In Detroit: How Does a Barbecue Chef Work?

On this season of Working, we left the East Coast behind and flew to Detroit. We’re speaking with eight people who are drawing on the city’s complex history as they work to create its future.

For this episode, we visited Slows Bar B-Q to talk with its chef, Mike Metevia. Prior to coming to Slows a decade ago, Metevia had worked in other sectors of the restaurant industry and with other cuisines, but he’d always been a barbecue guy in his private life. “I just like starting fires,” he tells us.

Then in a Slate Plus extra, Metevia offers some tips on how to barbecue better at home. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus.

Email: working@slate.com

Twitter: @Jacob_Brogan

Production: Mickey Capper, @FMcapper

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