Grill Master University Interviews Anthony Di Bernardo on How To Smoke Meat - a podcast by Grill Master University

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We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.

For this segment, we took some time to chat with Anthony Di Bernardoof Swig and Swine from Charleston, South Carolina.Swig and Swine has four locations across the Low country. Anthony may have been born in Mantua, New Jersey, but he has a passion for Southern barbecue. He started out cooking as a banquet cook at age 14, and he was a cook for the US Navy on the USS Batfish submarine. The Navy brought Anthony to the Low country, and he never looked back. He has 25 years’ experience in the culinary scene, and he continues to perfect his barbecue game year after year. Anthony loves cooking everything from prime beef brisket to homemade sausage, slow-cooked ribs, and whole hog barbecue.

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