50 BBQ Podcast Episodes

[00:00:10] [SPEAKER_00]: Every now and then during the course of an adventure, there comes a time for reflection.

[00:00:15] [SPEAKER_00]: A few moments dedicated to what you've done and what you've left undone and what maybe

[00:00:22] [SPEAKER_00]: you could do better.

[00:00:23] [SPEAKER_00]: We're not going to wade into any deep philosophical points that you may need to today, but now

[00:00:29] [SPEAKER_00]: that we're recently at our 50th podcast episode, it may or may not be this week depending on

[00:00:35] [SPEAKER_00]: who's counting and whether a trailer counts as an episode.

[00:00:38] [SPEAKER_00]: This could be the 50th one, but now that we've hit that half century episode or near

[00:00:43] [SPEAKER_00]: to it, we've got a chance to look back at the body of work that we've created

[00:00:47] [SPEAKER_00]: on the Low and Slow Barbecue Show.

[00:00:50] [SPEAKER_00]: Today we're going to recap some of my favorite episodes from the past couple years

[00:00:54] [SPEAKER_00]: of this podcasting adventure.

[00:00:56] [SPEAKER_00]: I'll talk about my favorite BBQ bites that I've found during this past summer of travels,

[00:01:01] [SPEAKER_00]: places you might try over the long Labor Day holiday.

[00:01:04] [SPEAKER_00]: Just be sure and check the hours.

[00:01:06] [SPEAKER_00]: They may be closed on Monday or Sunday or maybe even Saturday.

[00:01:09] [SPEAKER_00]: Finally, I'm also going to cover some of the places where I get BBQ news and

[00:01:13] [SPEAKER_00]: inspiration on the regs.

[00:01:15] [SPEAKER_00]: First a quick invitation to visit LowSlowBBQShow.com.

[00:01:20] [SPEAKER_00]: You can subscribe to our newsletter.

[00:01:21] [SPEAKER_00]: We'll send the blog, podcast links, as well as BBQ news, recipes, all that to

[00:01:26] [SPEAKER_00]: your email inbox.

[00:01:27] [SPEAKER_00]: Just go to LowSlowBBQShow.com.

[00:01:30] [SPEAKER_00]: That's also home to the podcast that we've produced here on the mesh.tv,

[00:01:35] [SPEAKER_00]: including today's episode.

[00:01:36] [SPEAKER_00]: Like we said, this is going to cover some of my favorite podcast

[00:01:39] [SPEAKER_00]: conversations over the past 50 episodes of the show.

[00:01:43] [SPEAKER_00]: So of those greatest hits, number one, Hungry Heroes.

[00:01:47] [SPEAKER_00]: The founder Amanda Rigan was so nice to spend a little bit of time with us.

[00:01:52] [SPEAKER_00]: We met her originally at the Carolina BBQ Festival and

[00:01:56] [SPEAKER_00]: had a nice little conversation and found out about our organization.

[00:01:59] [SPEAKER_00]: Then she was so kind to come on to our podcast.

[00:02:02] [SPEAKER_00]: And honestly, it couldn't have happened in a more timely moment in

[00:02:06] [SPEAKER_00]: our community's history.

[00:02:08] [SPEAKER_00]: Some folks around the Carolinas may remember it, but

[00:02:10] [SPEAKER_00]: if you don't know Hungry Heroes, they're a great organization that

[00:02:13] [SPEAKER_00]: provides hot meals, often barbecue to first responders and veterans as a show of

[00:02:18] [SPEAKER_00]: support for the things that they do, particularly during crisis.

[00:02:22] [SPEAKER_00]: And as some folks may remember, there were some officers killed in the line

[00:02:25] [SPEAKER_00]: of duty in Charlotte.

[00:02:26] [SPEAKER_00]: And our per say it was well time to come really pretty much immediately after

[00:02:31] [SPEAKER_00]: that incident happened.

[00:02:32] [SPEAKER_00]: So it was nice to kind of put a spotlight on Amanda and Hungry Heroes

[00:02:35] [SPEAKER_00]: and some of the things that they do to help our first responders in

[00:02:39] [SPEAKER_00]: the community.

[00:02:40] [SPEAKER_00]: And that's really kind of what we started the podcast for, to put a

[00:02:43] [SPEAKER_00]: spotlight on people doing some really good things and the barbecue community.

[00:02:46] [SPEAKER_00]: And obviously Amanda Rigan, Hungry Heroes, the founder there is one of

[00:02:51] [SPEAKER_00]: those great people.

[00:02:52] [SPEAKER_00]: So really enjoyed having her on.

[00:02:54] [SPEAKER_00]: Another great charity that we had during the course of our podcast was

[00:02:58] [SPEAKER_00]: Operation Barbecue Relief.

[00:03:01] [SPEAKER_00]: Sean Hayes, he's promoting the Carolina BBQ Festival.

