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

This episode of The Low & Slow Barbecue Show 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!

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

Bar-B-Q King pitmaster Jordan Smith introduces his family barbecue business in Lincolnton, NC. Around the barbecue pit since he was a child, Jordan continues the operation his father-in-law started, and his father joined as a teenager. Find out how Jordan maintains Bar-B-Q King traditions – like the unique counter service – and why that’s an important part of meeting the expectations of a loyal multi-generational following. Beyond the barbecue, Bar-B-Q King’s cheeseburgers, onion rings, and hushpuppies 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.” Don’t miss his recap of the Carolina BBQ Festival “Queen City Smoke” experience.

This episode of The Low & Slow Barbecue Show 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! 

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

Pork belly burnt ends, pulled pork from whole hogs and shoulders, ribs, brisket fried rice, sausages and … redfish!? The Low & Slow Barbecue Show’s Carolina BBQ Festival recap offers a review of the event and all the best bites. Find out how the Queen City Smoke and Barbecue Festival Saturday both evolved and continue to grow. We’ll guide you through the “Cool Corner” in the shade into the hot corner with the TMG Pits gang and more than two dozen bites scattered between the two and uptown Charlotte’s Victoria Yards. Get Chigger’s advice for finding pre-show meat smoking activity and learn how to effectively manage your way through a nearly bottomless barbecue menu in 90-degree heat.

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival which sends a big thank you to sponsor partners, pitmasters and everyone who attended the event supporting Operation BBQ Relief while celebrating a diverse blend of barbecue flavors that make up Charlotte and the Carolinas. Stay tuned for details about the upcoming Fall Pig Pickin’ and our 2027 barbecue festival coming soon.

Visit The Low & Slow Barbecue Show website here!

Live fire legend Jack Arnold is bringing his unique high-energy barbecue experience to the Carolina BBQ Festival and he joins The Low & Slow Barbecue Show to talk about his new Burnt End brand and barbecue backstory. Find out what to expect when you see Jack Arnold on the Black Out BBQ Tour in 2026 and get his advice for firing up the smoker after winter break. Listen to learn how Jack connected with Carolina BBQ Festival to support Operation BBQ Relief. Don’t miss Jack Arnold’s perfect barbecue plate and get the details on how you can connect with the Carolina BBQ Festival and across the U.S.

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue.

Visit The Low & Slow Barbecue Show website here!

Garren Kirkman takes the Low & Slow Barbecue Show back to Peachland with a talk about what’s happening at Jon G’s Barbecue. Garren runs through the proteins and sides on the menu and how breakfast fits into the Barbecue Saturday schedule. Hear why part of the Jon G’s business plan remains true to its brewery pop-up roots, and how catering supports the full-time employees who stay busy beyond the one-day weekend barbecue party. How are food prices affecting Jon G’s? Garren talks about responding to marketplace changes and offers advice for BBQ food truck owners moving to brick-and-mortar. Don’t miss his take on the “barbecue beef” over “Best in the South” lists. Listen today to find out who to expect at this year’s Jon G’s Jubilee and what he’s serving for his fifth year at the Carolina BBQ Festival. 

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue.

Union Barbecue Pitmaster Holden Sasser gives the backstory on his Charlotte-area food truck and catering business. Find out what kind of barbecue to expect when he pops up at a breweryor event in the region – and how seasonal meat and produce availability promise unique menus at each stop. Holden reveals new things he’s cooking up at Union Barbecue. Plus, he shares his opinion on where food trucks fit into the Charlotte barbecue scene and how that environment has changed since Union Barbecue launched. Learn more about Holden’s restaurant roots and hear him explain why he left another career to enter the industry. Chigger professes his love for Big DEBORAH and don’t miss Holden’s Union Barbecue menu plans for Charlotte BBQ Night on Friday, April 17 at the Carolina BBQ Festival.

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards inuptown Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets todayfor the Kickoff, the Festival, and a full weekend of barbecue.

Visit The Low & Slow Barbecue Show website here!

 Operation BBQ Relief co-founder and CEO Stan Hays shares an update on the non-profit organization’s efforts to provide hot meals in the wake of disaster and support heroes and their loved ones at Camp OBR. Find out about the next mission Operation BBQ Relief is developing to provide culinary skills for first responders and veterans pursuing careers in their life after service. Stan explains how Operation BBQ Relief took emergency food response across international borders using the same network of volunteers and partners that have provided 13 million meals to 42 U.S. states. Don’t miss Stan’s advice for getting the best barbecue bites at the Carolina BBQ Festival!

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue.

Visit The Low & Slow Barbecue Show website here!

Black Powder Smokehouse pitmaster Keith Henning reveals the details about the inaugural Smoke and Ashe 2026 in downtown Asheboro – PLUS his BBQ entrée for the Carolina BBQ Festival. Find out how Smoke and Ashe started, what’s on the schedule, and who’s joining the Pitmaster Invitational – like Nick Dampf from Dampf Good BBQ and Claire Calvin from East of Texas. “Big Brisket” takes you inside the Black Powder Smokehouse locations in Jamestown and Asheboro and shares his perspective on the Piedmont BBQ scene. Keith reflects on his fourth year at the Carolina BBQ Festival, what keeps him coming back, and how it has influenced the launch of Smoke & Ashe. 

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue.

Visit The Low & Slow Barbecue Show website here!