Publix Prestigious Palmetto Pig Pick’n Championship

The Publix Super Markets Charities
Prestigious Palmetto Pig Pick’n Championship
Sponsored by the
Olde Charlestowne Sertoma Club
P. O. Box 31459
Charleston, SC 29417-1669
Press Release FOR IMMEDIATE RELEASE Date: February 18, 2008 Phone: (843) 225-0008

Contact: Maria Aselage maria@hearsaycommunications.com

Olde Charlestowne Sertoma Club Holds 24th Annual Publix Prestigious Palmetto Pig Pick’n ~ A Portion of the Proceeds Will be Donated to a Lowcountry Literacy Program ~

Web site here

CHARLESTON, SC – The Olde Charlestowne Sertoma Club will be “hamming it up” at the Exchange Park in Ladson on March 7 & 8 during its 24th annual Publix Prestigious Palmetto Pig Pick‟n. One of the largest barbecue contests in the Southeast, this year‟s event boasts more than 60 cooking teams competing in the Lowcountry Division Contest. The event will also host members of the Kansas City Barbecue Society, the world’s largest organization of barbeque and grilling enthusiasts with over 8,000 members worldwide. Additionally, Southern Living BBQ on Tour will be part of the competition. “This year, the event will pay tribute to the 50th anniversary of Dr. Seuss‟ The Cat in the Hat by using the theme „The Pig in the Hat,‟” said Tommy Brush, director of the 2008 Publix Prestigious Palmetto Pig Pick‟n. “We will be donating $2.00 from each ticket sold to the Trident Literacy Association, a non-profit organization whose mission is to increase literacy in Charleston, Berkeley and Dorchester counties. Additionally, we ask everyone to bring a children‟s book that will be donated to Lowcountry schools.”
The fun begins on Friday, March 7, at 5:00 p.m. for the annual “Anything Butt” contest. Participants will cook anything but pork – foods such as alligator, catfish stew, tenderloin, quail and shrimp – and compete for prizes. Admission into the park that night is $5.00 and an additional $10.00 to sample the unique cuisine. Guests will also get the chance on Friday to visit with the cooking teams and learn more about the art of barbecue.

Gates open on Saturday, March 8, at 1:00 p.m. with the sampling starting at 2:00 p.m. For $20.00, the public will get into the gate and will enjoy endless samples of barbecue from all of the competing teams in the Lowcountry Division contest. At 4:00 p.m., the East Coast Party Band takes the stage. Trophies and prize money will be given to the winning cooking teams at 5:30 p.m., and at 8:00 p.m. the day ends with the WW Williams fireworks display. Coupons for $5.00 off Saturday‟s gate admission will be available at all Lowcountry Publix grocery stores the week of the event. Additionally, those who bring a children‟s book will receive $2.00 off the admission price on Saturday.
“This two day event has something for the entire family to enjoy, including the kids,” said Mr. Brush. “I encourage everyone to join us for two days of food, fun and fireworks. Not only will you get to sample some of the best barbecue the area has to offer, but you will have the opportunity to promote literacy for all Lowcountry residents.”

Classic Smoked BBQ pork spare ribs

This is an easy rib recipe that should make anyone happy with the results.

Ingredients and equipment

• Two racks of pork spare ribs trimmed (these have the skirt removed but the rib tips are still attached, up to you)
• plain yellow mustard
• Dry Rub (recipe follows)
• wet mop
• BBQ Sauce (recipe follows)
• hickory chunks or chips soaked overnight
• Good real charcoal (Cowboy Charcoal is the brand I use but any real charcoal will work)
• Chimney Charcoal Starter
• mopping device
• Smoker (I use a cheap Brinkman offset firebox model – if you have different you’ll need to adjust- if you have better, I’m jealous)

Sweatman’s BBQ, Holly Hill, SC

Living in Charleston and having a small pork obsession I had heard about Sweatman’s BBQ for a while. I tried to make it out there a few weeks back but it was closed (yes I should have checked the Hours). So knowing I didn’t have much planned for the labor day weekend the wife and I decided to make the hour or so trip from Charleston to Holly Hill to give Sweatman’s a try.

