A History of South Carolina Barbeque

A History of South Carolina Barbeque
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192
By:"Lake E. High Jr."
"Cooking"
Published on 2013-09-03 by Arcadia Publishing

you head north out of the Deep South into say, Virginia, \u003cb\u003ebarbeque\u003c/b\u003e starts petering \u003cbr\u003e\nout. Kentucky, protected largely by the Ohio River, has managed to maintain a \u003cbr\u003e\ngood \u003cb\u003ebarbeque\u003c/b\u003e tradition, especially in mutton, which was on everyone's menu in\u003cbr\u003e\n ...

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South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe--it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin' 'que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.

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