Bohemian Cattle Company Raises Pasture-to-Plate Adventure Space
Bohemian Cattle Company offers the Charlotte region a new agritourism getaway for barbecue, beer, and outdoor fun. Get details about Bohemian Cattle Company. andthe pitmaster’s special recipes for “Sasquatch” Ancho-Chile Coffee Rub and Sweet Apple Zest Vinegar Sauce.
Doxie Guy BBQ Sauce & Eastern Carolina Corn Pudding
What do you get when you mix Eastern Carolina barbecue heritage, COVID lockdown, and a house full of Weiner dogs? We find out on The Low and Slow Barbecue Show as Doxie Guy BBQ introduces us to his barbecue sauce business. The Doxie Guy himself talks about the source of his sauce inspiration, his barbecue heritage, and his advice for business and barbecue.
Apple City BBQ Jalapeño Lime Sauce Takes Backseat to the Meat
While debates between Eastern and Western BBQ continue, in North Carolina there are plenty of barbecue joints that aren’t chiming in. Instead, for places like Apple City BBQ, the focus is on producing “properly cooked, quality meat” – and not on whether you add tomato to your sauce or choose shoulder over whole hog.
Southern Smoke BBQ and Collard Green Chowder
Southern Smoke BBQ Pitmaster Matthew Register joined The Low & Slow Barbecue Show to reveal his barbecue roots, his sauces, and his restaurant in Garland, N.C. Read this blog to get the recipe for his culinary creation, Collard Green Chowder.
Charlotte Barbecue Roots Run Through Midwood
At one time Charlotte barbecue was like a food desert compared to other Carolina cities. Then Midwood Smokehouse arrived in 2011. With Pitmaster Matt Barry running the barbecue show for FS Food Group, one Midwood Smokehouse restaurant in an eclectic neighborhood east of Uptown Charlotte has grown to six locations across the Carolinas.
Benne Wafers and Barbecue Traditions with Hanna Raskin
Like a fierce spirit of independence, food traditions run deep in the Carolinas. From barbecue smoked low and slow to Benne Wafers planting a historic place along the coast in the 1700s, the nation’s most familiar flavors grow in places with fertile food heritage.
