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Slingin’ Hash

Updates from Destination BBQ

06/13/22

Kindling

Hey <<First Name>>

We’ve been busy canning, pickling, and even blueberry picking this past week. In addition, I’ve gotten into fermentation in the last couple of months, experimenting by making some sauerkraut, dill pickles, vinegars (raisin, date, white wine), and even some almond and cashew-based “cheeses” you would swear are goat cheese. Life is good.

In this issue, among other things, we’ve got good news from some old friends, a new addition to the map in the Upstate, and a recipe (or two!) that just seems like the right thing to share this time of year.

Without further ado….enjoy,

Jim

PS: <<First Name>> If you have a moment, could you do me a favor?

Take a close look at our SCBBQ Trail Map, maybe search for and visit the pages for some restaurants in your area, and let me know if you find anything that needs attention. Is there a new restaurant that opened that’s not listed? Is there one that has closed but is not marked closed? Do the restaurants you check out have any outdated info?

Whatever you happen to notice, send me an email and let me know. As I’ve said before, Destination BBQ is pretty much just me, and I’m simply not able to keep on top of it all. I would appreciate any help. Thanks!

PPS: Quick addition to the newsletter before it goes out this morning, best wishes go out to the folks at Dukes BBQ in Aiken. They suffered a fire this past weekend. Fortunately, no one was hurt and the damage seems to be limited primarily to one area. Here’s what they posted to Facebook about it:

Lookin’ Good

Time to feature a “scroll-stopping” image. How about this one from Maurice’s Piggie Park in Columbia?

True wood-cooked pork piled high on a bun with their famous Southern Gold BBQ Sauce. Mouthwatering…

Playing with Fire - Tis the Season

In honor of tomato season, how could I not feature tomato pie for this month’s recipe?

Lone Star BBQ in Santee is famous for its tomato pie, and fortunately, it’s exceedingly simple to make. In fact, you don’t even need a pie crust!

Simple and delicious, plus it comes with an interesting look at the history of tomato pie. Did you know the first tomato pies used green tomatoes and were sweet?

Click Here for Lone Star BBQ’s Tomato Pie Recipe

And this month, you get a bonus recipe!

If I’m being honest, the idea of cooked mayonnaise turns my stomach for some reason. Not so much that I haven’t enjoyed my share of standard tomato pie, but on a purely mental level, it kind of turns me off.

Fortunately, Piggyback’s BBQ in Lake City shared their tomato pie recipe, and it uses no mayo!

Instead, they use basil pesto, olive oil, Italian cheeses, and bacon to make a tomato pie you’re going to want to try.

Like the recipe for Lone Star’s pie, this recipe includes another historical look at the tomato pie. This time, we look through Southern newspaper archives to find the earliest reported documentation of the tomato pie.

You won’t believe which state is the first to report on Southern Tomato Pie.

Click Here for Piggyback’s Tomato Pie Recipe

Smoke Signals

—Making the List

This time of year you’re bound to be inundated with Best of.. lists. Wiley Adams shared this one with me. It purports to list the “50 Best BBQ and Grill Restaurants” in America.

Like most articles, the main purpose of this one is to drive traffic to their site. It’s an easy thing to write if you don’t really care, and that’s the reason, I guess I’ve never really been good at it.

Even when I did try with this Best BBQ in SC article and this Best BBQ in Charleston article, you can sense the reluctance. I certainly need to update the SC article (written in 2014) where I wrote the following:

“So, who makes the best barbeque in the state? Well, the answer is not as simple as you may want it to be. Truth is we haven’t tried all the barbecue in the state. So, we are going to hedge our answer a bit…” and then go on to point to other sources as evidence before weakly offering my thoughts at the end.

Sad, really, but it was very early in the evolution of this site, which began in 2012, and frankly, I knew very little at the time. (Could be argued that not much has changed!)

Jumping ahead to June 2021, the Charleston article — which I intend to be the beginning of a series covering the major areas of the state — is a much better guide, in my humble opinion.

It doesn’t purport to tell you what places are THE BEST, but rather what place might be the best FOR YOU by discussing the type of experience you can expect at several quality restaurants around the city and allowing you to choose the experience that fits your expectations best.

These are much harder to write than a simple list of 50 places and a blurb about each, but hopefully, they serve you better in the end.

By the way, that great bastion of SC BBQ Lewis Barbecue in Charleston was South Carolina’s representative in the article Wiley shared with me.

Hot ‘n Fast

— Cheers to Whole Hog — When it comes to soda, Cheerwine will always hold a special place in my heart along with Blenheim Ginger Ale (careful of the red tops).

Cheerwine goes “whole hog” this summer on their Carolinas ‘Cue Tour. The truth of the matter is that Cheerwine’s Cue Tour is a lot like the SC BBQ Trail; it is a tour in name only. There won’t be some big Cheerwine-mobile cruising from location to location, but they invite you to.

“This summer, barbecue fans can hit the pavement for The Cheerwine Carolinas ‘Cue Tour, an 870-mile adventure with restaurants offering items like Cheerwine-infused burnt ends and a bourbon and Cheerwine slushie. This ultimate road trip for Cheerwine and barbecue enthusiasts includes over a dozen stops from North and South Carolina.”

And if you’d like to make your own Cheerwine-infused foods, check out their recipes.

— BBQ Gone to the Dogs? — A new BBQ joint is set to open soon in Charleston and Sumter, but I don’t think you’ll be seeing them on our map.

“Crave Hot Dogs and BBQ is one of the fastest-growing BBQ and hot dog chains in America. With 59 units across the United States and food trucks on the road, they are poised to be the leader in the hot dog and BBQ market. Crave features Hot Dogs topped how you like them with numerous toppings to choose from, pulled chicken, pulled pork, and smoked brisket. From sandwiches, sliders, and plates to your classic BBQ sides, desserts and appetizers, Crave has it all.”

— Save the Date — In news from some old friends, it’s time to mark your calendar for the return of the Holy Smokes BBQ Festival in November. This time at North Charleston’s Riverfront Park.

Additions

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

Smitty’s Smokin’ Soul Food

What began with a failed roast on a simple backyard smoker bought on sale has evolved into one of the Upstate’s most promising openings.

“One Sunday dinner in 2018, Allen Smith’s attempt at making a roast on his first try with a smoker he purchased on sale failed miserably. The fancy dinner he planned became another sad fast food meal.

“Determined not to give in or give up, Smith kept trying until he got it right. As his experience grew, so did his efforts.”

Check out Smitty’s Smokin’ Soul Food

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 The Smokehouse on Paris Avenue in Beaufort.

Chef Jason Cummings’ BBQ restaurant leans on years of experience. Having served as an executive chef for over 20 years and owner of the nearby Jason’s Seafood & Wings, Chef Jason promises a delicious meal.

“He puts his personal touch on every dish and every venue he is involved in. He constantly looks to exceed his guests’ expectations with world-class cuisine, seamless service, and affordable pricing.”

The Smokehouse stands where the old Smokin’ Planks restaurant stood for years, near the end of Paris Avenue in Port Royal. The area by itself is worth a visit if you’re nearby, and if so, make a point to try them out.

Check out The Smokehouse on Paris Avenue