Meet Farm BBQ: Carolina Style Born in Maryland

[00:00:02] What you want when you want it, where you want it. This is the MESH. While at the same time, they're promoting local farm producers just like those family farming operations that are really so integral to the very best barbecue in the Carolinas.

[00:00:46] So today our podcast conversation takes us to the land of crab cakes and the home of farm barbecue, retombian will or crafting authentic Carolinas style barbecue experiences in Maryland. God's welcome to the podcast. Hey, thanks for having us. Pleasure to be here.

[00:01:02] Yeah, so excited to finally get a chance to talk. We've had some back and forth on Instagram, able to get in front of you guys and share with our audience what is farm barbecue. Well, we started this adventure as a way to support local agriculture

[00:01:20] and connect community. We saw a real need for bringing community together. It feels like the last five years or so, very divisive. And we just know what barbecue does and brings people together.

[00:01:34] It doesn't matter who you are, where you come from. And we also saw a great need to support the local farms around where we live. So it was pretty much an effort that we saw an opportunity

[00:01:47] and we decided to dive in. Yeah, great. Are you guys farmers or agribusiness men yourself? No, we're not farmers ourselves. We have the dream to retire and then work our butts off on a farm.

[00:02:02] But I'm in the restaurant business and I've been working with farmers for about 10 years. So I've got to know a lot of these families and really respect the quality of the product that they can provide us and the their approach to farming and how they treat the land.

[00:02:18] Okay, well tell me a little bit about how you guys got started. What was the seed to get planted and has grown into what you have today? Our third partner, Mark, he and I started to

[00:02:33] kind of hang out around 2020. And we started talking about barbecue and we were both very passionate about it and we kind of decided to just start cooking for our families. And then our families had

[00:02:53] some friends over and then our friends had some friends over and their friends had some friends over until it got to a space where it was like hey you guys need to be doing this because there is

[00:03:03] anything like this around here. And Tommy and I have been friends for a few years and I started talking to him about it and we both kind of started getting into smoking whole hogs around the same time.

[00:03:18] So it was basically just you know perfect, perfect situation, perfect scenario and we just fell in love with the way that barbecue helps to build community. Yeah it's funny jacers in hindsight

[00:03:32] I look at it and I think we both started off our barbecue journey, barbecue in whole hogs which is not really the usual place to start you know. But that's where we both began and it's a

[00:03:45] very unique hobby if you will. So once we found each other, it was like gosh the universe census to each other and work together my background in several restaurants and one of them's

[00:03:57] Hawaiian. So we were doing whole hogs and like a Hawaiian barbecue sense. I got to know it will and we'll start up by stilling the wisdom of Carolina barbecue on to me in our whole process at

[00:04:09] the Hawaiian restaurant as evolved a bit. You know we still reserve a little pineapple juice here in there and stuff like that but it's very much more Carolina style at that restaurant too

[00:04:19] just because the quality is for yourself. Okay so hey I know you got started your business in 2020 and there were a few things kind of going on in the world around that you know how is your business

[00:04:31] evolved since then and those things I talked about the pandemic how did that really affect or motivated or disrupt your business and I know you kind of mentioned you know the farmers in the need

[00:04:40] their need for help you know how have you guys evolved since then and and address the pandemic during that time. Well like I said initially it was it was just sort of the building community

[00:04:53] in an informal way just that at my house we would have people we have a few acres over there you know and so I think I think the barbecue speed geese as they started made of not never

[00:05:08] came to fruition had the pandemic not existed because everybody was home and looking for something to do outdoors especially yeah and it was like the perfect opportunity you know everybody that

[00:05:20] we a lot of people that we know love barbecue and it's you know taken the country by storm in a great way but I think having that extra time and being forced to be at home kind of made it

[00:05:31] more of an option for a lot of people to come out and party yeah that's a common thread that we heard from from a lot of our guests first of all you know they make their barbecue for the friends

[00:05:40] their friends like it they say you need to do more of this and during that COVID period everybody getting outdoors and whether you've got a food truck or pop up kind of like I know you guys

[00:05:49] operation is or you know you've got a brick and mortar deal you know the COVID you know really kind of push people outside and if you were ready to accommodate them then then you really had an opportunity

[00:05:58] on your hands alright so now tell me how would you guys we've mentioned this a couple of times how would you describe Carolina barbecue well I think it depends who you're talking to certainly

[00:06:14] divisive you know whether it be which part of the state are you from and you know who has the best sauce all all that but when I think of Carolina barbecue I think more about the method

