Black Powder Smokehouse Pitmaster Keith Henning

[00:00:02] What you want when you want it, where you want it. This is the MESH. It's a wonderful, small, smokehouse meat. It's a meat show, Keith says. Of course, the Black Powder Smokehouse name carries the way to history for North Carolina's

[00:00:43] Triad Region 2. In this episode of The Low and Slow Barbecue Show, we talk with Keith Henning to find out about his history and his business, which has added a location in Ashboro and expanded into full service catering. Of course, we partnered with the Carolina Barbecue

[00:00:59] Festival to tell the story of Keith and Pitmaster's liking from all across the Carolina's. They'll descend on Charlottes Victoria yards with their Barbecue samples in tow on April 5th and 6th. You can be there too, just visit carolinabbqfest.org

[00:01:15] to get tickets use promo code The Low Slow Bbq for our special Low and Slow Barbecue Show discount. You can find out more about Black Powder Smokehouse on the web. The address is the same in the name, BlackPoutersSmokehouse.com all one word. See all the good stuff

[00:01:31] Keith and his team were cooking up on Instagram and Facebook too, just look for Black Powder Smokehouse you can't miss it. Now enjoy this Low and Slow Barbecue Show episode with the Carolina Pitmaster series in partnership with Carolina BBQ Festival. That's right

[00:01:50] today we're talking with Keith Henning, the Pitmaster from BlackPoutersSmokehouse, so excited to welcome you back to the Low and Slow Barbecue Show. Keith, it's a pleasure to be here. Thanks for having me. Yeah definitely looking forward to our conversation. They're looking

[00:02:05] forward to seeing you at the big Charlotte Barbecue Festival coming up on April 5th and 6th in Victoria yards and Charlotte. But today we're talking all about you and the Black Powder Smokehouse. So let's get started at the beginning. Where are you from? And

[00:02:18] how did you get cook and slow and slow? Oh, gosh, so Marisa from Indiana, which isn't really known for this barbecue, but I've been in North Carolina now for probably 24, 25 years and just really caught the bug being here. I remember my dad cooking on the old Weber

[00:02:37] kettle for the longest time and that's all he ever had but he could he had about 100 different setups for the kettle. Really got me interested in barbecue and I got a chef background so I really came up through the country clubs and resorts and really got into barbecue

[00:02:57] probably you know right around 2016 or so. Okay, so about the time that you got started in the restaurant so 2016 you got into there but you were classically trained more professional prepared and I looked a little bit back in your LinkedIn profile. So a lot of times spent

[00:03:15] in the food service business. How do you feel like that stuff translates and prepares you for the life of a pitmaster? Oh gosh, I've been doing this now for look back probably almost 26

[00:03:28] years as a chef went right out of college, culinary school kind of came up and you know I think it really prepares you just barbecue is so precise when it comes to your temperatures and

[00:03:47] watching your smoker and not letting stuff get out of control. It's not hard if you do those things but this is being in a kitchen for so long just really helped me pay more attention the detail once

[00:04:01] I really started to get into barbecue and I think it's helped me you know along the way as well. Yeah, what do you feel like your special to you isn't and it doesn't have to be barbecue but if it

[00:04:12] is that's good to you? You know from a personal perspective I like to take classics and really put a different spin on it. What I'm doing the NC or LA chef showed down which I've competed in the

[00:04:26] last couple years, you know it's taking simple things that we've all grown up on and just put a little bit of different twist on it just and that's kind of my chef background of my daughter

[00:04:42] was saying making it a little more bougie and so that's kind of my specialty on things. It's just taken classics and really putting my own little twist on them. Yeah, given it the key thinning touch.

[00:04:55] Yeah, yeah that's cool and I know that one of these recipes that you're shared will talk about it is one of those traditional things macaroni and cheese. We'll talk a little bit more about that

[00:05:05] as our conversation goes on but I want to get into the details about black powder smoke house first what led you to get started in 2016? How the idea and the concept become reality?

