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Tag Archives for " Recipe "

Going Whole Hog: SC BBQ Cookbook with Recipes for Sauces, Rubs, Hash, Meats and Sides

Jay Philips' Whole Hog 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 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 […]

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

Rodney Scott’s BBQ Collard Greens Recipe

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Rodney Scott's BBQ Collard Greens

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 […]

Home Team BBQ’s Alabama White Sauce Recipe

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Home Team Alabama White Sauce with Wings

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 […]

Brisket Mojo Sauce Recipe

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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 […]

Salsa Verde with Avocado for Pulled Pork

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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 […]

Pawleys Island Pulled Pork by Ryan Everhart

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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 […]

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