[00:06:29] than the sauce and there's you know there's one way to do it right and that's low and slow and it's with hardwood I had the extreme pleasure and honor to visit a couple of Sam Jones

[00:06:49] and Sam Jones father to skylight and you're going back there and spent some time with the pit masters and you know see how the real masters the four generations of you know how they kind of

[00:07:02] still do it today and that had a massive impact on the way that we cook also on their shout out you know Sam Jones for being incredibly kind to be personally and just always always willing to

[00:07:18] toast them knowledge on us so I think I think Carolina barbecue you know as much as all you Carolina people like to fight about what the best sauce is it's really the method yeah and maybe I'll

[00:07:35] just add you know since we are Maryland boys you know coastal folk for for me and I think for our sauce that we'll get into it's a little bit more than eastern style apple cider vinegar heavy

[00:07:49] type barbecue sauce okay well so you mentioned you know there wasn't a lot of Carolina barbecue around you what kind of barbecue do you guys have in Maryland how would you describe McDonald's otherwise

[00:08:02] known as mission barbecue and you're a little shade on that you have barbecue down there sugar no none that I'm aware of right you have to avoid it yeah have you ever heard of it I don't think so

[00:08:15] it's like a chipotle of barbecue okay good thing I haven't heard of it yeah you could find those two and then you just want to say that's kind of what's rampant up here you ever heard something

[00:08:25] called pit beef no well that's another famous Maryland barbecue um and I can't hit on an entirely but I can accept that it's not real barbecue and that's kind of I think the most common

[00:08:39] type of again air-boiled barbecue that you might find around here which is really just slow roasted beef bottom that's just slow slow roasted not really with smoke just over low heat and then it's

[00:08:52] shaved and served on sandwich okay yeah so I guess we do have a mission barbecue here in North Carolina down in Fayetteville where there's actually also real barbecue that you can get down these tier in

[00:09:05] North Carolina but we won't give them any more publicity I want to give some publicity to your farmers I know that's a big part of what you guys business is so let's talk about them how did the

[00:09:14] farmers work into your equation and and how do you get them on board well you know it's kind of easy to get farmers on board because they're all super kind people you know um and the more you get

[00:09:26] to know your farmer the more you love them and I think the biggest challenge is that people don't get to know their farmer so one of the big things that we're able to do with our superpowers is

[00:09:36] shine spotlight on on local farmers and the importance of local agriculture um so you know there's three main farms that we work with and we've we've worked with others and we hope and expect

[00:09:48] to work with others even more in the future but kind of three main ones that are close to us that we think share a philosophy about the earth with us and about how animals and vegetables should

[00:10:00] be raised and treated um and so you know we work with them a few different ways one we buy products from them as much as we can whether that's whole haul which we have two farms

[00:10:10] I can do that um or cuts of animal that we can buy in barbecue as well because even though we start with whole haul apparently you can just smoke shoulder only I'll discover that later in life

[00:10:22] wow this is actually a little easier perhaps but not the same all right still um so we try to buy their products a lot of these farms that we work with have markets on their premises and they're

[00:10:35] you know dabbling or thriving with CSA and you know direct to to home type sales and so we try to really shine light on that because that's an easy way for people to connect with local farms and support them

[00:10:49] oh and then oh please well I was just gonna you know you mentioned you touched on this you know you have some like-minded folks that you work with how do you choose which which farms to

[00:10:59] partner with and you know sort of what's your rubric there yeah so we liked working with regenerative farms because I didn't mention this before but my grandfather was a dairy farmer

[00:11:14] way it way up in Paris main which is probably the worst place that you could be a farmer and you know just just a stubborn main mainer and seeing the way that's farming has changed

[00:11:31] in the last 50 years is heartbreaking and it's also you know there there's been a steady decline in bioavailable nutrients in our protein and in our produce and part of the regenerative model is not only creating the you know an absolute heaven on our four-day animals while they're alive

[00:11:54] but creating an environment that is regenerative and the the tactics that go into maintaining a regenerative farm are as old as farming us but they have somehow been forgotten and so we're very passionate about trying to support local agriculture and trying to work with different entities to encourage

[00:12:19] farmers and maybe even help some farmers share their knowledge that those farmers that are doing the regenerative farming sharing their knowledge with farmers that maybe could benefit from it because at the end of the day it's really just about making sure that we still have farmers in 50 years

