{"id":225310,"date":"2025-05-05T19:11:40","date_gmt":"2025-05-05T19:11:40","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/meats-sauces-bbq-trends\/"},"modified":"2025-05-05T19:11:40","modified_gmt":"2025-05-05T19:11:40","slug":"meats-sauces-bbq-trends","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=225310","title":{"rendered":"Meats, Sauces &#038; BBQ Trends"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<p><span><span><a href=\"https:\/\/destination-bbq.com\/\">Home<\/a><\/span> \u00bb <span><a href=\"https:\/\/destination-bbq.com\/category\/sc-bbq-survey\/\">SC BBQ Survey<\/a><\/span> \u00bb <span class=\"breadcrumb_last\" aria-current=\"page\"><strong>2025 South Carolina BBQ Survey Report: What the Data Says About SC Barbecue<\/strong><\/span><\/span><\/p>\n<div>\n<h2 class=\"wp-block-heading\" id=\"h-inside-the-2025-south-carolina-bbq-survey-what-you-will-learn\"><span class=\"ez-toc-section\" id=\"Inside_the_2025_South_Carolina_BBQ_Survey_What_You_Will_Learn\"\/>Inside the 2025 South Carolina BBQ Survey: What You Will Learn<span class=\"ez-toc-section-end\"\/><\/h2>\n<div style=\"font-size: 12px\"><i>This post may contain links from which I earn a commission. Please read my <a href=\"https:\/\/destination-bbq.com\/affiliate-disclosure-policy\/\">disclosure policy<\/a>. As an Amazon affiliate, I earn from qualifying purchases.<\/i><\/div>\n<p>Over 1,350 South Carolinians weighed in on everything from pit-smoked meats to mustard-vs-vinegar sauces, giving us an in-depth look at how barbecue lives in the Palmetto State. We didn\u2019t stop there: we also analyzed digital engagement on\u00a0Destination-BBQ.com\u00a0and in the I Love SC BBQ Facebook group\u2014to see how online behavior mirrors and amplifies real-world barbecue habits.<\/p>\n<p>In this report, you\u2019ll find concise insights on:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Meats &amp; Preparations<\/strong>: favorite cuts, serving styles, and emerging <a class=\"glossaryLink\" title=\"Explanation of: Brisket\" href=\"https:\/\/destination-bbq.com\/glossary\/brisket\/\" data-mobile-support=\"0\" data-gt-translate-attributes=\"[{\" attribute=\"\" tabindex=\"0\" role=\"link\"><span itemprop=\"name\">brisket<\/span><span class=\"dashicons dashicons-book\" data-icon=\"dashicons-book\" style=\"display:inline;vertical-align:baseline;\"\/><\/a> trends<\/li>\n<li><strong>Sauces<\/strong>: top rankings, regional loyalties, and even where people source theirs<\/li>\n<li><strong>Hash &amp; Sides<\/strong>: which type of hash you prefer and how you it, your go-to accompaniments, and state, region, and county standouts<\/li>\n<li><strong>Restaurant Habits<\/strong>: dining frequency, spending patterns, health considerations, and your favorite <a href=\"https:\/\/destination-bbq.com\/bbq\/\">BBQ restaurants in South Carolina<\/a><\/li>\n<li><strong>Home-Cooking<\/strong>: the equipment, fuels, and meats powering backyard barbecues<\/li>\n<li><strong>Digital Footprint<\/strong>: website search behavior on Destination-BBQ.com and engagement spikes in our Facebook Group<\/li>\n<\/ul>\n<p>What emerges is a story of unity and diversity: pork remains king,\u00a0\u201chash over rice\u201d is almost universal, and mustard-style sauces still dominate in the Midlands while vinegar rules the Pee Dee. At the same time, every region\u2014and nearly every county\u2014brings its own twist.<\/p>\n<p>Turn the page to explore statewide takeaways, regional contrasts, and county-level highlights that together map out the living tradition of South Carolina barbecue.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-who-loves-south-carolina-bbq-survey-demographics\"><span class=\"ez-toc-section\" id=\"Who_Loves_South_Carolina_BBQ_Survey_Demographics\"\/>Who Loves South Carolina BBQ? Survey Demographics<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Before we get into the finer points of hash, whole hog, and sauce styles, let\u2019s take a moment to look at who answered the survey. The data below gives us a snapshot of the people who make up South Carolina\u2019s barbecue community\u2014from age and gender to where they call home.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-age-distribution\">Age Distribution<\/h3>\n<p><em>Asked as\u00a0<\/em><em>\u201c<\/em><em>Your Age:\u201d<\/em><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"3\">Table 1<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Age Range<\/strong><\/td>\n<td><strong>Responses<\/strong><\/td>\n<td><strong>Percentage<\/strong><\/td>\n<\/tr>\n<tr>\n<td>65<\/td>\n<td>346<\/td>\n<td>28%<\/td>\n<\/tr>\n<tr>\n<td>55\u201364<\/td>\n<td>289<\/td>\n<td>23%<\/td>\n<\/tr>\n<tr>\n<td>45\u201354<\/td>\n<td>271<\/td>\n<td>22%<\/td>\n<\/tr>\n<tr>\n<td>35\u201344<\/td>\n<td>223<\/td>\n<td>18%<\/td>\n<\/tr>\n<tr>\n<td>25\u201334<\/td>\n<td>95<\/td>\n<td>8%<\/td>\n<\/tr>\n<tr>\n<td>18\u201324<\/td>\n<td>18<\/td>\n<td>1%<\/td>\n<\/tr>\n<tr>\n<td>Under 18<\/td>\n<td>1<\/td>\n<td>0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What this shows:<\/strong><br \/>South Carolina\u2019s barbecue scene is especially strong among those 45 and older, who make up nearly three-quarters of our respondents. While younger adults are underrepresented, their presence in the data hints at a generation beginning to shape its own barbecue traditions.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-gender-breakdown\">Gender Breakdown<\/h3>\n<p><em>Asked as\u00a0<\/em><em>\u201c<\/em><em>Your Gender:\u201d<\/em><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"3\">Table\u00a02<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Gender<\/strong><\/td>\n<td><strong>Responses<\/strong><\/td>\n<td><strong>Percentage<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Male<\/td>\n<td>1,090<\/td>\n<td>87%<\/td>\n<\/tr>\n<tr>\n<td>Female<\/td>\n<td>154<\/td>\n<td>12%<\/td>\n<\/tr>\n<tr>\n<td>Prefer not to say<\/td>\n<td>4<\/td>\n<td>0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What this shows:<\/strong><br \/>The vast majority of respondents identify as male, but a meaningful number of women are also taking part in the conversation around SC BBQ\u2014something worth celebrating as the culture continues to evolve.