Think twice before tossing your dog a barbecue treat
We’ve all heard the phrase “give a dog a bone,” but bones, especially from summer barbecues, can be dangerous to dogs.
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Pitmaster George Washington of GW’s Southern Catering & Smoked BBQ shares a few of his award-winning techniques
Aspiring pitmasters in need of a mentor, or anyone who’s simply wondering where they can get their next presidential pork, can check out GW’s Southern Catering & Smoked BBQ on Facebook.
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Pitmaster Scott Bodkin’s 10 essential barbecue tips
Pitmaster and managing partner of Forrest Fire BBQ in Coligny, Scott Bodkin, is a master of smoking meat, creating flavors that “nourish your soul.”
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Orchid Paulmeier of One Hot Mama’s shares the symbiotic relationship between family and barbecue
One Hot Mama’s Chef Orchid runs her kitchen like she lives her life — surrounded by family, friends and feel-good food.
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Brisket’s culinary evolution
When most Americans think of brisket, they picture Texas-smoked meat with barbecue sauce. However, brisket actually has its roots in Jewish cuisine.
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How to cook the perfect steak
The perfect steak is something many strive for, but few can achieve on their own. To improve our odds, we sought the expertise of Wise Guys chef Craig de Villiers.
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Secret ingredient: Loquats
Despite its origins, loquats thrive here in the Lowcountry, where the climate is ideal for growing these trees. Get the lowdown on what you need to know.
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Dear Chef, do you prefer dry rub or marinade?
Dear Chef, do you prefer dry rub or marinade? What’s the difference? Is one better for certain things?
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We asked local chefs their favorite cut of meat for barbecue
Four local chefs share their favorite cut of meat for barbecue. See what these experts say.
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Recipe: Hudson’s Real Deal Barbecue Shrimp
This recipe brings together the fresh flavors of shrimp, the richness of melted butter and the tangy kick of Hudson’s Real Deal Barbecue Sauce.