[00:03:04] [SPEAKER_00]: I had a chance to meet him there in their events there on a Friday.

[00:03:08] [SPEAKER_00]: He was there and they received proceeds from the barbecue festival.

[00:03:12] [SPEAKER_00]: And so there's a nice common bond there between the festival and this great

[00:03:16] [SPEAKER_00]: organization that really has a nationwide presence in Operation Barbecue Relief.

[00:03:21] [SPEAKER_00]: You can find out all about the organization in our episode, and

[00:03:24] [SPEAKER_00]: there's a blog there at lowslowbbqshow.com.

[00:03:27] [SPEAKER_00]: You also find out about how Sweet Lou got connected with Operation

[00:03:31] [SPEAKER_00]: Barbecue Relief, but they're really doing some cool things over there in

[00:03:34] [SPEAKER_00]: the Ozarks part of the world with a big camp that unfortunately had a fire

[00:03:38] [SPEAKER_00]: just very recently.

[00:03:39] [SPEAKER_00]: They've created a facility to host veterans and

[00:03:43] [SPEAKER_00]: families of fallen members of the emergency responders of the military.

[00:03:46] [SPEAKER_00]: And have them on a getaway retreat to provide some therapeutic service and

[00:03:50] [SPEAKER_00]: conditioning for them.

[00:03:52] [SPEAKER_00]: And so they're really getting that project going there.

[00:03:54] [SPEAKER_00]: That's camp OBR Operation Barbecue Relief there in the Ozarks.

[00:03:58] [SPEAKER_00]: So Sean Hayes and his group are doing great.

[00:04:01] [SPEAKER_00]: Please go listen to the episode.

[00:04:02] [SPEAKER_00]: He tells us the story about how the organization got started, and

[00:04:06] [SPEAKER_00]: it really got started after some tornadoes.

[00:04:09] [SPEAKER_00]: I'll say quite honestly,

[00:04:10] [SPEAKER_00]: it was something that has a close connection to me coming up where I came from.

[00:04:13] [SPEAKER_00]: Tornadoes were always a threat and to hear him and his team jump in after so

[00:04:17] [SPEAKER_00]: many natural disasters is really inspiring.

[00:04:20] [SPEAKER_00]: He provides something that people really need at a time when they need it most.

[00:04:24] [SPEAKER_00]: And that's a hot meal.

[00:04:25] [SPEAKER_00]: So really enjoyed having a chance to talk with Sean and meet him.

[00:04:29] [SPEAKER_00]: Brian Furman was another guy that we've had a great conversation with.

[00:04:33] [SPEAKER_00]: And I think I'm calling him out because Brian,

[00:04:35] [SPEAKER_00]: I met him a couple of times and you'll probably notice I've talked about

[00:04:38] [SPEAKER_00]: the Carolina Barbecue Festival a few times today.

[00:04:41] [SPEAKER_00]: Met a lot of those guys through the festival, it's been very cool.

[00:04:44] [SPEAKER_00]: The relationship we've been able to develop with Sweet Lou and

[00:04:47] [SPEAKER_00]: the team all over there at Let's Meet Charlotte through the Carolina Barbecue

[00:04:51] [SPEAKER_00]: Festival.

[00:04:51] [SPEAKER_00]: But I met Brian there.

[00:04:52] [SPEAKER_00]: He was one of the pit masters that have been there the past couple years.

[00:04:57] [SPEAKER_00]: Made a nice connection with him both during the VIP night and

[00:05:01] [SPEAKER_00]: during the festival.

[00:05:01] [SPEAKER_00]: I was really just kind of impressed about the food that he's creating and

[00:05:05] [SPEAKER_00]: his story.

[00:05:06] [SPEAKER_00]: He had kind of a cool story because he's been Atlanta's king of barbecue there for

[00:05:11] [SPEAKER_00]: a little while and then I think he kind of ran into some problems with fires at

[00:05:15] [SPEAKER_00]: his restaurant.

[00:05:16] [SPEAKER_00]: It kind of seemed like a setback after setback but now he's kind of getting

[00:05:19] [SPEAKER_00]: back on the road to having a restaurant open and speaking of on the road or

[00:05:23] [SPEAKER_00]: a conversation actually happened in a U-Haul dealership.

[00:05:26] [SPEAKER_00]: So that's the first podcast we've had that that's the way the remote world is

[00:05:30] [SPEAKER_00]: now you could sit down and have a conversation in a studio like we are

[00:05:34] [SPEAKER_00]: today at the mesh.tv or you could do it at a U-Haul I guess if that's something

[00:05:38] [SPEAKER_00]: that you have to do but I am very sure to be grateful that Brian joined us was

[00:05:45] [SPEAKER_00]: able to do that for us and that led to an interview and an article that ran

[00:05:48] [SPEAKER_00]: in the smoke sheet.

