“Ironically, our best-known item is our mac & cheese,” Ho says. “It looks so much like a Belgian waffle, people will assume we messed up their order.”
While Ho didn’t start his career in barbecue, he’s now one of its established ambassadors. Like many other pitmasters, he often travels across the country to competitions and food festivals, showcasing his New York approach to North Carolina cooking. When hitting the road for events such as Georgia's Big Pig Jig competition, he always takes a massive smoker, cinder blocks to build a temporary pit, and YETI coolers -- crucial for holding the temperature of a brisket, or just as a place to stash beer.
“Part of any pitmaster's toolkit is the alcohol; you need something to keep that cool. You need to keep the cook lubricated during the cookout, and in case you screw something up, you need to be able to placate the customers,” Ho jokes.