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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.

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.

John Shelton Reed

GREAT STUFF! NICE BLEND OF INFO

I enjoyed the compilation of recipes and a little history about each. BBQ Lovers and fanatics…….THIS IS THE BOOK YOU NEED! This is your chance to experiment with some of the “Big Boy” recipes! Great coverage of all things BBQ!

Robert Jackson

ALL THE HISTORY

All the history… or the how and why things came about is what I like most about the cookbook. Also, Jim is an active publisher. Plus, where else can you get a book with lifetime updates at a great price… especially a cookbook? Maybe he will come out with a book for some of the other big styles of BBQ??

Eric Lipsky

WONDERFUL TO READ

Just reading quickly through it, I love the history it gives. My Uncle taught me how to do a whole hog over green oak coals and I have loved it ever since. I cannot wait to start the recipes as soon as my back gets better from surgery. We just used red pepper and vinegar my Aunt couldn’t remember one other ingredient from a restaurant in South Carolina, so I am excited to try all that you have.

I have already bought one for my son in law’s birthday and told many people I know about it. I tell them about the history you have and the sauces. And most of them are real excited. If you really like BBQ, you should try it .

Keep doing what you are doing. For those of us that can’t travel right now, it is wonderful to read your emails and read your book. I will make a lot of your recipes and enjoy every one of them. Thank You!

Milton Stiner

The Only BBQ Cookbook You’ll Ever Need

Of all the BBQ books I have purchased, this is the best by far and will be the most useful. The book itself is so well done, both beautiful and durable and will stand the test of time. The background and history of BBQ, especially of South Carolina BBQ. So many great recipes you really don’t know which one you want to do first. New ideas for great BBQ items I have never tried before.It also contains great side dishes and desserts to go with your BBQ. Get the book today and don’t miss this opportunity to obtain such a comprehensive book on South Carolina BBQ. You will never get so much for so little money, and it will improve your BBQ knowledge and experience.

Gary Darby

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!