Very pleased to share that my new cookbook has arrived and has been shipped out to all who pre-ordered in the "Kickstarter" phase. Thanks to those who made it possible, some of whom are part of the pitmaster club. A deep dive into the history, traditions, and flavors of South Carolina barbecue. It's not all mustard, plus there's hash!
My first experience with mustard based BBQ sauce and BBQ hash was at Wise's BBQ in Newberry, SC while at student at PC back in the 1970's. Love SC BBQ and eating at fish camps. Hope your book sales go well.
My first experience with mustard based BBQ sauce and BBQ hash was at Wise's BBQ in Newberry, SC while at student at PC back in the 1970's. Love SC BBQ and eating at fish camps. Hope your book sales go well.
Nice...Wise's has an interesting mustard sauce. ("Their" recipe is in the book.) It is really more of a butter sauce with mustard in it. In fact, their bottled sauce lists "liquid margarine" as the first ingredient! Never seen another like it.
There is actually a variety of mustard sauce styles within the state. Wise's is sort of it's own thing, then you have very mustard forward varieties some tasting almost of straight yellow mustard, and then there are more balanced versions, some of which even contain mayo.
I grew up in the vinegar-pepper sauce region of the state (upper right quadrant of SC, the "Pee Dee" named after a river) and it will always be my preference. Mustard traditionally prevails from Columbia down to Charleston, while the "Upstate" traditionally used either a light tomato sauce (vinegar sauce with ketchup) or a more standard KC style red sauce.
BKYDBBQ, have not received mine yet. I also put myself on the waitlist, when, as your Secret Santa, was considering it for you. Glad that I reached out; you told me you had already ordered it. I am sure that we will both enjoy it.
Thanks. The QR codes go back to my history as a high school yearbook adviser. We started using them in 2011 to add video content to our books. Before that, we used CDs/DVDs. We were a bit ahead of the curve on that, as at the time it required a QR code reading app; phone camera apps didn't read them. Eventually, the world caught up. 😉
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Received my copy yesterday. There is a ton of information in the book. I knew nothing about hash. Excellent photography/illustrations and organization. It is easy to flip thru and jump around. I like having all the recipes listed in front. Some books post the recipes in the relevant chapter, which I find more cumbersome.
I will not be making Melvin's Legendary BBQ Hash, if only because I don't have a 60 gallon kettle!
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
yakima , you're always up to doing something fun. I can see that cooking your way through this cookbook would be enjoyable. I may want a copy but I don't need a copy, only because I culled my huge cookbook collection relatively recently and would like to keep it pared down. The digital edition would work for me though.
fzxdoc, yesterday I was comparing sauce recipes from the book with Meathead's, which generally seem to be simpler, and they have always worked for me. But the vignettes of people and places are fascinating. The print is a little small, but that may be my aging eyes.
I am still deep in a Chinese rabbit hole. Mala Market in Nashville keeps mailing me stuff. If not familiar to you, check them out. They have to stick small English labels on all their product, since its all in Chinese.
Phil, I've ordered several times from Mala Market, as well as from Fly by Jing. I need to stay off those websites. 😏 I have a huge glass pickling jar from Mala Market that still stares me down as it sits, empty, on my pantry shelf, wondering what I'm going to put into it, and when!
Received my copy yesterday. There is a ton of information in the book. I knew nothing about hash. Excellent photography/illustrations and organization. It is easy to flip thru and jump around. I like having all the recipes listed in front. Some books post the recipes in the relevant chapter, which I find more cumbersome.
I will not be making Melvin's Legendary BBQ Hash, if only because I don't have a 60 gallon kettle!
Haha...not a lot of people have those. And they have to be cast iron, too, btw. Preferably, you'll be making your hash over a wood fire as well.
Thanks for the kind words. Glad you're enjoying it. And really pleased you mentioned the recipe list. My wife thought it unnecessary, but I really felt like it was useful, particularly given the sheer number of recipes.
As for hash, it is many things to many folks in SC and people from 60 miles apart will wage war on how their type of hash is the real thing and yours is not. But when it right comes down to it, it's basically just a very meaty gravy, and how can that not be delicious?
jroller. Re recipe list. I am deep into a Chinese food rabbit-hole. Currently fooling with 2 cookbooks: Fuchsia Dunlop's The Food of Sichuan, and The Woks of Life, by the Leung family. Neither has a recipe list. Neither in the front nor at the chapter level. Kenji's The Wok, on the other hand, has lists at the chapter heading.
I understand that bare recipes are not protected by copyright; is that a factor?
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