[00:12:39] from now and part of that is you know farmers just like you and I they need to feed their families and there has been so much you know if you can go down to the local Walmart and pick up food

[00:12:56] yet that that will work but if everybody keeps doing that in 50 years from now who's to say if we're going to have local farms and we love the opportunity to be able to take any small steps towards

[00:13:10] supporting local agriculture part of that as Tommy mentioned is purchasing from these from these local markets and another part is just doing our best to shine a spotlight on them and we do that

[00:13:24] through our social media presence and just trying to encourage people I mean there are people one of the farms that we work with is 10 miles down the road there are people that live two miles

[00:13:35] from that farm that have never heard of it before. Wow so we are you know we're sort of focused on trying to build community and support those local farmers by letting the community know hey you

[00:13:48] have this amazing resource right here these farmers are doing things the right way this is the very best protein and produce that you could possibly give to your children. Yeah so you kind of touched

[00:13:59] on it there for a second my next question are you just getting the hogs and the the poultry there I got your menu here on eight farm BBQ dot com pulled it up on the website you'll

[00:14:08] got a great site and again a great social media presence but are you just getting chickens and hogs from these farmers or are you also getting some of that other produce and then find a new ways

[00:14:18] to work that into your menu whether it's the regular menu or specials. Yeah we definitely try to get vegetables you know we get cabbage whenever we can because it's a staple for us.

[00:14:28] Mm-hmm just did us farm supper with our three farm guests and a bunch of other people and they was garlic scapes and broccoli anymore in season so that was the vegetable we featured on

[00:14:39] the supper table for that so yeah we're happy to get creative and you know in Maryland at least you got about one month of peak season for almost every vegetable and so we lean into that for

[00:14:52] a month and then when we wound the next vegetable the next month. Yeah great so all right let's get back to the barbecue now where do you get it where can I get the barbecue I mean I don't think you'll

[00:15:01] have a brick and mortar right how tell me how you get all these great products out into the world. Well so right now we are a mobile unit people around Maryland can find us at festival this

[00:15:16] weekend we're doing the harmony with music festival which is you know from what I understand a pretty significant event where they're Friday and Saturday be a bunch of folks playing vanions and and sing in and but you can find us at breweries every weekend we also are doing

[00:15:34] a breakfast concept that we do at the Habit of Grace Farmers Market every other Saturday and right now we're really just kind of focused on hitting these events and letting people in our

[00:15:48] local area and know where you know where they can find us every weekend and it is truly amazing how many people find us every weekend and you know people that don't even drink will stop by a brewery

[00:16:02] that we're at and say hey my wife sent me you know or you know I came to get food from my family tonight or you know it's it's pretty cool and it's it's a great signifier that we are moving

[00:16:12] towards a space where brick and mortar will be possible um and ultimately more than one and the direction of all this is is to build because we believe in being really transparent

[00:16:24] in the way that we do business and we know that the more that we can the more the better farm barbecue does the better the farms around us will do because we will continue to stay for

[00:16:35] urban to this message of supporting local agriculture. In addition to doing these pop-ups that we do almost every weekend at breweries and festivals and stuff we do private events so you know

[00:16:46] you can reach out to us we do a lot of catering where we come to there then you they're home wherever they want us to be and then right now we're we're trying to get our food truck on the road it's been

[00:16:57] in the shop getting tweaked and finished for the last couple months, couple four five months but we're getting close we're getting close so soon we'll have that up and running which

[00:17:09] won't change our flow operations a whole lot except that we can do a lot more. We can do more events more frequently and we want to broaden the menu a little bit you know we're proud of having

[00:17:21] a tight quality menu we want to keep it such but with a truck we you know and a deep fire we can do a few more things. Sure yeah I'm glad you mentioned the menu you know it is tight you

[00:17:33] know you've got the couple of barbecue sandwiches three of them and you know some size drinks cookies and this is all again on eatformbittyq.com you know what's the strategy and kind of keep in

[00:17:44] that tight menu? It's gotten a little bigger than that too lately I would say we've we've gone a little bit bigger to where now we're featuring St. Louis ribs we've got a holy Trinity which is a

[00:17:55] bit of a sampler just really taken off and and a few other versions that you can get our pool a pork and our pooled chicken not just in the sandwich okay but it is still the same kind of

[00:18:07] truly different applications the same pork and chicken that's so fire and I think the idea for us is to keep it simple and keep the quality high you know we can get a little bigger and we will

