In the Palmetto State, barbecue is not a cooking method but a serving of our cultural heritage, one primarily flavored by time, smoke...and four different sauces. Our barbecue tradition is deeply rooted in history. Some even argue South Carolina is the birthplace of barbecue. Whether it’s whole hog cooked for hours over hardwood coals or the unique delicacy known as hash, SC BBQ offers a rich buffet of flavors and experiences.

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While it’s true this authentic collection comes from some of SC’s most renowned pitmasters, many are family recipes — some generations old — from SC’s best backyard and competition cooks. Sauces and rubs, meats, hash, sides, and desserts: each enjoys a dedicated chapter. Beyond the recipes, you’ll enjoy the histories and special features spotlighting the people who have made South Carolina barbecue what it is today.

Going Whole Hog is more than just a collection of recipes; it's a journey through South Carolina's BBQ heritage. It explores the state's traditional BBQ techniques practiced by those manning the backyard grill, taking the competition stage, or working the pits at historic restaurants. Each recipe and story is a testament to the authentic BBQ culture that thrives in the Palmetto State.

From the tangy vinegar sauce of Eastern SC to the staple mustard sauce of the Midlands, each region brings its unique twist. The book also covers hash recipes, a South Carolina original, from the yellow hash of the Lowcountry and Midlands to the beef hash of the Upstate.

But it's not just about the sauces and meats. This book delves into the sides and desserts that complete the BBQ experience. From staples like collard greens and baked beans to regional favorites like chicken bog, catfish stew and tomato pie, these recipes reflect SC.

This collection also pays homage to the pitmasters who have shaped South Carolina's BBQ scene, from early pioneers like Big Joe Bessinger and Earl Dukes to today's legends John Lewis and Rodney Scott.

In addition, it provides a guide to BBQ pit building, offering instructions for constructing your own cinder block pit, and a simple approach to cooking whole hogs.

In essence, "Going Whole Hog" is a celebration of South Carolina's BBQ heritage, a tribute to the pitmasters who have shaped it, and a guide for those who wish to carry on the tradition. It's a testament to the cultural influences of SC BBQ.