About Southern Barbecue Co.

It started with a migration, much like barbecue's own heritage.

As someone who was born in the deep eastern parts of North Carolina, but has moved ever-westward over the decades, I've had a lifelong passion for our Eastern-style NC barbecue, while broadening my exposure and taste profiles within the greater definition of Southern American barbecue. I have lived, traveled and eaten barbecue all across these United States, and I found that the while the regional offerings may differ in philosophy, methods, ingredients, or preparations, the communal aspect of delicious, smoked foods carried the familiar threads of my Eastern-NC Barbecue roots.

Once a zealot for the religion of Eastern NC Barbecue, I have found in my age and travels, that my ability to prosthaltize for such a narrow focus to be a fool's errand. And one that limits the scope of one's own enjoyment of cultural and regional barbecued delights.

And as such, I wanted to set out to experience, learn, execute, and collect more and more around Southern-American barbecue. Almost 20 years ahead of the start of this project, it started with a notebook and a homemade smoker to compliment a well-loved and exceptionally crappy grill. Fast-forward to today, after many pages of tested recipes, notes on cooks, and other collections of experiences and joys within barbecue, and I begin this platform built around the same passion.

Glad you asked. I have found that while there are some tremendous resources across the culinary sphere surrounding barbecue, that there felt like a gap in the community that could serve those looking for intuitive exploration of barbecue recipes, methods, equipment and restaurant & operators, while also enabling both personalized features as well as communal sharing.

And before you argue about this, I'll add the kicker: done in a way that removes the intrusive advertising and monetization of the experience. Pop-ups, constant banners, dark-patterns to generate click-throughs, etc.

You see, I also have a background in enterprise-level UX/UI for software platforms. My family would say that just means that I have too many opinions about bad digital experiences (and menu designs).

And so, I set out to make a highly functional space for barbecue lovers, explorers, and neophytes that feels good, works well for what your trying to get done, and helps you maintain it along the way through personalized digital tools, etc.