Meet Nancy Krohngold, the Gem of the Smoke Pit

“I’m a white Jewish woman making pork barbecue,” said Nancy Krohngold.

Nancy Krohngold confesses she may be in a category of one. “I’m a white Jewish woman making pork barbecue,” she said.

Krohngold is one of those truly special people that you meet once and feel like you have been friends for a long time. She is kind and thoughtful, like when she sends food to a blogger when her kitchen was being renovated. She has donated countless pulled pork butts and sides for numerous charities and is always stopping to greet and thank her loyal following, otherwise known as Nancy's groupies. 

Raised in Sarasota, Krohngold took turns at secretarial work, sales, food service, law school and graphic design. But her enduring passion was always food and cooking. In 2003 a New York Times story inspired Krohngold to make Carolina-style barbecue pulled pork. She was smitten by the process and the incomparable flavor of the finished product.

Soon she was accepting orders for pork barbeque dinners, which led to catering events and staging “stealth” lunch concession at private venues announced through social media. 

Krohngold opened in Historic Burns Square this past March and has barely had time to look up, let alone sit back and reflect on her success.

I asked Nancy a few questions to get a sense of her inspirations.

Patch: Who is the greatest master smoker? 

Nancy:  Ray Lampe, AKA "Dr. BBQ". I met him five or six years ago when he oversaw the menu for a BBQ-based Florida Wine fest/Winemaker dinner at the Founders Club and I was a kitchen slave for two days, working side by side with him. He could not have been kinder or more generous with his instruction and advice.


Patch: Where does your passion come from?

Nancy: I've always loved cooking and food and eating great food. From the first time I made pulled pork, tending it for 14 or more hours on my backyard Weber grill, I was hooked. It took so long. It was hard work, but the result tasted so incredible. It made the effort worthwhile and rewarding enough that I couldn't wait to do it again.


Patch: What is your favorite breakfast? 

Nancy: Breakfast Fry Up at Station 400: 2 eggs scrambled (soft, please!), Roasted Tomatoes, Mushrooms, Bacon, Breakfast Sausage, Cheesy Grits and Rye Toast.


Patch: What song best reflects your cooking

Nancy: The Beatles, "With a Little Help From My Friends." My business would never have gotten off the ground without them (some of my friends). 

Joel Parisi July 29, 2011 at 06:58 PM
My favorite BBQ is Todd Lantz. As an employee of the Sarasota Police Department its not often enough that he has time to sit in front of his smoker for me. Paired up with some homemade baked beans and BBQ sauce from scratch it is an experience every time. There are is a lot of great BBQ in town each with their own specialty. Nancy's edamame succotash deserves honorable mention and shouldn't be passed up on.
Alisa S Bennett July 30, 2011 at 12:57 AM
I love Nancy -- personally, professionally and culinarily (is that even a word?). She has brought Bar-B-Q in this town to a whole new level. And I am proud to be one of few who was served it first in Nancy's backyard in Indian Beach years ago! Great piece, Nanc!!!!
Charlesworth Longtooth III May 23, 2013 at 08:34 AM
May I ask where Mr. Lanzs' restaurant is?


More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something
See more »