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 hogs cooked over coals shoveled from a burn barrel 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.
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.
Fantastic Cookbook
Written in South Carolina by a South Carolinian who has rubbed elbows with the best pit masters and who has sat at the tables of the many BBQ restaurants in South Carolina doing his homework. This book provides not just recipes but the background into how the recipes came about with a clear insight into the history of South Carolina BBQ. The beautifully presented cookbook is written in a well organized format, complete with QR codes for additional on-line content. The recipes are presented in an easy to read and executable format. I have tried a couple of recipes from the sides section and find the recipes easy to make and divisible for fewer servings. If you have ever thought to try your hand in whole hog BBQ, or just need a new twist on everyday dishes, this book is a must purchase. As a bonus, this book contains instructions for a simple temporary pit construction along with the complete prepping of the hog. Need help, follow the QR codes as a how-to guide. Don’t want a whole hog, grab a pork butt and give this book a try. This will be your go-to-book for all things in South Carolina barbecue or a guide to some of the best BBQ South Carolina has to offer. Just make the purchase, you won’t be disappointed.
Fandamntastic!!
What I like most is the history that ties with the recipes and restaurants. Something you haveto have in your cookbook collection, especially if you're from SC. Get your @$$ off the fence and buy it.. you will not be disappointed.
COULD NOT PUT IT DOWN
Great cookbook, I read the whole book the day I got it. Could not put it down! Detailed recipes of sauces and different meats and preparation Your recipes are very concise and easy to prepare with everyday, useable, and obtainable ingredients.
Awesome Cookbook
If you are really into BBQ, then you'll love this book. I am into BBQ so much that I have competed in BBQ competitions, became a BBQ KCBS judge and own over 13 smokers/grills. For someone who is into BBQ, you want authentic recipes from the original author or as close to it as you can get. Each recipe in this cookbook has notes, comments, history and/or insight from the recipe authors or someone close to author. That is unique and in my BBQ experience, priceless. If you love BBQ, you'll love this cookbook.
WHAT SC BARBECUE IS ALL ABOUT
That was an ebook! Also, of course, that it is what SC barbecue is all about, sharing good food and recipes. Just buy it, you won't regret it.
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.
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Tony Jaschke
Tuesday 16th of June 2026
Just wanted to thank you again for responding to my Reddit post on Liquid Sausage. Bought your permanent e-book edition, and I couldn’t put it down. Y’all really did a nice job with this. My wife and I love South Carolina. In fact my first time trying SC whole hog bbq was in Twin City, GA! My wife, from Swainsboro, GA has a lifelong friend who lives in Twin City. Her brother, Lew, owned Lew’s BBQ in Twin City. The first time I had his bbq with that SC mustard bbq sauce was transcendental for me, and I’m from Texas where beef is king. Lew’s also had a damn good Brunswick stew, (something else this Texas boy and never had) and I loved that stuff. But it was that chance encounter inside a zippy mart in Hollywood, SC with that delicious SC Hash that ruined me. I look forward to reading the rest of your cookbook! Thanks again.
James Roller
Friday 19th of June 2026
@Tony, thanks for purchasing the cookbook. I am pleased you're enjoying it and hope you find the rest as compelling as what you've read so far. Glad the response on Reddit was helpful. I am not aware of Lew's but always respect any place that serves whole hog. Interestingly, there is a Sweet Lew's BBQ in Charlotte. Wonder if there is a relation? I've not been, but may be worth checking out if you find yourself there. Surprising that they served mustard based sauce there. GA is more known for its red sauce, but any real expertise I might have generally is confined to our borders. Cheers!
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!