Lawrence Barbecue Pitmaster Jake Wood takes us to barbecue paradise.
From the first time meat was cooked over open flame, pitmasters have been innovating the way they prepare food. That continues today near North Carolina’s capitol city and a region known for pushing the bounds of what’s possible.
Nestled alongside the Research Triangle Park in a property filled with shipping containers converted into play places, Lawrence Food Company explores barbecue traditions, while concocting culinary creations that reflect time-tested techniques and the modern spin that’s required to keep food lovers returning again and again. Whether it’s the weekly features, the BBQ oysters, or birria tacos so popular they spawned a completely different restaurant, Lawrence Barbecue PitmasterJake Wood is on the leading edge of innovation.
Listen to hear about all the cool stuff Jake and Lawrence Food Co. have cooking in Durham. They’re serving sticky ribs daily for lunch, as well as all-day offerings of Texas-style brisket, pulled pork, and oysters. Of course, the Lawrence Barbecue menu includes all the side fixins you want to find in a BBQ joint.
Plus, the barbecue business is just one part of the larger Lawrence Food Co. operation that includes Leroy’s Taco Shop, the Lagoon Bar, and a catering operation. In this episode of The Low & Slow Barbecue Show, you’ll hear the complete fire-inspired story behind this Research Triangle Park barbecue brainchild.
Then meet Jake and his team at the 2024 Carolina BBQ Festival at Victoria Yards April 5-6. Don’t miss a chance to find out why Southern Living named Lawrence Barbecue one of the “Best New Barbecue Joints in the South.”
