I’m a Cayce/Columbia native who grew up with my grandfather’s BBQ pulled pork from the time I was born. We were serious – Christmas, Easter, Thanksgiving, birthdays – always a smoked shoulder, family secret BBQ beans, cole slaw, hash and rice, and my grandfather’s incredibly complex BBQ sauce. He did it mostly on an old aluminum weber and used hickory nuts my brother and I gathered in the yard for smoke. It was the best thing ever. If we were in a crunch or didn’t have time to smoke, we’d go to Maurices Piggy Park in Cayce. This book captures all I know and love about SC BBQ. It’s full of great, authentic recipes, beautiful photos, and a fulsome discussion of the different SC regional styles. Highly recommended. Remember – in the South, BBQ is a noun not a verb! Thank you! It’s a book we needed and have been waiting for. It’s the bible of SCBBQ.
What Folks Say about
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