Collection of authentic SC BBQ sauces, meats, hash, sides, and desserts
- Old Family Recipes: Great reader-submitted recipes that have been in their families for generations. Read their stories and try their recipes.
- Helpful Pitmaster Tips & Secrets: Recipes and techniques from some of SC’s most respected pitmasters, including John Lewis, Rodney Scott, and Aaron Siegel.
- Great SC BBQ Restaurants: Recipes from the good folks at Bessinger’s, Bullies, Cherrywood, Lewis, Price’s, Rodney Scott’s, Swig and Swine, and others.
- Whole Hog BBQ, Pit Building, and More: SCBBQ history, whole hog bbq principles, cinder block pit building plans, and much more included.
“300 pages of authentic recipes that go back generations along with recipes from some of SC’s most popular pitmasters have been assembled into this first-ever collection dedicated to SCBBQ. Amazing sauce, sides, meat, and hash recipes that you will find nowhere else. Plus, enjoy great features on the people, histories, and traditions that make South Carolina barbecue special.”
— James Roller, author
Sample of Recipes
Sauces and Rubs
Dukes-style mustard sauce, Eastern SC vinegar-pepper sauce, Honey Hickory tomato-based sauce, Alabama white sauce, and even brisket Mojo sauce. Just a few of the four dedicated sections of delicious sauce recipes. Plus, we include a full section on rub recipes from the likes of John Lewis, Home Team BBQ and more.
SC BBQ Hash
Yellow hash popular in the Midlands and Lowcountry, Red hash found in places like Sumter, and even beef hash that is common in the Upstate, we have recipes for hash like you will find at great SCBBQ restaurants like Dukes, Ward’s, and Midway.
Meats
From whole hog to individual cuts like butts, shoulders, and ribs, we have recipes for it all. Heck, we’ve even thrown in a few chicken recipes. And there’s even beef recipes 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.
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.
STAYS TRUE TO SC BBQ
I love the variety and authenticity of the recipes. It stays true to SC BBQ. It’s a great handbook to start making your own bbq at home. If you’re on the fence about purchasing just know the people behind the cookbook are always looking to add to the book and have a sneak peek into some secrets of SC BBQ. The Birth Place of BBQ. Help the writers continue with such an awesome adventure with a purchase and make some good food to share with others.
I SERVE THESE RECIPES IN MY RESTAURANT
Very easy to follow and therefore to use, even for a French pitmaster based in Paris, France. Some of the recipes are served in my restaurant, Le Rhino Rouge. Those guys are willing to share recipes so that you really can use them and succeed. Don’t think, buy it! Many, many thanks! Keep moving!
GREAT SC COOKBOOK
The SC recipes were what I liked most about the cookbook. True SC Bar-b-que. It is a great SC cookbook, and it will continue to grow. I’d like to see a bar-b-que chicken recipe that is made with basting with some kind of vinegar. I’ve had this kind of chicken but don’t know how they make it.
Excellent Resource for any Pitmaster
This book is very well worth getting. It should be in every bbq enthusiast library. The dive into our rich bbq history in South Carolina, as well as the diversity of bbq recipes from across our great state are what I like most. Great book. Very well put together. Outstanding pitmaster resource. Just buy it, it’s a great value. Well worth the money.
BBQ, History, and Great Recipes Together
The things I like most about the book are the recipes and the detailed history involved. North Carolina, South Carolina … It doesn’t matter who was first as long as the BBQ is great! I enjoy nearly all types of Q if it is done well. The book is well written and well researched! Get a copy for some great down-home recipes and interesting tidbits of history.
Purchase Cookbook
Choose from Several Editions:
- Hardcover (Print): Print edition of the book; published overseas
- Digital Edition (eBook): PDF download
- Permanent Edition (eBook): PDF download, entitled to all future updates of ebook
- Hardcover (American-Printed): Amazon print-on-demand edition, more expensive
Note: We are officially H & J Enterprises of Charleston, LLC, DBA Destination BBQ.
