Smokey. Tender. Mouthwatering. Great barbecue is all of those things. And Chef Jason Alston is serving up the goods at Heaven’s Table BBQ in the Crossroads Collective. But what are the secrets behind the smoked meats that bring customers back time and time again?
We chat with Alston about his journey to making some of the best barbeque in the city. Along the way, he shares his thoughts on what makes great barbecue, the family history that inspired his love for smoked meats and a few of his secrets for creating succulent ribs, brisket, sausages and sides.
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Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushPod a follow on Facebook, Twitter and Instagram for additional tidbits, live tastings and more.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
