The Low & Slow Barbecue Show

Chigger Willard reflects on barbecue with dad and the barbecue chicken beginnings 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. 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, 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! Visit The Low & Slow Barbecue Show website here!

Redwood Smoke Shack introduces his Hampden Roads, VA, barbecue business, reveals his ideal BBQ order & shares smoking stats for the Redwood pit room.

Find out about Swig and Swine BBQ and Charleston’s Holy Smokes Festival from founder Anthony DiBernardo. Hear what he’s planning next.

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 Union Barbecue pitmasterHolden Sasser is cooking up next for Charlotte and learn what to expect when he pulls up.

Smoke and Ashe: How it started, what’s scheduled, and who’s joining the Pitmaster Invitational with Keith Henning, pitmaster at Black Powder Smokehouse.

Find out how Savor Charlotte showcases the city’s culinary scene. Get the economic impact of CLT food & hospitality + Top Chef Carolinas BBQ scoop!

Leluia Hall Chef Chris Rogienski shares details about the Dilworth restaurant, his culinary backstory & brunch advice. Don’t miss his sausage gravy tips.

Chef Chris Coleman takes The Low & Slow Barbecue Show into The Goodyear House, the Built on Hospitality group and the evolving Charlotte food scene.

American Barbecue Map designer Joseph Veazey explains his project to map barbecue cities & states, as well as the history of BBQ in the U.S.

Barbecue Brunch is on the Carolina BBQ Festival’s Brisket & Biscuits menu at Charlotte’s Town Brewing Company. Hear a quick introduction to the barbecue experts and top Charlotte chefs collaborating for a Savor Charlotte barbecue brunch: Matthew Register (Southern Smoke), Chris Coleman (Built on Hospitality/The Goodyear House), Madison Ruckle (Mama Jeans Barbecue & Soulful Sides), Chris Rogienski (Supperland / Leluia Hall), Jake Wood (Lawrence Barbecue) Chayil Johnson (Community Matters Café), Matthew Barry (Midwood Smokehouse), Lewis Donald (Sweet Lew’s), and Oscar Johnson (Jimmy Pearls Cheasapeake). Get Carolina BBQ Festival’s barbecue brunch details, Carolina barbecue business news, and a few opinions about barbecue wings. This episode is sponsored by Carolina BBQ 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 here!

Low & Slow Barbecue Show’s annual report for 2025, Carolina BBQ business news, and the Barbecue Fam helps Blue Suede BBQ serve ALS patients.

Vicious Pig BBQ Pitmaster Bobby Brinson joins The Low & Slow Barbecue Show to talk about the 5th annual Vicious Pig Throwdown in Steadman, North Carolina. Find out how it started, why it supports the Veterans Golf Association, and what competitors can expect from this Southern BBQ Network event. Get a competition update for the 2025 SBN season and learn what keeps competitive barbecue pitmasters in the game year after year. Don’t miss Vicious Pig BBQ’s barbecue sauce recipe – you might be surprised what it includes! Bobby Brinson also shares his take how the cost of meat is affecting the barbecue competition world – and how the Vicious Pig Throwdown tries to alleviate those costs. This episode is sponsored by the Southern BBQ Network. To find out more about the SBN, visit the website. Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas. Visit The Low & Slow Barbecue website here!