[00:05:16] Well, as I was moving up through you know just being a chef you move up and you actually cook less. You start doing more administrative and ordering and so you got to know a few guys and we

[00:05:30] started doing barbecue competitions and from there I just really got the bug. People knew my background so they started asking us to do catering, weddings and things like that. We did some fundraisers for the church and next thing you know I got to know one of my partners

[00:05:49] that we have now who actually owned the filling station where we're at and just started talking ham and he thought it would be a great idea to have this type of restaurant in the community and

[00:06:05] that's how it all started. One thing leads to another and in return in an old huge oil gas station into a barbecue joint now I've seen some of the pictures of the before and after and it's you've kept

[00:06:18] the flavor of the gas station but definitely expanded on it in a lot of ways tell me about the work it was involved from turning something old in abandoned for many years into you know a thriving

[00:06:28] business again. Yes I lived in James Town for a long time here probably almost 19 years and we used to drive by the gas station and it was abandoned it was falling down I mean you've seen the pictures

[00:06:44] and we always thought it would be an incredible place for something to be there but just didn't know what I didn't even when I saw it I didn't know that I wanted to have a barbecue place

[00:06:56] and so we really when we started to convert it we wanted to keep the history of the building because it was extremely important that James Town the huge family was extremely well known in James Town

[00:07:11] and so we wanted to keep as much as we could but we had to add some some modern to it as well to put a kitchen and put the grease straps and all that stuff that you need for a restaurant because

[00:07:24] it just wasn't built for that and so when we first started the construction the town went nuts and they thought we were tearing it down they thought we were going to get rid of the whole gas station

[00:07:39] and we got hate mail and all kinds of stuff and then once they started to see the progress they said oh this is this is awesome you know keep doing what you're doing and everybody is

[00:07:51] embraced it as much as they can in the in the four years that we've been open. Yeah and again you've really kind of kept the flavor the original building the original property

[00:08:03] and and grown it and made it look modern and give give a place for people to sit down and eat and have a good time right. Yeah and we like just as far as the ceiling tiles that are on

[00:08:13] or the roof tiles you know those are all the original tiles that were made in Greensboro a hundred years ago and so it was important for us to keep pieces like that even though we were change in

[00:08:26] the whole footprint of it and in the structure it still kept some of that history to the building. Yeah that's great now I'm glad you mentioned history because I feel like there's more history involved and specifically in the name where does black powder come from and I can't

[00:08:42] get the feeling like I said that there's part of the history in that too. It is so James Town has a strong tradition in long rifle makers. 1800s and there's actually several of the rifles around

[00:08:56] town lots of collectors and the where the restaurant is was known as Flint Hill which is where they used to mine for the Flint for the long rifles. Okay so we wanted to tie into the local history

[00:09:13] you know all of those that came before us that made James Town what it was and so that's how we came up with black powder along with the the long rifle the black powder

[00:09:24] rifle makers that came way before us. Yeah that's cool kind of keeping keep in a memory of the roots where you're at now so kind of staying with that James Town location

[00:09:35] we'll talk about some of your other stuff here in a moment but it tell me what what tell me about the experience what do you want people to feel or know or experience when they come to

[00:09:43] the restaurant what's it like to visit black powder smoke house? So when you come to the restaurant first and foremost you're going to walk in the door and it's going to be a meet show I mean

[00:09:52] we've got the chopping blocks right there more slice and chopping carbon we want to keep it as fresh as possible when you walk in the door and so you're coming in you're interacting with

[00:10:06] the staff you're going down the line everything's made in house and we just want to create an environment where you want to bring a family where you want to hang out for a while just to cozy

[00:10:18] atmosphere where it almost feels like you're eating at at home. Yeah so what do you want people to remember when they let the restaurant? You know a lot of times people remember how friendly the

[00:10:31] staff is we put a lot of pride in hiring good people we have awesome people and we just want you to feel welcome when you're there we want you to have great food but it's the total experience

[00:10:44] you have great food and terrible service you're always going to remember the terrible service. I would rather people come in say man that was that was just the the most awesome thing that we've

[00:10:54] done all day and it was good food and a good experience. Yeah so it's talking about that food you've got something in your name there. Or does in barbecue what does that mean? What is Or does in barbecue

[00:11:06] tea? Yes I was was a little hesitant to add the Ordes in when we first opened. It's kind of well in a lot of times you think okay we're going to put Ordes in it and that just means you have to pay

[00:11:16] more for it but if you look at the definition it's just it's a product or things that are made in small numbers small batches in traditional methods and so I couldn't have thought of a better

[00:11:33] descriptor than than what we do as Ordes and because we cook a certain amount during the day and when it's gone it's gone and we use wood and fire and you can't get really more traditional

[00:11:48] than how we cook barbecue. Yeah cool so you opened up the the James town location in 2016 and then you expanded into ash borough so tell me about the expansion why do you decide to do that

