What we talk about when we talk about BBQ
Today’s interview is a rerun from last year, and it features the warmth and humor of Ed and Ryan Mitchell—another parent/child duo, like me and Mark—and co-authors, along with Zella Palmer, of Ed Mitchell’s Barbeque.
Both Ed and Ryan have had rich journeys, with many stops along the way—journeys that led them to where they are today, working alongside each other. Ed grew up during the Jim Crow South; segregation dominated life in Wilson, North Carolina, his hometown. He went to college, served in Vietnam, and worked at the Ford Motor Company until he was 45 and came home to help his mom with their small family grocery store. One day, his mom wanted barbecue, and Mitchell rolled his parents’ rustic cooker into the parking lot and smoked a 35-pound pig while his mother prepared coleslaw and collards—and his career in barbecue began.
Ryan worked alongside his grandparents in the Mitchell family corner store from a young age, then went off to play football in college and to investment banking, quite sure that he would not end up in the family business. He pictured a different path for his career, rebelling against barbecue because it felt like a chore. But after eight years in banking, a major market crash and brutal layoffs, Ryan stepped back and reevaluated his professional life and left his desk job to return to his roots and pursue what he realized was his real passion: working alongside his dad.
Of note: We were thrilled to hear about Ed and Ryan’s recent and well deserved James Beard nomination. (We’ll find out the winners on June 8th.) Also—you can find the recipe for “I Don’t Eat Everybody’s Potato Salad!” here.
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