cattle Company promises plenty of adventure in tastes and activities. Listen to this episode of The Low & Slow Barbecue Show to hear about Bohemian Cattle Company from pitmaster Colby Brownlee and brand manager Bradley Bonning. 

Find out about Bohemian Cattle Company, its restaurant and creamery, disc golf course, gold mining, and the Sasquatch sightings near the property’s campground. Speaking of Bigfoots, you don’t want to miss the pitmaster’s recipes for “Sasquatch” Ancho-Chile Coffee Rub and Sweet Apple Zest Vinegar Sauce. The pitmaster also reveals a BBQ background that spans from the West Coast to Texas and now in North Carolina. Be sure to visit the blog for all the specifics about his recipes and details on how and where to find Bohemian Cattle Company.

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The Low & Slow Barbecue Show embarked on another BBQ Road Trip into the Deep South, and we’re sharing everything thing you need to know. Our BBQ Road Trip Review includes stops at Fork Grove Barbecue in Anderson, S.C., as well as Birmingham-based barbecue spots Carlile’s and Rusty’s Bar-B-Q. Listen to get the BBQ reviews, location specifics, a little bit of history of the places, and tips for planning your own BBQ Road Trip. We reveal the resources to help you plan your map.

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Operation BBQ Relief Founder Stan Hays and Carolina BBQ Festival Founder Lewis Donald share how the global barbecue community supports people when they are facing their greatest struggles. Get the latest details on the 2024 Carolina BBQ Festival and how it connected with Operation BBQ Relief. You’ll also hear the story behind this charitable organization founded in Joplin, MO, in the wake of a tornado disaster. Don’t miss our conversation with Stan Hays, a competition barbecue champion, charity pitmaster, and cookbook author who is focused on helping his neighbors in need.

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Every day a wave of food trucks rolls out across the blacktops of the Carolinas, bringing with them a variety of flavors to festivals, breweries, construction sites, and busy street corners. Convenient to find, affordable for food, and easy to eat right on the street, these food trucks serve everything from tacos and crab rolls to pizza and frozen treats. Of course, our favorite is the BBQ food truck.

Ultimately, the BBQ food truck is a smokehouse on wheels. Pitmasters pack their wagons with pork and chicken, then serve up sandwiches, ribs, sliced brisket … just about anything else you’d find at your favorite brick-and-mortar barbecue restaurant. Only this is a food truck. There are no bricks. There is no mortar, so that means there is no pit. And yet there’s still smoke, sauce, and meat cooked low and slow. So how exactly does the food truck pitmaster produce such a perfect combination of barbecue flavors inside a big metal box?

In this episode of the Low & Slow Barbecue Show, the one and only Big Byrd of Big Byrd’s Smoke House Barbecue shares his story of barbecue life. Big Byrd’s Smokehouse is a family-run food truck serving barbecue brisket and pulled pork for catering and events in the Hickory Metro and all around western North Carolina from Winston-Salem, down to Gastonia, and up to Blowing Rock. 

Find out more about Big Byrd’s Smokehouse and what it takes to operate a BBQ food truck. Listen to this episode and get the lowdown on low and slow food truck barbecue from Richard Byrd. 

Check out The Low & Slow Barbeque Show website for episodes, Chigger's Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Black Powder Smokehouse Pitmaster Keith Henning gives us the lowdown on his barbecue businesses in Asheboro and Jamestown, where he breathed new life into a historic gas station in 2016. Find out what makes his artisan barbecue unique and how he is bringing a distinct Texas flavor to North Carolina. Of course, Black Powder Smokehouse follows barbecue traditions of smokehouse meats, homestyle sides, and mouth-watering desserts. Yet, when it comes to the Carolina BBQ Festival menu and weekly specials, Keith steps outside the familiar barbecue box. Simply put, Black Powder Smokehouse is not your grandad’s barbecue, but grandad will like it just the same. Listen to this episode of The Low & Slow Barbecue Show to learn why Black Powder Smokehouse is a place the Triad Community can be proud of.

Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!

Visit The Low and Slow Barbecue Show website here!

Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever wondered what’s smoking in the neighborhood that smells so good? Meet the Master of the Backyard Barbecue, Jeff Osborne. He shares his can’t-miss recipe for preparing North Carolina smoked pork shoulder. Don’t miss his spice mix ratio for barbecue rub and directions for making his favorite Eastern Carolina sauce. Listen for BBQ 101 tips, suggestions for finding the best Carolina barbecue, and the story of a Father’s Day failure for the pitmaster.

Check out The Low & Slow Barbeque Show website for episodes, Chigger's Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success - and failure! Home smokers and BBQ Pitmasters share advice - all steeped in Carolina barbecue flavor. 

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit - the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.