[00:05:50] [SPEAKER_00]: Some other friends of ours Ryan and Sean Ludwig over at the smoke

[00:05:55] [SPEAKER_00]: sheet so we were able to put some content there about Brian out to a

[00:05:58] [SPEAKER_00]: larger audience and got a blog in the works and of course Brian is a

[00:06:02] [SPEAKER_00]: super cool guy.

[00:06:03] [SPEAKER_00]: It's great to have a conversation with them.

[00:06:06] [SPEAKER_00]: So as we're looking at some of the 50 greatest episodes, maybe not all 50.

[00:06:10] [SPEAKER_00]: Some of my favorite episodes during the 50 I don't have a list of more

[00:06:13] [SPEAKER_00]: than I don't know 12 or 75.

[00:06:16] [SPEAKER_00]: I'm sure our producer would be glad to hear that.

[00:06:18] [SPEAKER_00]: We're just going to go through them all.

[00:06:20] [SPEAKER_00]: Just a few I want to cover blue suede barbecue.

[00:06:23] [SPEAKER_00]: Those guys are doing a great job there.

[00:06:26] [SPEAKER_00]: We had a cool time talking with Chris Lo Schiavo.

[00:06:30] [SPEAKER_00]: He's a military member who joined the service after 9 11 and now he's

[00:06:34] [SPEAKER_00]: putting together a retirement plan, a side hustle now with his barbecue

[00:06:39] [SPEAKER_00]: business, but that's going to be his main hustle.

[00:06:41] [SPEAKER_00]: One of the things I thought was so cool about what Chris is doing is,

[00:06:45] [SPEAKER_00]: you know, he's got three charities of supporting and one of those is

[00:06:47] [SPEAKER_00]: the live like Lou foundation.

[00:06:49] [SPEAKER_00]: It supports ALS research.

[00:06:50] [SPEAKER_00]: And I'm sure a lot of people at this point in our society know somebody

[00:06:54] [SPEAKER_00]: that's been affected by ALS.

[00:06:56] [SPEAKER_00]: I certainly have as well.

[00:06:58] [SPEAKER_00]: So it's cool that he's supporting something like that with his business

[00:07:01] [SPEAKER_00]: that he hopes to make a career.

[00:07:02] [SPEAKER_00]: And I know he's doing some cool stuff around Fort Liberty and in his,

[00:07:06] [SPEAKER_00]: that part of the military service world with some of his barbecues.

[00:07:10] [SPEAKER_00]: So really great to talk to him on the podcast.

[00:07:13] [SPEAKER_00]: Another memorable one was John G's that's a Garen and Kelly.

[00:07:18] [SPEAKER_00]: Kirkman both showing joined us.

[00:07:20] [SPEAKER_00]: We had a little bit of a scheduling conflict to finally get those guys on.

[00:07:24] [SPEAKER_00]: So it was really nice to get them.

[00:07:25] [SPEAKER_00]: And they really, really shared some great time with us.

[00:07:28] [SPEAKER_00]: They provided a cool interview and really gave some insight into

[00:07:31] [SPEAKER_00]: their business and their humanity.

[00:07:33] [SPEAKER_00]: And again, you know, I've touched on this a couple of times during

[00:07:35] [SPEAKER_00]: the course of today's conversation.

[00:07:36] [SPEAKER_00]: That's really kind of why we started the podcast.

[00:07:39] [SPEAKER_00]: We wanted to talk about the people that are behind these barbecue brands,

[00:07:43] [SPEAKER_00]: put the spotlight on them and their humanity and what they're doing and,

[00:07:46] [SPEAKER_00]: and how they're being better humans because of the barbecue that's in

[00:07:49] [SPEAKER_00]: their world.

[00:07:50] [SPEAKER_00]: And I think that John G's and Garen and Kelly or they've got something

[00:07:54] [SPEAKER_00]: really special happening in Peachland.

[00:07:57] [SPEAKER_00]: And they, they also are mindful and they're extremely humble, humble,

[00:08:02] [SPEAKER_00]: but they're mindful about, you know, giving back to their community.

[00:08:05] [SPEAKER_00]: And so they have some really cool stuff going on there.

[00:08:08] [SPEAKER_00]: So listen to that episode, find out about that.

[00:08:10] [SPEAKER_00]: You know, one thing I also got to comment is everything we do with

[00:08:13] [SPEAKER_00]: Ronald Simmons is a fun time.

[00:08:16] [SPEAKER_00]: He's master blend family farms.

[00:08:17] [SPEAKER_00]: And we've had him on the show a couple of times.

[00:08:20] [SPEAKER_00]: You know, one was in the studio here at the mesh.tv and Hickory.

[00:08:23] [SPEAKER_00]: We rolled out the big menu with some smoked chicken and I got black

[00:08:27] [SPEAKER_00]: powder smoke houses, macaroni best macaroni recipe.