[00:18:19] but as far as our menu goes but we don't want to get too big because you can't do everything great you know and we want to be great yeah so it's been getting too big how far out do you guys go

[00:18:32] and I know you're in kind of the fallston area which is a little northeast of Baltimore looked at the map saw it on Google Maps how far as y'all's reach for your catering or your food

[00:18:42] truck or your pop up operations? I think right now it's been about 50 miles. Yep we did we have been contracted to go out of state a few times we went up to the cat skills and did a wedding up there

[00:18:57] where we did three massive whole hogs we built a giant pit and spent 29 it was a 29 hour cook but you know so we will travel when the opportunity is right for us but we are sort of just in

[00:19:14] a space right now where I mean I got to be honest with you there are not a whole lot of folks that have had good North Carolina barbecue around here and every time that we have an event people will

[00:19:27] come up to us hours after eating our food and being just being like oh my god well was that like I was expecting you know I don't know what they were expecting barbecue sandwich doesn't really sound

[00:19:37] that special around here but then when they have real barbecue then they're like oh okay I get it now one of the other things that Tommy was talking about that we started doing is just essentially

[00:19:48] using sort of the same products but we did add spare ribs and say Louise and so our most popular menu item is called the Holy Trinity and it's a boat and it is a bed of our Maryland Mac and

[00:20:02] she's and then we have rib tips barbecue chicken and barbecue whole hog on there and that is far and or away our best seller because you know people like a little bit of everything yeah

[00:20:15] my mouse water and just thinking about that sounds great so let's talk about your sauce now and I've seen it on Instagram and you guys were good enough to share your recipe with it you know

[00:20:24] what is it with the sauce how did it come into being and where can I find it out in the world if I want to get me some well you can check our website for sure that's the first thing

[00:20:34] eat farm barbecue eat farm BBQ dot com and there links to our sauce there also you know please follow us on social media on Instagram where at eat farm BBQ and so our sauce is a little bit

[00:20:49] different if you are a traditional eastern North Carolina die hard you might find something that you like in it they often do but our sauce is a marriage between the traditional northern and southern barbecue traditions and I have to disclose something that I haven't felt comfortable mentioning

[00:21:10] up until this moment but I am from Massachusetts wait a minute do we have to shut this down talk about this so I was growing up I thought barbecue sauce was molacissy overly sugar just you know red sauce

[00:21:30] on a piece of meat and you know I don't know if you know this but New England's not known for its barbecue so it wasn't until I was in my late twenties when I met what came to be my wife

[00:21:44] who is from the south that I learned what real barbecue was and the very first time that I had real barbecue was on my honeymoon and we were passing through North Carolina we stopped and had it

[00:21:56] and it was an absolute revelation who would have thought you could put apple cider vinegar in barbecue sauce I thought barbecue sauce was just sugar so anyhow it's a combination of a marriage between

[00:22:09] northern and southern traditions and that's one of the things that makes our barbecue sauce so unique is that it you know it's a blend and so we have you know us us Yankees up here we can appreciate it

[00:22:22] because it is sweet and then the folks down south that like true barbecue can also appreciate it because it has it you know it's it's essentially half apple cider vinegar great and as I look at the recipe

[00:22:35] and we're going to share that recipe on our blog at lowslopeebqsho.com keep your eyes out for it there but I say that you've got that apple cider vinegar and you've also got the ketchup so you're

[00:22:45] blending that eastern and western style and really that's more of a western style of what they do in the likes and compart of our state so we call it western blend and not eastern but love to have

[00:22:54] the vinegar in there and thank so much for sharing that recipe with us and again you can everybody listening can find it online at eatformbq.com making order and get some purchases there so

[00:23:06] now guys I want to kind of take us into what I call the family jewels sort of the things that are important to you it's special especially about your operation and you as human beings so

[00:23:14] know how long have you guys been smoking meat low and slow and how do you get your store well we've been smoking individually for about five years and together for about three I'll tell you I'll speak to myself first like I said earlier I'm a restaurant guy

[00:23:32] that's my business I don't I don't have any Greek people you have down in the carolinas but up in Maryland either at dentist or a restaurant guy that's it and I like food

[00:23:42] so it was it was roast and whole hogs for this Hawaiian restaurant of ours that just made me fall in love with barbecue because I started off doing that more traditional Hawaiian then I just started learning

[00:23:54] more and more about American barbecue that I met the sensei he took me under his wing and taught me a lot of the tricks that I didn't know and it all kind of came from there you know and I'll say

