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.
Quality Throughout!
Great read on origins of South Carolina BBQ. Enough recipes to satisfy the mustard or vinegar pit master. What I like the most is all the history. Buy at least 2 or 3. You will be giving them as gifts. When they run out of books, I’ll remind you I told you so.
TRIED AND TRUE RECIPES
The Rollers have done a great job of covering the regions of SC when it comes to BBQ. They leave it up to us to decide which is our favorite. There are numerous sauce, hash, and meat recipes in the book. They have taken the time to put the information in one place making it very easy for you to try and experiment with something new, If you are new to BBQ and want to impress your family and friends, buy the book. It has tried and true recipes and methods that will make you look like a pro! Thank you for taking the time to put this together for us.
MAKES FOR GREAT READING
I like to cook, especially on the smoker, and I like SC history, so what I like most is that they all have some connection to my state and my taste profile. Get the book! Makes for some great reading (and meals). I don’t know anyone on the fence. Once I pitch it, they usually purchase it!
Really enjoy your newsletter, also. Hope to meet up with you one day. We spend a lot of time at Wadmalaw.
I’m Ready to BBQ!
I loved the book….loved the history of BBQ and the recipes that followed. It contains a little of every aspect of the cooking of BBQ. I have eaten in many of the places that are highlighted in the book and look forward to trying many of the recipes as the weather permits me getting outside to cook. Thank you for your dedication to this project! I have learned to seek out new restaurants and learn how they interpret the field of BBQ. You are making a mistake by not buying this cookbook/history lesson.
Beautiful and Interesting
Nice variety of recipes. Perfect gift for someone who loves BBQ history and cooking.
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