Tasting Table: 11 Tips You Need For Crafting The Ultimate BBQ Platter
We always say a good barbecue plate is more than just meat and sides—it’s balance, intention, and a whole lot of tradition. Tasting Table breaks it down in a recent article, and we were proud to see Sam Jones included among the voices sharing tips on what makes a great platter.
From picking the right proteins to the importance of not overloading the tray, Sam shares why less is more when it comes to letting the food speak for itself. As always, it’s about honoring the craft and making sure every bite counts.
We’re grateful to be part of the conversation and to keep flying the flag for Eastern North Carolina barbecue, one plate at a time.
TastingTable (July 12, 2025) - “When you go to build that plate, you don’t need three quarters of a pound of meat. You just need it to be right,” says Sam Jones.