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Slingin' Hash...

SC BBQ Newsletter from Destination BBQ

Kindling

Hey Reader

Thanks for being here. Lots to get to...

In today's issue, we revisit a regular feature I have been sort of avoiding for a while. Mostly, it's because I don't want to HAVE to find some product worthy of your attention each month. I'd rather share things as they dawn on me. This month's simple recommendation was inspired by a recent conversation.

After that, I'll unbox a new toy for you to play with (let me know what you think); then, I'll report on some of the latest news (there seems to be a trend), and share highlights from a recent podcast.

We'll wind up this issue in a Greenwood shack.

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.

Yea...I agree. This product isn't BBQ-specific, but it's regularly useful. These came to mind when reading responses to a recent post in the I Love SC BBQ Facebook group asking folks to name the one thing BBQ lovers need in their kitchen. It's not flashy or fancy nor is it likely something you don't already have, but do you have a really good one?

Years ago, we invested in these rimmed baking sheets, and, as you can see, we use them....a lot. That's the sign of quality. And yes, they get better as they darken.

We use America's Test Kitchen winner, Nordic Ware Rimmed Baking Sheets. Currently, their 3-piece pack (half, quarter, and jelly roll sheets) is only $37, if you're in the market.

See on Amazon

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Smoke Signals

—BBQ Wood

I'd like to unveil a new feature I've recently added to Destination BBQ. We'll call it a Beta product and I'd love for you to "kick the tires" on it and let me know both what you think and what, if anything 🤞, you find wrong with it.

I spent several long, frustrating days with an AI coding tool known as Cursor. It's like Chatgpt meets coding. I know nothing about coding. While I have always been intrigued and even purchased some books on the topic, coding doesn't work like my mind thinks, so it was never a natural match.

But I've always recognized the value and potential that such a skill offers. Fast forward to this era of AI, and what do you know, now I have a personal coding assistant who I can just tell it what I want, and — eventually — it creates it. Well, sort of...

Truth is, it didn't work when I added it to my website, though it worked great in the testing environment. So, I turned to Chatgpt to finish things up. Between the two, I hope that you find a functional product.

What is this simple new feature that I labored over for so long?

I'd like to introduce to you the BBQ Wood Pairing Guide (probably need to come up with a better name...).

What does it do?

Well, if it works right, it will allow you to pick your protein of choice, from beef ribs to whole hog and lots of things in between, including a few that might surprise you.

Once selected, the web app will reveal the 8 most commonly used smoking woods and share which are:

• Recommended
• Great Alternatives
• Complementary Options
• "Experimental"

In addition, each wood type is displayed on a card with

• Description of how that wood impacts your selected protein
• How it pairs
• Intensity of the smoke's impact on the protein
• Tips
• Other woods that wood would blend well with
• The "color effect that wood might have with your protein
• Link a page with Amazon's best sellers for that type of wood

I believe it's a good start. Give it a whirl and let me know what you think. Thanks!

(PS: I've got another tool in the works; this one is just for fun. More about that another time.)

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Hot and Fast

—No Limits

Robbie Robinson at City Limits Barbeque in West Columbia continues his ascent up the SC BBQ mountain. I mentioned last week that he had been nominated for a second time for the James Beard Award Best Chef: Southeast. Since we last spoke, he has taken another step forward in that climb and remains in the running as a finalist. Robinson is the only chef from South Carolina to receive a nomination this year.

—Eater Profile

Former James Beard nominee Elliot Moss's return to his hometown of Florence with Elliott’s BBQ Lounge continues to garner attention. Eater published a profile on Moss last week that's worth a read.

—Florence Foodies

Morrey Thomas, SCBA Master Judge, Darlington native, and former publisher of the News and Press, reached out to let me know he'd been interviewed by Sammie Fryer on his Florence Foodies podcast about SC BBQ, focusing on his experiences and insights as a pitmaster and barbecue judge.

In the hour-plus-long interview, Thomas hits on wide-ranging topics including the following:

• South Carolina as the birthplace of barbecue
• SC's four barbecue sauce regions: vinegar-pepper, mustard, light tomato, and heavy tomato
• Experience as a master judge and former executive director of the SC Barbecue Association
• Differences between commercial and competition barbecue
• Elliott’s BBQ in Florence as an example of traditional, wood-cooked barbecue
• Promotion of the Youth Mentors of the Pee Dee BBQ competition event (dates, structure, what to expect)
• Discussion of SC hash variations and significance
• Notes on ribs: proper texture, misconceptions about “fall-off-the-bone”

In addition, Thomas shared his thoughts on three books:

• ​Going Whole Hog: "If I had one book in my arsenal to recommend to somebody, it's this book."
• ​Rodney Scott's World of BBQ: "This is a fantastic book!"
• ​Meathead: "This is a a guy that's sort of a guru he looks at things with a scientific approach."

You can even watch it here:

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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 Carolina Barbecue Shack in Greenwood.

Since 2004, Carolina Barbecue Shack in Greenwood, SC, has been delighting patrons with authentic, slow-smoked meats, including pulled pork, ribs, chicken, and their renowned hash. Founded by retired educators Furman and Carol Mauldin, this family-run establishment has grown from a humble take-out spot to a beloved local favorite, now featuring an air-conditioned dining room and an expanded menu. Their meats are smoked on-site, complemented by homemade sides and a selection of four signature sauces catering to all heat preferences. Open Wednesday through Saturday, Carolina Barbecue Shack continues to serve up Southern hospitality and mouthwatering barbecue that keeps customers coming back for 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!