Monk: Dampf Good BBQ has recently come onto the Raleigh barbecue scene, bringing a distinctly Texas take to the pork-centric capital. Here, Nick Dampf sits down with The NC F&B Guys and describes, among other things, his background, approach to barbecue, and the intricacies of smoking on a dual 1000 gallon behemoth of a pit.
Description: We sat down with Nick Dampf himself to talk about his transition from Cisco sales rep to a full-time pitmaster (a term Nick’s too humble to use). We learned:
- What do you get when you mix weekend pop-ups, Texas style BBQ, and a 2000 gallon smoker? Dampf Good BBQ of course!
- How to work on a behemoth smoker
- why the interest in pork steak is.