Dukes Archives - Destination BBQ

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Tag Archives for " Dukes "

SCBBQ Road Trip: The I-95 Corridor

South Carolina’s bar-b-que has a long and storied past. This history has seen styles of barbeque that are both diverse and unique develop within our state. In fact, those taking a road trip within SC need their own field guide to help them find the perfect location to sample the best of SC’s BBQ Trail. To help the hungry road-warriors on our roads, we have created SC BBQ Road Trip: […]

Q&A with Daniel Doyle of Poogan’s Smokehouse

Chef Daniel Doyle of Poogan's Smokehouse

Poogan’s Porch is a longstanding tradition in the Holy City.  The Queen St. restaurant has historically been one of those “must visit” dining locations you simply have to consider when visiting Charleston. Recently, Poogan’s branched out and opened a sister restaurant on nearby East Bay Street. Poogan’s Smokehouse entered Charleston‘s now burgeoning BBQ scene late in 2015 […]

Going Whole Hog – SC BBQ Cookbook for Sauces, Rubs, Hash, Meats, Sides

Jay Philips' Whole Hog Vinegar-Pepper BBQ Sauce

Who makes the best barbecue in South Carolina? It won’t be long before all your friends are saying that you do, once you start using the authentic recipes in our SC BBQ Cookbook. In SCBBQ Recipes: Going Whole Hog, 1st edition, we have assembled all of our most delicious recipes into one convenient and comprehensive […]

Tags: BBQ , Cookbook , Dukes , Hash , Recipe , SC

SCBBQ Road Trip: Start Your Engine

SCBBQ Road Trip

South Carolina is a BBQ hotspot. Just look at the billboards promoting the SC BBQ Trail as you travel SC’s major roadways. You can’t help but notice — and be tempted to stop in somewhere and grab a bite. Get your own personal copy of the SC BBQ Trail Map or better yet, just use our more complete, […]

Brisket Mojo Sauce Recipe

Published in Recipes - 0 Comments

While brisket is often served in SCBBQ restaurants today, no one would suggest that brisket is historically common in SC BBQ restaurants. For South Carolinians, barbecue is pork, preferably pulled and served with one of four basic sauce types: vinegar-pepper, light tomato, heavy tomato, or a sauce that originated in SC, a mustard sauce. Brisket […]

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