[00:12:00] and how's that progress? Ashbrill is just an awesome community and we had so many folks that would come up from ash borough Randolph County area to our restaurant and then one of my partners is

[00:12:13] from from Randolph County and and so thinking of expansion we really wanted to be in that type of market again where we have local ties. I partner grew up there he's from there he has

[00:12:31] family there and you know it just it beats going into a city where you know nothing about and don't have any connection to but we felt like ash borough was where we had a connection

[00:12:44] and it's it's been great we've been open now for I think almost nine months it's been a great response from the community and it feels like we can just jump in and be part of that community

[00:12:58] and do what we were doing in James town in ash borough. Yeah great so is there any difference between the two locations ash borough? Ash borough is a lot bigger okay. The James town is very cozy

[00:13:11] we have about 70 seats ash borough is about 160 but it's a historic building it's a building that had great significance to the community so that was important to us and then we just did the

[00:13:28] best use of the space kind of for what we had it's got a full bar on James town only serves beer wine so there are some differences but it's the same when you come in it's the it's the

[00:13:42] meat show it's or carbon you can smell it when you walk in and for me that's important too with a barbecue place if you can't smell it when you go in my as well go back and get it. Yeah cool

[00:13:58] so you know between those two locations I know you're getting a thriving catering business too. Where do you spend most of your time with James town? You an ash borough? You're on the road between

[00:14:06] boat. I float around I've spent I live probably two miles from the James town location so just for proximity I'm there probably 75% of the time our catering building is only a mile or two it's

[00:14:21] an old Henry James barbecue that we converted to our catering building and so again it's only a couple miles from me so I float around in James town probably 75% of the time and then head down the

[00:14:37] ash borough and see how those guys are doing down there. Yeah keep and keep and tabs on things now a moment or two ago in a conversation you said that you'd really kind of gotten out of the actual

[00:14:48] cooking you weren't doing as much cooking as maybe as you were before are you back to doing more cooking or you are you managing while you're doing all this stuff and the catering and the two locations.

[00:14:57] I still cook quite a bit it's and that's by choice you know I've got great people in both locations actually in all three locations. Guys that have been with me from the get-go so I was in there side

[00:15:14] by side with them so it's easy for me to go in and cook but then again it's also easy for me to step out if there's something that I have to do if it's you know to step up to a catering because it's

[00:15:27] it's a big event or just to help where I need to we we've just had great people that are that are really an intricate part of the team that allow me to do pretty much whatever I need

[00:15:39] to do for that day. Yeah that's great that's the key part about building a good team folks you can rely on while you're not around so when you're cooking what are you cooking on tell me about

[00:15:49] how they the cooking works and what kind of wood are you using? Yes we have two different we have a different smoke or an each location so in Jamestown we have the myron mixing it's a big

[00:16:02] H2O 1K it can cook a ton of meat and then in Ashboro we have an 720 oiler so a big wood fire rotisserie it's what we wanted to have in Jamestown we just didn't have the space for because

[00:16:19] if you've ever seen those smokers there be. This podcast is sponsored by Jackson Creative, a custom communication agency located in downtown Hickory North Carolina specializing in online content creation to learn more visit thejaxoncreative.com Jackson Creative we tell your story

[00:16:40] yeah they take up a lot of space and we have a small footprint in Jamestown but the the mix and has been awesome what I'm trying it for anything and the oiler took a little bit to get used to

[00:16:52] but it's a great cook or two and we use 99% oak I feel that just gives you a nice consistent flavor over time does overpower it just gives you good heat good consistency and it's also

[00:17:09] what's most readily available in the area. Yeah for sure and know the oiler is a no John G's cooking all one my friend Adam do over at Apple City BBQ and Taylor's old got one so that's a popular

[00:17:20] cooker around the world. That would seem to be a good way to control the cooking and then you know be efficient in your wood usage and still get a great product and cook a ton of meat.

[00:17:29] Yeah I was on the phone with John G a couple times when we first got it. We would have some issues and he gave some great advice and that's one of the great things about the BBQ communities

[00:17:40] I can pick up the phone and I can call any one of those guys and there's no secrets it's hey do this do that this is what I've been doing so it's it's been awesome. Yeah cool so what do you

[00:17:54] feel like is the best thing on the menu what is your favorite item on your menu? Oh yeah so I got a the brisket is what we sell the most of I think it's what we pride ourselves on the most

[00:18:08] because for a long time in North Carolina brisket didn't exist. This is pork country and so really over the last you know I would say five to seven years you've really seen the brisket start to come

[00:18:21] in and people cooking Texas style brisket where you know it's sliced when you first had brisket North Carolina it was cooked to death it was shredded uh put on the sandwich sauce to death

[00:18:34] but now people know how to cook it here and there's great guys around doing it so brisket and mac and cheese are definitely what we sell the most of. Yeah cool so let's talk a little bit more

[00:18:47] about the Carolina barbecue festival I know you've been involved with that I saw you there last year but how did you get hooked up with with Lewis Donald in the gang there at the Carolina BBQ festival?

