“At 4 Rivers Smokehouse, a Floridian chain with locations scattered throughout the state, the “Art of Cooking” is what fuels success and reputation, adhering to a quality ethos that emphasizes 30-day wet-aged beef brisket, smoked chicken, and classic pulled pork made from bone-in pork shoulder.

After starting in a garage, as a fundraiser for a local family battling cancer, the altruistic company has since spread, with locations in cities like Orlando, Tallahassee, Tampa, Jacksonville, Kissimmee, and Daytona Beach.

Now widely considered the “king of barbecue” in Florida, the company has been heralded by organizations like the James Beard House, USA Today, Food & Wine, and the South Beach Wine & Food Festival. That success can be attested to the modernity and distinction of its storefronts, its quality commitment, and its creative menu options like burnt ends melts, BBQ quesadillas, and something called the Six Shooter, a heap of pulled pork and coleslaw over baked cheese grits. Most recently, the company announced four additional leadership roles, to help the brand’s growth plans.”

Click here for the full article.