By Lori Fredrich Senior Writer & Dining Editor Published Feb 19, 2020 at 6:29 PM Photography: Lori Fredrich

Smokey. Tender. Mouthwatering. Great barbecue is all of those things. And Chef Jason Alston is serving up the goods at Heaven’s Table BBQ in the Crossroads Collective. But what are the secrets behind the smoked meats that bring customers back time and time again?

We chat with Alston about his journey to making some of the best barbeque in the city. Along the way, he shares his thoughts on what makes great barbecue, the family history that inspired his love for smoked meats and a few of his secrets for creating succulent ribs, brisket, sausages and sides.

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Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.