Old Virginia Smoke featured on The Food Network’s BBQ USA

So many things to say.

Our episode aired last night, and we’d like to thank the friends and family that have supported us throughout this journey. A huge shout out to all the of the people who watched and participated in the show via social media.  The outpouring of support has been something to behold.

We couldn’t do this without all of you.  A special shout out to our teammates Leigh Anne Terry and Rick and Liz Hamilton.  You guys keep us steady when we need leveled and make sure we have everything we need to do this.  Also a huge thanks to Kelly Huff and Adam Bowen for helping to take care of our trailer and make sure it shined, and also for watching Odin at SissyCamp.

Filming BBQ USA was a tremendous experience.  It was a lot of work, a lot of fun and very rewarding in the end.  Getting to meet Chef Symon and work with him and his team is something we’ll never forget.

Top two questions we’ve been asked since the show aired—

  • What’s Chef Symon like? – He’s about as genuine as they come. I don’t think he knows how to be anyone else but himself.  And you can’t help but laugh when he’s laughing.
  • Was Kim standing on something during the interviews? –Yes! It’s called an apple box.  It was hilarious.

A huge shout out to all of the people who were on our episode with us – Darling Nikki, Amazie-Q, Top Gun BBQ and Wolf’s Revenge.  Class acts, all of them.  Honored to share the screen with them.

We couldn’t do competition BBQ if it wasn’t for our partners. Prairie Fresh, Snake River Farms, Big Poppa Smokers, Blues Hog, BBQData.com, Two Drummers Butcher Shop and Provisions.  You guys make all of this possible.

I couldn’t be more grateful to The Food Network, Chef Michael Symon, Simple Alien and all of the people who worked on BBQ USA.  Thank you so much for this opportunity!

This is just the beginning!  Make sure to keep up with Old Virginia Smoke on Instagram, Tik Tok, Facebook, and our website!  We got a whole bunch more flavor for ya!

Our sincerest thanks to all of you,

Luke and Kim