『Gary Parker on Southern Barbecue』のカバーアート

Gary Parker on Southern Barbecue

Gary Parker on Southern Barbecue

著者： Jennifer
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Gary Parker has been smoking Southern style barbeque since was a hungry kid in growing up in Austin, Texas. A technology career guy, Gary needed a diversion and food for his buddies at the race track, so he started smoking and serving up barbeque meats with all the fixins to his friends on a donation basis.


Now the owner of BBQ2U, a successful barbeque joint in Gig Harbor, Washington, Gary tells all about the South, the food and the joy he finds serving this community.

© 2026 Gary Parker on Southern Barbecue マネジメント・リーダーシップ リーダーシップ 経済学
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    Is something on fire over there? Burnt the steaks? Looking for tips to serve moist delicious barbecue every time? Learn from the pro - Gary Parker's been grilling, smokin' and standing in front of a barbecue for a LONG time. Let's listen.

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    www.texasbbq2u.com

    253-313-5656

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    Barbecue gets talked about like it’s just meat and smoke, but the best places are built on something deeper: lived experience, regional technique, and the discipline to stay focused when everyone asks for “just one more thing.” Jennifer Norrie sits down with pitmaster and owner Gary Parker to unpack why BBQ2U is proudly a Texas-style barbecue joint in Gig Harbor, and why that identity shapes every decision from the pit to the menu board.

    We get into the real story behind the lineup: why brisket is a must, how Gary’s time in the Carolinas changed the way he thinks about pork, and what whole hog cooking teaches you that a standard smoker never will. We also talk about the nuts and bolts of running a smokehouse in today’s economy, including the shift from fixed trays to selling meat by the pound, sourcing sausage when kitchen space is limited, and keeping the menu simple enough to execute perfectly every day.

    Then we hit the crowd favorites and the curveballs: turkey that started as a family request, jackfruit “vegan barbecue” that surprised everyone, and classic southern desserts like banana pudding. Gary also explains why BBQ2U sticks to traditional rubs and avoids a house sauce that’s “too spicy,” plus we share a timely reminder about catering for holiday parties and those January and February corporate kickoff lunches. If you care about authentic Texas barbecue, smoked brisket, pulled pork, and the craft behind a real smokehouse, you’ll want this one.

    If you enjoy the show, subscribe, share it with a fellow barbecue lover, and leave a quick review so more people can find us.

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    www.texasbbq2u.com

    253-313-5656

    Gary Parker, Pit Master
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  • The History and Culture of BBQ in the South with Gary Parker

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    I think Gary Parker is the only Pit Master that knows this much about the History and Culture of Barbecue. Who knew that meat over a hot fire was a critical part of the history of the United States - and was a central means of nutrition for many! Listen in to the story of barbecue and how it helped establish our great nation.

    #Barbecue #GaryParker

    Support the show

    www.texasbbq2u.com

    253-313-5656

    Gary Parker, Pit Master
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