[00:18:56] So Lewis was the first ever barbecue guy that I had ever met um okay when we were buying the myron mix and I had reached out to them and said does anybody in the area have one and they gave

[00:19:08] me lose name and I reached out to them not knowing what to expect and he invited me for a day just to come down to the restaurant and see how he used the smoker how it could any any questions that

[00:19:25] I had about anything whether it was the smoker or what payroll program whatever it was about the restaurant Lewis is awesome and I talked to him quite a bit now we go back and forth just about

[00:19:41] you know house business down there house business up here what are you doing a little bit different but that's how I got tied into the the Carolina BBQ festival just going back with with Lewis

[00:19:56] from day one pretty much yeah so you know the festival of course supports a few charities in the BBQ for a call's mission and one of those is Operation BBQ Relief and we talked to

[00:20:06] it's a standhaze from that chair to hear a little while ago well what does it mean to you to be supporting these charities that really are providing food and supporting the larger community

[00:20:16] those guys are awesome I follow them and what they do I would love to be part of some of their events you know at some time just to go in into areas that have a disaster or

[00:20:36] you know whatever it is they go in without question without hesitation and they they provide food for the people in those devastated areas and things that are going on so just an amazing organization and anything that we can do for any of them will be on board with.

[00:20:58] Yeah that's great so as you're getting ready for the festival on April 5th and 6th if you got a plan for what you're going to take to the the menu this year. I don't plan for the menu yet

[00:21:10] I think I need to get with Lewis and see what everybody's doing but we've got a few ideas I just want to make sure that we're not doing something that somebody else is doing yeah

[00:21:21] but we'll get it all sorted out here pretty soon. Yeah definitely last year's offering with something out of this world and not like anything else in the festival there so it was a little

[00:21:31] bit outside the box enjoyed that look forward to the surprise you'll bring this year you know talking about the festival what kind of preparation apart from the menu what kind of preparation is required

[00:21:41] to get you ready and make a trip over to Charlotte for the festival. Part of it is just making sure that all the locations are well taken care of for the few days that I get to get out and play

[00:21:54] and then just ensuring that we have enough food in the prep and ball dinner there's several weeks that go into it where we're just playing in menus and getting food lists and just the logistics

[00:22:08] going to help and who's not going to help who's going to come down the day so it's not you know jumping the car and go down there type of in that you know there is quite a bit of planning but

[00:22:19] the first and foremost I just have to make sure the home basis are covered and then you know they let me go out and play around at the festival. Yeah and this isn't the only one you go too

[00:22:30] to tell me some of the other places you participate and see your name up on some other festivals. Yeah so last year we did the Pioneer Sparky Festival and that was awesome Chris pre-do host

[00:22:41] that one, Prime Barbecue some amazing pit masters at that one between Adam out at O'Colonie Smoke House and Lewis does that one as well. That one's a little bit bigger that one's five five to

[00:22:55] six thousand people in the heart of the the Pioneer's Village. It's hot it's super hot down there and that one but that's really the only other one that we do. Well then the competition stuff

[00:23:10] that you done it's all you last year coming in as a final strike. Yeah we've competed or I've competed two years in the NCRLA Chef Showdown. It's not about the only barbecue guy that I know

[00:23:23] of that's in them and we've gone to the final event both years so it's been awesome to know that we're competing in the getting chefs from Wilmington to Charlotte to Raleigh all the way

[00:23:35] to Asheville. I think last year they had over 90 chefs in her and we made it to the top 10 so that was that was great. Yeah super gives you great exposures good to have that barbecue

[00:23:48] and the barbecue flavor the pit master there in the competition. And I'll talk a little bit about your recipe that Mac and cheese and you sure that with me will get it up on our blog at low

[00:23:57] slowbbqshow.com but without going really into the details because I've got them all here you know what makes this macaroni and cheese recipe special what's the key thinning touch here.

