<p>Sterling “Big Poppa” Ball always wants to push the level of barbecue flavors and tastes for people.</p> <p>The hall-of-fame pitmaster, who runs Big Poppa Smokers in California, recently chatted with MEAT+POULTRY to discuss what he’s seen on the barbecue landscape over the last few years and how his company teaches and promotes the art of low and slow cooking. </p> <p>The conversation starts with Ball explaining how his first business, Ernie Ball, a well-known guitar and strings company, helped inform what he tries to do with barbecue daily.</p> <p>Ball then describes what he enjoys about the process of grilling.</p> <p>Later on, he discusses his partnerships with foodservice companies and working with Tyson Foods’ <a href="https://tysonfreshmeats.com/about-the-details-sterling-big-poppa-ball" target="_blank" rel="noopener noreferer">Chairman’s Reserve Meats</a> brand when coming up with new recipes and items.</p> <p>Ball also conveys what he looks for when shopping for meat at the grocery store or at the butcher counter. </p> <p><br></p>