This is part 4 of the four-part episode of the Barbecue Radio Nation with Freddie Bell. He talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced smoky flavor. Come back each week for full episodes. Let us know what you think about this SLICE of the show.
