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Cast Iron Pot of Hash on Bed of Coals

Slingin’ Hash

SC BBQ Newsletter from Destination BBQ

06/06/22

Kindling

Hey <<First Name>>

As a former teacher, one of my favorite months was June, followed closely by July and August. Even though I am now retired, summer remains my favorite season.

Heather and I garden and “put up” a lot of the fruits and veggies we grow and purchase from nearby farms.

June is always the busiest month and the harvest tends to thin out as the summer burns on.

So, it is with barbecue to some degree. Memorial Day sort of kicks off the summer BBQ season. Father’s Day follows as the fourth most popular holiday for grilling. (Yes, there is a difference between things cooked on a grill and barbecue.)

July 4th rolls around as the next major holiday for smoked meats. Afterward, things go relatively quiet until Labor Day.

So you have a flourish in the early summer that tails off until the fall. It’s true with BBQ events as well. You won’t see the same volume over the summer that you do in the spring and fall.

In this week’s issue, we spotlight a new addition and revive an old review, we take a look at a few BBQ features recently published, including one on a 70-year old whole-hog joint in the Aiken area, and finally, we spin the globe and stop on a spot in Spartanburg famous for its hash and chicken stew.

Enjoy the season,

Jim

PS: Have you signed up for Grow yet? I explained it more thoroughly in this newsletter back in April. Bottom line: for a variety of reasons, signing up (FREE) can make your web-browsing life a bit easier.

If you want to know more, check out that April newsletter. To sign up, just go to Destination BBQ, click the widget that looks like the one below, and enter your info.

Lookin’ Good

Time to feature a “scroll-stopping” image. How about this one from Melvin’s Barbecue?

Smoke Signals

—Grease on Hot Coals

“When he cooks a whole hog, pitmaster James Freeman III does not use a thermometer to know if it is done. Nor does he poke it to gauge resiliency. He inhales the aroma of grease dripping onto hot coals. Because he has been smoke-cooking all his life, his nose tells him when it is exactly right.”

So writes Michael Stern in a piece published in the Aiken Standard. Stern’s article profiles Freeman’s BBQ in Beech Island. Freeman’s Bar-B-Que was established 70 years ago and has served several generations of customers.

“[My father] has seen a lot of customers grow up and customers have seen him grow up,” said Christa Freeman, who handles PR for Freeman’s BBQ.

Her grandfather, James Freeman II, first opened the restaurant not too far from where it sits now. The current owner of Freeman’s Bar-B-Que, James Freeman III, simply grew up around barbeque and knows it like no other.

Stern seems to agree.

“Whatever the alchemy, results are incontestable. When aficionados say Freeman’s is the best barbecue between Perry’s Pig in Augusta and Big Boy’s Smokehouse in Columbia, I don’t argue. It is an Aiken County classic to be treasured.”

Read the full article. (May require a subscription.)

—Hold the Mustard

“In the U.S., barbecue has become a national pastime. Destinations like Kansas City, Texas, Memphis, Alabama and North and South Carolina have created cultures around barbecue. And with those juicy smoked meats come a collection of sauces that can feel a bit overwhelming to newbies.”

YahooLife!, like most national publications in May, featured a “clickbaity” BBQ article. Theirs was entitled “From Alabama White to Kansas City-style, here’s how to make the most popular BBQ sauces (and the history behind them).”

Actually, it’s not a bad article even if a bit superficial. The article features several styles of barbecue: Kansas City, Memphis, “Carolina,” Texas, Alabama, and an outlier, Caribbean.

Rodney Scott is an understandable spokesman for Carolina-style.

“In Hemingway, we only knew one kind of barbecue," says Scott, "that South Carolina-style, known for its slow whole-hog cooking."It's steeped in tradition that we'll always honor, because as they say — if it's not broke don't fix it.”

However, things take an odd turn when Rodney remains onstage as spokesman for Alabama White Sauce.

"Alabama White Sauce is the only style of sauce that's mayo-based," Scott explains. "The flavor profile is usually a bit creamier, more on the savory side compared to the more vinegary profiles of Carolina sauces and the sweeter Kansas City styles. It's best served on poultry like smoked chicken or turkey."

