Who makes the best barbecue in South Carolina? It won’t be long before all your friends are saying that you do, once you start using these authentic SCBBQ recipes. In SCBBQ Recipes: Going Whole Hog, 1st edition, we have assembled all of our most delicious recipes into one convenient and comprehensive package. Instead of having […]
Hash is a South Carolina original, a dish so unique to SC that if you’re from virtually any other part of the country you probably have an entirely different dish in mind. No, we’re not talking corned beef hash. Patrick Phillips of Big “O” Que shared with us his BBQ hash recipe, and we’ll let […]
If there were a Mt. Rushmore for SCBBQ, Rodney Scott’s ever-smiling visage would be permanently etched into the mountainside. Having gotten his start at the age of 11 cooking his first pig for his father, Rosie, at Scott’s BBQ, their converted gas station/convenience store in Hemingway, Rodney is now among SCBBQ royalty. In fact, Scott’s […]
The Bessinger family of Holly Hill is arguably the most important family in SCBBQ. Originating in Orangeburg County in the late 1930’s, when patriarch Joe Bessinger opened his Holly Hill Café, the Bessingers became the first family of SCBBQ. From Joe, his boys learned to cook whole hogs over wood embers and learned to make […]
South Carolina is home to four native barbecue sauces: a heavy tomato, a light tomato, a vinegar-pepper, and a mustard-based sauce. Recently, however, an interloper has crossed the border and we find ourselves with a fifth sauce: the Alabama White sauce. Alabama White is, obviously, a mayonnaise-based sauce that reminds many of a simple coleslaw […]
The Smoked Chicken Wings at Home Team BBQ in Charleston are legendary. The wings are arguably the best item on a menu packed with great dishes. Aaron Siegel, chef and co-founder of the popular local chain who we interviewed in this 2017 Conversations Around the Burn Barrel feature, shared this recipe with starchefs.com. In that […]
Swig and Swine’s Chef Anthony DiBernardo shared this recipe for pork rinds with The Local Palate. This dish is a staple on the Swig and Swine menu and, of course, pork rinds are a common sight in BBQ restaurants across SC; however, this is the first recipe I’ve run across adopted for the home cook. […]
I am a big fan of Swig and Swine in Charleston and Summerville. Chef Anthony DiBernardo’s restaurants serve True ‘Cue certified BBQ, barbecue cooked using wood as its only heat source. The meat products Swig and Swine serves are terrific, even without any sauce, but the sauces are very good, too. Swig and Swine serve […]
I spend more time than I should on the tigerillustrated.com message board, where I occasionally have an opportunity to discuss SCBBQ. A poster who goes by the handle Tigerridge shared his family’s hash recipe with the board, and I asked permission to publish it here. He was gracious enough to allow us to do so. […]
While Brisket is often served in SCBBQ restaurants today, no one would suggest that Brisket is historically common in SC BBQ restaurants. For South Carolinians, barbecue is pork, preferably pulled and served with one of four basic sauce types: vinegar-pepper, light tomato, heavy tomato, or a sauce that originated in SC, a mustard sauce. Brisket […]