[00:08:30] [SPEAKER_00]: We cooked up some Vinnie wafers from a recipe Hannah Raskin shared.

[00:08:34] [SPEAKER_00]: And of course, Ronald Simmons sausage roll.

[00:08:37] [SPEAKER_00]: It was just a great conversation.

[00:08:38] [SPEAKER_00]: He gave us some really nice insight into, you know,

[00:08:41] [SPEAKER_00]: really what the U S department of agriculture is doing to help farmers

[00:08:44] [SPEAKER_00]: and barbecue businesses and all food services.

[00:08:47] [SPEAKER_00]: And kind of the plight of what some of the small farmers are

[00:08:51] [SPEAKER_00]: because Ron has a nice, you know, intimate connection with both of those

[00:08:54] [SPEAKER_00]: subject matter areas.

[00:08:55] [SPEAKER_00]: So he really offered some cool insight.

[00:08:57] [SPEAKER_00]: Plus he's just a super high energy guys.

[00:08:59] [SPEAKER_00]: Great to talk to always positive and always keeping somebody on the up and up.

[00:09:04] [SPEAKER_00]: So it's nice to have him anytime we can.

[00:09:06] [SPEAKER_00]: And then we had a great time, met him at John G's and met him at

[00:09:09] [SPEAKER_00]: the Carolina barbecue festival again.

[00:09:11] [SPEAKER_00]: You know, the first time we talked to him, he was actually in the

[00:09:13] [SPEAKER_00]: back of his vehicle.

[00:09:14] [SPEAKER_00]: As you probably know, Ron, he's always on the go from one place to another.

[00:09:18] [SPEAKER_00]: And that was certainly that one of those times.

[00:09:20] [SPEAKER_00]: So we always enjoy having him.

[00:09:22] [SPEAKER_00]: One of the funniest folks that I've talked to was got to be tank Jackson.

[00:09:26] [SPEAKER_00]: Holy city hogs.

[00:09:28] [SPEAKER_00]: This guy's tremendous.

[00:09:29] [SPEAKER_00]: We had a little shorty conversation with him at the barbecue festival,

[00:09:32] [SPEAKER_00]: both this year and last year.

[00:09:33] [SPEAKER_00]: We got some video at our YouTube channel.

[00:09:35] [SPEAKER_00]: You can check out a tank there.

[00:09:38] [SPEAKER_00]: Extremely funny guy.

[00:09:39] [SPEAKER_00]: Check him out.

[00:09:40] [SPEAKER_00]: It was probably the only conversation I've had that I had a hard time

[00:09:44] [SPEAKER_00]: avoiding laughter throughout the course of it because tanks funny.

[00:09:47] [SPEAKER_00]: You never couldn't tell what he's going to say.

[00:09:49] [SPEAKER_00]: And some of those times he says some of those things that you'd be surprised to

[00:09:52] [SPEAKER_00]: say, but follow him as well at Holy city hogs, because he gives a nice insight

[00:09:58] [SPEAKER_00]: into what hog farming is about.

[00:09:59] [SPEAKER_00]: He gives you a look into, you know, kind of free range hogs, what they're

[00:10:03] [SPEAKER_00]: doing it as they should be doing.

[00:10:05] [SPEAKER_00]: You know, raising the hogs the right way to produce the best product at the

[00:10:08] [SPEAKER_00]: end and I think tank and his team there at Holy city hogs are doing that.

[00:10:12] [SPEAKER_00]: And he gives you a nice glimpse into that with his Instagram account.

[00:10:15] [SPEAKER_00]: So I definitely encourage you to follow him.

[00:10:16] [SPEAKER_00]: And he also delivers to port to places all up and down the

[00:10:20] [SPEAKER_00]: East coast in the Southeast.

[00:10:22] [SPEAKER_00]: So check him out and you might find him coming to a restaurant

[00:10:24] [SPEAKER_00]: near you very soon.

[00:10:26] [SPEAKER_00]: If you can get in his orbit, please do.

[00:10:30] [SPEAKER_00]: There's only one business in the low and slow barbecue spotlight on a

[00:10:34] [SPEAKER_00]: Thursday that we came out here and we had their episode and then they

[00:10:38] [SPEAKER_00]: shot, shut it down on the following Sunday.

[00:10:42] [SPEAKER_00]: That was Bohemian cattle company.

[00:10:44] [SPEAKER_00]: It's still up on the site.

[00:10:46] [SPEAKER_00]: You can go listen to the episode if you want, you can have the website, but

[00:10:49] [SPEAKER_00]: hopefully I didn't jinx those people.

[00:10:51] [SPEAKER_00]: I think that they had some other things going on.

[00:10:53] [SPEAKER_00]: Obviously they got shut down.

[00:10:56] [SPEAKER_00]: It wasn't the podcast that got them shut down.

