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.
Had High Expectations, They were Exceeded
What an exceptional piece of documented culinary South Carolina history. The effort and care taken to share its native recipes, many of which come from the more famous names regionally (even if by copycat on some, that can be understood) was mind-blowing. What impressed me more was the totality of recipes coming from parts of the BBQ world I’ve not had a chance to explore, like upstate beef-centered hash (I’m a lowcountry boy, hog hash is all I’ve ever known).
I also appreciated the care taken to show off the less famous names of many who shared recipes passed down from generations.
The artwork/photography jumps off the page, the variety of rubs, sauces, methods and styles of cooking, and even sides/desserts and other items is just amazing and structured well.
I’ve not yet met anyone who takes an interest in BBQ that has seen this book say anything to me other than “Where can I get one of those?”
Brilliant BBQ insights
While I like the recipes for rubs the most, Going Whole Hog is an encyclopedia of authentic BBQ recipes. You won’t need to buy another BBQ cookbook!
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??
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.
Great recipes! Fascinating read!
What do I like about Going Whole Hog? Everything! Honestly! One of the best recipe books I’ve ever come across! If you’re on the fence about buying it, don’t be! This book has it all: recipes, history, tips and more!
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.
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.
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!