Kindling
Hey Reader
Recently, I visited the home of Dukes mayo. Nope, not where you think.
While I have been to Greenville any number of times — and yes, that's where Duke's originated — today, GVL is not the home of our beloved brand.
Did you know that in March Duke's was acquired by Advent International? Advent is headquartered in Boston, MA. Yep.
What's the opposite of carpetbagger? 😉
Anyway, you won't find that traitor Duke's (or any other brand) in the recipe I share with you today. A delicious pie, without mayo. Intrigued?
In addition, we'll look at what folks had to say about SC BBQ restaurants and take a look at a couple of them, a new addition and an old favorite.
Cheers, Jim Roller Destination BBQ
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PS: Happy 25th Birthday today to my youngest, Camden.
PPS: Friday's poll revealed that a number of you would be interested in a small batch order of rubs. Now, a follow up question:
Which Rub Option Would You Prefer? |
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Note: If the vote favors additional rubs, I may offer rubs modeled after those selected from the book, but it wouldn't be right to offer those exact recipes, as I'm sure you understand. Here are the rub recipes found in Going Whole Hog.
Playing with Fire
While we're still in tomato season, I thought I'd share this alternative to the traditional tomato pie. Dare I say it...this one has NO DUKES MAYO! Dangerous territory I know, but bear with me, there's actually no mayo at all in this recipe. The good folks at Piggybacks BBQ in Lake City shared this one with us a while back, and Dawn Verbarg of Blazin' Bullets competition BBQ team tested (and photographed) this recipe for us for Going Whole Hog and had this to say:
"Awesome Tomato Pie! I will make this again..." Give it a try!
Smoke Signals
—Pit Stops & Pitmasters
If there's one thing the 2025 SC BBQ Survey made clear, it's this: South Carolinians aren’t shy about their BBQ preferences—or their favorite places to get it.
We asked folks how often they head out for barbecue, what matters most in a restaurant, how much they expect to spend, and even whether health concerns ever get in the way of chasing good smoke. And of course, we asked the big one: “What’s your favorite BBQ restaurant in South Carolina?”
Let’s just say... y’all had a lot to say.
How Often Are We Getting ‘Cue?
A few counties stood out:
- Sumter folks are the most loyal, with 21% eating BBQ weekly.
- Marlboro and Chesterfield leaned the other way—most respondents there said BBQ outings were rare.
- Anderson County looked hungry, too—44% go out a couple times a month and 18% weekly.
In short: for most, BBQ is a regular part of life—but not an everyday thing.
What Do We Care About in a BBQ Joint?
- Meat options (61%)
- Wood-cooked BBQ (49%)
- Side dishes (41%)
Hash, sauces, and tradition made a respectable showing, but location, price, and even customer service lagged behind. Translation: if the meat is good and it’s kissed by real smoke, we’ll find you and we’ll pay for it—even if you’re out past the county line.
Couple county callouts:
- Bamberg loves its sides—75% had them in their top three.
- Cherokee wants that wood-fired flavor (58%).
- And Spartanburg is all about variety—meat options reigned there.
What’s the Average BBQ Bill?
Most counties mirror that pattern, but Lancaster County bucks the trend—64% of respondents there drop $21–25 on a typical visit. Must be getting the good stuff.
Does Health Factor In?
For most? Nope.
Only 9% said health or dietary concerns affect where they go. But 22% admitted it might impact how often they go.
Still, in places like Chester County (50%) and Orangeburg County (36%), health considerations clearly play a role in how often folks indulge.
And Now, The Favorites…
- Statewide Favorite: Dukes BBQ led with 10.6% of the vote—but keep in mind, that reflects multiple Dukes restaurants across the state, not just one.
- Scott’s Bar-B-Que and Lewis Barbecue followed close behind.
- Other big names: Shealy’s, Smokin’ Pig, Maurice’s, Rodney Scott’s, McCabe’s, Brown’s, and Sweatman’s.
Regional Standouts
- Lowcountry: Dukes led, but Lewis and Rodney Scott’s followed strong.
- Midlands: Shealy’s on top.
- Pee Dee: Scott’s ruled the roost.
- Upstate: Smokin’ Pig claimed the crown.
County-Level Callouts
In small counties, hometown favorites dominated (like Shuler’s in Marion). In bigger counties, favorites split votes—reminding us that in BBQ, loyalty is often local.
Heard-Best Reputation Picks
When asked what joint people hear is best (even if they hadn’t been), one name rose above: Scott’s Bar-B-Que. Nearly 27% mentioned it. Rodney Scott’s, Lewis, Dukes, and Shealy’s followed behind.
The Takeaway?
We may all love BBQ, but where we go and why? That’s deeply personal. Some chase sides, others chase smoke. Some splurge, others watch their sodium. But no matter where you fall, South Carolina is full of good options—and proud fans ready to defend their favorite pitmaster.
Next time, we take it outside... backyard BBQ is calling.