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-region-nbsp-selected\">Region\u00a0Selected<\/h3>\n<p><em>Asked as\u00a0<\/em><em>\u201c<\/em><em>Your Region in SC:\u201d<\/em><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"3\">Table\u00a03<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Responses<\/strong><\/td>\n<td><strong>Percentage<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>455<\/td>\n<td>34%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>379<\/td>\n<td>28%<\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>305<\/td>\n<td>23%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>211<\/td>\n<td>16%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What this shows:<\/strong><br \/>Representation came from every corner of the state, with the Midlands contributing the largest share of responses. The Upstate, Lowcountry, and Pee Dee regions also provided strong participation, setting the stage for meaningful regional comparisons throughout the report.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-bbq-meats-what-do-south-carolinians-prefer\"><span class=\"ez-toc-section\" id=\"BBQ_Meats_What_Do_South_Carolinians_Prefer\"\/>BBQ Meats: What Do South Carolinians Prefer?<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Barbecue\u00a0in South Carolina always starts with the meat. In this section, we asked respondents how often they eat BBQ, whether health concerns factor into those decisions, and what meats\u2014and preparations\u2014they prefer most.<\/p>\n<p>From pork and brisket to ribs and chicken, the answers offer a revealing look at not only what\u2019s on the plate, but how regional traditions and personal tastes continue to shape the state\u2019s barbecue culture.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-how-often-do-you-eat-bbq\">How Often Do You Eat BBQ?<\/h3>\n<p>We began the meats section by asking South Carolinians a simple but telling question: how often do you find yourself enjoying barbecue\u2014whether at home, at a restaurant, or anywhere in between?<\/p>\n<p><strong>Question Asked:\u00a0<\/strong>On average, about how often do you eat BBQ? (from anywhere: home-cooked, restaurants, etc.)<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>Out of 1,335 people who responded:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Couple of Times a Month:<\/strong>\u00a053%<\/li>\n<li><strong>Once a Week:<\/strong>\u00a020%<\/li>\n<li><strong>Once a Month:<\/strong>\u00a020%<\/li>\n<li><strong>Rarely (less than 12 times a year):<\/strong>\u00a07%<\/li>\n<li><strong>Never (or almost never):<\/strong>\u00a0\n<\/li>\n<\/ul>\n<p><strong>Regional Breakdown<\/strong><strong\/><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"6\">Table\u00a04<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Couple of Times a Month<\/strong><\/td>\n<td><strong>Once a Week<\/strong><\/td>\n<td><strong>Once a Month<\/strong><\/td>\n<td><strong>Rarely<\/strong><\/td>\n<td><strong>Never<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>52.0%<\/td>\n<td>19.1%<\/td>\n<td>20.5%<\/td>\n<td>8.1%<\/td>\n<td>0.3%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>54.1%<\/td>\n<td>16.4%<\/td>\n<td>21.7%<\/td>\n<td>7.8%<\/td>\n<td>0%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>56.9%<\/td>\n<td>21.5%<\/td>\n<td>17.2%<\/td>\n<td>4.3%<\/td>\n<td>0%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>49.6%<\/td>\n<td>25.7%<\/td>\n<td>19.8%<\/td>\n<td>4.8%<\/td>\n<td>0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><strong\/><\/p>\n<p>Barbecue isn\u2019t just an occasional indulgence in South Carolina\u2014it\u2019s a regular part of life. Over half of respondents across the state said they eat BBQ at least a couple of times each month, with a solid one in five eating it weekly. <\/p>\n<p>But the rhythm of barbecue varies a bit depending on where you live.<\/p>\n<p>In the\u00a0<strong>Upstate<\/strong>, nearly\u00a0<strong>26% of respondents eat BBQ weekly<\/strong>, the highest rate of weekly consumption in any region.\u00a0<\/p>\n<p><strong>County Highlights<\/strong><\/p>\n<p><strong>Anderson County<\/strong>\u00a0in particular stood out, with nearly\u00a0<strong>29% of locals reporting weekly BBQ habits<\/strong>\u2014among the highest of any county.<\/p>\n<p>Meanwhile, the\u00a0<strong>Pee Dee region<\/strong>\u00a0showed the most consistent mid-range engagement, with\u00a0<strong>over 56% eating BBQ a couple of times a month<\/strong>, and a relatively low share saying they\u00a0\u201crarely\u201d eat it. It\u2019s a strong signal that BBQ is a steady presence in the Pee Dee\u2019s mealtime routine.<\/p>\n<p>Some counties, like\u00a0<strong>Aiken<\/strong>, reflected this balanced approach as well\u201454% said\u00a0\u201ca couple of times a month,\u201d but a notable\u00a0<strong>16% said\u00a0<\/strong><strong>\u201c<\/strong><strong>rarely\u201d<\/strong>, suggesting more variance in barbecue frequency even within regions.<\/p>\n<p>And then there are the outliers:\u00a0<strong>Allendale County<\/strong>\u00a0had just one respondent, but that person reported eating BBQ\u00a0\u201ca couple of times a month,\u201d keeping the streak alive\u2014<strong>only one person statewide said they almost never eat BBQ.<\/strong><\/p>\n<p>Altogether, the message is clear: whether it\u2019s every week or just now and then, barbecue has a steady and loyal following in all corners of the state.