Tasty Trips: Pee Dee BBQ
Hit the Road for World Class Regional Barbeque
by Lynn & Cele Seldon
Whether you spell it barbecue, barbeque, BBQ, or simply Q or ‘cue, South Carolina offers more diversity when it comes to barbecue than any other state in the nation. From various meats and sauces to tasty restaurants and award-winning pit masters, the Palmetto State—and particularly the Pee Dee region—are right on barbecue. Thankfully, the South Carolina Barbecue Trail leads the way to the vinegar- and pepper-laced regional flavor of the state’s popular Pee Dee.
South Carolina Barbecue Known as “The Birthplace of Barbecue,” traditional South Carolina barbecue involves three basic ingredients: meat, wood, and sauce. The meat (typically pork and either whole hog or shoulder, is cooked and smoked long and slow over wood, with sauce sometimes added during cooking and always served tableside.
The original sauce used in the state was the traditional vinegar and pepper used along the coastal plains by Scottish settlers, including the Pee Dee region. Next—way back in the 1700s—the then-British colony of South Carolina by Lynn & Cele Seldon recruited many German families to the area, and they introduced mustard-based sauce to the mix, often referred to as “Carolina Gold,” which is typically found in the Midlands, including Greater Columbia. Then came South Carolina’s light tomato sauce, which is often referred to as “Carolina Red,” which is essentially ketchup mixed into a traditional vinegar and pepper sauce, often found in the state’s Upcountry.
The fourth and final piece of the tasty South Carolina sauce puzzle is a heavier and sweeter tomato sauce, which grew in popularity along with the growth of backyard grilling (which is very different from barbecue), and is typically found in the southwest region of South Carolina.
Pee Dee Barbecue “There is no better barbeque in the state of South Carolina than in the Pee Dee,” says Beth Williamson, Executive Director of the Pee Dee Tourism Commission. “We know how to do it right.” Like most barbecue restaurants in the state, Pee Dee barbecue hotspots typically serve pulled or chopped pork—including the intentionally burnt ends—with sauce on the side. It can come on its own, on a hamburger bun, or between two slices of bread (think Wonder®).
Visitors will also often find barbecued ribs, chicken, sliced pork, turkey, ham, or other possibilities like pork chops and catfish. Several Pee Dee barbecue restaurants also offer chicken or pork bog, which is traditionally made with rice, sautéed vegetables, spices, and slow-cooked chicken or pork. Restaurants in the Pee Dee region that feature it take pride in their bog.
Great pride is also taken in the varied sides restaurants serve, ranging from coleslaw to Southern-style veggies (think collard greens, green beans, and mac ‘n cheese), pork rinds, and cornbread or biscuits. Restaurants may offer a la carte ordering, allyou- can-eat buffet, or a combination.
Many restaurants have limited opening days and hours, and several stay open only until they run out of freshly-prepared barbecue, so it’s best to call in advance to avoid disappointment. Among many possibilities in the region, here are ten varied Pee Dee barbecue options:
