There’s this place on the way into Clemson that is only open on Thursday, Friday and Saturday, and it’s the closest to heaven the Southern husband is ever going to get on this earth.
It’s called the Smoking Pig, and it is just plain perfect barbecue. Pork, chicken, brisket, fried okra, banana pudding, peach cobbler perfect.
After eating the best barbecue in the world, we headed on down to Palmetto Moonshine.
Below is Palmetto Moonshine’s version of social media. And it was working!
Lots of friendly honking as cars drove by, and several takers besides my own relatives. My personal favorite part of this place is the fact that they have goats living on the roof. Goats. On the roof.
Anyway, after several days of this, you can see why I was bursting with barbecue ideas, and on the top of my list was to try my hand at Alabama white barbecue sauce. This non-tomato-based sauce originates in Northern Alabama, and is a concoction of egg yolks, cider vinegar, oil, salt and pepper. It is a creamy, spicy, tangy sauce that goes perfectly with chicken that is nice and charred from the grill, and is a scrumptious alternative to the red sauce most of us are used to. I didn’t baste the chicken with it, but rather served it up on the side to be slathered on as folks ate.
So if you (like me) consider barbecue to be a legitimate comfort food, give this version a try. And if that doesn’t work…well, I’ve got some peach moonshine I can share.