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Day 43 - Columbia, South Carolina

Something unusual happened yesterday. Driving from New Hampshire down to South Carolina, we had to pass through North Carolina. If you remember, last Thursday, I played poker with Jim Watt of North Carolina. Now, this fellow has been after me to play him heads up poker for years. Unfortunately for him, when we met up, it only took 30 minutes for me to take all his chips. About 50 miles or so into North Carolina, Ziggy and I were surprised out of our socks to see Jim Watt standing on the highway holding a sign. I reached over, grabbed my camera and took the shot. Sorry Jim. Maybe next time!

We arrived in style in Columbia, South Carolina. Or, I should say, with Ziggy darning her hat.

Subscribers and South Carolines' Joe and Tami met us at the Old Courthouse and man, did they have some information for us about South Carolina.

Tami informed us that South Carolina was the 8th state in the USA and it became a state on May 23, 1788. As a matter of fact, there were eight states who joined the Union in 1788.

Joe said, "South Carolina is a state in the Southern region of the United States. The Province of South Carolina was one of the 13 colonies that revolted against British rule in the American Revolution. It was the first state to secede from the Union to found the Confederate States of America. The state is named after King Charles I of England, as Carolus is Latin for Charles."

Tami continued, "South Carolina was the first state to secede from the United States on December 20, 1860 towards forming the Confederate States of America. President James Buchanan took little action, preferring to let the newly elected President Abraham Lincoln decide the matter. On April 12, 1861, Confederate batteries began shelling Fort Sumter, which stands on an island in Charleston harbor, thus precipitating the Civil War. Students from The Citadel were among those firing the first shots of the war, though Edmund Ruffin is usually credited with firing the first shot."

Hey Tami and Joe, "When we were in North Carolina, Jim Watt told us about Pulled Pork and Cole Slaw. What ya think? Where can we go to get some?"

They pointed us in the direction of Hog Heaven on Pawleys Island, South Carolina. It was a drive but it was well worth it.

What a treat for your Summer get togethers. I love to fix me a sandwich and use the cole slaw as a condiment. Right on top of the pull apart pork... or beef! That's the fare!!

Traditional pulled pork no matter if you side with the north or the south comes from devoting hours of love to making a perfectly cooked, preferably smoked, pork roast, shoulder, butt, tenderloin or really any large cut of pork. When you have perfectly cooked pork you are halfway to having pulled pork. Take the cooked pork and with a fork pull it apart by pulling the fork along the grain of the meat pulling it apart. Pour the sauce below over the pulled pork until covered. Serve warm with cole slaw or on bread and don't forget the sweet tea. Here's the recipe.

South Carolina Pulled Pork BBQ
Serves 12

6 lb. pound pork butt

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked (use my recipe for rub if you have it. It's in the Members Kitchen Club), and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

For dry rub (Ya got the recipe for mine? Use it instead)
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

12 soft hamburger buns with seeds, split

Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.


This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.

Carolina Slaw

1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onions, finely chopped
2 carrots, grated
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.

Enough slaw for 8 to 10 servings. Delicious with pulled pork!

Yo dudes and dudettes, pass the slaw!


Well, we off to Annapolis, Maryland tomorrow and yes, we're driving. There's a lot of rains and flooding going on but pray for the people who live there. They're really having a tough go at it. Speaking of tough go, I hope we don't run into that guy Jim Watt and his sign. Think we'll take a different route. hehehe. See you tomorrow in Maryland!


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