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 — which is arguably also the birthplace of barbecue — 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 […]
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 in Hemingway, their converted gas station/convenience store, Rodney is now among SCBBQ royalty. In fact, Scott’s […]
The Bessinger family of Holly Hill is arguably the most important family in the history of SC BBQ, and that is a long and storied history. Originating in Orangeburg County in the late 1930s, when patriarch Joe Bessinger opened his Holly Hill Café, the Bessingers became the first family of SCBBQ. From Joe, his boys […]
South Carolina — arguably the birthplace of barbecue — 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 […]
The Smoked Chicken Wings at Home Team BBQ in Charleston are legendary. Many people claim their wings are the best item on a menu packed with great dishes. For example, Anthony M.’s review on Yelp makes it clear: “I agree with Michael B. Though, these are the best wings overall I’ve ever had in my […]
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 that we have run across adopted for the […]
I am a big fan of Swig and Swine. They currently have several locations in the Charleston area: West Ashley, Downtown, Mt. Pleasant, 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 […]
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 […]