When you come around the long corner on Highway 453 Between Holly Hill and Eutawville you see Sweatman’s from far off and it stands out. From the front, the old house from the late 1800’sis situated next to a huge pecan tree and has a long front porch evenly spaced with hanging ferns. The remote locale and the century old structruce more than hinted at what the que was going be be like. We hit right at 12:30 and the line was literally out the door. Being that it is dove season I can easily say that 75% of the people there were in woodland camo all the more adding to the country small town feel Sweatman’s has. We both ordered pulled pork sandwiches with slaw and one order of banana pudding. The lunch buffet consisted of pulled pork with the expected SC mustard sauce, another tray of pork with what they called “Katchup sweet sauce”, an un-sauced tray of pulled pork, ribs, hash, rice, home made pickles and slaw.

The Hickory Hawg

When I went down to JB’s Smokeshack last week I saw where the Hickory Hawg was located. I have been meaning to make a trip there as well, so today I headed there after a 5 hour Stretch of a Nagios install and configuration at the office. I’ll admit it, I’m a snob when it comes to food. I sometimes prejudge things and while I’m usually right occasionally I’m proven wrong. When I saw that the Hawg was in a small strip mall I was a little concerned with the implications of cooking BBQ in these conditions. I have eaten at a few strip mall BBQ joints before and they’ve never really been great. When I got out of the car some of the reservations went away immediately. I could definetly smell the smoke.

JB’s Smokeshack

Oh BBQ god’s, I must have done something good because you’ve led me to a wonderful example of how to do BBQ right. JB’s Smokeshack on Johns Island (near Charleston, SC) is just damn good. I had their que at a party a while back and I remember it being good, but to really check it out I needed to visit their restaurant. As soon as I walked in I pretty much knew it was going to be good. After my recent less that stellar experience at Jed’s BBQ in Greensboro I was happy to see their motto “The flavor is in the meat, sauce on the side”. There were two giant Tea dispensers right at the counter, a buffet with a number of southern sides, numerous newpaper and magazine articles praising the place, and a hand written menu on the wall. There were a few folks eating there ranging from a white couple in their 80’s to a few younger African-American kids. I tend to find that the more diverse the customers the better the que, this proved true once again.

Mothership BBQ

Well I’m going to be a little more focused on posting on all things pork now that I’ve finally finished building my house. While cruising around the porkosphere I came across the Mothership BBQ blog. While I haven’t been to the restaurant, the blog is about the trials and tribulations of a BBQ restaurant owner and it is well worth visiting and revisiting.

If I am in Nashville anytime soon, I’m there.

My Failed BBQ attempts.

While out on the road this past week I tried to hit three different BBQ resteraunts flailing miserably at each attmept.

Sweatman’s BBQ in Holly Hill, SC – Closed for vacation Supposed to a must visit stop for any BBQ enthusiast

McCabe’s Bar-B-Q – As per a recomendation from a friend and from a recent article in the Charleston City Paper

Allen and Son’s – Chapel Hill, NC – hit it between lunch and dinner. I’ve been here many times. My Grandfather’s favorite BBQ joint and well worth a visit.

Finally after some quick searching on the internet by my wife with her handy cellular wireless card we ended up at some place called Jed’s BBQ in Greensboro, NC. While not the worse BBQ I’ve ever had it was by far the most boring. We each got a sandwhich and a side of slaw (one coleslaw and one BBQ slaw), one side of fries and one of hush puppies.

Even though I swear I saw a smoker in the kitchen the pork had zero dicernable smoke flavor. The pork was cooked pretty well but was just boring. The cole slaw was basic and nothing to write home about and the BBQ slaw was reflective of their sauce, salty and not very flavorful.

The fries were your typical krinkle cut frozen numbers. The hush puppies may be the only thing that was ok. While they lacked the sweetness that most really good pups have they were still enjoyable.

Needless to say I was disapointed. If I had just been patient enough to take a detour to Lexington all in the world would have been right (well at least the BBQ would have been).

Pork and Whiskey Festival is soon

The 8th annual Pork and Whiskey festival is only a month away. Contact the Pig for information.

Big year this go around. 5 bands, Beer from one of our favorite brewers, pig, idiots……