The interview Answer as many as you like, in your own words. We may trim for length.
01 Your name, role, and how long you've been cooking barbecue. How did you get started?
02 What's the story of the spot? When and why did it open?
03 What wood do you burn, and what kind of pits or smokers do you cook on?
04 What's your style (Tennessee whole hog, Memphis dry rub, Texas, Carolina, your own)? What makes it yours?
05 If a first-timer orders one thing, what should it be? What's the dish regulars love that newcomers miss?
06 What sells out first, and roughly what time? What's the best time to arrive?
07 Which sides, sauces, or desserts are made in-house that you're proudest of?
08 Hours, price range, catering, and whether you offer dine-in, takeout, or a food truck schedule (and where we should check for updates).
09 Describe a typical cook day: when does the fire get lit, and how long do the briskets, shoulders, or hogs go?
10 Which other spots nearby or anywhere in Tennessee do you respect or send people to? (helps us build trails)
11 Anything coming up: anniversaries, events, new locations, or specials?
12 Is there a quote, saying, or philosophy you'd like on your page?
Photos Optional. Up to 8 photos of your food, pit, or team, about 10 MB each. Plain photos without text overlays work best.
Add photos 0 of 8 added. JPG, PNG, WebP, or HEIC.
Pitmaster at the pits Optional. One photo of the pitmaster at work in front of the pits. We show it next to your interview on your spot page. A plain photo with no text or graphics on it works best.
Add pitmaster photo None added. JPG, PNG, WebP, or HEIC, about 10 MB.
I own these photos or have the right to share them. I grant BBQ Trail Guide a non-exclusive, royalty-free, worldwide license to display, resize, and crop them on bbqtrailguide.com, in its newsletter, and on its social accounts to promote my business, with credit to my business. I can withdraw this permission at any time by emailing us at hello@bbqtrailguide.com, and the photos will be removed within 14 days.