[00:10:58] [SPEAKER_00]: I don't think, but kind of call that as one of my top favorite episodes

[00:11:01] [SPEAKER_00]: because Hey, it's not every day.

[00:11:03] [SPEAKER_00]: You can interview somebody and then shut their business down.

[00:11:07] [SPEAKER_00]: We talked with Hannah Raskin on the 4th of July about the history of

[00:11:11] [SPEAKER_00]: barbecue food journalism and her publication, the food section.

[00:11:14] [SPEAKER_00]: Hannah is a great person, extremely knowledgeable really is putting the

[00:11:18] [SPEAKER_00]: journalism into food journalism.

[00:11:20] [SPEAKER_00]: It's not fluff like you'll find in a lot of places.

[00:11:23] [SPEAKER_00]: Hannah really takes a hard hitting approach and she's got a great team

[00:11:26] [SPEAKER_00]: of regional writers that are supporting her and her mission there.

[00:11:29] [SPEAKER_00]: And that's again, food journalism in the South and around the nation, but

[00:11:33] [SPEAKER_00]: she's especially strong in the South and does a lot of freelance stuff with

[00:11:36] [SPEAKER_00]: different products, publications, gravy being one of those, but she's the

[00:11:40] [SPEAKER_00]: food section to check her out if you can.

[00:11:42] [SPEAKER_00]: And again, she's got the Benny wafers recipe that she shared.

[00:11:45] [SPEAKER_00]: Um, it wasn't her recipe.

[00:11:47] [SPEAKER_00]: She brought it up from the low country, but she shared that with us.

[00:11:50] [SPEAKER_00]: So if you're interested in the food and beverage business and the

[00:11:52] [SPEAKER_00]: news behind that business, be sure and follow Hannah Raskin at the food section.

[00:11:59] [SPEAKER_00]: Last year we also reviewed JD smokehouse from Rutherford college.

[00:12:03] [SPEAKER_00]: We paired him with the beers that were suggested by our

[00:12:06] [SPEAKER_00]: friends at three beers down.

[00:12:07] [SPEAKER_00]: That was a big feast that we had on site here at the mesh.tv

[00:12:11] [SPEAKER_00]: network.

[00:12:11] [SPEAKER_00]: We drank beer, we talked barbecue and beer and pairing the two together.

[00:12:16] [SPEAKER_00]: And those guys at three beers down are a lot of fun.

[00:12:18] [SPEAKER_00]: Enjoyed having them on board and talk with them about the best beer

[00:12:22] [SPEAKER_00]: that goes with the best barbecue.

[00:12:24] [SPEAKER_00]: If you ever wanted to know what that might be, go back and listen to

[00:12:27] [SPEAKER_00]: that episode.

[00:12:28] [SPEAKER_00]: I'm not going to let the cat out of the bag here.

[00:12:30] [SPEAKER_00]: I will just invite you to go and have a listen to it.

[00:12:33] [SPEAKER_00]: Also while we're shouting out the Hickory Metro local folks like JD's

[00:12:37] [SPEAKER_00]: shout out to Apple city barbecue, Adam Doolin, his family are really making

[00:12:41] [SPEAKER_00]: some great barbecue there.

[00:12:43] [SPEAKER_00]: They're open Thursday through Saturday and we'll do, I tell you, if you show

[00:12:47] [SPEAKER_00]: up, they'll get you in and out in a hurry with a big plate of food.

[00:12:50] [SPEAKER_00]: Never feel like it's rushed.

[00:12:52] [SPEAKER_00]: The meat definitely isn't rushed.

[00:12:54] [SPEAKER_00]: You don't have to wait a long time, but the meat has waited a long time.

[00:12:57] [SPEAKER_00]: It's low.

[00:12:58] [SPEAKER_00]: It's slow.

[00:12:59] [SPEAKER_00]: It is so good.

[00:13:01] [SPEAKER_00]: So I've been trying to get Taylor's full for Adam's wings in Alabama

[00:13:04] [SPEAKER_00]: white sauce.

[00:13:05] [SPEAKER_00]: Definitely want to check him out.

[00:13:06] [SPEAKER_00]: We've got the recipe for his, uh, jalapeno sauce on the blog at low

[00:13:11] [SPEAKER_00]: slow bbq show.com.

[00:13:13] [SPEAKER_00]: If you want to go check that out a couple more of that.

[00:13:16] [SPEAKER_00]: I want to call out before we get to the, you know, the best

[00:13:18] [SPEAKER_00]: barbecue bites of the summer and the episodes that we've had in this

[00:13:22] [SPEAKER_00]: first 50 here on the low and slow barbecue show, one of the most

[00:13:25] [SPEAKER_00]: emotional episodes has to be Ken and Jess Hess from county smoke.

