What is up my Eaters!  I know you are all well and hope that your weeks are yielding everything that you need them to.  This week we are going to dip our toes in the waters of barbecue.  May is National Barbecue Month and May 16^th is recognized as National Barbecue Day.  As a pitmaster, I feel it’s only appropriate for me to share with you a small bit of what’s in me to kick off this month of barbecue greatness.

In 2014, Gwen and I visited with some friends one evening.  At some point in the evening barbecue became the topic of conversation.  It became apparent very early that we were all disenchanted by the local barbecue scene.  We expressed how much something new was needed.  At the time, we were not entirely sure what that would look like.  Fueled by decades of culinary experience, a strong desire to feed the community, and the motivation to add something to the local barbecue culture, a smoker was bought that night.  Pink’s Barbecue was born.

Fast forward to 2025.  We have learned so much.  As a result, Pink’s Barbecue is thriving and growing.  Barbecue culture has evolved and is experiencing an undeniable resurgence.  Pitmasters and chefs are introducing new flavors, techniques, and technologies to barbecue cuisine in revolutionary ways.  Our local area has not been exempted from this growth.  Barbecue in Fayette and its neighboring counties appears to be on the rise.  I am excited and hopeful about our barbecue future.  

Over the last 10 years, I’ve learned a lot of lessons that literally been forged by fire.  Barbecue is a very particular thing.  It requires a very specific skillset.  This is why so many people are intimidated and overwhelmed by it. I have experienced my share of victories and defeats.  Along the way, more and more of the defeats have transformed into consistent and flavorful victories.  As we enter National Barbecue Month and some of you start getting the charcoal and propane burning, I want to arm you with some of the victories I’ve gathered over the years.  

These are tips and tricks that have shaped my barbecue, and I am sure will do the same for you or the barbecue lovers in your lives.

1. Temperature is key.  Over time you will learn how to engage your sight, touch, and hearing to know when your barbecue is done.  Until then, and even after, one of my favorite tools is my MEATER temperature probe.  This simple investment ensures perfectly cooked, tender, and moist protein every time.
2. Get some food safe heat-resistant gloves.   These will help you drastically in two ways. They will enable you to pull your meat quickly and efficiently immediately after they have rested.  They will also enable you to handle hot racks and equipment as needed.
3. Don’t be afraid to use your oven.  When barbecuing low and slow, cooking can take a very long time.  In some cases, 12 or more hours.  I believe that if you are a genuine barbecue enthusiast, you must know how to execute those marathon cooks.  However, sometimes life may require more attention than usual.  In those situations, after 6 – 8 hours, your meat has taken on all the smoke flavor that it can.  Take it off the cooker and finish tenderizing under the control of your oven.  This will allow you to still craft some amazing barbecue while also making you available for other things.
4. Season and flavor your meat more.  In barbecue, you are typically handling larger cuts of meat.  As a result, people often under season and flavor their barbecue.  Season your barbecue at all stages of the cook and at the end of the cook season and flavor it more.  It takes a lot of consideration and effort to make sure that not only the bark, or outside, of the meat tastes good but that the inside of the meat is equally tasty.

If you appreciate and enjoy barbecue but you are not the one who is most likely to jump behind the grill or smoker, let me share with you some local places and events that will satisfy your barbecue indulgences.

Hog Pit Barbecue Mother’s Day Brunch – Sunday May 11^th, 2025 in Fayetteville from 11am to 2pm. This is a family event

Pink’s Barbecue – a mobile barbecue and catering company.  Can be found at the Peachtree City Farmer’s Market every Saturday.  Currently booking graduation parties, company and family picnics, and other special events

Ellison Brothers Barbecue – I have not personally enjoyed their food yet.  However, I have met them a couple times and I follow them on social media.  Their reviews are awesome, they seem like amazing people, they’re partnering with and popping up with other local businesses all over the place.  I spoke with them, and they assured me that their calendars are full this month so reach out to them or follow them and see where they’ll be next

Memphis in May – For those of you who are willing to get on the road.  Travel to Memphis for the south’s premier barbecue event on the weekend of May 17^th.  Local barbecue legend and Fayette County born, Tina Cannon will be there cooking with Big Green Egg amongst or barbecue heavyweights. 

In closing, I would like to leave you with a quote by local journalist and barbecue historian, Jim Auchmutey.

“Barbecue is the English version, of a Spanish word, describing an Indian cooking technique, that took root in the South.”

This quote changed my culinary perspective on barbecue and my hope is that it will do the same for you.  Whatever your barbecue interest level, let this week’s article serve as a resource.  Let it help you elevate your barbecue, encourage you to gather with your loved ones around smoky good food, and let it push you to go experience barbecue in a new way.  As always, please come see me or my team at the Peachtree City Farmer’s Market every Saturday.