Hello from South Carolina where "barbecue" is generally a noun but never one that refers to that thing you put coals in or the gathering in which hot dogs and hamburgers are often cooked. In SC, bbq has historically meant pork and nothing else.
It's a place where some argue (however tenuously) that BBQ was born, the place mustard-based bbq sauce was first concocted (but vinegar-based is still preferred by many), and a place where hash is not something you eat for breakfast nor ever enjoy "corned," but spooned over rice on your plate of pulled pork from whole hogs cooked over wood embers on an old concrete block pit.
South Carolina is home to famed pitmasters like Rodney Scott (James Beard/Chef's Table) and John Lewis, but also a place where barbecue has long, deep traditions. A place where unsung black pitmasters forged a tradition under some of our history's cruelest conditions, and where today folks of all colors come together 'round the burn barrel or sit together at a picnic table in family or community gatherings year-round. A place where we've come a long way, but admittedly have a long way to go.
I began writing about SC BBQ in 2012 when my wife suggested we go on a Summer BBQ Tour. "You can write a blog about it," she said. Almost a decade later, and I still am.
If you have any questions about the "SC BBQ Trail," I am happy to share what I know or find out what I can.
Cheers from Charleston.
It's a place where some argue (however tenuously) that BBQ was born, the place mustard-based bbq sauce was first concocted (but vinegar-based is still preferred by many), and a place where hash is not something you eat for breakfast nor ever enjoy "corned," but spooned over rice on your plate of pulled pork from whole hogs cooked over wood embers on an old concrete block pit.
South Carolina is home to famed pitmasters like Rodney Scott (James Beard/Chef's Table) and John Lewis, but also a place where barbecue has long, deep traditions. A place where unsung black pitmasters forged a tradition under some of our history's cruelest conditions, and where today folks of all colors come together 'round the burn barrel or sit together at a picnic table in family or community gatherings year-round. A place where we've come a long way, but admittedly have a long way to go.
I began writing about SC BBQ in 2012 when my wife suggested we go on a Summer BBQ Tour. "You can write a blog about it," she said. Almost a decade later, and I still am.
If you have any questions about the "SC BBQ Trail," I am happy to share what I know or find out what I can.
Cheers from Charleston.
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