The Low & Slow Barbecue Show

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.

Pitmasters: Lewis Donald, Garren Kirkman, and Matthew Register

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.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.

3 Beers Down and JD’s Smokehouse

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.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.

Carolina BBQ Festival Founder Lewis Donald

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

Low & Slow Goes Indoor

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