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.

“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.