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-do-health-or-dietary-concerns-affect-bbq-frequency\">Do Health or Dietary Concerns Affect BBQ Frequency?<\/h3>\n<p>While barbecue may be a beloved staple across South Carolina, not everyone indulges as often as they\u2019d like. For some, health or dietary concerns play a role in how frequently they fire up the smoker or place an order at their favorite joint.<\/p>\n<p><strong>Question Asked:\u00a0<\/strong>Do health\/dietary concerns or choices impact HOW OFTEN you choose to eat barbecue?<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>Out of 1,335 respondents:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>No, dietary concerns do not impact frequency:<\/strong>\u00a079% (1,054 responses)<\/li>\n<li><strong>Yes, dietary concerns do impact frequency:<\/strong>\u00a021% (281 responses)<\/li>\n<\/ul>\n<p><strong>Regional Breakdown<\/strong><strong\/><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"3\">Table\u00a05<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>No<\/strong><\/td>\n<td><strong>Yes<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>72.8%<\/td>\n<td>27.2%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>82.0%<\/td>\n<td>18.0%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>84.2%<\/td>\n<td>15.8%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>77.5%<\/td>\n<td>22.5%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><strong\/><\/p>\n<p>For most South Carolinians, health concerns take a back seat to barbecue. Nearly 4 in 5 respondents say their eating habits aren\u2019t shaped by diet or health restrictions when it comes to BBQ. But for a noteworthy minority\u201421%\u2014those concerns do matter.<\/p>\n<p>Looking closer,\u00a0<strong>the Lowcountry stands out<\/strong>\u00a0with the highest percentage of respondents reporting that diet or health impacts their BBQ intake, at\u00a0<strong>27.2%<\/strong>. On the other end of the spectrum,\u00a0<strong>the Pee Dee shows the lowest percentage (15.8%)<\/strong>, suggesting that folks there are less likely to let health concerns get between them and their pulled pork.<\/p>\n<p><strong>County Highlights<\/strong><\/p>\n<p>At the county level, a few places stood out for how health and dietary concerns factor into BBQ habits:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Charleston County<\/strong>, one of the state\u2019s largest by population, leaned slightly above the statewide average, with\u00a0<strong>about 27% saying dietary concerns affect how often they eat BBQ<\/strong>.<\/li>\n<li>In\u00a0<strong>Dorchester County<\/strong>, the majority are less concerned:\u00a0<strong>about 23% said \u201cyes,\u201d<\/strong>\u00a0while more than three-quarters reported that health choices do not limit their BBQ intake.<\/li>\n<li><strong>Greenville County<\/strong>, in the Upstate, landed in a similar range with\u00a0<strong>27% saying \u201cyes\u201d<\/strong>, close to Charleston\u2019s figure.<\/li>\n<li><strong>Georgetown County<\/strong>\u00a0showed even less concern, with only\u00a0<strong>16% reporting that dietary considerations impact their BBQ frequency<\/strong>, which is well below the statewide average.<\/li>\n<\/ul>\n<p>While most counties hovered near or slightly above the state average, it\u2019s clear that preferences shift subtly by community. Coastal areas like Charleston and Georgetown varied, while larger Upstate counties such as Greenville reflected steady but moderate concern. Dorchester, meanwhile, leaned more heavily toward carefree enjoyment of barbecue.These numbers reveal more than preferences\u2014they offer insight into how BBQ fits into different communities\u2019\u00a0lifestyles. In some places, barbecue remains a guilt-free pleasure. In others, it\u2019s more of a calculated choice. Either way, there\u2019s no question: health matters to a meaningful slice of South Carolinians who still love their\u00a0\u2019cue.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-most-popular-bbq-meats-in-south-carolina-pork-brisket-amp-more\">Most Popular BBQ Meats in South Carolina: Pork, Brisket &amp; More<\/h3>\n<p>Barbecue means different things to different people, but at its heart, it often comes down to one question: what meat is going on your plate?<\/p>\n<p>We asked South Carolinians to tell us which meats they prefer when it comes to BBQ. Respondents could select as many options as they liked, offering a broad view of the state\u2019s barbecue leanings. As such, the percentages below (which are rounded) reflect what percent of the total number of people selected a given meat. That is, 55% of 1,344 respondents picked pork cuts, 49% of those same<\/p>\n<p> people also picked whole hog, etc.<\/p>\n<p><strong>Question Asked:\u00a0<\/strong>Your Preferred BBQ, Choice of Meat: (select any that apply)<\/p>\n<p><strong><strong>Statewide Results<\/strong><\/strong><\/p>\n<p>(1,344 respondents; multiple selections allowed)<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pork, from cuts (butts, etc.):<\/strong>\u00a055%<\/li>\n<li><strong>Pork, from whole hog:<\/strong>\u00a049%<\/li>\n<li><strong>Pork Ribs:<\/strong>\u00a029%<\/li>\n<li><strong>Brisket:<\/strong>\u00a027%<\/li>\n<li><strong>Chicken:<\/strong>\u00a018%<\/li>\n<li><strong>Sausage:<\/strong>\u00a011%<\/li>\n<li><strong>Beef Ribs:<\/strong>\u00a011%<\/li>\n<li><strong>Turkey:<\/strong>\u00a04%<\/li>\n<\/ul>\n<p><strong>Regional Breakdown (Top 4 Meats)<\/strong><strong\/><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"5\">Table\u00a06<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Whole Hog<\/strong><\/td>\n<td><strong>Pork Cuts<\/strong><\/td>\n<td><strong>Brisket<\/strong><\/td>\n<td><strong>Pork Ribs<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>54.6%<\/td>\n<td>51.7%<\/td>\n<td>29.5%<\/td>\n<td>28.8%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>48.0%<\/td>\n<td>58.7%<\/td>\n<td>24.7%<\/td>\n<td>27.3%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>62.6%<\/td>\n<td>60.4%<\/td>\n<td>25.3%<\/td>\n<td>34.1%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>36.2%<\/td>\n<td>51.1%<\/td>\n<td>28.5%<\/td>\n<td>25.6%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><strong\/><\/p>\n<p>In South Carolina, pork reigns supreme\u2014but exactly how it\u2019s preferred depends on where you are.