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.
Truth in BBQ: Lake High Delivers
Lake High is THE source of information about all things South Carolina barbeque. As president and founder of the South Carolina Barbeque Association, he is not only well-schooled on the subject, he is eloquent in his explanations. It is true: South Carolina is, in fact, the birthplace of BBQ. High makes a clear and powerful case that simply cannot be denied. From a look at the “Myths, Tales and Misconceptions” surrounding the origins of BBQ to a concise but detailed look at the…