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Posts from the ‘Barbecue’ Category

Swined and Dined – Hub City Hogfest 2018

I swear to you that while the blue hairs hit the beer and sunshine, I began by hitting the cake.

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Smokin Mustard Hash With The Hog Hauler South Carolina Style Hash

This blog will release just before 4/20 and it was so difficult for me to hold off on hash jokes but I respect South Carolina food so much that I am going to take the high road. 

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High Times With Hash at Midway BBQ Buffalo, South Carolina

I know that this blog did not release on 4-20 but let me start with the hash. 

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South Carolina Food Quest- BBQ, The Argument, The Bandwagon, And Why I Jumped On

As introduced by Daddy Joe's logo with a pig wearing shades and a beach shirt, their specialty is...

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Put Some South In Your Mouth -100 Dishes To Eat In Alabama Before You Die

Just out of Wetumpka lies the small town of Wallsboro. Since 2007 this has been home to a family run business called Champ’s Barbecue. Recently recognized as a newcomer to the 100 Dishes list, I now had an excuse to drive to Wetumpka and check them out.

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I like Pig Butts And I Can Not Lie-100 Dishes To Eat In Alabama Before You Die

If you too are a BBQ connoisseur, you likely can not count the number of times, on your sauce-licked fingers, that you visited a place called a “shack.”

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A Golden Rule And A Bar-B-Que 100 Dishes To Eat In Alabama Before You Die

I dug in and I learned that the Golden Rule Irondale location was established in 1891 making it the “oldest continuous running restaurant in Alabama.” It is also the 16th oldest continuous running restaurant in the country.

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100 Dishes To Eat In Alabama Before You Die – Johnny’s Bar-B-Q

Twas the night before Christmas...Meg was nestled all snug in her bed, while visions of BBQ danced in her head....

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Smokin Butts-100 Dishes To Eat In Alabama Before You Die – BBQ Plate at Hancock’s Country Bar-B-Que

But, what really tipped the scale was ...

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Saw’s Soul Kitchen 100 Dishes To Eat In Alabama Before You Die

Slow-smoked tender pork, sweet vinegar-based BBQ sauce, served over creamy grits, and tangy greens, topped off with killer crispy onion rings. The portion size was ginormous.

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