<\/p>\n<p>Statewide, pork from cuts like Boston butt led the pack, with 55% of respondents choosing it, followed closely by whole hog pork at 49%. These two choices stand as the backbone of South Carolina barbecue, and their near parity shows just how strong the tradition of whole hog is\u2014even as other meats have become more common.<\/p>\n<p>Regional loyalties were clear. In the\u00a0<strong>Pee Dee<\/strong>, a historic stronghold of whole hog barbecue,\u00a0<strong>about 65% of respondents chose whole hog<\/strong>\u2014the highest of any region. It edged out pork cuts in popularity there, underscoring the region\u2019s deep connection to traditional whole hog cooking.<\/p>\n<p>By contrast, in the\u00a0<strong>Upstate<\/strong>, only\u00a0<strong>32% chose whole hog<\/strong>, and pork cuts took a stronger lead. This matches broader trends in the Upstate\u2019s BBQ scene, where shoulders and butts are more common than pit-cooked whole hogs.<\/p>\n<p>Among the other meats, pork ribs and brisket battled it out for third and fourth place, each preferred by just over a quarter of respondents. Brisket, once a rarity in the South, has carved out a notable following across all regions\u2014with slightly higher enthusiasm in the Upstate (<strong>35%<\/strong>) and Lowcountry (<strong>29%<\/strong>).<\/p>\n<p>Chicken, sausage, and beef ribs trailed behind, but still made respectable showings. Turkey, though the least selected meat at 4% statewide, has its niche.<\/p>\n<p><strong>County Highlights<\/strong><strong\/><\/p>\n<p>Several counties revealed distinct preferences worth noting:<\/p>\n<ul class=\"wp-block-list\">\n<li>In\u00a0<strong>Abbeville County<\/strong>, pork cuts were far and away the favorite:\u00a0<strong>77% of respondents chose them<\/strong>\u2014by far the strongest preference for pork cuts of any county.<\/li>\n<li><strong>Florence County<\/strong>, at the heart of the Pee Dee, leaned heavily into whole hog, with\u00a0<strong>74% choosing it<\/strong>, continuing the region\u2019s reputation.<\/li>\n<li><strong>Greenville County<\/strong>\u00a0showed broader tastes: pork cuts led at\u00a0<strong>58%<\/strong>, with brisket also popular at\u00a0<strong>36%<\/strong>, reflecting the diversity of barbecue options in this fast-growing area.<\/li>\n<li><strong>Berkeley County<\/strong>\u00a0was more evenly split than others:\u00a0<strong>46% preferred whole hog<\/strong>, while\u00a0<strong>48% preferred pork cuts<\/strong>, suggesting balanced preferences across styles.<\/li>\n<\/ul>\n<p>The variety in responses\u2014from Lowcountry to Upstate, and from pork traditionalists to brisket newcomers\u2014confirms what anyone who\u2019s traveled this state already knows: barbecue in South Carolina may have deep roots, but it also continues to branch out.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-how-do-you-prefer-your-pork-bbq-served\">How Do You Prefer Your Pork BBQ Served?<\/h3>\n<p>For those who chose pork\u2014either from cuts or whole hog\u2014we asked a follow-up: how do you like it served? South Carolina has a long tradition of both\u00a0<strong>pulled<\/strong>\u00a0and\u00a0<strong>chopped<\/strong>\u00a0pork, and we wanted to see which style resonated most.<\/p>\n<p><strong>Question Asked:\u00a0<\/strong>How You Prefer Your Pork BBQ Served<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>Among pork BBQ fans:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pulled:<\/strong>\u00a070%<\/li>\n<li><strong>No Preference:<\/strong>\u00a017%<\/li>\n<li><strong>Chopped:<\/strong>\u00a013%<\/li>\n<\/ul>\n<p><strong>Regional Breakdown<\/strong><strong\/><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"4\">Table\u00a07<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Pulled<\/strong><\/td>\n<td><strong>No Preference<\/strong><\/td>\n<td><strong>Chopped<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>74.0%<\/td>\n<td>17.0%<\/td>\n<td>8.9%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>66.9%<\/td>\n<td>18.5%<\/td>\n<td>14.7%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>72.1%<\/td>\n<td>15.6%<\/td>\n<td>12.3%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>69.1%<\/td>\n<td>14.9%<\/td>\n<td>16.0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><strong\/><\/p>\n<p>Across the state,\u00a0<strong>pulled pork is the clear favorite<\/strong>, with nearly\u00a0<strong>7 in 10<\/strong>\u00a0pork lovers preferring their barbecue served in long, tender strands. That said, <strong>chopped pork<\/strong>\u2014finely cut for a more consistent texture\u2014is still holding on, especially in pockets of the Midlands and Pee Dee.<\/p>\n<p>The\u00a0<strong>Lowcountry and Upstate led in pulled pork preference<\/strong>, each with over 73% of respondents favoring it. By contrast,\u00a0<strong>the Pee Dee showed the strongest support among the regions in the chopped pork category at nearly 18%<\/strong>, even though pulled was still the top choice.