Some people are limited to preparing their favorite barbecue … inside. If you’re one of those folks in an apartment, or heaven forbid you don’t have an outdoor smoker, or even a place to get outside, this episode of the Low & Slow Barbecue Show is for you.
Let there be no doubt that the low & slow barbecue traditions of the Carolinas are best performed outdoors for the at-home pitmaster.
Whether you’ve got a cinder block pit, a pull-behind trailer smoker, or more modern technology like one of those fayncy pellet things, to do it right, you’re gonna be producing a lot of heat and a lot of smoke. You’re probably going to be doing it for a long time, too. Combine all those factors, and you have a cooking equation that belongs outside. Plus, it is just nice to be out of the house, especially as the weather warms in the spring.
But what if you don’t have the luxury of an outdoor kitchen, or a carport parking spot for your Weber Smoky Mountain? Plenty of unfortunate people in this world don’t have a patio space to prepare a barbecue delight.
Chigger Willard talks with culinary enthusiast and college sports afficianado Ryan Nanni from Shutdown Fullcast. Listen to get advice for preparing Bo Ssam, as well tips for serving the Korean barbecue delight of low & slow cooked pork shoulder. And because Ryan Nanni is a familiar voice in the world of college sports media, we also talk about his favorite tailgating venues for barbecue – and the overrated college football pre-game parties.