The world-renowned pitmaster Tuffy Stone shares his expertise in creating award-winning barbecue, emphasizing quality, technique, and patience. He discusses his journey from fine dining kitchens to barbecue pits and offers valuable advice on seasoning, smoking, and cooking meats. Stone's attention to detail and respect for the craft have earned him the title 'The Professor' in the barbecue world.
Another local favorite, First Sergeant's BBQ, led by David Crump, a retired Army Sergeant Major, prioritizes community and quality in his dishes. Crump's military background informs his dedication to creating a warm, welcoming atmosphere at his restaurant, where he serves a variety of smoked meats and classic barbecue dishes.
The traveling barbecue operation, Old Line Grill, founded by Henry Jones and Ian Mitchell, focuses on the timeless combination of time and temperature for delicious barbecue. With decades of experience in the food industry, Jones highlights the importance of practice, patience, and a love for cooking in achieving top-notch barbecue.