<\/p>\n<p><strong>One caveat:<\/strong>\u00a0the apparent preference for pulled pork may be more of a language preference than a culinary one. The phrase \u201cpulled pork\u201d has become synonymous with pork barbecue, regardless of how the meat is actually prepared for the plate. As such, people may have been more likely to select \u201cpulled pork\u201d because that is the term they are most comfortable with.<\/p>\n<p><strong>County Highlights<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li>In\u00a0<strong>Lexington County<\/strong>, over\u00a0<strong>75% of pork eaters prefer it pulled<\/strong>, one of the highest rates in the state.<\/li>\n<li>In\u00a0<strong>Darlington County<\/strong>, however, preferences leaned more toward Pulled and No Preference. About\u00a0<strong>73% preferred pulled<\/strong>, while\u00a0<strong>27% had no preference<\/strong>, making it notable for having no support at all for chopped pork.<\/li>\n<li>In\u00a0<strong>Richland County<\/strong>, preferences were more spread out:\u00a0<strong>67% chose pulled<\/strong>,\u00a0<strong>21% had no preference<\/strong>, and\u00a0<strong>12% favored chopped<\/strong>\u00a0\u2014 one of the more balanced profiles.<\/li>\n<li><strong>Charleston County<\/strong>\u00a0came in strong for pulled pork with nearly\u00a0<strong>78%<\/strong>, and low interest in chopped (just\u00a0<strong>under 8%<\/strong>).<\/li>\n<\/ul>\n<p>This question didn\u2019t just reveal preferences\u2014it also traced the lines of tradition. Pulled pork may dominate across South Carolina, but chopped still holds its ground in places where whole hog has long been the norm.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-should-pork-bbq-be-sauced-ahead-of-time\">Should Pork BBQ Be Sauced Ahead of Time?<\/h3>\n<p>After finding out how people like their pork BBQ served, we asked a follow-up question that often sparks strong opinions:\u00a0<strong>Should it be sauced before it hits your plate, or do you prefer to add sauce yourself\u2014or skip it altogether?<\/strong><strong\/><\/p>\n<p><strong>Question Asked:\u00a0<\/strong>Prefer your Pork BBQ Sauced Ahead of Time?<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>(1,084 responses from those who selected pork)<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>No (prefer unsauced):<\/strong>\u00a045%<\/li>\n<li><strong>Yes (sauced ahead):<\/strong>\u00a034%<\/li>\n<li><strong>No Preference:<\/strong>\u00a021%<\/li>\n<\/ul>\n<p><strong>Regional Breakdown<\/strong><strong\/><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"4\">Table\u00a08<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>No<\/strong><\/td>\n<td><strong>Yes<\/strong><\/td>\n<td><strong>No Preference<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>41.2%<\/td>\n<td>31.3%<\/td>\n<td>27.6%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>43.6%<\/td>\n<td>35.4%<\/td>\n<td>21.0%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>26.8%<\/td>\n<td>57.9%<\/td>\n<td>15.3%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>60.6%<\/td>\n<td>20.4%<\/td>\n<td>19.0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><strong\/><\/p>\n<p>Statewide,\u00a0<strong>more people prefer their pork unsauced than sauced<\/strong>, but not by a wide margin. About 45% want it to stand on its own, while 34% favor it sauced ahead of time\u2014and 21% are fine either way.<\/p>\n<p>The real story lies in the regional contrasts.<\/p>\n<p>In the\u00a0<strong>Pee Dee<\/strong>, a clear majority\u2014<strong>nearly 58%<\/strong>\u2014prefer their pork\u00a0<strong>sauced ahead of time<\/strong>, making it the only region where that option was the most popular. This lines up with the region\u2019s deep roots in vinegar-pepper sauces, which are often applied generously and early.<\/p>\n<p>By contrast, the\u00a0<strong>Upstate is by far the most sauce-averse<\/strong>, with\u00a0<strong>61% preferring their pork unsauced<\/strong>\u2014a nod to more sauce-on-the-side tradition.<\/p>\n<p><strong>Lowcountry and Midlands<\/strong>\u00a0were more evenly split, leaning slightly in favor of unsauced pork but with a healthy share of folks who either want sauce or don\u2019t mind either way.<\/p>\n<p><strong>County Highlights<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Anderson County<\/strong>\u00a0strongly favored unsauced pork, with\u00a0<strong>over 71% saying no<\/strong>\u2014well above even the Upstate regional average.<\/li>\n<li><strong>Bamberg County<\/strong>\u00a0went the other direction, with\u00a0<strong>two-thirds of respondents choosing \u201cNo Preference\u201d<\/strong>, suggesting a more flexible crowd. However, the number of Bamberg respondents was low, which may have skewed the data.<\/li>\n<li><strong>Berkeley County<\/strong>\u00a0showed a near-perfect balance:\u00a0<strong>35% said yes, 35% said no, and 30% had no preference<\/strong>\u2014making it one of the most evenly split counties in the state.<\/li>\n<li><strong>Clarendon County<\/strong>\u00a0leaned distinctly toward sauce, with\u00a0<strong>63% preferring it sauced ahead of time<\/strong>, matching trends seen in the Pee Dee.<\/li>\n<\/ul>\n<p>While pulled pork might be the go-to style, and preferences for chopped still linger, how that pork is finished\u2014with sauce or without\u2014remains a dividing line that\u2019s sharply drawn depending on where you are in South Carolina.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-brisket-preferences-cut-style-and-slice\">Brisket Preferences: Cut, Style, and Slice<\/h3>\n<p>Brisket may not be the first meat that comes to mind when you think of South Carolina BBQ, but it has carved out a place on many local menus\u2014and in the hearts of a growing number of fans.\u00a0<strong>For those who chose brisket,<\/strong>\u00a0we followed up with two questions: how they prefer it served, and which part of the brisket they favor.<\/p>\n<p><strong>Chopped or Sliced?