The Public Eye Archives - Destination BBQ

Sticky’s Story: Q&A with Chad Walldorf of Sticky Fingers

You’re wrong. Things do change….sometimes for the better. And if you live long enough, you’ll find the saying is true: what goes around comes around. …

Quality Throughout!

Great read on origins of South Carolina BBQ. Enough recipes to satisfy the mustard or vinegar pit master. What I like the most is all the history. Buy at least 2 or 3. You will be giving them as gifts. When they run out of books, I’ll remind you I told you so.

Archie Felder

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WONDERFUL TO READ

Just reading quickly through it, I love the history it gives. My Uncle taught me how to do a whole hog over green oak coals and I have loved it ever since. I cannot wait to start the recipes as soon as my back gets better from surgery. We just used red pepper and vinegar

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Continue reading… “WONDERFUL TO READ”

Milton Stiner

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Nobody Documents SC BBQ Better

Lots of recipes that you can use; lots of places you might like knowing about. I will be using the rub and sauce recipes. I like how many techniques and opinions are included. It’s almost ethnographic in that way.

Stephen Thomas

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I’m Ready to BBQ!

I loved the book….loved the history of BBQ and the recipes that followed. It contains a little of every aspect of the cooking of BBQ. I have eaten in many of the places that are highlighted in the book and look forward to trying many of the recipes as the weather permits me getting outside

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Continue reading… “I’m Ready to BBQ!”

Peggy Phalen

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I LIKE IT ALL….

…but if I have to choose what I like most, then let’s say the recipes. Love to read all the recipes and take note of the different ingredients, but can’t beat Rodney Scotts’ vinegar and pepper mop sauce! Buy it. I did, and I am going to use it. I love all things BBQ.

James Andrews

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Admiration from North of the Border

This Tar Heel envies his Sandlapper neighbors. This is a magnificent tribute to y’all’s barbecue tradition. I wish there were an equivalent book about ours. Of course, you don’t have to be a South Carolinian to read and cook some of the fabulous recipes here. My compliments to the chef. It’s worth every penny.

John Shelton Reed

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TOOK A LOT OF HARD WORK

What I liked most about the cookbook was the bbq sauces – this took a lot of hard work. It’s worth the money. Buy the cookbook, you won’t find one any better. I have tried a couple of the sauces – they were real good!

John Dowis

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Noteworthy Book about SC BBQ

It’s your go to reference and guide to enjoying SC BBQ. The book covers a broad spectrum of SC BBQ. Jim doesn’t lead you down rabbit holes when it comes to BBQ. There are numerous recipes for the reader to try and come to their own conclusion as to which style of BBQ one prefers.

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Willard Beard

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One of the Best Books on Barbecue I Own!!

Going Whole Hog is one of the best books on barbecue I own (and I own over two dozen featuring recipes from North Carolina, Texas, Alabama, and many other southern states). By design, this book concentrates on barbecue originating in South Carolina almost exclusively; the notable exception being John Lewis’ much appreciated Texas invasion of

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Continue reading… “One of the Best Books on Barbecue I Own!!”

Mike Clark

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YOU WILL APPRECIATE THE DETAIL IN THIS BOOK

A variety of recipes from so many good sources. If you are a fan of SCBBQ, then you will appreciate the detail in this book! It is a good primer on SCBBQ….worth reading if you like the intricacies of very good BBQ….great hash recipes! I’m looking forward to any updates.

Wiley Adams

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The Public Eye

Sticky’s Story: Q&A with Chad Walldorf of Sticky Fingers

The Perfect Gift

My High Expectations were Exceeded