Cookbooks

[drobinson]

Received James A. Roller's "Going Whole Hog" cook book this week. A laser-focused dive into South Carolina BBQ, recipes, history, tradition and joints. I recommend
it highly.

[STEbbq]

jroller

[FireMan]

Cool! Love me some cook books, especially with history bout Q.

[TripleB]

Got my "Going Whole Hog" yesterday. Wow, what a book. Packed full of recipes, history, techniques, quotes and observations from pit masters from around the country, beautiful pictures. Leafed through it yesterday. Today sitting down and reading it.

We were in Charleston, SC about a year ago. Saw "hash" on some menus, but had no idea what it was or its SC uniqueness.

Very happy I purchased it.

[jroller]

Received James A. Roller's "Going Whole Hog" cook book this week. A laser-focused dive into South Carolina BBQ, recipes, history, tradition and joints. I recommend
it highly.

Glad you are enjoying it and thanks for sharing!

[jroller]

Got my "Going Whole Hog" yesterday. Wow, what a book. Packed full of recipes, history, techniques, quotes and observations from pit masters from around the country, beautiful pictures. Leafed through it yesterday. Today sitting down and reading it.

We were in Charleston, SC about a year ago. Saw "hash" on some menus, but had no idea what it was or its SC uniqueness.

Very happy I purchased it.

You're very kind. Thank you.

Next time, you've got to give hash a try. As you're learning, it is a dish unique to SC but even within the state there are numerous styles: some have organ meat, generally liver (but today, I would guess most do not), some are made with only pork or only beef, or a combination. Onions seem a consistent ingredient while some add potatoes to thicken. Others add tomatoes for a red version, some add mustard sauce for a yellow version. Some combine them all. But in the end, really, it's just a thick meat "gravy" generally served over rice...unless you're in the "Upstate" where some locals serve a hash of mostly beef and onions on bread as a hash sandwich (as one might serve chopped pork sandwich).

It's a remarkable diversity for a dish that never really spilled across the borders and within such a small state.

In Charleston, I'd recommend the hash at Bessinger's or Melvin's (brothers), at Swig & Swine, or at Dukes.

[LA Pork Butt]

I had it a couple or three times, but just never cared much for it. I am sure like a lot of foods they can taste different. Maybe there is one I would like, but since our daughter move from Columbia to Texas I don’t get to South Carolina anymore. We love Charleston. Some parts of Old Charleston remind me of parts of New Orleans.

[DaveD]

How cool is it that someone praises a cookbook and the book's author is a member of this forum!

[FireMan]

Yeah, it’s got me thinkin.

[Brian_M]

Sounds like maybe FireMan is getting the urge to Author.✍️ 📝 I’ll bet that would be a good read also.