<\/strong><strong\/><\/p>\n<p><strong>Question Asked:\u00a0<\/strong>How You Prefer Your Brisket Served<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>(361 responses)<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Sliced:<\/strong>\u00a081%<\/li>\n<li><strong>Chopped:<\/strong>\u00a09%<\/li>\n<li><strong>No Preference:<\/strong>\u00a09%<\/li>\n<\/ul>\n<p><strong>Flat or Point?<\/strong><strong\/><\/p>\n<p><strong>Question Asked:\u00a0<\/strong>Which Part of the Brisket Do You Prefer<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>(363 responses)<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Fatty<\/strong><strong>\u00a0(point):<\/strong>\u00a047%<\/li>\n<li><strong>No Preference:<\/strong>\u00a031%<\/li>\n<li><strong>Lean (flat):<\/strong>\u00a022%<\/li>\n<\/ul>\n<p><strong>What It Tells Us<\/strong><strong\/><\/p>\n<p>Brisket eaters in South Carolina have a clear favorite:\u00a0<strong>they want it sliced<\/strong>. Whether it\u2019s the influence of Texas-style joints or just a love for that tender texture,\u00a0<strong>over 80% of brisket fans statewide prefer sliced over chopped<\/strong>.<\/p>\n<p>On the question of\u00a0<strong>fatty versus lean<\/strong>, the point wins out. Nearly half of respondents said they prefer the\u00a0<strong>fatty\u00a0<\/strong><strong>\u201c<\/strong><strong>point\u201d\u00a0<\/strong><strong>section<\/strong>, which tends to be juicier and more flavorful. Only about\u00a0<strong>one in five favored the leaner\u00a0<\/strong><strong>\u201c<\/strong><strong>flat,\u201d<\/strong>\u00a0and a sizable third said they don\u2019t have a strong preference.<\/p>\n<p><strong>Regional Breakdown<\/strong><strong\/><\/p>\n<p>Across all regions, sliced brisket dominated:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pee Dee:<\/strong>\u00a085% sliced, highest in the state<\/li>\n<li><strong>Lowcountry and Upstate:<\/strong>\u00a0both around 82% sliced<\/li>\n<li><strong>Midlands:<\/strong>\u00a081% sliced, with a slightly higher share (12%) preferring chopped<\/li>\n<\/ul>\n<p>As for which part of the brisket folks favor:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Upstate respondents were the most loyal to the fatty point<\/strong>, with 53% choosing it\u2014more than double those who preferred lean.<\/li>\n<li>The\u00a0<strong>Lowcountry had the most balanced response<\/strong>, with 41% choosing fatty, 27% choosing lean, and 32% saying no preference.<\/li>\n<li>Interestingly, the\u00a0<strong>Midlands showed the highest rate of\u00a0<\/strong><strong>\u201c<\/strong><strong>no preference<\/strong><strong>\u201d at 39%<\/strong>, suggesting either an openness or a less brisket-experienced audience.<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Anderson County<\/strong>\u00a0leaned toward the point, with 6 of 14 brisket eaters choosing it and only 4 choosing the flat.<\/li>\n<li><strong>Richland County<\/strong>, one of the state\u2019s more urbanized areas, showed a mixed but slightly point-leaning preference among brisket fans.<\/li>\n<li>Several smaller counties\u2014including\u00a0<strong>Allendale, Bamberg, and McCormick<\/strong>\u2014had no brisket data at all, underscoring brisket\u2019s still-limited reach in more rural or traditional pork-strong areas. Note: It\u2019s also true that these counties had few respondents in general.<\/li>\n<\/ul>\n<p>Brisket may not yet rival pork in South Carolina, but it\u2019s firmly established a place at the table. And when folks here go for it, they\u2019re usually hoping for a juicy, sliced cut from the fattier side of the brisket.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-the-meats-of-sc-bbq-conclusion\">The Meats of SC BBQ: Conclusion<\/h3>\n<p>If there\u2019s one thing the responses in this section made clear, it\u2019s this: barbecue is more than a meal in South Carolina\u2014it\u2019s a regular habit, a regional expression, and a deeply personal preference.<\/p>\n<p>More than half of respondents say they eat BBQ at least a couple times a month, with another 20% enjoying it weekly. That kind of frequency speaks to just how woven barbecue is into the daily lives and dinner tables across the state. And while health and dietary concerns factor into the choices for some, most folks aren\u2019t letting it stop them from getting their fix.<\/p>\n<p>When it comes to what\u2019s on the plate,\u00a0<strong>pork is still king<\/strong>, but how it\u2019s cooked, served, and sauced varies in telling ways by region. Whole hog remains strong\u2014especially in the Pee Dee, where it still competes closely\u2014but pork from cuts like butts and shoulders holds a slight edge overall. Pulled pork is the state\u2019s dominant style, though chopped still holds ground in traditional areas.<\/p>\n<p>Even the question of whether pork should be sauced ahead of time split the state. In the Pee Dee, a clear majority preferred it sauced. In the Upstate, most said no. In the Upstate, most said no. And in places like the Midlands and Lowcountry, preferences were mixed, reflecting the diverse traditions that converge in those regions.<\/p>\n<p>Brisket, while less commonly chosen, has found a solid and growing following\u2014particularly sliced and from the fattier\u00a0\u201cpoint\u201d section. Its presence underscores the evolving nature of BBQ in South Carolina, where new styles are welcomed even as older ones remain deeply rooted.<\/p>\n<p>Together, the responses in this section paint a picture of a state that may not always agree on the details of barbecue\u2014but one that is united in its love for it. Whether you prefer your pork chopped and sauced or sliced brisket with a little fat, there\u2019s room at the table for every taste.