6 Lowcountry Chefs Share Their Favorite Backyard Barbecue Dishes
What the Pros Love
We asked local chefs and restaurateurs to share their favorite thing to bring to a backyard barbecue:
Russo’s Fresh Seafood
“I typically bring a Horiatiki Greek salad (tomatoes, red onion, cucumbers, feta, Kalamata olives, red wine vinegar and olive oil). It’s an easy, cool and refreshing summertime dish that highlights the season for local tomatoes and cucumbers.”
— Charles Russo
Nunzio Restaurant + Bar
“To complement the barbecue standards, I would bring a caprese salad (freshly sliced beefsteak tomatoes, sliced mozzarella, extra virgin olive oil, salt and pepper). It’s so easy, so simple and a must with lots of fresh basil. It’s a refreshing dish that perfectly suits the summer season.”
— Chef Nunzio Patruno
The Sea Pines Resort
“My go-to, if it’s true barbecue, would be paying homage to my North Carolina roots. I would bring red slaw (a twist on coleslaw with a vinegary, peppery kick) and a platter of deviled eggs that I like to kick up with a bit of wasabi.”
— Chef Benjamin Harris
Palmetto Bay Sunrise Cafe
“Potato chips, because they’re in a bag! But really, I’d have to say a pickle relish tray or tarragon vinegar slaw because I like my barbecue tangy, not spicy. Plenty of napkins as well.”
— Leslie Stewart
Chez Georges Bistro & Bar
“I like to bring German potato salad. It pairs well with a lot of other dishes, and good sides are often overlooked at a picnic.”
— Chef George Casalicchio
Hudson’s Seafood
House on the Docks
“We have 14 chickens, so we usually have eggs to spare — deviled eggs.”
— Andrew Carmines
