Working Classics: How Does a Barbecue Chef Work?
Mike Metevia of Slows Bar B-Q makes some of the best smoked meats in Detroit.
Working · Slate Podcasts
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Show Notes
For this episode, we visited Slows Bar B-Q to talk with its chef, Mike Metevia. Prior to coming to Slows a decade ago, Metevia had worked in other sectors of the restaurant industry and with other cuisines, but he’d always been a barbecue guy in his private life. “I just like starting fires,” he tells us.
Then in a Slate Plus extra, Metevia offers some tips on how to barbecue better at home. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus.
Email: [email protected]
Twitter: @Jacob_Brogan
Production: Mickey Capper, @FMcapper
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