The Low and Slow Barbecue Show serves pitmaster stories, barbecue recipes, and advice for meat smoking!
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Recent Episodes of The Low and Slow Barbecue Show
Operation BBQ Relief Pitmaster Scott Jarrett Delivers BBQ Relief
Operation BBQ Relief Pitmaster and N.C. Area Coordinator Scott Jarrett reveals his barbecue roots, how he got involved with Operation BBQ Relief, and why he keeps volunteering after 12 million barbecue meals served.
Elliott Moss Unveils New Barbecue Project: Elliott’s in Florence
On the cusp of officially launching his latest barbecue project, Elliott Moss joins The Low & Slow Barbecue show to talk about Elliott’s in Florence. Listen to the interview for the backstory on the building and the Moss family’s long-time connection to Florence.
County Smoak’s Ken Hess Defends Virginia Barbecue
County Smoak Pitmaster Ken Hess returns to The Low & Slow Barbecue Show to defend Virginia as “first” in barbecue.
Eric Pickle Brings Smoked Pickle Barbecue to Carolina
Smoked Pickle Barbecue Pitmaster and Founder Eric Pickle shares the story of his Knoxville-based food truck that is rapidly expanding into a Tennessee barbecue favorite.
Southern Smoke BBQ’s Matthew Register Walks You Down Warren Street
Matthew Register takes us 94 and ½ feet down Warren Street for the latest news from Southern Smoke Barbecue and Catering of N.C.
About The Low and Slow Barbecue Show
Barbecue podcast “The Low and Slow Barbecue Show” serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success – and failure! Backyard home smokers and Carolina 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.
Want more low and slow BBQ details? Don’t miss the Low & Slow Blog!
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.
Meet Your Host
Smoked meat barbecue enthusiast, news journalist, and sports radio broadcaster Michael “Chigger” Willard collects a storybook of life captured through the lens of people he encounters. With a perspective seasoned by small town life in the Deep South, he dedicates conversations to uncovering savory nuggets of information, light-hearted moments of humor, and revealing glimpses of humanity.
An Alabaman by birth and North Carolinian by choice, Chigger’s barbecue tastes vary as widely as his curiosity about new flavors, cooking processes, and honored traditions. Still, his favorite low and slow styles slather pork in sweet and spicy sauce concoctions built on mixed measures of vinegar, tomato, and brown sugar.
Join Chigger in every episode of the Low and Slow Barbecue show as walks through the barbecue basics with guests who bring a variety of barbecue experiences. Competitors. Restauranteurs. Fund Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.
