Fourth of July ribs made with Iberian pork
Chigger Willard

Fourth of July Ribs for a British Barbecue

For the Fourth of July Holiday week, host Chigger Willard welcomes a low-and-slow barbecue expert living in Britain, Jim Ernst. He shares his tried-and-true recipe for his Fourth of July ribs – complete with British ingredient accommodations (Iberian pork!).

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Chigger Willard

The BBQ Fundraiser: Smoking Meat and Helping Others

If you’ve ever sat down with a plate of pulled pork and a group of people, you know a barbecue get-together can be the launching point for good things. In fact, when it comes to a community BBQ fundraiser, food is the foundation of doing good.

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Mayo BBQ sauce on beer can chicken breast.
Chigger Willard

Mayo BBQ Sauce? Alabama White Sauce Beats the Deep South Heat

Mayo BBQ Sauce? Even for an Alabaman raised in the Heart of Dixie, it seems strange. Spend a couple days in the swelter of the Deep South, you’ll get a lesson. And you’ll want something besides the saucy heat next to your pork or chicken. Alabama white sauce is that tangy alternative.

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Lexington BBQ Sauce recipe
Chigger Willard

How to Make Carolina’s Lexington BBQ Sauce

Pork barbecue affinity among North Carolinians is sharply divided. On each side of the state the preparation of the pig is different. So, too, is the vinegar-based barbecue sauce. Within the nuance of “eastern” vinegar-based sauces, there’s Lexington BBQ sauce.

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Beer can chicken on the grill,
Chigger Willard

Barbecue Chicken Beginnings of the Low & Slow Barbecue Show

A wood-handled mop rests in a glass jar half-filled with a brownish liquid. In one fluid motion, the grill lid opens, and a big hand finds the mop. Another finds the jar. With a few sloppy slaps, flavor streams across barbecue chicken halves, sending a savory scent sizzling up from smoldering coals.

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