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Slingin' Hash...

SC BBQ Newsletter from Destination BBQ

Kindling

Hey Reader

Last week, I mentioned a new feature on Destination BBQ, a city-by-city directory of BBQ joints across the state. Shout out to Boris, Gary, and Clay for their feedback and corrections.

All help is appreciated. If you look it over and happen to see anything I need to correct/add/remove/improve, hit reply and let me know.

Among the suggestions was to add a directory for Easley. Ask and you shall receive.

In this issue, I ask for your thoughts and prayers for a good man and his family, share a recipe that is the base for many a good sauce, take a look at a couple of newspaper articles about two different James-Beard-quality pitmasters not named Rodney, and shine a spotlight on a Chapin-area smokehouse.

PS: James and Wayne became the newest members of our secret SCBBQ society. Shhh...learn the secret phrase and join us. Learn how at the end.

Playing with Fire

Jay Phillips' Whole Hog Sauce keeps things simple and sharp—just vinegar, pepper, garlic, and a bit of heat to bring out the best in whole hog barbecue. It’s the kind of sauce that doesn’t try too hard but knows exactly what it’s doing. And if you're feeling adventurous you can take the base recipe and convert it into a mustard-base, ketchup-base, or even a good Pee Dee style Red Gravy. One sauce to make them all!

See Recipe

Smoke Signals

—Too Soon

Keep Swig & Swine owner Anthony DiBernardo and his family in your thoughts and prayers as they mourn the recent loss of Anthony's son Asher.

DiBernardo wrote in remembrance of his son, a drummer:
​He lived to play and play he did. He played hard and he loved hard. This world will never be the same. Visitation will be held Sunday 3/30 from 3-5pm at McAlister-Smith in West Ashley. A celebration of life will follow at a later date. If you come, come with a smile on your face and love in your heart. He wanted a party.

— The Limits

Reporter Chris Trainer of The State published a piece today on Robbie Robinson's popular BBQ joint in West Columbia, City Limits Barbeque.

I've known Robbie for a long time. Back in 2016, he filled out a Pitmaster Profile questionnaire for me to publish a feature on him, and later asked me to hold it until he went to a brick-and-mortar location. That took a bit longer than expected, but clearly, it was worth the wait. The accolades continue to roll in, not the least of which is his second straight James Beard nomination.

Robbie's first real job was working at Maurice's at the age of 16. Just a few years later — okay, maybe more than a few — he's working just across town.

Traitor reached out to a number of folks in the BBQ community, myself included, to discuss Robinson's rise in the SC BBQ world and what his national recognition offers barbecue in South Carolina in general.

Have a look at what we all had to say in A question conjured in smoke: How good is West Columbia’s City Limits Barbeque, really?​

—Elliott's

The Post and Courier's Abby Ann Ramsey published a nice feature on yet another James-Beard-nominated, SC-born pitmaster.

As I've reported, Elliott Moss returned home from Asheville to Florence and recently launched Elliott’s BBQ Lounge in conjunction with Seminar Brewing.

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Here are some quick hitters from the article:

• Moss cooks whole-hog barbecue over a 23-foot charcoal-fed pit—big enough for seven hogs.
• The menu features ribs, chicken, and chef-inspired sides, with regular rotation.
• Moss weaves Pee Dee roots into every bite, with dishes like catfish stew and chicken bog.
• A miniature record shop inside the restaurant nods to his old Florence mail-order label.
• Seminar Brewing’s facelift includes garage doors, new lighting, and expanded outdoor space.
• Moss aims to grow both the barbecue and the brewery—more canned beer, more local flavor.
• The new logo’s eagle on barrels pays tribute to Moss’s grandfather’s nearby oil business.
• Moss hopes Elliott’s will serve both longtime locals and newcomers looking for something familiar—but better.

Or how about this graphic from Chatgpt (what a magical world we live in):

​

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 528 Smokehouse in Chapin.

518 Smokehouse in Chapin, South Carolina, is all about good food and good company. Founded by a group of college friends bonded over barbecue and beer, this spot serves up quality, farm-to-table dishes in a relaxed setting. From their Texas Twinkies—jalapeños stuffed with smoked brisket and cream cheese, wrapped in bacon—to classics like brisket and smoked sausage, there's plenty to satisfy your barbecue cravings. With outdoor seating overlooking a scenic pond, it's a great place to kick back and enjoy some Southern hospitality.​

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!