{"id":201509,"date":"2025-04-23T22:52:59","date_gmt":"2025-04-23T22:52:59","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/stop-10-for-me-on-the-great-charleston-roadfood-crawl-john-tanners-barbecue-blog\/"},"modified":"2025-04-23T22:52:59","modified_gmt":"2025-04-23T22:52:59","slug":"stop-10-for-me-on-the-great-charleston-roadfood-crawl-john-tanners-barbecue-blog","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=201509","title":{"rendered":"Stop 10 (for me) on The Great Charleston RoadFood Crawl \u2013 John Tanner’s Barbecue Blog"},"content":{"rendered":"


\n<\/p>\n

\n

I missed the first planned stop of the day, Bked Donuts. On the way in I noticed a Vicious Biscuit in the same development, and I\u2019ll take a biscuit sandwich over a pastry any day of the week. I did a little quick iPhone research, however, and found that they use city ham and charge $9 for a simple biscuit sandwich in a part of the country where you can get a good one for $3.Vicious indeed! So I was late getting to Bked, and the service there was slow, so I settled for a coffee for the road. I was eager to get to our first planned stop of the day, McCabe\u2019s<\/a> in Manning, my favorite barbecue place in South Carolina. I pulled in and saw a handful of RoadFood Crawlers standing around, looking forelorn. It seems that the McCabe clan was away at a family wedding. David Sanders and I canoodled and remembered that D&H Bar B Q<\/a> was another Manning barbecue place that many folks dearly love. We all repaired to D&H. Good call.<\/p>\n

D&H, like so many South Carolina barbecue places, offers a buffet.<\/p>\n

\"\"<\/a><\/figure>\n

You can buy items solo or a meat and three or get all you can eat if you\u2019re wiling to spend $10.90, including tax. Being a high roller, I went all in. Here\u2019s my plate.<\/p>\n

\"\"<\/a><\/figure>\n

In the upper right is hash and rice, then green beans, then a chicken thigh on top of some barbecue, then chicken bog, and a couple of hushpuppies.<\/p>\n

Perhaps I should do some translating. The hash on top of the rice is a South Carolina original. It\u2019s been called \u201cliquid sausage,\u201d which begins to give a sense of the dish. Hash began, bacon in the day, as a mixture of the less desirable parts of the pig, the head, the liver, and the lights \u2014 poor folks food. It has changed over the years with the general increase in prosperity so that now it\u2019s mostly meat, or even beef<\/a>, with little or no offal. Or a lot. The recipes range all over the map, or pig. This particular hash had the sort of liver you find in a fine country p\u00e2t\u00e9 \u2014 rich folks\u2019 food. It created a thin ribbon of flavor but a major boost of richness. It was absolutely delicious, one of the best I\u2019ve ever tasted.<\/p>\n

The chicken bog is a relative of chicken pilau, perlo, perleau, or however you care to spell it. It\u2019s a mixture of broth, chicken, sausage, and rice. It\u2019s called chicken bog when it\u2019s wet, thicker than a stew, and perleau when the moisture has been cooked off. I prefer the bog, and I especially enjoyed this version, which had a good measure of sausage. Pork makes everything better.<\/p>\n

That was a fine plate of food. And it was a lot of food, a ridiculous amount of food for the price.<\/p>\n

The rest needs no introduction. The pork was tasty, especially with the vinegar sauce, but it was\u2019nt cooked exclusively with wood, so it lost a couple of layers of flavor and wasn\u2019t up there with McCabe\u2019s. Just about everyone\u2019s does. The hushpuppies and green beans were spot on. And the chicken thigh was superb. It was succulent and rich with flavor, and had an outstanding skin, just outstanding. This is some of the best fried chicken around.<\/p>\n

Wow! I was well fed and certainly not at al hungry. But that hash was calling to me, so I went back for more.<\/p>\n

\"\"<\/a><\/figure>\n

It was so good! As you can see, I got some sweet potato casserole for another vegetable. Well, it\u2019s called a vegetable, but it\u2019s really a dessert. I also got a slice of pecan pie, as I was still relying on my vegetable rationalization for the casserole. Both were delicious, but for a deep, rich, knock-out flavor, I\u2019ll take that hash and rice every time.<\/p>\n

This was a fantastic lunch. You really need to go to D&H and try that hash. And the chicken. And, well, use your own judgment.<\/p>\n

***<\/p>\n

And while you\u2019re at it, click \u201cfollow<\/strong>\u201d on our front page to receive blog posts in your email box. Or bookmark us and check in from time to time. We\u2019re on\u00a0Instagram<\/strong>\u00a0 (johntannerbbq<\/strong>)\u00a0and\u00a0X\/Twitter<\/strong>\u00a0(johntannerbbq1).<\/strong>\u00a0If you\u2019re planning a trip, you can \u201cSearch<\/strong>\u201d the name of the destination city, state, or country for good restaurants (in Europe, often close to sites, like the\u00a0Louvre<\/a>,\u00a0Prague Castle<\/a>,\u00a0Vienna\u2019s Old City<\/a>,\u00a0or the\u00a0Van Gogh Museum<\/a>, that you\u2019ll want to visit in any event. \u00a0We welcome comments and questions, and eagerly seek suggestions of places to eat and stories to cover.<\/p>\n

\t\t\t<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

I missed the first planned stop of the day, Bked Donuts. On the way in I noticed a Vicious Biscuit in the same development, and I\u2019ll take a biscuit sandwich over a pastry any day of the week. 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