After a successful 11-course pop up farm to table dinner, and a farm to table brunch, chefs Simeon Hall Jr. and Jamall Petty will take his fans from the low country to the islands with a farm to table midnight BBQ. It's an event you have to attend with an open mind, forgetting everything you may have had at their previous events, and think about eating snout to tail.

"We want everything to be different, from start to finish," said Hall of the menu that in true pop up fashion will again be a surprise as to what will be served. The only thing that is known is that the service will be a full family-styled spread, and they guarantee you will have too much to eat.

The midnight BBQ takes place Friday, November 20 at The National Art Gallery at West and West Hill Streets between 11 p.m. and 2 a.m. Tickets are $65 per person for the all-inclusive family style dinner, for which space is again limited. Tickets have to pre-paid, and are on a first come, first serve basis. But attending means that you will have to attend with the knowledge that they will not be grilling, but barbecuing in the truest sense of the word -- low and slow, and with special spice rubs.

"It will have nothing to do with the normal throw stuff on the grill and eat," he said. "It will be a true BBQ in the true sense of the word. Food will be smoky, rich and have accouterments that complement BBQ. So you can't think of the local BBQ joint when you attend."

Hall said that too many people misuse the term BBQ and grilling.

"In The Caribbean, we emphasize grilling, not barbecuing ... it's a misuse of the word," he said.

Hall also spoke to the irony of the common belief that BBQ is a southern food, when he said that BBQ was a Caribbean style of cooking first, originating in Haiti from the Spanish translation of the native Haitian word barbacoa. The chefs say they plan to remind people of BBQ's Caribbean roots.

"We look forward to taking you on a journey in food, fun and flavors," said Petty.

To reserve your spot, telephone 601-1970 or 433-0463 or email islandflare@gmail.com.

Heading into the Midnight BBQ, Chef Hall is also fresh of his successful title defense at the Grace Jamaican Jerk Festival in Florida, where he bested celebrity chefs like Ron Duprat who has cooked on Bravo's Top Chef, and Patrick Adams. At the mystery basket competition, Hall prepared a smoked watermelon salad and pickled cabbage to offset the gaminess of the curve ball that was the pig liver as protein in the basket.

"I had to obviously use jerk, so I went in with a game plan to make sure that I smoked something, and pickled something, so with that game plan in mind I used that as a base, and that was how I was able to win. Even though I had no clue what I would be given, I knew I would smoke things," he said.

The two-time champion said the win felt good.

"It was very good to win, because you go to a Jamaican-branded festival as a Bahamian and you take the coveted title, not just once when people say you get lucky, but twice."

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