[00:13:30] [SPEAKER_00]: We interviewed them at the 2023 barbecue festival and I had Ken back

[00:13:34] [SPEAKER_00]: on he's at YouTube on the YouTube channel.

[00:13:36] [SPEAKER_00]: This past year.

[00:13:38] [SPEAKER_00]: Um, but during our conversation at camp North end, they were just super

[00:13:41] [SPEAKER_00]: down to earth people.

[00:13:42] [SPEAKER_00]: They've got a great story.

[00:13:44] [SPEAKER_00]: They've really created a unique barbecue business in Lynchburg, Virginia.

[00:13:47] [SPEAKER_00]: They're in their Liberty university.

[00:13:49] [SPEAKER_00]: I'm telling you their smoke pastrami is the best stuff I've had.

[00:13:54] [SPEAKER_00]: It's the add their mustard to it and their fire and ice pickles.

[00:13:57] [SPEAKER_00]: It is a perfect barbecue pipe.

[00:13:59] [SPEAKER_00]: So if you ever get up to Lynchburg, Virginia, that part of the world,

[00:14:03] [SPEAKER_00]: you're in that area.

[00:14:04] [SPEAKER_00]: Definitely check out county smoke for great barbecue.

[00:14:07] [SPEAKER_00]: They're really, really super cool people and listen to the podcast.

[00:14:11] [SPEAKER_00]: I'll tell you Ken gets a little misty eyed during our conversation.

[00:14:14] [SPEAKER_00]: Everybody does that when he sees talking about his people, he's

[00:14:16] [SPEAKER_00]: talking about his team and how they got to where they are.

[00:14:19] [SPEAKER_00]: Thanks to those people and the job that they've done.

[00:14:21] [SPEAKER_00]: And if we've, we make somebody cry a little bit during an interview,

[00:14:24] [SPEAKER_00]: then I feel like I've done a job here.

[00:14:27] [SPEAKER_00]: So the last episode will mention in this top 10 list or 12 or 14

[00:14:32] [SPEAKER_00]: or however many our first ever episode recorded with the backyard barbecue

[00:14:37] [SPEAKER_00]: expert himself, Jeff Osborne, just shared his advice for the meat

[00:14:41] [SPEAKER_00]: sweats for sleeping on your meat, waking up to a pork shoulder.

[00:14:45] [SPEAKER_00]: Perfect for picking.

[00:14:47] [SPEAKER_00]: He even gave us his recipe details are at the blog, low slow bbq show.com.

[00:14:53] [SPEAKER_00]: Jeff knows his way around the low and slow meat smoking pit.

[00:14:57] [SPEAKER_00]: He's a regular go-to for advice in our group of friends.

[00:15:00] [SPEAKER_00]: When it comes to barbecue and barbecue to cook and eat and avoid.

[00:15:07] [SPEAKER_00]: So great to have him as a resource and was excited to have him as our

[00:15:11] [SPEAKER_00]: first episode to record here on the low and slow barbecue show all

[00:15:14] [SPEAKER_00]: the way back, episode number one.

[00:15:17] [SPEAKER_00]: Take a couple of moments here to talk about some of the

[00:15:19] [SPEAKER_00]: best barbecue bites of the summer.

[00:15:21] [SPEAKER_00]: Thought I'd share those with you.

[00:15:22] [SPEAKER_00]: I've talked about them before, but some of these guys are starting

[00:15:25] [SPEAKER_00]: to get a little bit more, a little bit more news and a little bit

[00:15:28] [SPEAKER_00]: more attention in the world.

[00:15:29] [SPEAKER_00]: Want to make sure you remember.

[00:15:30] [SPEAKER_00]: You heard it here first about the beef cheeks at Paul Myra barbecue.

[00:15:35] [SPEAKER_00]: And I don't know if it's Paul Myra, Paul Mira.

[00:15:38] [SPEAKER_00]: I'm probably saying it totally wrong, but it's Hector Garate

[00:15:42] [SPEAKER_00]: at Paul Mira barbecue in Charleston really West Ashley get the beef cheeks.

[00:15:47] [SPEAKER_00]: He landed on the top of Southern livings, best new barbecue restaurants.

[00:15:51] [SPEAKER_00]: He's gotten some attention for being one of the best Texas

[00:15:54] [SPEAKER_00]: barbecue plates outside of Texas, according to Texas monthly.

[00:15:59] [SPEAKER_00]: So check out Paul Mira, Paul Myra barbecue again, get the beef cheeks.

[00:16:04] [SPEAKER_00]: But if you want to get sides, you can't go wrong with the collard greens

[00:16:09] [SPEAKER_00]: or really anything else that they're serving there.

[00:16:11] [SPEAKER_00]: Also, please get the barbacoa.

[00:16:13] [SPEAKER_00]: I did not.

[00:16:14] [SPEAKER_00]: And I still regret that another great barbecue bite of the summer was

[00:16:19] [SPEAKER_00]: at Fort Grove barbecue in Anderson, South Carolina.