[00:24:08] So when you make that mac and cheese you can you can change it up in so many different ways between whatever cheeses you use we use a blend of three different cheeses and hours

[00:24:19] so there's just it's it's a pretty basic recipe but there's so many different things you can do with it you can booze it up and you can go as basic as you want so that was when we were developing

[00:24:36] recipes for the restaurant we just when we landed on that one we just said this is this is a great mac and cheese and you can cook it so many different ways as far as again the cheese is that you

[00:24:48] do if you put bread crumbs on top or cracker crumbs it's it's very someone can take that recipe and put their personal touch on it without any problem at all. Yeah well what something that

[00:25:00] somebody ought to keep in mind when they're trying to make the recipe apart from add their personal touch any any special tips they need to keep in mind? No just the first part when you're cooking

[00:25:08] and you want to you want to kind of stay low and slow on the mac and cheese so you're not overcooking the pasta or you just want to heat everything up nice and smooth but when you take

[00:25:22] the top off you know then you can blast it you can turn up the oven at that point and it's pretty much just you know if you're cooking a pork butt or brisket you know that last portion

[00:25:33] when you've got that thing wrapped you can you can go as hard as you want but I could say it's such a personal food it's so personal but when you take that mac and cheese recipe

[00:25:45] change the cheese in it do whatever you want and it's uh it's a great one. Yeah make it your own well speaking about drone it kind of step into secret time here the the barbecue family

[00:25:55] jewels what does what does Keith enjoy what do you enjoy most about being a pit master and operating room barbecue business? I think it's the people that you meet in the community that

[00:26:06] were part of like I said a little bit earlier I haven't met really a bad person that's been in the barbecue business everybody is so open they're generous they're always want to get back

[00:26:23] and coming from the other side of things where I was in a chef world everything was secretive and nobody wanted to really share anything and you come over here and it's a whole different ball game

[00:26:34] um that has been awesome and then just being able to be part of the community and to give back to hire kids that we've known since they're six seven years old and be part of their journey

[00:26:49] you know it's just really the whole experience of being part of a community and having you know that that barbecue place that hopefully their kids will come back to one day and they'll bring their kids and just that tradition that we're building here. Yeah that's really cool

[00:27:07] and you know I'm sure it doesn't surprise you a lot of the guys we talked to talk about the barbecue community and be able to lean on one another and get some help from one another but not everybody

[00:27:16] mentions the fact that hey we can bring somebody in after they've been a fan as a kid and it may be launched their own food service careers so you got an opportunity to kind of mold somebody into

[00:27:27] a wall that you've enjoyed and let them turn it into a career. Yeah exactly yeah. Cool so you know what do you feel like it takes to be successful in the barbecue world?

[00:27:38] Oh right now it's just been I would say flexible but it's you just have to be able to turn on a dime right now especially with the way meat prices are in the overall supply chain for the last few

[00:27:54] years it's just been all over the place. So it's just being not so set in your ways that you're willing to make some changes just based on what you can get and what you have I think is the biggest success

[00:28:09] and then it's treating your people with the what the most respect you can. Again we have great people a lot of them we've known for a long time and those those folks are family for us.

[00:28:24] Yeah that's great sometimes like you really got some great lessons and some ways to be successful out there what do you feel like is the best thing you've ever made and how and where did you serve

[00:28:34] it was the best you've done. Oh gosh I couldn't even I couldn't even it's been a long time. Yeah I couldn't even start to you know I think if we approach everything I want everything to be good

[00:28:49] and the best thing that I've ever ever had and it doesn't always turn out that way. So yeah that would be a hard one to answer of what's the best thing ever because I've been doing this for so long

[00:29:02] I'm a old man. Yeah well not too old what about your the biggest audience what's the been the biggest platform or stage that you've been on not necessarily a stage but any notable folks that you've been able to serve to. I mean we have the Windham Golf Championship

[00:29:20] come in town every every year and so we get to feed a lot of the golfers a lot of the guys you see on TV but we try not to make a big deal of it when they come in we know that you know they're coming

[00:29:35] in just to enjoy some food like everybody else so I can't say that we've had anybody super famous in there but hopefully that day will come. Yeah that's all right well those golfers a lot of

[00:29:46] those guys are super famous anyway that's cool you kind of down to earth they're just looking for another good meal when Keith is looking for another good meal what is your favorite barbecue restaurant

[00:29:55] to get it to. Oh goodness my favorite barbecue restaurant I had become a fan of Lexington family barbecue Nathan is an awesome person yeah and just knowing the family history with his grandpa starting the business and his dad being in the business and now he's in the business

