Barbeque Society members share their secrets of perfect barbeque and accompaniments. These recipes enable you to cook better than the guy next door. A who’s who and what’s hot in barbeque. A 1996 National Winner of the Tabasco Community Cookbook Award. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.
Create your own recipe book and barbecue smoking 99 pages of recipe sheets to be completed, in thin lines 100-page notebook including: number of parts, preparation and cooking time, grill temperature, etc. Write down all your favourite dishes, preparations and recipes Included rating spaces at the bottom of each recipe Good quality white paper Large format 17.7 x 25.4 cm (7×10″) Ideal gift for barbecue lovers.
Create your own recipe book and barbecue smoking 99 pages of recipe sheets to be completed, in thin lines 100-page notebook including: number of parts, preparation and cooking time, grill temperature, etc. Write down all your favourite dishes, preparations and recipes Included rating spaces at the bottom of each recipe Good quality white paper Large format 17.7 x 25.4 cm (7×10″) Ideal gift for barbecue lovers.
Create your own recipe book and barbecue smoking 99 pages of recipe sheets to be completed, in thin lines 100-page notebook including: number of parts, preparation and cooking time, grill temperature, etc. Write down all your favourite dishes, preparations and recipes Included rating spaces at the bottom of each recipe Good quality white paper Large format 17.7 x 25.4 cm (7×10″) Ideal gift for barbecue lovers.
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.
