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Slingin’ Hash

SC BBQ Newsletter from Destination BBQ

11/21/22

Kindling

Hey <<First Name>>

Happy Thanksgiving week. Wishing you and yours a safe and delicious holiday.

If you’re looking for an interesting side dish to add to your table this Thursday, you might consider this one from the next edition of our cookbook.

"This isn’t your everyday potato salad! I was told by the whole family that this is a “Keeper,” is what Buck Vaughan told me after testing this recipe for us.

"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!"

Give this one a try:

Chef Anthony Gray’s Deviled Egg Potato Salad

Ingredients

6 Hard-Boiled Eggs, cut in half

5 Pounds Russet Potatoes

1 ½ Cups Duke’s Mayonnaise

¼ Cup Yellow Mustard

1 Teaspoon Dill, dried

¼ Cup Apple Cider Vinegar

4 Dashes Hot Sauce

½ Cup Dill Pickle Relish

2 Tablespoons Granulated Sugar

To Taste Salt and Pepper

1 Cup Celery, diced

1/3 Cup Green Onions, sliced

½ Cup Sweet Onion, diced

1 Pound Bacon, cooked crisp and crumbled

To Taste Smoked Paprika

Instructions

1. Hard boil your eggs and allow to cool for peeling later.

2. Wash, peel, and cut potatoes into evenly-sized pieces, roughly 1 1/2-inch cubes or to your liking.

3. Add the potatoes to a large pot of cold, salted water and bring to a boil over high heat.

4. Gently boil the potatoes until tender. When the potatoes are tender enough to break with a fork, strain into a colander.

5. Don’t let the potatoes cool completely because if they are still warm when they are put into the dressing, they will absorb more flavors.

6. While the potatoes are cooking, peel the boiled eggs and place them in a large bowl.

7. Mash the eggs using the back of a fork or a potato masher until they are broken up. Set aside.

8. In another bowl, add the mayonnaise, mustard, dried dill, vinegar, hot sauce, dill pickle relish, and sugar. Stir together and season with salt and pepper to taste.

9. Add the potatoes into the dressing.

10. Add the chopped eggs, along with the celery, green onions, and bacon. Mix gently but thoroughly.

11. Cover and chill for at least four to five hours before serving.

12. Top with smoked paprika before serving.

If you make it, let me know what you think.

In this issue, we discuss Friday, a last call, an unexpected but exciting closure, Trumpsters and Hipsters, evolution, ashes, and Smoaks.

Enjoy,

Jim

Lookin’ Good

Time to feature a “scroll-stopping” image. How about this one from Fork Grove BBQ a Texas-style caterer and “pop-up shop” in the Greenville area?

Smoke Signals

—Just Another Friday

If I were in this for the money, I’d be doing a bad job. Black Friday is approaching, and I’ve got nothing to sell you or any enticing deals to offer.

To be totally honest, I did hope to have the newest edition of the cookbook ready by now, but it’s simply not finished. A reader named Gurdon, who has previewed the new edition, suggested that I go ahead and pre-sell the book now for gift-givers with the promise of delivering it to gift recipients after the holidays.

He encouraged me to design a card or something similar to send to gift recipients announcing the future gift of the book. I hesitate to do that for a number of reasons (chief among them is that I have no firm knowledge what it will cost to print/ship the book), but I do get that the book would make a nice gift.

Hit reply and let me know what you think about that.

In the meantime, if you are looking for a great gift, consider giving a taste of home. Lots of SC BBQ vendors sell bottled sauces and rubs, merchandise, and a couple even ship hash and smoked meats. I have published an SC BBQ gift guide with all of the vendors we are aware of.

Of course, as a reader of this newsletter, you likely already know that each month since issue 9, I have recommended a barbecue product that I felt was worthy of your attention. The recommended products list isn’t long at this point, but it’s worth looking over.

The list of SC BBQ vendors and the recommended products are linked below. The vast majority of all those links are not affiliate links, so I’m not making any money by recommending them, but in full disclosure, there are some affiliate links from which I’d earn a small commission from your qualifying purchases. Virtually all of those are links to something on Amazon. Just so you know.

Check out these links for great gift ideas for your friends and loved ones…or even for yourself:

South Carolina Barbecue Gift Guide (2022)

Recommended Products

—Last Call

If you recall from the last issue, I am attempting to locate the randomly-selected winner of the Hog Heaven book giveaway. I made a mistake in how I initially linked the survey. As a result, I have no idea who the chosen winner is.

Today, I’ll make one last attempt. If the correct respondent does not reach out by midnight on Black Friday, I will randomly choose a winner among those respondents I do have contact info for.

If you wrote the following, then you’ll have a good idea what you said after this:

“The newsletter transports me to a South Carolina that…”

Here’s another line that might jog your memory: “I think it might be too much to ask of you to produce a newsletter on a weekly basis, with everything that you have going on.”

If these are your words, hit reply, let me know the rest of the thought, and I’ll send you the copy of Hog Heaven that you’ve won.

Hot ‘n Fast

— Unexpected Closure — The bad news is that Palmira BBQ is shutting things down not long after it got its start at Charleston’s Port of Call food court in the Holy City’s famous market. It didn’t take long for Hector Garate and his team to make a name for themselves, getting a great review in the Post and Courier and being named one of Southern Living’s Top 50 BBQ Joints.

The good news is that the closure is temporary. Palmira will be moving into its first stand-alone restaurant in the West Ashley area of Charleston. They announced it this week on their Facebook page:

— On the Right Track — “We get everybody from the Trumpsters to the Hipsters,” says Kevin Gray. And that’s the goal.

"The best darn BBQ on both sides of the tracks" is the motto of Railroad BBQ in Columbia. “It means we want to reach everyone” Gray explains.

The State recently featured Gray and his restaurant in part of a series that purports to provide a “visual taste of the Midlands.”

Among other things in this short video, Gray discusses the fact that food is the way to bring people together.

— Evolution — “In the past, people kind of generalized Carolina barbecue as pork and pork-heavy,” Cody Sperry said. “Charleston, more than anywhere else in Carolina, they do everything.”

This is how Post & Courier Food Editor Parker Milner ends a recent exploration of Charleston barbecue, “Evolution of Charleston barbecue.”

The article deserves more words than I have to dedicate to it, but if you’re looking for a good read, it’s worth the time.

From the Ashes

In this issue, we dust the ashes off this SC BBQ Road Trip Guide to Interstate 95

Traveling I-95 in South Carolina, visitors and residents alike have ample opportunity to sample some of South Carolina’s best BBQ. (As a side note, learn how to eat SC’s best BBQ for FREE!)

What’s better: they don’t need to travel far off the beaten path to do so.

The I-95 corridor stretches for 201 miles along its journey through the state. While drivers do traverse the more urban tract of Florence, the majority of that distance is passed among our more pastoral areas.

This road guide will show you every SC BBQ joint within 10 miles of an I-95 exit.

Check out our I-95 Road Guide

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 B&D Bar-B-Que near Smoaks.

As the small sign in their window says, B & D Bar-B-Que is “Good as the Rest and Better than the Best!” That’s what makes it worth the drive off the beaten path to taste some authentic, old-school South Carolina barbecue and hash.

Owned and operated by Bobby and Dixie George, B & D Bar-B-Que in Smoaks, SC, is only open on Saturdays from 11 a.m. to 7 p.m….or until they run out of food. And they only accept cash/checks.

Check out B&D Bar-B-Que

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

I Love SC BBQ Facebook Group