I guess it makes some sense. Rodney’s partner in the Rodney Scott’s BBQ venture is Nick Pihakis, founder of the Alabama-based chain, Jim ‘n Nick’s. Rodney’s place carries a white sauce that you can even order in his online shop.

The article concludes with recipes for a Kansas City sauce, a Memphis sauce, Rodney’s Vinegar Sauce, and Rodney’s white sauce.

His white sauce is interesting in that it starts with Hidden Valley Ranch dressing, something I haven’t seen elsewhere.

What’s missing?

There’s not one mention of a mustard-based BBQ sauce. Sorry, you can’t tell me Alabama White is more popular than a Carolina Gold.

—Hold the Meat

Vegan BBQ.

In previous newsletters, I’ve alluded to the fact that vegan options have begun to appear in a few BBQ joints around South Carolina. For instance, Initial Q in Spartanburg and Bobby’s BBQ in Fountain Inn have plant-based entreés on their menus.

And while I expect the trend to continue, I wasn’t quite prepared to see a fully vegan barbecue restaurant pop up.

Okay, it’s not in South Carolina, but still, it exists.

Pure Grit BBQ in New York City has deep Texas roots.

“Pure Grit BBQ was born in Austin, TX, from the simple idea that everyone deserves delicious BBQ,” writes Business Wire.

“Lifelong vegetarian and seasoned marketer Kerry Fitzmaurice couldn’t find vegan options at the local BBQ joints and had an aha moment when she realized that others must feel the same way. She teamed up with colleague Jenny Mauric to develop an inclusive plant-based BBQ concept.”

In case you’re plant-curious, here’s a look at their menu:

Additions

Here is the latest addition to our SC BBQ Trail Map.

Choc’s Barbeque Co.

Choc’s Barbeque recently opened on Main St. in Cowpens at the former location of Bluegrass BBQ. Bluegrass is building a new restaurant a few miles away on Battleground Rd.

The status of Choc’s original location in Iva, I believe, remains uncertain. Messages to Choc’s have not (yet) been returned, so I have been unable to confirm, but I believe the Iva location will close. If you know for sure, hit reply and let me know.

Choc’s is led by owner/operator/pitmaster Jeff Jordan, a native of Cowpens. The restaurant is named in honor of Jordan’s grandfather, Larry Wendall Lawson, who was nicknamed Chocolate.

From the Ashes

In this issue, we dust the ashes off this Review of Shuler’s BBQ in Latta.

We first visited Shuler’s back in 2015, when this review was written. It was still pretty early on in our growth as BBQ reviewers, but it was clear that Shuler’s is a special place.

Located just about 4 miles from Exit 181 off of I-95 (see our I-95 Restaurant Guide), Shuler’s is worth the detour.

“Shuler’s Barbecue in Latta, SC, is one of those places you have heard of if you know anything about SC BBQ. Shuler’s has a reputation for great BBQ, and we knew it was one of the places we would visit just as soon as life brought us close enough to stop by.

“Overall, Shuler’s is definitely a great place to stop. The BBQ is fantastic as were most of the sides. Not only do you get to enjoy great food, but the location is very convenient for those traveling nearby and the setting is about the best you will find of any BBQ spot in SC.

“What’s not to love?”

The Smoke Ring

In each edition, we’ll metaphorically spin the SCBBQ globe and randomly select an SC BBQ joint to spotlight.

This time, the globe stopped spinning on Holden’s Ranch in Spartanburg.

Serving the Spartanburg area since the 1970s, Holden’s Ranch is legendary. In the restaurant business, where businesses come and go, Holden’s longevity deserves respect.

“The menu is extensive at Holden’s Ranch in Spartanburg. They are most widely acclaimed for their chicken stew. Their SC BBQ beef hash ranks highly as well. But there is something for everyone from barbecue to chicken, burgers to seafood. There are plenty of vegetable options as weak. And your younger ones can pick from the kids’ menu.”

We’d love to hear your opinion of this stop on the SC BBQ Trail in our

I Love SC BBQ Facebook Group

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