The Low & Slow Barbecue Show

Master Blend Family Farms CEO Ronald Simmons

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? Subscribe to the podcast, and give us a five-star rating on your favorite podcasting platform.Visit The Low and 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.

Bohemian Cattle Company & Pitmaster Colby Brownlee

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.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.

Doxie Guy BBQ Shares Sauce Secrets

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

Apple City BBQ Pitmaster Adam Dula

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.Visit the Low & Slow Barbeque 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.

Southern Smoke BBQ Pitmaster Matthew Register

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

Midwood Smokehouse Pitmaster, Matt Barry

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

Pitmasters: Ronald Simmons, Keith Henning, Michael Letchworth

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.Visit The Low & Slow Barbeque 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.

Celebrating Independence with Hanna Raskin

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.Visit The Low & Slow Barbeque 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.

Pitmasters: Ken & Jess Hess from County Smoak

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.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.

Pitmasters: Holy City Hogs, Tank Jackson

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.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.