Marvin C. Ross was just 8 years old the first time he watched Willis Spells, his neighbor in Dorchester, South Carolina, make barbecue hash. Relatives and friends showed up to sit outside with Spells ...

Mark Wallace isn’t afraid of sharing the truth as he sees it. That extends to the art and science behind the perfect plate of barbecue. “There’s three things good barbecue is not,” Wallace said Friday ...

The history of American cuisine - and barbecue in particular - is, at its core, a story about what to do with leftovers. Not the modern-day kind, like the turkey sandwiches and casseroles we cobble ...

It is the Palmetto State’s signature contribution to regional barbecue culture, and it stems from pre-Civil War residents trying to make dietary use of every part of the pig. Barbecue without hash and ...

Barbecue season is here -- but you don't need to have a grill to enjoy those bold, smoky flavors! Sadler's Smokehouse products are now available in select Albertsons stores and will satisfy your BBQ ...

While no one’s quite sure how long Midway BBQ has been cooking up it famous hash and chicken stew, there’s no doubt about it’s significance in the upstate food scene and beyond. In its early days, ...

They’ve been smoking briskets over mesquite since Tony’s The Pit Bar-B-Q opened in 1958. Tony Vargas Sr. started the place, but according to Martha Vargas, it was her husband Tony Vargas Jr. that’s ...