In November 2022, Cook Out opened a restaurant in Manassas Park, Virginia. In 2018, Cook Out expanded its Virginia locations adding Collinsville which opened in September 2019.

Other locations in Alabama include Jacksonville (July 2017), Auburn (Dec 2017), Huntsville (Jan 2018), Opelika (May 2018), Troy (June 2018), Mobile (Dec 2018), Montgomery (Jan 2019) & Birmingham (Jan 2021). In 2016, Cook Out expanded into the state of Mississippi with stores in Oxford, Jackson, Hattiesburg, and Starkville, and the company's first Alabama location, in Tuscaloosa. 2013 saw new Cook Out locations in Georgia, and in 2014, there are plans to launch several more Georgia Cook Out locations. In March 2012, Cook Out opened its first location in Lynchburg, Virginia, and shortly thereafter in Harrisonburg, Virginia. At the very end of 2011, Cook Out opened restaurants in Columbia, South Carolina Blacksburg, Virginia and Radford, Virginia. Cook Out opened in Clemson and Orangeburg, South Carolina, in 2010. The company opened its first out-of-state store in Spartanburg, South Carolina, on July 30, 2010. As of Nov 2022, 326 locations are operating in ten states. After opening the first location, over 50 more locations opened in North Carolina before expanding out of the state. The first Cook Out location opened in Greensboro, North Carolina in 1989. He is currently the owner of the company, with his son, Jeremy Reaves, serving as the CEO. These are my tips and they work flawlessly each time I smoke something.Many Cook Out locations feature only two drive-thru lanes and a walk-up window like this one in Cordele, Georgia. Remember, there are a thousand ways and a thousand variables and you'll probably get a dozen posters giving you tips. The thinner the cut of meat, the quicker it will cool, so no more that an hour and a half for beef ribs. I tend to allow resting for a couple of hours. Take meat, wrap in plastic wrap or cover with towels and allow it to rest for at least 30 minutes. At this point, either wrap the meat (paper is my preference) or kick up the heat to 250F. around 165F-ish is when stall will occur. For any ribs, put them in with the meat on top, bone side down.

Savory, sweet, smokey, etc.) Set pellet smoker to 225F and allow it to come up to temp (usually about 15 minutes) Put meat on. Thaw meat (never cook it frozen) Season with your favorite or with whatever profile you're going for (i.e. If going 'low and slow' and you have a pellet smoker to control the temperature, it's super easy. Actually, you can use the exact same thresholds for just about every meat.

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