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Low and Slow: Chasing Adventure on the Southern Barbecue Trail
Manage episode 162478738 series 1257336
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If someone told you that you could get paid to travel around the South, stopping along the way to pop out and eat barbecue in iconic barbecue cities, you'd probably take them up on it. I mean, let's be real, unless you are a vegetarian, there are few things more satisfying than a hunk of meat cooked over an open flame, possibly dipped in sauce and paired with a cold beverage.
Well, friends, here we are. Meet Rien Fertel, a New Orleanian who will make you very jealous with how he makes his coin. In 2012, Rien hit the road in a barbecue bus (yes, he called it that), and hit up a veritable cluster of juicy, meaty establishments across the South. That trip, along with years of other research across Tennessee, Mississippi, the Carolinas and Kentucky, culminated in a masterpiece book called “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The Whole Hog.”
We hop all over the place, from Rien's time growing up in restaurant kitchens to how he knew it was time to move back to New Orleans post-Katrina. He also gives his curious pick for best food city (seriously, you'll never guess it), and sheds some light on what it's really like to work as a freelance food writer in an increasingly crowded space.
I loved recording this interview and I hope you'll enjoy listening to it. If you do, share it with a friend, or you know, leave a review. ;)
Full show notes: wecouldmakethat.com/bbq
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