Press

A 2,500-mile, three-week road trip across the American South in search of this vast and varied region’s best BBQ turned out to be one of the smartest — and tastiest — travel ideas I’ve ever had. A heaping helping of delectable local culture at every stop was all but ensured alongside the opportunity to enjoy some of the most deeply satisfying meals of my life — usually presented with warm reception at independent, family-owned establishments.

On any given day at Charleston’s three Hometeam BBQ restaurants, Pitmaster Aaron Siegel could have 700 lbs of pork butts, 150 racks of ribs, 300 half-chickens, and 800 chicken wings under his watch. Now, if you’re one of the millions of Americans firing up the grill this Fourth of July, Aaron is sharing a few of his secrets so you have the opportunity to grill like a pro.