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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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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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.

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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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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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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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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.

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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.

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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.

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