The Low & Slow Barbecue Show

Southern Living’s Luncheon with Legends is almost here and we talk about the pitmasters, the menu and what you can expect Sept. 20 at The Hunter Farm in Weddington. For the first time ever, a partnership with the Charlotte Regional Visitors’ Authority is bringing five pitmasters together to showcase distinct traditions, techniques, and stories. Find out which Carolina joints landed on Robert F. Mo...

Historian, wood-cooked meat advocate and “Eminence Grease” John Shelton Reed discusses the Campaign for Real Barbecue and the changing barbecue culture in the South. Is the broader Southern food culture following the same path of the barbecue? Are craft barbecue pitmasters honoring their wood-cooked roots? Find out John Shelton Reed’s ideal barbecue order, how his barbecue journey began and the re...

Blue Suede BBQ Pitmaster Chris Loschiavo returns to The Low & Slow Barbecue Show ahead of his first official appearance in the Pinehurst Barbecue Festival Pitmaster Invitational lineup. Find out how his barbecue food truck business is growing in North Carolina’s Southern Pines region and where you’ll see him serving a full menu of smoked meat delights around the region. Chris shares an update...

What does it take to be the Bologna BBQ Champion ? And why are the Bright Leaf hot dogs red? Carolina Packers’ Justin Raymond joins The Low & Slow Barbecue Show with all the details on that second annual Bright Lead Bologna BBQ Championship on Sept. 19 in Selma, NC. Listen to find out how the event started, what competitors can expect, the PRIZES, the judging process and this year’s new additi...

World Barbecue Champion Melissa Cookston talks about the State of Barbecue in the U.S. Find out what backyard pitmasters are getting right – and missing the mark. We examine the Prairie Fresh State of BBQ Report and talk about the difference between competence and confidence for a backyard pitmaster. Melissa Cookston shares advice that backyard pitmasters can use to improve their game at home and...

Competition BBQ pitmaster Cody Turner discusses his Grand Championship during his first trip to South Carolina Festival of Discovery . What went right? What went wrong? And what happened when he heard the “Cocamoke Smoke BBQ” call at the Kansas City Barbecue Society awards ceremony.  Learn the process behind his competition BBQ cook, including his favorite seasoning rubs and barbecue sauce . Hear...

Which BBQ pitmasters will we remember 60 years from now? Southern Living BBQ Editor Robert F. Moss introduces 5 BBQ pitmasters following in the footsteps of ambitious smoke tenders who helped revitalize the Southern barbecue scene. Hear his case for why Elliott Moss, Hector Garate, Evan LeRoy, Zach Parker, and Lewis Donald are the next generation of Southern barbecue icons. We discuss the Luncheon...

Festival of Discovery 2026 offered a glimpse behind the scenes of a Kansas City Barbecue Society Championship. Learn what fuels the success of a festival that brings thousands of people to Uptown Greenwood every year. Go inside the competition cook trailer and behind the scenes for the BBQ judging process . Find out who won this year’s KCBS competition and qualified for the BBQ World Cup and a $1...

How do you make the best smoked pork spareribs? Low & Slow Barbecue Show host Chigger Willard reveals his 4th of July ribs process, from the prep and the rubs to the smoking method and the results. Find out what went right during the 3-hour cook, and what could have gone better for the Independence Day meat smoking. Listen to this episode sponsored by Visit Old 96 District and you’ll learn wha...

Competition barbecue judge Catherine Gaither explains what happens at the scoring tables during South Carolina’s Festival of Discovery’s Kansas City Barbecue Society -sanctioned event. Find out what judging barbecue entails, from the certification to the tasting, and learn what keeps Catherine coming back. Don’t miss this judge’s barbecue backstory that’s steeped in South Carolina barbecue traditi...

South Carolina Festival of Discovery marks its 25th year July 9-11 in uptown Greenwood. Bringing barbecue and the blues together, Festival of Discovery delivers a $2.8 million local economic impact as 50,000 people and nearly 100 competitors seek cash prizes, great music, and championship food bites. Find out what’s new in the 2026 Festival of Discovery schedule and learn about local businesses ma...

Local Barbecue Summer 2026 kicks off with stops at Archibald’s BBQ and Cranford Brothers Barbecue . Hot off the press: Pinehurst Barbecue Festival’s 2026 lineup of local pitmasters bringing barbecue and business to the North Carolina Sandhills. And in Uptown Greenwood, the 25th annual South Carolina Festival of Discovery combines blues and barbecue for a celebration of culture, food, people and hi...