[00:24:07] you know what's special about it and I think what separates us from most people and you can appreciate this being for Carolina is that it's just one of those things that can't be rushed you know

[00:24:17] you know if you want authentic barbecue you got to find some of its willingness standard of smoker for 12 hours or more and that's us sickos you know what time you want barbecue at noon all

[00:24:28] we'll start at a 10 pm and just babysit it on I long that's fine and as long you know what they say if you love what you do you don't work a day in your life we're blessed we get to hang out with each other

[00:24:40] mark who's not here and a couple other parts of our members of our team and babysit the smoker tell stories get better taste our food over and over and over that's the secret yeah it's not a

[00:24:54] bad life then so let me ask you as tell me I guess you obviously turned to will for advice the sensei as you're calling will where do you turn for advice in in in this world of whether it's

[00:25:04] run into business or making the barbecue well time is approaching us with a little bit too much humility the truth is that on the owns two very successful restaurants and knows more about food then I could

[00:25:19] ever hope to but neither is Carolina barbecue that's why yeah I think that you know I think that it's very sort of special the way that the three of us meet Tommy and Mark came together

[00:25:38] and it didn't truly begin as a friendship and I think that that's one of the I think that comes through that's what I've heard a lot of feedback when people come out

[00:25:49] and meet us for the first time when we're doing an event what they talk about is how authentic we are and I think that comes through in our you know our media I believe me man I never ever intended to

[00:26:03] have any kind of a social media presence I don't have my own personal socials or anything like that I'm an old man wait's wool for that stuff but the thing is is that what I have noticed is it is

[00:26:14] a necessary part of being able to connect and build community where just you know we're just grateful that our community will have us yeah cool so talk to me about your typical cooking set

[00:26:27] what are you using what are you smoking on what type of wood do you guys like to use? We only use hardwood of course you know we're not trueists in that we can't sit here like Mr.

[00:26:40] Franklin and say we only use post-no or anything like that we are in Maryland so we are we have limited access to the types of that really good Texas or South Carolina Georgia even

[00:26:55] North Carolina timber but we do use predominantly oak there are certain times where you know we'll go in for some hickory never too much and even you know on a rare occasion to ski

[00:27:11] to either be get it typically to begin the protein with but never you know I found that that oak red oak or white oak you know it's it simply is the best way to get a consistent product

[00:27:26] and so we have a couple different ways that we that we do barbecue one of them which is the most work and my favorite which is to build a pit and and we do that often and we do that for

[00:27:40] private parties and you know anybody that's from Carolina knows what that is it's just you know palate full of cinder blocks and some good old fashioned grit and we love doing it that way we also have a we have a 500 gallon barrel that was converted into a smoker

[00:28:02] and then more recently in March we drove out to Ohio and visited visited our friend from hoggies barbecue which is actually a really good barbecue place in Ohio

[00:28:17] and they had us out there to hang out and try some of their food and while we were there we picked up a 250 gallon from it's a metocreeque metocreeque T250 yes sir and you know I

[00:28:33] don't know if you know much about metocreeque and Carolina you see those now that's that's an omnisch made smoker so that's near us in Pennsylvania just you know highway that's all omnisch

[00:28:46] may we can go to the factory where they make it way for them to like customize our accessories and just hand it right to us to really enjoy work on metocreeque yeah great when when we get the

[00:28:56] brick and mortar will be taken a trip down to Texas or to order Georgia the lanes and getting the real deal which you know I'm already celebrating over but yeah well hey the sender

[00:29:10] blocks and re-bores that's as real deal as it gives if yes okay so again I'm back on to website eformbq.com I see you got a private master class for the Carolina barbecue method tell me

[00:29:21] about what's included in that what's involved what would I experience and when you guys master classes I'll start off with this one I'll take it but this is a one good example of a way that we try

[00:29:32] to work with different local farms because it's it's about buying their product and encouraging our community to buy their products and there's a neat thing about agritorism right and getting the people who's to visit the farms and experience what it's like out and it's been

[00:29:48] a few hours out there and so this is an event that we host at one of our partner farms and it's just a great way first off to get people to see their name and know encourage them to come visit the farm

[00:30:00] now once we get there then it's then it's the actual master class that we can be a part of I'll let we'll kind of take it from there but yeah so there are a few different ways to do it

[00:30:10] you know more of a white glove approach you might just have a weekend warrior some you know some folks they got some good fathers day gifts where they get this experience and they can show up

