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SC BBQ Recipes: Going Whole Hog

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.
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“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.

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.

Eric Thompson

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.

Bob Berry

Well Made Book, Beautiful Clear Pictures, Accurate Well Written History

Quality of the book. Binding, paper, pictures, those are the things I liked the most.  I have read “Black Smoke” and Rodney Scott’s book. The history aspect was in agreement with both authors. The info on sauces was very interesting. Have just started going through the recipes. The information preceding each is very well done. Give it a shot. You won’t regret it, excellently well written book.

William Van Dyke

Well Published

If you love bar b que (especially South Carolina style), this book’s for you! The photography and layout are what I like most. If you don’t like it, put it up for sale it’ll get snapped right up….but…you won’t be doing that….put it on your coffee table for your friends to admire. The author knows his bar b que….and he’s been fair to all places he’s eaten in.

ronnie hydrick

Great book filled with history and recipes

I found the hash section extremely interesting since I have helped cook hash in the pot pictured on the opening page of the section as well as worked for Mrs. Ruth at the Hash House. It’s a must if you are a BB fan. I bought three. One for me and two for gifts. Great book!

Phil Whitlock

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
  • 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
 

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.

Jack Springs

Sunday 28th of January 2024

I bought four books and gave three away to good friends as a late Christmas gift. I think the book is great. Love the history lesson that goes along with the great recipes. James you did a great job, as you say putting it together. Families will enjoy this book for many years... Thank you!!

James Roller

Monday 29th of January 2024

@Jack Springs, thanks for the kind words. Glad it finally arrived and that it meets your expectations!

Harvey Terry

Saturday 27th of January 2024

I just got my autographed book, a Christmas present from my wife, 60 minutes ago. Having skimmed through it, reading bits and pieces, I LOVE IT! It is beautifully done and can’t wait to try some of the recipes! It is better than I thought it would be! Thank you!

James Roller

Monday 29th of January 2024

@Harvey Terry, thank you, sir! You're very kind. Glad you approve and hope your wife enjoys it as much as you do!