This is a film about Keith Allen, a Chapel Hill, North Carolina based barbecue master who has been cooking with wood for over forty years. Keith is up every morning at 2 a.m and by 3 he has the hickory fire going. When he isn’t pushing coals and turning meat, he is making deserts from his grandmother’s recipes, getting all the food prepared for lunch time.
“My father had the sauce,” Keith says. Keith took over the restaurant in 1970 and named it Allen and Son after his late father. The taste carries the heritage of North Carolina, he says. “It is part of North Carolina’s DNA.”