Food Network – 50 States of Barbecue

After a 30-year career taking care of infants in a neonatal intensive care unit, Jack Goodsell decided to step up his already impressive backyard smoking game by heading down to Illinois to apprentice with pitmaster Mike Mills of 17th Street Barbecue. In summer 2010, he set up his own shop in a mobile truck in Indian, Alaska. Goodsell garnered such a huge following for his traditional Southern-style pork, chicken and brisket that he soon opened a year-round brick-and-mortar in Anchorage — voted “Best BBQ” by Anchorage residents four years in a row. It’s all good, but the seafood specials are wholly unique. Goodsell offers an Arctic twist on a Southern mainstay by occasionally adding smoked salmon and halibut to the menu.

Check out the Food Networks Top 50 BBQ Joints >> 50 States of Barbecue

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