SC BBQ Cookbook: Going Whole Hog
A 300-page South Carolina barbecue cookbook filled with recipes, history, pitmaster advice, and stories from across the state
Written by James Roller, co-founder and publisher of Destination BBQ, Going Whole Hog: Mustard, Vinegar, Hash, and Smoke: Celebrating SC BBQ History, Traditions, and Flavors brings together family recipes, restaurant recipes, pitmaster guidance, and the stories behind South Carolina barbecue.
What’s Inside Going Whole Hog
- Old family recipes: Reader-submitted recipes passed down through generations, along with the stories behind them.
- Pitmaster tips and techniques: Recipes and guidance from respected South Carolina pitmasters, including John Lewis, Rodney Scott, and Aaron Siegel.
- Restaurant recipes: Contributions from Bessinger’s, Bullies, Cherrywood, Lewis Barbecue, Price’s, Rodney Scott’s, Swig & Swine, and others.
- Whole-hog cooking, pit building, and history: Whole-hog principles, cinder-block pit plans, South Carolina barbecue history, and more.
Take a look inside Going Whole Hog, including sample recipes, contributor features, and chapters on sauces, meats, hash, sides, and desserts.
I wrote Going Whole Hog to preserve the recipes, stories, and traditions that make South Carolina barbecue distinct. It brings together old family recipes, restaurant and pitmaster contributions, and the history behind the food.
— James Roller, author
Sample of Recipes
Sauces and Rubs
The book includes four sections of sauce recipes, from Dukes-style mustard sauce and Eastern South Carolina vinegar-pepper sauce to Honey Hickory tomato sauce, Alabama white sauce, and brisket mojo sauce. There is also a full section of rub recipes from John Lewis, Home Team BBQ, and others.
SC BBQ Hash
From yellow hash popular in the Midlands and Lowcountry to red hash around Sumter and beef hash in the Upstate, the book includes recipes similar to those served at South Carolina barbecue restaurants such as Dukes, Ward’s, and Midway.
Meats
From whole hogs cooked over coals shoveled from a burn barrel to individual cuts such as butts, shoulders, and ribs, we have recipes for it all. We’ve even included a few chicken recipes, along with beef recipes ranging from brisket to Maurice’s meatloaf.
Sides and Desserts
You’ll find standards like collards, corn, pork rinds, coleslaw, baked beans, and mac and cheese along with classic SC dishes like chicken bog and purlieu, catfish stew, and chicken mull. Sides help make the meal, and we share recipes from Rodney Scott, Swig and Swine, John Lewis, and Price’s, among others. The dessert section is crowded with cobblers, pies, and cakes, but also things like pralines and other surprises.
Want a taste first? Start with our free BBQ recipes.
Quick Look Inside
What Folks Are Saying
Below are five randomly chosen notes from book owners who wrote in to tell us what they think of the book. Refresh the page to see five new ones!
Read all of the Going Whole Hog testimonials.
South Carolinian does justice to SC BBQ
The things I enjoy are the recipes and history of Hash, as well as hash recipes. BBQ recipes are awesome, also. The recipes and history tell the whole story of South Carolina and its BBQ ties. Great recipes. Well written and designed. You will not find another cookbook that encompasses SC BBQ. Well done Jim and Heather. You have to live BBQ and HASH, and it shows in your book!!
Great Book
A lot of great recipes and easy to follow instructions – also for smaller selections of meat than a whole hog😃 Just get it – you will be happy about it. Great work – thanks!
My High Expectations were Exceeded
Everyone needs this book. Everything easy to access. I will guarantee that you won’t regret your purchase of this cookbook
Admiration from North of the Border
This Tar Heel envies his Sandlapper neighbors. This is a magnificent tribute to y’all’s barbecue tradition. I wish there were an equivalent book about ours.
Of course, you don’t have to be a South Carolinian to read and cook some of the fabulous recipes here. My compliments to the chef. It’s worth every penny.
It is the Whole Story
Easy to use with good illustration.
Book Details
- Full title: Going Whole Hog: Mustard, Vinegar, Hash, and Smoke: Celebrating SC BBQ History, Traditions, and Flavors
- Author: James Roller
- Publisher: Destination BBQ
- Copyright: © 2023 H & J Enterprises of Charleston, LLC DBA Destination BBQ
- Edition: First Edition
- Language: English
- Length: 300 pages
- Available formats: Hardcover and Adobe PDF
Editions and ISBNs
- Original overseas-printed hardcover: ISBN-13 979-8-9885120-0-4
- Adobe PDF ebook: ISBN-13 979-8-9885120-1-1
- Amazon print-on-demand hardcover: ISBN-13 979-8-9885120-2-8
- Library of Congress Control Number: 2023916991
Purchase Cookbook
Choose a hardcover or digital edition below. The Permanent PDF Edition includes automatic access to future digital editions, while the Standard PDF Edition includes the current edition only.
Print Editions
Original Hardcover
From $42.99
The larger hardcover edition with durable paper and a binding that stays open more easily while you cook.
- Matte hardcover finish
- Larger page dimensions
- High-quality paper and full-color photography
- Available through Etsy and Amazon
ISBN-13: 979-8-9885120-0-4
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Amazon Print-on-Demand Hardcover
Currently unavailable
A slightly narrower hardcover edition printed on demand through Amazon in the United States.
- Same editorial content as the original hardcover
- Matte hardcover finish
- Printed on demand through Amazon KDP
- Separate hardcover edition and ISBN
ISBN-13: 979-8-9885120-2-8
Currently Unavailable
Digital Editions
Permanent PDF Edition
$29.95
The current PDF plus automatic access to future digital editions.
- Download immediately after purchase
- Searchable and readable on most devices
- Includes future digital editions automatically
- Future access applies to digital editions only
ISBN-13: 979-8-9885120-1-1
Buy Permanent PDFStandard PDF Edition
$19.95
The current Adobe PDF edition for reading online or offline.
- Download immediately after purchase
- Easily searchable
- Works on most computers, tablets, and phones
- Includes the current digital edition only
ISBN-13: 979-8-9885120-1-1
Buy Standard PDF