[00:30:18] and I've got to know him a little bit when I when I figured out what's order when I got there that's probably one of my favorite barbecue places that is that's more your traditional North Carolina

[00:30:32] style barbecue. So what is it you order when you get there? So I'm not a big fan of the super chopped up barbecue I mean it was when I first got here to North Carolina long ago

[00:30:46] that was kind of my first experience so so I either do a course chop to our sliced and I don't know if it's because I know Nathan but he likes I definitely get more of the outside brown

[00:30:57] oh yeah and that's where the flavors at. It's a bar good stuff. Right on so when you're looking for advice anybody in particular and again I know it's a community and all you guys have a great

[00:31:10] relationship but you know the number one person you pick up the phone and try to get some advice from who is that? I would say probably Lewis would be number one and then Anthony DeBernardo down in

[00:31:23] Charleston was Swiggins one. I got to know him over the last couple years and there's been several times where I've had a question and I reached out to him again he's just an awesome person

[00:31:37] gives back to that community 200 percent you know it's good to know those guys but yeah Lewis and Anthony are probably my go to guys. Yeah cool it's good to have folks like that so we've had a

[00:31:50] great conversation with the Keith and again looking forward to seeing you on April 5th and 6 at the Carolina Barbecue Festival of Victoria Yards in Charleston we're going wrap it up with their

[00:31:59] low and slow showdown and I know you kind of been through this in our last visit maybe some things have changed we'll find out but some quick hitters there so if you're out the

[00:32:08] cookin is it going to be gas charcoal pellets or wood? I got to go with wood and what's your favorite wooden wall? Oak just consistency okay a pork beef chicken or something else. I am going to go beef

[00:32:27] both the pork right behind it okay of course the beef is growing in popularity around the Carolina's but it's always a pork state for sure. It is what you feel like is the best state in

[00:32:38] these United States for barbecue. Well you gotta say North Carolina. Oh you got to it's this is more right yeah yeah for sure so what is the best Carolina barbecue style is that Eastern Western or

[00:32:51] what they're doing in South Carolina with the mustard? I'm going to have to go Western but I do like a good mustard sauce. Yeah well I'm sure your friend likes into barbecue be glad to hear you

[00:33:02] pick the western. Yeah yeah that's my Nathan needs I got to stick with him. Yeah nothing wrong without I got family in that part of the world too so I'm right there with you so your sauce is

[00:33:12] better with or without. I'm gonna go without. With that out okay? Yeah and last but not least is barbecue Keith is barbecue a verb or now. This is that's my favorite question

[00:33:28] I'm gonna go with it now and on that one. All right and that's it the low down from the man Keith inning at Blackbouter Smokehouse on the low and slow barbecue show keeps saying so much for

[00:33:39] your time today. Don't thank you for having me. You've been listening to the low and slow barbecue show on the mesh dot TV network a podcast be sure to visit us online at lowslowbittyqshow.com

[00:33:53] you can learn more about the Carolina BBQ Festival and the other pit masters participating in this year's event among the podcast at lowslowbittyqshow.com be sure to look for a Carolina BBQ Festival episode with the festival founder Lewis Donald and Stan Hayes at CEO and founder

[00:34:09] of Operation BBQ Relief that's one of the great charities that festival supports is it for most barbecue for a cause? At lowslowbittyqshow.com you can also hear from other Carolina pit masters like Dilling Cook from Fort Grove BBQ in South Carolina we've got Brandon Shepherd

[00:34:25] from Shepherd BBQ on Emerald Hall where so both be at the Carolina BBQ Festival April 5 and 6 that Victoria Yards and Charlotte just visit lowslowbittyqshow.com for all the details and if you like what you hear in the low and slow barbecue show please follow us and subscribe

[00:34:42] in your favorite podcast stream. We'll love it if you give us a five star rating and more than anything please share the show with your friends. Special thanks to Keith Hitting from Black

[00:34:52] Powder Smokehouse thanks as well to our producer Andrew Moose in the whole team at the mesh.TV network of podcasts most especially thank you for listening to the low and slow BBQ show

[00:35:04] remember for the best BBQ and the best BBQ podcast make it low and slow. You've been listening to the mesh and online media network of shows and programs ranging from business to arts sports to entertainment music to community. Our programs are available on the website as well as

[00:35:29] through iTunes and YouTube. Check us out online at themesh.tv. Discover other network shows and give a feedback on what you just heard.