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Chasing BBQ - BBQ Headquarters
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 #28: Patience, Time & Air

"If you want to cook better barbecue you have to remember three things. Patience is key. It’s all about the time you’re willing to put into it. Control your air flow."

Ernest Zanders – Pitmaster and Owner of True BBQ, West Columbus, SC

Mike's Road Journal

Roegels BBQ: Houston, TX

BONUS STOP! Thanks to Randall and Michelle of Savory Spice Shop - Rice Village for the tip and for developing a business relationship with Russell of Roegels Barbecue Co. Russell says he's kind of new to Central Texas barbecue, but not new to barbecue. Apparently he's a quick learner, because his joint puts out some very good 'cue. Yes, he's a Savory customer so you might think I'm a bit biased, but try his food, chat him up and you'll see that he's on point, loves...
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Roegels BBQ: Houston, TX

BBQ Joint Finder

Two Bros BBQ Market

"Javier Rodriguez - Pitmaster"

12656 West Ave. San Antonio, TX 78216

Micklethwait Craft Meats

"Thomas Micklewait - Owner & Pitmaster"

1309 Rosewood Ave Austin, TX 78702


Barbecue Slang

Low n' Slow A method of barbecuing where food is cooked at a low temperature for a long time, sometimes up to 18 hours. The food is not placed directly over the heat source. The heat doesn’t exceed 275°F and usually is closer to 225°F.


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