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First, apologies for not publishing an issue last week. Living along the coast, Hurricane Matthew forced our time and attention be elsewhere, but all is well at home, so we’ll continue Slingin’ Hash with this week’s edition.
John Lewis of Lewis Barbecue in Charleston remains a media magnet. Among other things, this piece by Thrillist.com gives a bit of Lewis family history, discusses the difficulty of cooking brisket properly and gets in to how and why Lewis came to build his own pits.
— destination-bbq.com (@DestinationBBQ) October 11, 2016
WLOS, an ABC affiliate in Western NC, aired this piece on Hurricane Matthew’s impact on Buxton Hall BBQ in Asheville, NC. What’s the SC connection you ask? Buxton Hall gets its pork from a pasture-raised pig farm in Florence that was flooded by the the storm.
While not BBQ per se, you will find Chicken Bog at many a SC restaurant, particularly those in the Pee Dee area where I grew up. While not as good as my own, Garden and Gun provides both recipe for and discussion of Chicken Bog in this recent publication. Do you put peas in your Chicken Bog?
— Garden & Gun (@gardenandgun) October 14, 2016
Also, not necessarily BBQ related, but did you know the latest season of Top Chef will take place in Charleston?
Which Charleston chef made it to season 6 of “Top Chef”? https://t.co/8wuAGEYzLR
— Eater Charleston (@EaterCHS) October 14, 2016
Bubba’s BBQ and Bash in Spartanburg announces a new website design.
There’s lots of talk about Charleston BBQ lately, but we never expected this:
— destination-bbq.com (@DestinationBBQ) October 14, 2016
Finally, a reminder that time is running short. Learn to cook better BBQ in this 3-hour class by Bucky’s BBQ in Greenville. You will learn to cook ribs, brisket, pork and chicken as well as rubs and sauces.
Class is Oct. 24. Sign up today!
Going on this weekend are two festivals being judged by the SCBA.
The 9th annual Hook and Cook Festival (SCBA) in the town of Jackson, in the Augusta area.
Saturday’s festivities will include a BBQ Cook off, fishing tournament, a car and boat show, classic tractors, arts and crafts, food vendors, kids’ inflatables, and much more!
ADMISSION IS FREE!!
The S.C. BBQ Association sanctioned Cook-off judging will be held on Saturday. Grand Champion prize of $1,000 will be paid to the top cooking team based upon total accumulative score.
BBQ pork and chicken dinners will be sold Saturday beginning at 11:00AM until sold out.
Chili, Brews and BBQ (SCBA) is taking place in the heart of downtown Florence.
UP NEXT WEEK:
Trojan Cook-Off (SCBA) — Oct. 28-29 being held at Anderson University, in Anderson, of course.
Food for the Southern Soul is Jimmy Hagood’s passion, and there is much more to it than the modest “Que-osk” he sells BBQ from in the Charleston Market, but the BBQ he sells at the Charleston Market is much more than we expected. Enjoy this review from August 2o15.
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