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Slingin’ Hash

SC BBQ Newsletter from Destination BBQ

05/30/22

Kindling

Hey <<First Name>>

Solemn and respectful Memorial Day wishes to you.

Many celebrate and remember on this day with barbecue. While May is National BBQ Month, I suspect that is because Memorial Day really kicks off the summer BBQ season. No better way to feed a crowd gathering at home, in local parks, or at sponsored events.

If you’re the pitmaster today and you’re still looking for a few last-minute ideas, consider these:

• Rodney Scott’s Ribs

• Pawleys Island Pulled Pork

• Dukes BBQ Style Hash

• Bucky’s Baked Beans

• Swig & Swine’s Banana Pudding

As a special Memorial Day gift to readers of this newsletter, I have pulled out an interesting recipe from the (eventual) second edition of our cookbook.

You may just surprise folks with this dish.

Here’s what recipe tester Buck Vaughan (photographer of the image at the top of this newsletter) had to say about this special side dish:

This isn’t your everyday potato salad!  I was told by the whole family that this is a “Keeper”!  You could taste just about every ingredient in this salad.  From the crunch (which I like) of the diced celery, sweet onions and green onions to the chopped bacon, the tangy vinegar and the dill pickle relish.  Everything came together beautifully!

Get a copy of Chef Anthony Gray’s Deviled Egg Potato Salad.

In other news…We have a winner!

A resounding 80% of voters chose the full-color image of the hash you see above, so with this issue, we have a new lead image. The readers have spoken.

The third edition of this new newsletter format arrives near the end of the month. Each time the newsletter falls at or near the month’s end, we’ll focus on upcoming events. Those events tend to thin out over the summer, but there are a number coming up in June. (How is it June already?)

Enjoy,

Jim

Legal Note: As of late April, Destination BBQ is officially a DBA under H&J Enterprises of Charleston, LLC. Nothing fancy, but because a lawyer threatened to sue me last fall for something on the site, it seemed like it would be wise to create that layer of liability protection that an LLC provides. So, Destination BBQ is officially a business operating under that LLC as a DBA and any interactions or business done with DBBQ is being done directly with H&J Enterprises of Charleston.

Lookin’ Good

Time to feature a “scroll-stopping” image. How about this one from Cherry Point Chicken & BBQ near Ridgeland (sort of)?

This may be my first time seeing thick-cut, deep-fried bologna. Not sure what I think, but it’s definitely a scroll-stopper.

Smoke Signals

—Reminiscing

Hog Heaven is a time machine.

The book by Allie Wall and Ron Layne was published in 1979. In it, the authors profile somewhere in the range of 100 BBQ joints across the state. Many places I’ve never heard of are in there, other places I’ve enjoyed but have since closed, and others that are still around today.

If you have fond memories of SC BBQ from that era or merely an interest in the history, you’ll want to pick it up if you can find a copy. It’s not on Amazon. More accurately, it is listed but doesn’t seem to be available for purchase.

I found a copy on DiscoverBooks a few months back but bought their only copy. I think I’ve seen it on eBay.

Anyway, I turned to the guide recently when a reader named Wayne reached out to me about Edmunds BBQ in the North Augusta/Aiken area.

Wayne was looking for the recipe for Edmund’s hash or even a place that serves a similar hash. If you remember Edmund’s and have their hash recipe or know a place that sells Edmund’s style hash, hit reply and let me know. I’ll share with Wayne.

By the way, I have it on my To-Do list to create a comparable guidebook…eventually.

—On TV

A couple of SCBBQ restaurants were featured on the news recently.

Locally, Bobby’s BBQ founders Tay and Sarah Nelson appeared on WHNS in Greenville celebrating National BBQ Day on May 16. On the segment, the Nelsons revealed a new protein now on their menu.

Nationally, Orchid Paulmeier of One Hot Mama’s in Hilton Head (and Bluffton) was featured on a segment of the Today Show that focused on a “Taste of South Carolina.”

Paulmeier, a TV veteran having competed on The Next Food Network Star, shared a recipe for pulled pork.

In addition, SC Chefs BJ Dennis and Andrew Carmines appeared and shared recipes.

Where There’s Smoke

Here are the upcoming BBQ competitions and festivals in SC for June:

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 Old South BBQ Co. in N. Myrtle Beach.

“Old South Bar-B-Q Co is the perfect “hole-in-the-wall” joint for authentic South Carolina barbecue.

Old South Bar-B-Q takes pride in serving good food prepared with traditional OLD Southern recipes! You know it’s freshly made when it’s smoked just outside of the restaurant. All their meats are smoked with the patience of a by-gone era.”

Check out Old South Bar-B-Q