When May rolls around in the Upstate, there are two things you can count on: blooming azaleas and the sweet, smoky aroma of BBQ drifting through the neighborhood. It’s cookout season, y’all—and whether you’re a seasoned grill master or just looking to dip your tongs into the world of backyard BBQ, we’ve got the tips, recipes, and local flair to help you do it Southern-style.
Fire It Up: Tips for the Perfect Cookout
1. Start with the right fuel. Charcoal purists swear by the flavor, while gas grillers appreciate the convenience. No matter your method, make sure your grill is clean and hot before you throw anything on it. If you’re using charcoal, adding a bit of hickory or pecan wood (which are both found locally here in South Carolina) will give your meats that authentic Southern smokiness.
2. Know your cuts. For a true Southern BBQ experience, pork is king—think ribs, pulled pork, or a Boston butt. But don’t sleep on chicken thighs or brisket, either. Visit local butchers like Tate Meatworks in Spartanburg, AM-PM Farms Butchery & Market in Fountain Inn or Anderson’s own Publix for high-quality, fresh cuts.
3. Low and slow wins the race. Southern BBQ is all about patience. For pulled pork, aim for 225-250°F and cook for several hours until it falls apart with a fork. A good meat thermometer is your best friend.
4. Don’t drown the meat. Let the flavor of your meat and rub shine through. A mop sauce (a thin vinegar-based sauce applied during cooking) adds moisture and flavor without overpowering.
5. Sides matter. In the South, sides aren’t an afterthought—they’re half the reason we gather. More on that below!
Must-Have Sides for a Southern Spread
Pimento Cheese Deviled Eggs – Add a twist to your classic deviled eggs with a scoop of locally made Pimento Cheese from The Sweetery for that tangy, cheesy flavor we love.
Sweet Tea Baked Beans -Give your baked beans a true Southern kick by slow-cooking them with a splash of sweet tea (yes, really!). The slight sweetness balances out the savory richness of the beans.
Grilled Corn with Herb Butter – Local corn from the Anderson County Farmers Market grilled in the husk, then slathered with homemade herb butter using Forx Farm butter and a sprinkle of paprika.
Pickled Okra & Cucumber Salad Cool, crunchy, and just the right amount of Southern sass. Toss together sliced local cucumbers, Black’s Peaches Pickled Okra, a dash of apple cider vinegar, and red onion
Southern BBQ Sauce 101
Every pitmaster has a preference, and in South Carolina, we’re proud to claim two:
Mustard-Based Sauce (a.k.a. Carolina Gold): Made with yellow mustard, vinegar, and a touch of brown sugar. Tangy and bold, it pairs beautifully with pulled pork.
Vinegar-Based Sauce: A thin, spicy, and slightly sweet mix of vinegar, pepper, and a touch of sugar—perfect for chopped pork or as a marinade.
Try making your own or grab a jar from a local favorite like Carolina Treet or Hampton Acres.
Backyard BBQ Recipes
Carolina Pulled Pork Sandwiches – Rub a 5-6 lb. Boston butt with a mix of brown sugar, smoked paprika, salt, black pepper, and cayenne. Cook low and slow (225°F) for 8-10 hours, then shred and toss with your favorite Carolina Gold sauce. Serve on toasted buns with a scoop of slaw.
Peach BBQ Chicken Thighs – Make a glaze with local South Carolina peach preserves, apple cider vinegar, Dijon mustard, and a splash of bourbon. Grill the chicken and brush with glaze during the last 10 minutes.
Grilled Veggie Skewers – Not just for vegetarians! Load up skewers with local zucchini, bell peppers, mushrooms, and red onions. Brush with olive oil, sprinkle with garlic powder and sea salt, and grill until tender.
What makes Southern BBQ so special isn’t just the food—it’s the sense of community that comes with it. It’s the folding chairs in the backyard, the kids playing tag, the stories swapped over plates piled high.
This May, grab some local ingredients, fire up the grill, and make your backyard the best seat in the house. Because here in the South, BBQ isn’t just food—it’s a way of life.