What an exceptional piece of documented culinary South Carolina history. The effort and care taken to share its native recipes, many of which come from the more famous names regionally (even if by copycat on some, that can be understood) was mind-blowing. What impressed me more was the totality of recipes coming from parts of the BBQ world I’ve not had a chance to explore, like upstate beef-centered hash (I’m a lowcountry boy, hog hash is all I’ve ever known).
I also appreciated the care taken to show off the less famous names of many who shared recipes passed down from generations.
The artwork/photography jumps off the page, the variety of rubs, sauces, methods and styles of cooking, and even sides/desserts and other items is just amazing and structured well.
I’ve not yet met anyone who takes an interest in BBQ that has seen this book say anything to me other than “Where can I get one of those?”