[00:16:22] [SPEAKER_00]: The brisket was one of my favorite bites of the summer.

[00:16:25] [SPEAKER_00]: Enjoyed it so much.

[00:16:26] [SPEAKER_00]: Such a great experience visiting Dylan Cook and his team there.

[00:16:31] [SPEAKER_00]: Really nice restaurant.

[00:16:32] [SPEAKER_00]: They do a nice job and I called them on Thursday.

[00:16:34] [SPEAKER_00]: So everything was really nice and fresh.

[00:16:36] [SPEAKER_00]: Um, and it was great experience.

[00:16:38] [SPEAKER_00]: Definitely would send folks back there.

[00:16:40] [SPEAKER_00]: Another great barbecue bike from South Carolina was the brisket

[00:16:44] [SPEAKER_00]: slaw dog at city limits.

[00:16:46] [SPEAKER_00]: And again, I, you may remember from the episode that we

[00:16:49] [SPEAKER_00]: talked about that on Sunday.

[00:16:50] [SPEAKER_00]: I hit city limits late in the afternoon, a little bit close to their closing.

[00:16:55] [SPEAKER_00]: Probably missed some crowd that other people might run into on a Saturday.

[00:16:59] [SPEAKER_00]: We breezed right in there, walked right up to the counter

[00:17:02] [SPEAKER_00]: and got our order and sat down.

[00:17:03] [SPEAKER_00]: And, and I think they'd run out of one protein, but it's fine

[00:17:07] [SPEAKER_00]: because we had their brisket corn dogs and a brisket sandwich.

[00:17:12] [SPEAKER_00]: But for me, it was the brisket slaw dog with their chili

[00:17:15] [SPEAKER_00]: and onions and slaw all their.

[00:17:18] [SPEAKER_00]: Hoo boy, take me back to West Columbia.

[00:17:21] [SPEAKER_00]: Another best bite of the summer was our Philly cheese

[00:17:24] [SPEAKER_00]: skit take at Ishka bibbles on South straight and Philly.

[00:17:28] [SPEAKER_00]: And I know that's not low and slow.

[00:17:30] [SPEAKER_00]: I know it's not barbecue, but we went to Philly and had a

[00:17:33] [SPEAKER_00]: cheesesteak from Ishka bibbles and Bob Golly.

[00:17:36] [SPEAKER_00]: I recommend it.

[00:17:37] [SPEAKER_00]: If you have a chance to do that, please do.

[00:17:40] [SPEAKER_00]: You can't have a barbecue restaurant without sides.

[00:17:43] [SPEAKER_00]: The sides I would send you to are in Leeds, Alabama.

[00:17:46] [SPEAKER_00]: And that is the black eyed peas from Rusty's.

[00:17:50] [SPEAKER_00]: One of my stops for the summer was in Leeds and Rusty's.

[00:17:53] [SPEAKER_00]: And I would encourage you to get the black eyed peas.

[00:17:56] [SPEAKER_00]: Also the coconut pie.

[00:17:59] [SPEAKER_00]: That's the only barbecue restaurant I visited all summer

[00:18:02] [SPEAKER_00]: where the dessert led the news.

[00:18:04] [SPEAKER_00]: And it was the coconut pie at Rusty's in Leeds, Alabama.

[00:18:08] [SPEAKER_00]: So definitely check it out.

[00:18:10] [SPEAKER_00]: Want to share a few more follows with you on the

[00:18:12] [SPEAKER_00]: barbecue world and Instagram.

[00:18:14] [SPEAKER_00]: I follow these guys because they do a nice job and they keep me up to date.

[00:18:18] [SPEAKER_00]: I really like to see the food pictures they share out there.

[00:18:20] [SPEAKER_00]: It kind of inspires me for what to do as a barbecue pit master in training,

[00:18:25] [SPEAKER_00]: I guess, or as somebody who's sharing some media about that.

[00:18:29] [SPEAKER_00]: So one of my forever follows is the smoke sheet and Sean Ludwig.

[00:18:32] [SPEAKER_00]: And I mentioned him a moment ago up until recently Ryan Cooper.

[00:18:35] [SPEAKER_00]: He's been taking a break and we're wishing Ryan well during his time away

[00:18:39] [SPEAKER_00]: from the barbecue world and wish him a speedy recovery and return to it.

[00:18:44] [SPEAKER_00]: And you can also still follow the smoke sheet.

[00:18:46] [SPEAKER_00]: Follow Sean as well at NYC BBQ.

[00:18:50] [SPEAKER_00]: I like to follow Jake Wood at Lawrence barbecue in Raleigh.

[00:18:54] [SPEAKER_00]: You know, speaking of his personal account and that's palm trees and pigs.

