The recipes!! I love Dukes Style BBQ. Having lived in Orangeburg County for over 10 years, Dukes BBQ was almost a weekly routine. While many people rave about Whitman Ave., my favorite was Chestnut Ave. where you simply got rice, hash, BBQ (not sauced), BBQ sauce, cole slaw, bread (a loaf on the table), occasionally ribs when available, and tea. They added homemade cake for desert at some point. Now, because of Going Whole Hog, I have the recipes to do the cooking here in Horry County where vinegar and pepper sauces are king.
The stories! The history of BBQ and the people -known and unknown-who made that history is wonderful to read.
The variety! Going Whole Hog just didn’t stop and the meat and sauces but continued with the sides and deserts. Thus the book brings a complete South Carolina Barbeque experience together in one book showing the diversity across the state.
If you want to produce the BBQ that you like from the region of the state where you are from, Going Whole Hog will get you there. If you ever wondered about the differences in BBQ in South Carolina, wanted to try to reproduce any favorites at home; then Going Whole Hog is what you need.
Thank you, Jim, for all of the hard work put into this book from the research, recipe testing, writing, formatting, searching for a publisher, finding a purchasing platform, keeping us informed of the progress, and finally getting the books out is such a timely fashion. Oh, and by the way, a great big thank you to your wife who tolerated, encouraged, helped (more than we will ever know) and more likely than not inspired you to see this book to completion.