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-south-carolina-bbq-sauce-preferences-mustard-vinegar-tomato-and-regional-loyalties\"><span class=\"ez-toc-section\" id=\"South_Carolina_BBQ_Sauce_Preferences_Mustard_Vinegar_Tomato_and_Regional_Loyalties\"\/>South Carolina BBQ Sauce Preferences: Mustard, Vinegar, Tomato and Regional Loyalties<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Few topics stir up as much debate\u2014or pride\u2014as barbecue sauce in South Carolina. Whether tangy and golden, sharp and vinegary, or sweet and tomato-rich, sauces are more than a condiment\u2014they\u2019re a statement. Of course, the <a href=\"https:\/\/destination-bbq.com\/our-favorite-sc-mustard-based-bbq-sauce-recipe\/\">best BBQ sauce in South Carolina<\/a> will always be subjective.<\/p>\n<p>In this section of the survey, we asked respondents to weigh in on their personal preferences, the sauce styles most associated with their counties and regions, and where they typically get their sauce. For those who make their own or have a go-to brand or local BBQ joint, we dug a little deeper to find out what\u2019s most popular across the state.<\/p>\n<p>What emerged was a rich, complex map of sauce loyalty and local tradition. From the mustard-strong Midlands to the vinegar-loving Pee Dee\u2014and every pantry, pit, and bottle in between\u2014this section captures how South Carolinians think about the sauces that define their barbecue.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-favorite-bbq-sauces\">Favorite BBQ Sauces<\/h3>\n<p>When it comes to BBQ sauce preferences across South Carolina, the numbers tell a clear story:\u00a0<strong>mustard-based sauce tops the list<\/strong>\u00a0statewide\u2014but it\u2019s not without strong competition.<\/p>\n<p>Survey respondents were asked to rank seven BBQ sauce options from favorite to least favorite. With over 1,300 people participating, mustard sauce emerged as the overall favorite.<\/p>\n<p><strong>Question Asked:\u00a0<\/strong>YOUR FAVORITE: Click or drag to rank each basic BBQ sauce type from Favorite to Least Favorite (top = favorite)<strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li>Vinegar Based BBQ Sauce (no ketchup\/tomato added)<\/li>\n<li>Light Tomato Based BBQ Sauce (vinegar-based with some ketchup\/tomato added)<\/li>\n<li>Mustard Based BBQ Sauce<\/li>\n<li>Heavy Tomato Based BBQ Sauce (similar to Sweet Baby Ray\u2019s or KC Masterpiece)<\/li>\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Alabama_white_sauce\">Alabama White Sauce<\/a><\/li>\n<li>Other<\/li>\n<li>I Don\u2019t Like BBQ Sauce of any Type<\/li>\n<\/ul>\n<p><strong>Statewide Results<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Mustard-Based Sauce<\/strong>\u00a0took the top spot with an\u00a0<strong>average rank of 2.2<\/strong>, and\u00a0<strong>43%<\/strong>\u00a0of those who ranked it placed it at #1.<\/li>\n<li><strong>Vinegar-Based Sauce (no tomato)<\/strong>\u00a0followed closely with an average rank of\u00a0<strong>2.5<\/strong>, earning the top spot from a third of participants.<\/li>\n<li><strong>Light Tomato-Based Sauce<\/strong>\u00a0(vinegar with a bit of ketchup or tomato) came in third at\u00a0<strong>2.7<\/strong>.<\/li>\n<\/ul>\n<p>Lower in the rankings were:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Heavy Tomato-Based Sauce<\/strong>\u00a0(like Sweet Baby Ray\u2019s) \u2013 3.8 average<\/li>\n<li><strong><a class=\"glossaryLink\" title=\"Explanation of: Alabama White Sauce\" href=\"https:\/\/destination-bbq.com\/glossary\/alabama-white-sauce-explained\/\" data-mobile-support=\"0\" data-gt-translate-attributes=\"[{\" attribute=\"\" tabindex=\"0\" role=\"link\"><span itemprop=\"name\">Alabama White Sauce<\/span><span class=\"dashicons dashicons-book\" data-icon=\"dashicons-book\" style=\"display:inline;vertical-align:baseline;\"\/><\/a><\/strong>\u00a0\u2013 4.8 average<\/li>\n<li><strong>Other<\/strong>\u00a0\u2013 5.3 average<\/li>\n<li><strong>I Don<\/strong><strong>\u2019<\/strong><strong>t Like BBQ Sauce of Any Type<\/strong>\u00a0\u2013 5.9 average<\/li>\n<\/ul>\n<p><strong>Sauce Preferences by Region<\/strong><strong\/><\/p>\n<p>While mustard-based BBQ sauce was the overall favorite across South Carolina, regional results reveal a more detailed and interesting story\u2014one shaped by local traditions and shifting tastes. Here\u2019s how survey respondents said sauces are most commonly associated with their regions:<\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"4\">Table\u00a09<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>1st Place<\/strong><\/td>\n<td><strong>2nd Place<\/strong><\/td>\n<td><strong>3rd Place<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>Mustard (64.63%)<\/td>\n<td>Vinegar (18.37%)<\/td>\n<td>Light Tomato (12.24%)<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>Mustard (83.45%)<\/td>\n<td>Light Tomato (7.83%)<\/td>\n<td>Vinegar (5.59%)<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>Vinegar (69.52%)<\/td>\n<td>Light Tomato (20.48%)<\/td>\n<td>Mustard (7.62%)<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>Light Tomato (33.15%)<\/td>\n<td>Mustard (28.26%)<\/td>\n<td>Heavy Tomato (27.72%)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>Observations<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Midlands<\/strong>\u00a0shows overwhelming loyalty to mustard-based sauce, with little competition.<\/li>\n<li><strong>Lowcountry<\/strong>\u00a0is also strongly mustard-leaning but still shows meaningful support for vinegar and light tomato styles.<\/li>\n<li><strong>Pee Dee<\/strong>\u00a0stands firmly behind vinegar-based sauces, in line with the region\u2019s deep roots in vinegar-and-pepper whole hog barbecue.<\/li>\n<li><strong>Upstate<\/strong>\u00a0tells a different story: no single style dominates, with light tomato, mustard, and heavy tomato sauces all drawing significant support.