[00:18:58] [SPEAKER_00]: Just today he announced that Lawrence barbecue will be expanding into a

[00:19:03] [SPEAKER_00]: larger space in downtown Cary next summer.

[00:19:05] [SPEAKER_00]: It's going to have a full bar, full of merchandise, even a roving oyster cart.

[00:19:10] [SPEAKER_00]: And if you know Jake and Lawrence barbecue, that would be the perfect inclusion.

[00:19:14] [SPEAKER_00]: A roving oyster cart that will float amongst the barbecue patrons

[00:19:18] [SPEAKER_00]: enjoying his smoked brisket.

[00:19:21] [SPEAKER_00]: Um, and some of the other wonderful things they've got there at Lawrence

[00:19:23] [SPEAKER_00]: barbecue, you can see them there on his Instagram page.

[00:19:26] [SPEAKER_00]: And of course I've talked about him all day and that's John G's.

[00:19:31] [SPEAKER_00]: They will make you hungry looking at their stories.

[00:19:34] [SPEAKER_00]: They'll make you jealous for the people who get to be there

[00:19:36] [SPEAKER_00]: on every barbecue Saturday.

[00:19:38] [SPEAKER_00]: So give John G's a follow.

[00:19:40] [SPEAKER_00]: Also a new one that I'm following is pit master in training Rome.

[00:19:44] [SPEAKER_00]: And then so all the underscores are in there and pit master

[00:19:46] [SPEAKER_00]: in training master Rome.

[00:19:48] [SPEAKER_00]: He's a fun follow.

[00:19:50] [SPEAKER_00]: He's with the two six K a barbecue team.

[00:19:52] [SPEAKER_00]: They won the black barbecue cook-off in Fayetteville a couple of weeks ago.

[00:19:56] [SPEAKER_00]: So congratulations to those guys.

[00:19:57] [SPEAKER_00]: We gave them shouting out in the lowdown newsletter and definitely

[00:20:01] [SPEAKER_00]: worth following master Rome there, uh, at pit master in training for some

[00:20:06] [SPEAKER_00]: of his barbecue pictures last, but definitely best is probably blue smoke.

[00:20:11] [SPEAKER_00]: Blair Erica Roby.

[00:20:13] [SPEAKER_00]: She shares a ton of great content from her farm, barbecue tips,

[00:20:17] [SPEAKER_00]: product endorsements and farm life.

[00:20:19] [SPEAKER_00]: I spent a lot of time growing on a farm and I liked to see the

[00:20:22] [SPEAKER_00]: farm adventures that she has there.

[00:20:24] [SPEAKER_00]: So check out blue smoke Blair to get all that.

[00:20:27] [SPEAKER_00]: That's where we're going to leave it today.

[00:20:29] [SPEAKER_00]: Thanks for joining us for this look back at 50 episodes of the

[00:20:33] [SPEAKER_00]: low and slow barbecue show, but you've been listening to on

[00:20:36] [SPEAKER_00]: the mesh.tv network of podcasts.

[00:20:39] [SPEAKER_00]: Be sure to visit us online at low slow bbq show.com.

[00:20:43] [SPEAKER_00]: That's where you'll find the blog and you can hear other podcast episodes.

[00:20:47] [SPEAKER_00]: If you like what you're hearing in the low and slow barbecue show,

[00:20:49] [SPEAKER_00]: please be sure to give us a five star rating that helps

[00:20:52] [SPEAKER_00]: other people find our podcast.

[00:20:54] [SPEAKER_00]: And remember, visit low slow bbq show.com.

[00:20:57] [SPEAKER_00]: Subscribe to the low down newsletter.

[00:20:59] [SPEAKER_00]: We'll send the latest podcast blogs, recipes and barbecue news.

[00:21:04] [SPEAKER_00]: Like we've shared today, all that right to your email

[00:21:06] [SPEAKER_00]: inbox every Tuesday morning.

[00:21:09] [SPEAKER_00]: Special thanks to our producer as well, Andrew Moose and the whole

[00:21:12] [SPEAKER_00]: team at the mesh.tv network of podcasts.

[00:21:14] [SPEAKER_00]: Most especially thank you for listening to the low and slow barbecue show.

[00:21:18] [SPEAKER_00]: Remember for the best barbecue and the best barbecue podcast,

[00:21:22] [SPEAKER_00]: make it low and slow.

[00:21:32] [SPEAKER_01]: You've been listening to the mesh.

[00:21:33] [SPEAKER_01]: An online media network of shows and programs ranging from business to arts,

[00:21:38] [SPEAKER_01]: sports to entertainment, music to community.

[00:21:42] [SPEAKER_01]: All programs are available on the website as well as through iTunes and YouTube.

[00:21:47] [SPEAKER_01]: Check us out online at the mesh dot TV.

[00:21:50] [SPEAKER_01]: Discover other network shows and give us feedback on what you just heard.