Low and Slow

There’s something primal and soulful about smoking meat. Take a large piece of otherwise tough muscle, baste it, inject it, cover it in spices/rub, and smoke it “low and slow.” The end result? Barbecue. BBQ. In the South, this term is very sacred. It is NOT a verb. “Low and slow” means it’s cooked at low temperatures (200°-225° F) for long periods of time (8 hours or more) and some sort of wood burning smoke is used to increase the complexity of flavors. Southerners treat BBQ with reverence. The range of methods vary, and each region claims their own as the best. There’s Carolina style, Memphis style, K.C. style, and Texas style, among others. Each is uniquely delicious and I can’t get enough. I’m no expert but I enjoy the process and tasting the result. Bon Appetit.

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Jesse Tanner lives in Newnan, Georgia with his wife and two children. When he isn’t working in real estate, he enjoys spending time with family. His interests also include fishing, bird watching, disc golf and seeing live music. 

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