The Low & Slow Barbecue Show

Local Barbecue Summer 2026 kicks off with stops at Archibald’s BBQ and Cranford Brothers Barbecue. Hot off the press: Pinehurst Barbecue Festival’s 2026 lineup of local pitmasters bringing barbecue and business to the North Carolina Sandhills. And in Uptown Greenwood, the 25th annual South Carolina Festival of Discovery combines blues and barbecue for a celebration of culture, food, people and history. Learn about the 6...

Chigger Willard reflects on barbecue with dad and the barbecue chicken beginnings that his father sparked by passing along passions for live-fire cooking, food, vegetable gardening and so much more. Chigger offers a short recap of their last meal together from The Crazy Pig in Davidson. Find out about the food, the local business ownership, and the construction challenges preventing patrons from visiting downtown Davidson businesse...

Charlotte-based food journalist Kathleen Purvis shares her backstory in barbecue and food journalism, reveals opinions about the Charlotte food scene, and introduces The Food Section bureau dedicated to the Queen City. Find out how she got into food journalism and what’s kept her in the business since her start at 17. Hear her favorite places for food and her ideal barbecue platter. Learn more about TFS : CLT an...

Redwood Smoke Shack pitmaster Bob Roberts shares the story of his barbecue business in Hampton Roads, VA. Don’t miss his ideal Redwood Smoke Shack barbecue tray order! Listen to this episode to learn what sets Redwood apart from other barbecue restaurants, and what you can expect when you visit one of Redwood Smoke Shack’s three locations. Bob talks about educating the public on craft barbecue, introducing future food s...

Bar-B-Q King pitmaster Jordan Smith introduces his family barbecue business in Lincolnton, NC. Around the barbecue pit since he was a child, Jordan continues the operation his father-in-law started, and his father joined as a teenager. Find out how Jordan maintains Bar-B-Q King traditions – like the unique counter service – and why that’s an important part of meeting the expectations of a loyal multi-generational ...

Swig & Swine Barbecue Founder Anthony DiBernardo shares the story of his South Carolina restaurant, from sleeping on a cot set up by a smoker in 2014 to six locations across the Palmetto State today. The Holy Smokes Founder also explains how he aligned fellow Charleston business, Home Team Barbecue and Aaron Siegel, to create the annual charitable event that provides a visible impact for Ronald McDonald House Charities of Charl...

Pork belly burnt ends, pulled pork from whole hogs and shoulders, ribs, brisket fried rice, sausages and … redfish!? The Low & Slow Barbecue Show’s Carolina BBQ Festival recap offers a review of the event and all the best bites. Find out how the Queen City Smoke and Barbecue Festival Saturday both evolved and continue to grow. We’ll guide you through the “Cool Corner” in the shade into the hot cor...

Live fire legend Jack Arnold is bringing his unique high-energy barbecue experience to the Carolina BBQ Festival and he joins The Low & Slow Barbecue Show to talk about his new Burnt End brand and barbecue backstory. Find out what to expect when you see Jack Arnold on the Black Out BBQ Tour in 2026 and get his advice for firing up the smoker after winter break. Listen to learn how Jack connected with Carolina BBQ Festival to su...

Garren Kirkman takes the Low & Slow Barbecue Show back to Peachland with a talk about what’s happening at Jon G’s Barbecue. Garren runs through the proteins and sides on the menu and how breakfast fits into the Barbecue Saturday schedule. Hear why part of the Jon G’s business plan remains true to its brewery pop-up roots, and how catering supports the full-time employees who stay busy beyond the one-day weeken...

Union Barbecue Pitmaster Holden Sasser gives the backstory on his Charlotte-area food truck and catering business. Find out what kind of barbecue to expect when he pops up at a breweryor event in the region – and how seasonal meat and produce availability promise unique menus at each stop. Holden reveals new things he’s cooking up at Union Barbecue. Plus, he shares his opinion on where food trucks fit into...

 Operation BBQ Relief co-founder and CEO Stan Hays shares an update on the non-profit organization’s efforts to provide hot meals in the wake of disaster and support heroes and their loved ones at Camp OBR. Find out about the next mission Operation BBQ Relief is developing to provide culinary skills for first responders and veterans pursuing careers in their life after service. Stan explains how Operation BBQ Relief took...

Black Powder Smokehouse pitmaster Keith Henning reveals the details about the inaugural Smoke and Ashe 2026 in downtown Asheboro – PLUS his BBQ entrée for the Carolina BBQ Festival. Find out how Smoke and Ashe started, what’s on the schedule, and who’s joining the Pitmaster Invitational – like Nick Dampf from Dampf Good BBQ and Claire Calvin from East of Texas. “Big Brisket” takes you inside the ...

Title: Go Inside Town Brewing Company with Brandon Stirewalt

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Town Brewing Company Director of Operations Brandon Stirewalt sets the stage for Carolina BBQ Festival’s barbecue brunch with a detailed look inside the host site. Hear about the roots of the Charlotte-born brewing company in Wesley Heights and you’ll understand how Town Brewing combines locally sourced North Carolina products and community-minded ...

Find out how Savor Charlotte is fanning the flames of the Queen City’s thriving culinary scene that’s drawing food fans from a 400-mile radius. Charlotte Regional Visitors Authority’s Laura White shares the economic impact of Charlotte’s food and beverage industry and highlights how Savor Charlotte’s fourth year is expanding into new arenas. Don’t miss Laura’s take on the “perfect bar...

Midwood Smokehouse Pitmaster Matt Barry shares his perspective on Charlotte’s evolving barbecue scene and where Midwood Smokehouse fits in. Get the scoop on what Matt’s cooking up in partnership with Bojangles for the Carolina BBQ Festival’s BBQ Brunch, Brisket and Biscuits at Town Brewing Company in Charlotte. Matt also shares updates on Midwood Smokehouse locations – including a new site at Charlotte-Dougl...

Leluia Hall Chef Chris Rogienski takes you inside the surf & turf restaurant inside a rehabilitated Dilworth church, then walks you along his culinary journey. Learn how his Charlotte restaurant experiences – from Haberdish and Supperland to Leluia Hall -  season the selections his team serves to guests. Get Chris Rogienski’s perspective on the Charlotte food scene and where barbecue fits in. Don’t miss t...

South Carolina BBQ Project creator Nathan Spainhour takes you into the signs, symbols, and stories from the Palmetto State’s barbecue pits. Find out which 4 barbecue businesses he chose to represent South Carolina barbecue traditions. Learn how Nathan turned an MFA thesis focused on brain connections between place and memory into a visual journey through Southern cuisine traditions and barbecue nostalgia. Don’t miss the...

Chef Chris Coleman takes The Low & Slow Barbecue Show into The Goodyear House, the Built on Hospitality group and the evolving Charlotte food scene. Find out where the Charlotte native’s allegiance lies in the East vs. Piedmont N.C. barbecue debate. Get Executive Chef Chris Coleman’s culinary backstory and learn how it motivates a farm-to-fork business model in the group that includes The Goodyear House, Chief&rsquo...

Community Matters Café Executive Chef Chayil Johnson shares his story of culinary service that extends beyond the food menu. Learn how he combines his Creole heritage, traditional African foodway influences, Middle Eastern flavor, and a formal education into one-of-a-kind gumbo for Charlotte Rescue Mission’s life skills program. 

Chayil explains where Community Matters Café fits into the mission’s 180-day addiction...