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Slingin' Hash...

SC BBQ Newsletter from Destination BBQ

Kindling

Hey Reader

June....really? Wow, where does the time go? I swear 2025 just started, didn't it?

But here we are, right in the midst of summer grilling season. Memorial Day kicked it off and we'll go through Labor Day, with Independence Day being the traditional peak.

I've always loved summer, probably because as a kid it meant school was out, and as an adult, it meant school was out. 😉 (For those who don't know, I am a retired teacher after 28 years in the classroom: 6 at Andrews High and the rest at Fort Dorchester.)

So I have always looked forward to the season: good food and freedom. What more could you ask for?

Speaking of which, there's lots to look forward to below. (Not the greatest segue I've ever written.)

In this issue, I share one of our new kitchen toys, take a deep dive into one section of our survey report, and spotlight two restaurants: one a new one to our map that's been around for a while and the other one that's been on the map for a while but is a newer type of BBQ joint.

PS: Do you own a copy of Going Whole Hog? If you enjoy it, do me a favor and give it a shoutout to friends and/or on your preferred social channels. And if you've given one, thanks for all the great comments.

Hot Spot

By popular request, I will highlight tools or other items worthy of your attention. These products are featured either because I have used them personally or trust those who recommended them.

All of the items recommended here will be added to our Recommended Products page, which will build into a nice library of products over time.

We've recently gotten a new addition to our kitchen that we've been impressed with, so I thought I would share it with you.

We've used a "plastic" cutting board from Sam's for about as long as I can remember. Frankly, I've always liked it. It's large, portable, and easy to clean, but studies suggest that having less plastic in our diet might be a good thing, so we decided to make the switch. What a great choice!

Of course, I did my research and while there are a lot of quality options, some even local, I decided to go with a recommendation that I trust.

America's Test Kitchen (ATK) recommends the Teakhaus XL cutting board. I went with the "edge grain" instead of the "end grain" as, supposedly, the end grain (think butcher's block) is more apt to absorb moisture.
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"Testers actually preferred the edge grain because the end grain boards were more susceptible to moisture absorption. Also when they were oiling the boards with mineral oil, the end grain boards absorbed more oil than the edge grain boards did."

So...edge grain it was, though, yes...some say that the end grain boards show less wear. ATK didn't seem to have that issue with their winning board.
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"We really can stand by this because we've used it in the test kitchen for 10 years and had no issues to report, alright? So it's standing the test of time."

And that was enough for me. So, if you're ready to move on from your old plastic board, consider this option from Teakhaus. And if you do, be sure to order some oil to protect it...and all your other wooden kitchen items. I chose Boos Block mystery oil and board cream.

See on Amazon

RETORT: Buddy Eleazer happened to catch this recommendation on the Recommended Products page the day I originally wrote it (May 22). He shared the following thoughts: "Regarding your recommendations of "Teakhaus Cutting Board - Extra Large (XL) Wood Cutting Board with Grip Handles - Reversible Teak Edge Grain Wood - Knife Friendly - FSC Certified", I have to disagree. I am a fan of America's Test Kitchen and I also know many excellent chefs use edge grain cutting boards (such as Jacques Pépin), but as a woodworker and someone who grills, smokes and barbeques a good bit, I am a firm believer that END GRAIN CUTTING BOARDS are superior for long time use. Yes, in a short test, edge grain is similar, but end grain will, in the long run, keep knives and cleavers sharper by have the edge go parallel to wood grain and not across the wood grain. In particular, maple, cherry and walnut are tight grain excellent woods to utilize. Also, while initially, the wood needs more surface prep (mineral oil and/or wax), this will go deeper into the wood, allowing longer lasting protection from harsh cleaning by water or detergents."

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Smoke Signals

—A Meaty Subject

Barbecue, no matter where it's smoked, is all about the meat, so this is the first topic we asked about in the 2025 SC BBQ Survey. But as a lead into the topic, we wanted to know how often folks in SC were bellying up to the buffet and if (and where) health choices or concerns caused people to make their pile a little smaller.
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When it came to how often people were eating barbecue, from home or somewhere else, over half of the state said they partook a couple of times a month, with under 10% saying they "Rarely" (less than 12 times a year). ONE person of the 1350 who submitted the survey said they "Never (or almost never)" eat BBQ at all.

Now, it may be that most folks aren't eating BBQ weekly (maybe they happen to like other things, too?), but it doesn't appear that diet or health plays a large role in that choice.

We asked, "Do health/dietary concerns or choices impact HOW OFTEN you choose to eat barbecue?"

Statewide, 21% of the respondents said that it did. That leaves roughly 80% of the state enjoying their barbecue whenever they like. Keep in mind that nearly 3-in-4 of those responding were over 45 with almost of third of the total being 65+ years old.

This age group is one that typically is forced to consider health choices...but not when it comes to SC BBQ!

So, what meats are folks in the Palmetto State choosing?

Brisket beat out chicken for the fourth spot by nearly 9% of all votes statewide. Brisket, once a rarity in our state, has carved out a notable following across all regions—with slightly higher enthusiasm in the Upstate (35%) and Lowcountry (29%).

Chicken, sausage, and beef ribs trailed behind, but still made respectable showings. Turkey, though the least selected meat at 4% statewide, has its niche.

The final few questions of this section were follow-up questions for those who picked pork and/or brisket. If someone picked pork, we asked how they liked it served (pulled vs. chopped) and if they wanted it sauced ahead of time. Those who picked brisket were asked how they liked it served (sliced vs. chopped) and which part of the brisket (point vs. flat) they preferred.

In short, pork = pulled and not sauced, brisket = sliced and point, though there were interesting variations among some regions and counties.

Here is a quick link to the Meats section of the survey if you'd like to take a closer look.

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Additions

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

Crossroads BBQ

The atmosphere is welcoming, the service is genuine, and the food speaks for itself. Whether you’re planning a special meal or just need a satisfying pit stop, Crossroads BBQ delivers an authentic taste of the South that keeps people coming back.

Take a Look

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 Blue Bar and Smokehouse in Fort Mill.

Since 2020, Blue Bar & Smokehouse has been firing up oak‑and‑hickory smoked meats twice daily in their Olde Hickory smoker. The lineup includes brisket, pulled pork, spare ribs, smoked chicken halves, and jumbo wings—served with house‑made sauces like Blue, honey‑peach, smoky chipotle, Firebox, and more.

Visit Restaurant

Going Whole Hog

Our SC BBQ Cookbook gathers together recipes for sauces, meats, hash, and more from today’s top pitmasters and from generations-old family traditions.

Digital and Print editions available!

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