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North & South Carolina Spices
North & South Carolina Cue Glue
North & South Carolina Recipes
North & South Carolina

A real Carolina barbecue feast centers around a whole hog that's smoked for hours before the succulent meat is chopped or pulled and served with a tangy, vinegar-spiked sauce. If cooking a whole hog in your backyard seems intimidating (although you should try it anyway), we've also got recipes that make enjoying Carolina-style pork a bit simpler. Complete your meal with sides and save room for classic desserts like sweet potato pie!

Barbecue Tips

'Cue Tip #30: Know Your Smoke

"Knowing your smoke is knowing your fire. Look at the color of the smoke. If it’s not white but gray or dark smoke, that means there is sap in the wood. The whiter the smoke, the purer it’s getting. You can bet your money when you see white, wispy smoke coming out that your wood has broken down. That’s what you want; you don’t wanna see big ol’ logs in there, you wanna see big ol’ red coals in there. Now you’re ready to cook."

Jeff Little – Pitmaster and Owner of Mike & Jeff’s BBQ, Greenville, SC

Mike's Road Journal

Payne's Bar-B-Que: Memphis, TN

Payne's Bar-B-Que in Memphis is a down home, nitty gritty, not your mama's gourmet barbecue kind of joint. Please don't take that wrong, that's not a negative...that's a compliment. This is exactly the type of place me and my boys growing up in Chicago would seek out and brag about. Candice and her brother Ronald help run this joint that her grandmother, grandfather, mother and father started 43 years ago. The original stove (pictured below) still operates and is still the...
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Payne's Bar-B-Que: Memphis, TN

BBQ Joint Finder

Adams Rib Bar-B-Que

"Rickey and Laura - Owner & Pitmaster"

102 Jet Dr. Longview, TX 75603

The Brisket House

"Wayne Kammerl - Owner"

5775 Woodway Memorial Houston, TX 77057

Barbecue Slang

Pit Boss An experienced barbecue craftsman, who watches over the pit. Based on experience can tell by sight, sound, smell, and touch if the pit is running too hot or too cold, when it needs fuel, when to add wood, when to add sauce, and when the meat is ready.

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