The Low & Slow Barbecue Show embarked on another BBQ Road Trip into the Deep South, and we’re sharing everything thing you need to know. Our BBQ Road Trip Review includes stops at Fork Grove Barbecue in SC, and Birmingham-based barbecue spots Carlile’s BBQ and Rusty’s Bar-B-Q.

Meet Gil Barnes, founder and operator of Reed St. BBQ, a Hickory-based catering operation that serves Southern cuisine that relies on wood-fired cooking.

The pitmaster and founder of Ben’s Backdraft BBQ shares details about launching his food truck in Western N.C., what his menu includes and where you can find him serving meats cooked low & slow.

Find out the details for some of Chigger Willard’s favorite July 4th BBQ recipes, including July 4th BBQ Ribs, July 4th Baked Beans, and Cheerwine cake.

Chigger reviews three popular restaurants during a recent BBQ road trip in the Carolinas. Get his opinions about Palmira Barbecue, City Limits Barbecue, and Anywhere’z Fine.

In this episode of The Low & Slow Barbecue Show, we meet Farm BBQ, a Maryland-based barbecue pop-up that serves Carolina whole hog barbecue and promotes regenerative family farms.

Listen to this episode and find out about Bryan Furman’s latest project to open a new restaurant in the Atlanta Metro. Learn Bryan’s barbecue journey, including how he got started, who inspires him, and whether the “King of Georgia Barbecue” ever sees a permanent return to the Carolinas.

From training competition BBQ judges and their work at the scorers’ table to the pit perspectives of the contenders and the thrill of victory, this episode smokes out all the secrets from Southern BBQ Network’s Competition Director and Backdraft BBQ’s competitive pit master.