Bar-B-Q King continues 55-year family BBQ tradition

Barbecue with Dad: Early Embers to The Crazy Pig

Chigger Willard reflects on barbecue with dad and the barbecue chicken beginnings [https://lowslowbbqshow.com/blog/barbecue-chicken-beginnings-of-the-low-slow-barbecue-show/] that his father sparked by passing along passions for live-fire cooking, food, vegetable gardening and so much more. Chigger offers a short recap of their last meal together from The Crazy Pig in Davidson [https://thecrazypigbbq.com/]. Find out about the food, the local business ownership, and the construction challenges preventing patrons from visiting downtown Davidson businesses like The Crazy Pig. Don’t miss Chigger’s tribute to the life of his father, Albert Willard, 84 [https://www.bass-smithfuneralhome.com/obituaries/Albert-Edward-Willard-Jr?obId=48523960&source=SmsSh], who dedicated himself to serving his God, providing for his family, and achieving a positive impact in the world around him. This episode of The Low & Slow Barbecue Show is sponsored by Carolina BBQ Festival which invites you to celebrate barbecue summer 2026 today when you visit a locally owned barbecue business. Find a list of local pitmasters here [https://carolinabbqfest.org/the-pitmasters]! Visit The Low & Slow Barbecue Show website here!  [https://lowslowbbqshow.com]

Kathleen Purvis on BBQ, Food Journalism and Charlotte’s Food Scene

Charlotte-based food journalist Kathleen Purvis [https://www.ourstate.com/author/kathleenpurvis/] shares her backstory in barbecue and food journalism, reveals opinions about the Charlotte food scene, and introduces The Food Section bureau dedicated to the Queen City [https://thefoodsection.com/charlotte/]. Find out how she got into food journalism and what’s kept her in the business since her start at 17. Hear her favorite places for food and her ideal barbecue [https://www.ourstate.com/where-cleavers-sing/] platter. Learn more about TFS : CLT and the publication’s ethics-based approach to covering food in the Carolinas. Don’t miss the Kathleen Purvis “Eastern vs. Western” beef with Top Chef’s barbecue episode and her favorite menu items for Memorial Day and the official start to summer (they might surprise you!). After you meet Kathleen Purvis, revisit our conversation with The Food Section Publisher Hanna Raskin in this episode of The Low & Slow Barbecue Show. [https://lowslowbbqshow.com/blog/celebrating-independence-and-food-with-hanna-raskin/] This episode of The Low & Slow Barbecue Show is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org [https://carolinabbqfest.org/] to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin’ coming soon! Visit The Low & Slow Barbecue Show website here! [https://share.google/XBCDlMMgoWZ6FNWDV]

Redwood Smoke Shack Pitmaster Bob Roberts brings Craft ‘Cue to Hampton Roads

Redwood Smoke Shack pitmaster Bob Roberts [https://redwoodsmokeshack.com/about] shares the story of his barbecue business in Hampton Roads, VA. Don’t miss his ideal Redwood Smoke Shack barbecue tray order! Listen to this episode to learn what sets Redwood apart from other barbecue restaurants, and what you can expect when you visit one of Redwood Smoke Shack’s [https://www.instagram.com/redwoodsmoke/] three locations. Bob talks about educating the public on craft barbecue, introducing future food service workers to the industry, and receiving the news that Redwood Smoke Shack is among the best Texas Barbecue [https://www.instagram.com/p/C_OcjKoPJhy/?img_index=1] outside of Texas. Find out how much brisket is cooking and how much wood is burning every week in Redwood’s newest Suffolk location. Opened in 2025, it operates as a commissary that smokes meat daily and delivers it to Redwood Smoke Shack in Norfolk and Virginia Beach. Tune in for Bob’s favorite bites from the 2026 Carolina BBQ Festival [https://lowslowbbqshow.com/blog/carolina-bbq-festival-2026-guide-pitmasters-bbq-for-a-cause/], his early thoughts about creating a similar event for Hampton Roads, and what he’ll do differently at the 2027 festival. This episode of The Low & Slow Barbecue Show is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org [https://carolinabbqfest.org/] to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin’ coming soon! Visit The Low & Slow Barbecue Show [https://lowslowbbqshow.com/] website!

Bar-B-Q King continues 55-year family BBQ tradition

Bar-B-Q King [http://www.barbqkingnc.com/home.html] pitmaster Jordan Smith introduces his family barbecue business in Lincolnton, NC. Around the barbecue pit since he was a child, Jordan continues the operation his father-in-law started, and his father joined as a teenager. Find out how Jordan maintains Bar-B-Q King traditions – like the unique counter service – and why that’s an important part of meeting the expectations of a loyal multi-generational following. Beyond the barbecue, Bar-B-Q King’s cheeseburgers, onion rings, and hushpuppies [http://www.barbqkingnc.com/menu.html] are IYKYK top-sellers. Jordan reveals just how many burgers are hand-patted and onions are cut at Bar-B-Q King every week. Find out how Jordan and Bar-B-Q King got involved with Top Chef Carolinas’ “barbecue episode [https://lowslowbbqshow.com/blog/top-chef-carolinas-turns-to-whole-hog-barbecue-a-low-slow-recap/].” Don’t miss his recap of the Carolina BBQ Festival “Queen City Smoke” experience. This episode of The Low & Slow Barbecue Show [https://lowslowbbqshow.com/] is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin’ coming soon! Visit The Low & Slow Barbecue Show [https://lowslowbbqshow.com/] website!

Meet Swig and Swine Smokeman Anthony DiBernardo

Swig & Swine Barbecue Founder Anthony DiBernardo [https://swigandswinebbq.com/about/] shares the story of his South Carolina restaurant, from sleeping on a cot set up by a smoker in 2014 to six locations across the Palmetto State today. The Holy Smokes Founder also explains how he aligned fellow Charleston business [https://www.holysmokeschs.com/about], Home Team Barbecue and Aaron Siegel, to create the annual charitable event that provides a visible impact for Ronald McDonald House Charities of Charleston [https://www.rmhcharleston.org/home-team-bbq-and-swig-swine-donate-100000/] and Hogs for the Cause [https://hogsforthecause.org/]. Don’t miss Anthony’s plans for a meat-and-three tribute to his late son. Listen now, and you’ll also get his review of the Carolina BBQ Festival and find out which N.C. pitmaster he’d like to add to the Holy Smokes lineup. This episode of The Low & Slow Barbecue Show [https://lowslowbbqshow.com/] is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin’ coming soon! Visit The Low & Slow Barbecue Show website here! [https://lowslowbbqshow.com/]