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 these authentic SCBBQ recipes. In SCBBQ Recipes: Going Whole Hog, 1st edition, we have assembled all of our most delicious recipes into one convenient and comprehensive package. Instead of having […]
If there were a Mt. Rushmore for SCBBQ, Rodney Scott’s ever-smiling visage would be permanently etched into the mountainside. Having gotten his start at the age of 11 cooking his first pig for his father, Rosie, at Scott’s BBQ, their converted gas station/convenience store in Hemingway, Rodney is now among SCBBQ royalty. In fact, Scott’s […]
The Bessinger family of Holly Hill is arguably the most important family in SCBBQ. Originating in Orangeburg County in the late 1930’s, when patriarch Joe Bessinger opened his Holly Hill Café, the Bessingers became the first family of SCBBQ. From Joe, his boys learned to cook whole hogs over wood embers and learned to make […]
South Carolina is home to four native barbecue sauces: a heavy tomato, a light tomato, a vinegar-pepper, and a mustard-based sauce. Recently, however, an interloper has crossed the border and we find ourselves with a fifth sauce: the Alabama White sauce. Alabama White is, obviously, a mayonnaise-based sauce that reminds many of a simple coleslaw […]
The Smoked Chicken Wings at Home Team BBQ in Charleston are legendary. The wings are arguably the best item on a menu packed with great dishes. Aaron Siegel, chef and co-founder of the popular local chain who we interviewed in this 2017 Conversations Around the Burn Barrel feature, shared this recipe with starchefs.com. In that […]
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 […]
I’ll never forget my first bite of real BBQ. I was a Cub Scout, maybe 7 or 8, and we had just returned from an overnight camping trip from somewhere at a nearby camp. Must have been owned by the Methodist Church, I don’t know, but while we were there, I became cognizant of an […]
South Carolina is blessed when it comes to BBQ. In SC, barbecue is often defined by the sauce it is served with. South Carolina can brag about having four distinct sauce regions. In the map below, you will see how the state divides according to the sauce type you would historically find in those […]
Salsa Verde on a site about SC BBQ? Well, who said all the recipes had to be traditional? This recipe comes all the way from Cabo San Lucas, Mexico, where John Padgett helped open The Naked Pig BBQ, a southern BBQ restaurant. He told us the story of how it originated: “The salsa verde recipe […]
Ryan Everhart, pitmaster at Carolina Charcoal Chicken, shares with us his Pawley’s Island Pulled Pork, a recipe so good you won’t even think about using sauce. Here is Ryan’s story: “I have always been inspired to create great food. My grandfather was a cook in the Navy and that always inspired me growing up and […]