Chigger Willard reflects on barbecue with dad and the barbecue chicken beginnings that his father sparked by passing along passions for live-fire cooking, food, vegetable gardening and so much more. Chigger offers a short recap of their last meal together from The Crazy Pig in Davidson . Find out about the food, the local business ownership, and the construction challenges preventing patrons from...

Charlotte-based food journalist Kathleen Purvis shares her backstory in barbecue and food journalism, reveals opinions about the Charlotte food scene, and introduces The Food Section bureau dedicated to the Queen City . Find out how she got into food journalism and what’s kept her in the business since her start at 17. Hear her favorite places for food and her ideal barbecue platter. Learn more ab...

Redwood Smoke Shack pitmaster Bob Roberts shares the story of his barbecue business in Hampton Roads, VA. Don’t miss his ideal Redwood Smoke Shack barbecue tray order! Listen to this episode to learn what sets Redwood apart from other barbecue restaurants, and what you can expect when you visit one of Redwood Smoke Shack’s three locations. Bob talks about educating the public on craft barbecue, in...

Bar-B-Q King pitmaster Jordan Smith introduces his family barbecue business in Lincolnton, NC. Around the barbecue pit since he was a child, Jordan continues the operation his father-in-law started, and his father joined as a teenager. Find out how Jordan maintains Bar-B-Q King traditions – like the unique counter service – and why that’s an important part of meeting the expectations of a loyal mu...

Swig & Swine Barbecue Founder Anthony DiBernardo shares the story of his South Carolina restaurant, from sleeping on a cot set up by a smoker in 2014 to six locations across the Palmetto State today. The Holy Smokes Founder also explains how he aligned fellow Charleston business , Home Team Barbecue and Aaron Siegel, to create the annual charitable event that provides a visible impact for Rona...

Pork belly burnt ends, pulled pork from whole hogs and shoulders, ribs, brisket fried rice, sausages and … redfish!? The Low & Slow Barbecue Show’s Carolina BBQ Festival recap offers a review of the event and all the best bites. Find out how the Queen City Smoke and Barbecue Festival Saturday both evolved and continue to grow. We’ll guide you through the “Cool Corner” in the shade into the hot...

Live fire legend Jack Arnold is bringing his unique high-energy barbecue experience to the Carolina BBQ Festival and he joins The Low & Slow Barbecue Show to talk about his new Burnt End brand and barbecue backstory. Find out what to expect when you see Jack Arnold on the Black Out BBQ Tour in 2026 and get his advice for firing up the smoker after winter break. Listen to learn how Jack connect...

Garren Kirkman takes the Low & Slow Barbecue Show back to Peachland with a talk about what’s happening at Jon G’s Barbecue . Garren runs through the proteins and sides on the menu and how breakfast fits into the Barbecue Saturday schedule. Hear why part of the Jon G’s business plan remains true to its brewery pop-up roots, and how catering supports the full-time employees who stay busy beyond...

Union Barbecue Pitmaster Holden Sasser gives the backstory on his Charlotte-area food truck and catering business. Find out what kind of barbecue to expect when he pops up at a breweryor event in the region – and how seasonal meat and produce availability promise unique menus at each stop. Holden reveals new things he’s cooking up at Union Barbecue. Plus, he shares his opinion on where food trucks...

  Operation BBQ Relief co-founder and CEO Stan Hays shares an update on the non-profit organization’s efforts to provide hot meals in the wake of disaster and support heroes and their loved ones at Camp OBR. Find out about the next mission Operation BBQ Relief is developing to provide culinary skills for first responders and veterans pursuing careers in their life after service. Stan explains how...

Black Powder Smokehouse pitmaster Keith Henning reveals the details about the inaugural Smoke and Ashe 2026 in downtown Asheboro – PLUS his BBQ entrée for the Carolina BBQ Festival. Find out how Smoke and Ashe started, what’s on the schedule, and who’s joining the Pitmaster Invitational – like Nick Dampf from Dampf Good BBQ and Claire Calvin from East of Texas. “Big Brisket” takes you inside the B...

Title: Go Inside Town Brewing Company with Brandon Stirewalt Copy:  Town Brewing Company Director of Operations Brandon Stirewalt sets the stage for Carolina BBQ Festival’s barbecue brunch with a detailed look inside the host site. Hear about the roots of the Charlotte-born brewing company in Wesley Heights and you’ll understand how Town Brewing combines locally sourced North Carolina products and...

Find out how Savor Charlotte is fanning the flames of the Queen City’s thriving culinary scene that’s drawing food fans from a 400-mile radius. Charlotte Regional Visitors Authority’s Laura White shares the economic impact of Charlotte’s food and beverage industry and highlights how Savor Charlotte’s fourth year is expanding into new arenas. Don’t miss Laura’s take on the “perfect barbecue plate”...