[00:30:20] and they can smoke their cigars and drink their scotch and help get the hog on and while that's happening like Tommy said we work with the farmer so it will be us sort of

[00:30:33] verbally bringing people through the process from start to finish and then also the farmer will be there as well talking about you know how the hog was raised what you know where on the farm it was

[00:30:46] and it's really just an immersive experience where you can you get all the benefit of understanding not only what local agriculture has to bring but also understanding and hopefully

[00:30:59] learning a thing or two about how you could bring and smoke that kind of a you could bring those skills to your own home and you know also we'd like to have a good time yeah so that kind of

[00:31:12] leaves me sort of to a final question as we are times getting tired you're sure that what's coming next is hopefully some brick and mortar down the line again you guys are wearing out the social

[00:31:22] media love all the stuff you're doing I know that's an important part of your business so between the you know the food truck in and the cater in and you know the working with the farmers

[00:31:30] and the social media you know why do you guys keep doing this? I'll tell you I have three reasons why Tommy has four and four is three and they're all little mouths. Yeah I think I've got a couple of

[00:31:47] those two and you got to keep food coming into them all along right? To be honest I've got three little mouths and one big mouth that's true that's true Tommy's oldest just graduated in the

[00:31:55] high school but it's not it's not it's not about the money it's about it's about the example and it's about instilling in our children that the priorities in life the true meaning in life is

[00:32:08] building community and showing love to people around you in your community and I just hope that at the end of the day that my kids can see how hard I work to show that love and spread that love

[00:32:22] throughout our community. Yeah and you know these aren't just buzzwords these are like cornerstones of our mission so community authenticity and you know I just don't there is nobody else around here doing authentic barbecue and like any great superhero the responsibility falls on us to do a

[00:32:42] the right way before somebody else comes along it does the wrong way and that's what becomes new so you know we believe in this and we believe in doing it the right way and we know

[00:32:50] that if we cook quality products the authentic Carolina way people will taste a difference and it'll be successful. It's a tough job but we're glad we've got folks like you spread in the

[00:33:01] gospel of Carolina barbecue way out north and Maryland I know you may be below Mason Dixon but still way up north they're okay. Yeah we're still on it. Fair enough all right as a

[00:33:19] southerner then you're gonna love this next part I don't pull it out often but it's our low and slow showdown so we've got some quick hitters just going to one word answers if I need some of

[00:33:28] that extra explanation I'll get it from you but otherwise we're gonna hit one word or is so we're starting from the top if you're cooking do you won't gas charcoal pellets or wood? What? Your favorite wood. Oak. Why?

[00:33:44] Most consistent. I also love mosquite a little more personally but but I agree with the consistency of oak. Port beef chicken or something else crab. Is Turkey too naughty to say? No no come on with it. Beautiful turkey lately and I think that might be

[00:34:04] my personal current favorite. I'm hog all the way. The best state in these United States for barbecue. Why you make a say this? It's North Carolina. There you go. So the best North Carolina barbecue

[00:34:19] style or I guess I'll say Carolina barbecue style is that Eastern just vinegar, western where we make some ketchup in there or that mustard stuff they do in South Carolina which I'm becoming

[00:34:30] more of a fan of. Team East. Eastern. East for it fair enough. All right is your barbecue better with or without the sauce? With. This is the big one is barbecue of verb or noun.

[00:34:49] It's kind of three are you ready? Yeah one two three. Now. Very good you really are from the South. I'm so glad to see that. And that my friends is the low down from the folks behind farm barbecue

[00:35:02] will and Tommy and we'll give a shout out to Mark as well. Glad you guys are doing what you do. Thanks so much for joining me. You're so much really great to be on the show or truly honored. Thank

[00:35:11] you. Well thank you. Thank you for keeping this alive and spreading the word. We appreciate it. Definitely my pleasure. You've been listening to the low and slow barbecue show on the mesh.TV

[00:35:21] network of podcast. Be sure to visit us online at lowslowbbqshow.com. That's where you'll find the blog and these guys recipe for their sauce will be there next week. You can hear other podcast

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[00:35:55] A special thanks for our guest. Tommy and Will as well as fit their friend Mark for doing what they do at farm barbecue. Thanks as well to our producer Andrew Moose and the whole team at the

[00:36:04] mesh.TV network of podcast. Most especially thank you for listening to the low and slow barbecue show. Remember for the best barbecue and the best barbecue podcast make it low and slow. You've been listening to the mesh and online media network of shows and programs

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