Hardcover First Edition (Etsy)
$42.99
- Matte cover finish for a premium feel
- Larger dimensions offering a bit more room
- High-quality paper for durability and rich images
- "Lay-flat" binding allows book to remain open on the counter
- Ideal for display and regular kitchen use
eCookbook - Permanent Edition
$29.95
- PDF File that Works Online or Offline
- Entitles You to Every Future Edition We Release
- Delivered to You Automatically
- Never Miss Out on New Recipes
- Applies Only to Digital Editions, not Print
eCookbook - Digital Edition
$19.95
- PDF File that Works Online or Offline
- Easily Searchable
- Works on Virtually All Devices
- Large Images and Visible Type
Hardcover First Edition (Amazon)
$64.99
- Matte cover for a professional appearance
- Same content as the Etsy edition in a slightly narrower form
- On-demand printing may take a bit more time to process
- Higher price due to U.S. printing costs & Amazon's share
NOTE: Amazon Print-on-Demand Edition currently unavailable; however, same edition as on Etsy is available for purchase through Amazon at link below.
Summer
Friday 18th of July 2025
Trying to find the hardback version made in America but can’t, only overseas version. Any help!
James Roller
Saturday 19th of July 2025
It is currently live on Amazon for print on demand.
Withheld on Request
Friday 18th of April 2025
I would like to order the Printed in USA version but it is showing unavailable. Any idea when it will be?
James Roller
Monday 21st of April 2025
@Withheld on Request, great question. Frankly, I turned off the POD version because I think it is of lesser quality and costs so much more, but I will temporarily turn it back on for you. If others later read this and find Amazon's print-on-demand version unavailable, just email me, and I'll turn it back on for you.
Tom Smith
Friday 9th of February 2024
I learned about this book while surfing the internet about BBQ places in South Carolina. Although I missed the pre-order deadline I was put on the wait list. Within a couple of weeks I received my book. If you are serious about BBQ this is the book to have. The book starts with the origins of BBQ and the dark side of BBQ. It includes recipes from businesses both open and closed as well as from individuals. Recipes include rubs, sauces, hash, whole hog, beef, poultry, sides and desserts. I have read the beginning of the book and started looking at the recipes. I am so impressed with the book that I ordered the PDF version. I have a house in both NY and SC and wanted to be sure I have the recipes no matter where I am. I plan on using this book for years to come.
James Roller
Monday 12th of February 2024
@Tom Smith, I appreciate the kind words and I am glad you're enjoying the book. Thanks!
Andrew Jobe
Saturday 3rd of February 2024
Jim and Heather, As I said in other reviews what a great book. Well written, great photos , history and great recipes. By locals for locals. As a native South Carolinian I have grown up on all four varieties of sauces and love them all.
The recipes, especially Pork, are excellent and you can personalize to make them unique. The hash recipes are a part of our culture that ties us together. A non South Carolinian may have a hard time with hash, until you try it and then you will be hooked.
A Great book and well worth the price. Not only great recipes and history but a map to sample what makes SC BBQ unique
James Roller
Sunday 4th of February 2024
Thanks for the kind words, Andrew. Glad you are enjoying the book!
Bob Wenberg
Tuesday 30th of January 2024
Got my Hard Cover book 2 days ago and I have to say its AWESOME! High quality, great history, great stories and great recipes. Well worth the price, it truly is something anyone who makes real BBQ should own. Thanks so much for making this master piece. Bob, Portland, Oregon.
James Roller
Tuesday 30th of January 2024
@Bob Wenberg, wow...thank you. I am humbled. Funny, when I was putting this book together I never imagined it traveling far beyond the borders of SC. I know there are SC natives all over the place, but Oregon, California, Arizona, Idaho and even one in The Netherlands. Just crazy. Thanks so much and enjoy.