<\/li>\n<\/ul>\n<p>These regional differences help explain why sauce maps of South Carolina often show overlapping zones rather than hard borders\u2014local history, migration, and evolving tastes all play a role in shaping what ends up on the plate.<\/p>\n<p><strong>County-Level BBQ Sauce Preferences<\/strong><strong\/><\/p>\n<p>While mustard-based sauce holds the statewide crown, county-level results reveal a rich tapestry of local tastes and traditions. Here\u2019s a snapshot of how different counties ranked their favorite BBQ sauces:<\/p>\n<p><strong>Mustard-Based Sauce Dominance<\/strong><strong\/><\/p>\n<p>In many counties, mustard-based sauce was the clear favorite:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Lexington County<\/strong>: Mustard-based sauce ranked first, reflecting the county\u2019s strong ties to this traditional style.\u00a0<\/li>\n<li><strong>Orangeburg County<\/strong>: Mustard-based sauce led the rankings, showcasing the region\u2019s preference for this tangy flavor.\u00a0<\/li>\n<li><strong>Newberry County<\/strong>: Mustard-based sauce topped the list, indicating its popularity among local residents.\u00a0<\/li>\n<\/ul>\n<p><strong>Vinegar-Based Sauce Preferences<\/strong><strong\/><\/p>\n<p>Some counties showed a strong preference for vinegar-based sauces:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Florence County<\/strong>: Vinegar-based sauce was the top choice, aligning with the Pee Dee region\u2019s barbecue traditions.\u00a0<\/li>\n<li><strong>Horry County<\/strong>: Vinegar-based sauce led the rankings, reflecting the coastal influence on local tastes.\u00a0<\/li>\n<\/ul>\n<p><strong>Light Tomato-Based Sauce Popularity<\/strong><strong\/><\/p>\n<p>In certain areas, light tomato-based sauces were favored:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Abbeville County<\/strong>: Light tomato-based sauce ranked second, indicating a balanced preference among residents.\u00a0<\/li>\n<li><strong>Aiken County<\/strong>: Light tomato-based sauce was a close second, showcasing its appeal in the region.\u00a0<\/li>\n<\/ul>\n<p>These county-level insights highlight the diverse barbecue sauce preferences across South Carolina, shaped by local traditions and regional influences.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-what-sauce-is-most-associated-with-your-area\">What Sauce Is Most Associated With Your Area?<\/h3>\n<p>South Carolinians were asked to name the sauce style most associated with their\u00a0<strong>county<\/strong>\u00a0and\u00a0<strong>region<\/strong>\u2014not necessarily their favorite, but the one most often found in homes and restaurants around them. The responses reveal deep cultural ties to local BBQ traditions, with strong consensus in some areas and evolving perspectives in others.<\/p>\n<p><strong>Questions Asked:<\/strong>\u00a0Sauce your COUNTY is most known for, and, in a separate question, Sauce your REGION is most known for. Check the sauce you think is most often used in restaurants and\/or homes in your selected [COUNTY or REGION] (depending on the question).<\/p>\n<p><strong>Statewide Patterns<\/strong><strong\/><\/p>\n<p>Across the state, mustard-based sauce was the most commonly associated style:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Mustard-Based Sauce<\/strong>\u00a0\u2014 52% (Region) | 50% (County)<\/li>\n<li><strong>Vinegar-Based Sauce<\/strong>\u00a0\u2014 20% (Region) | 19% (County)<\/li>\n<li><strong>Light Tomato-Based Sauce<\/strong>\u00a0\u2014 18% (Region) | 19% (County)<\/li>\n<li><strong>Heavy Tomato-Based Sauce<\/strong>\u00a0\u2014 10% (Region) | 11% (County)<\/li>\n<li><strong>Alabama White Sauce<\/strong>\u00a0\u2014 negligible (\n<\/li>\n<\/ul>\n<p>This suggests a general perception that mustard sauce defines much of South Carolina BBQ, though regional and local patterns reveal important nuance.<\/p>\n<p><strong>Regional Standouts<\/strong><strong\/><\/p>\n<p>When asked about their\u00a0<strong>region<\/strong>, responses largely mirrored historical expectations:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Midlands<\/strong>: A landslide for\u00a0<strong>mustard<\/strong>\u00a0(83%), reaffirming the region\u2019s mustard-based identity.<\/li>\n<li><strong>Lowcountry<\/strong>:\u00a0<strong>Mustard<\/strong>\u00a0also led here (65%), with vinegar sauce in a distant second (18%).<\/li>\n<li><strong>Pee Dee<\/strong>: Respondents named\u00a0<strong>vinegar-based sauce<\/strong>\u00a0most often (70%), reflecting a tradition that aligns more with Eastern North Carolina influences.<\/li>\n<li><strong>Upstate<\/strong>: No clear consensus\u2014<strong>light tomato<\/strong>\u00a0(33%),\u00a0<strong>heavy tomato<\/strong>\u00a0(28%), and\u00a0<strong>mustard<\/strong>\u00a0(28%) were all nearly evenly split, showing how this region straddles historical styles and modern preferences.<\/li>\n<\/ul>\n<p><strong>County-Level Highlights<\/strong><strong\/><\/p>\n<p>At the\u00a0<strong>county level<\/strong>, we see a similar story told in even finer detail:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Counties with a strong mustard identity<\/strong>\u00a0included:\n<ul>\n<li><strong>Orangeburg<\/strong>: 80% selected mustard<\/li>\n<\/ul>\n<ul class=\"wp-block-list\">\n<li><strong>Lexington<\/strong>\u00a0and\u00a0<strong>Richland<\/strong>\u00a0counties also leaned heavily mustard, as expected from the Midlands core.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Counties that identified with vinegar-based sauce<\/strong>:\n<ul>\n<li><strong>Florence<\/strong><strong>, Williamsburg, and Marion Counties<\/strong>\u00a0in the Pee Dee listed vinegar as most associated with their BBQ traditions.<\/li>\n<\/ul>\n<ul class=\"wp-block-list\">\n<li>Even in the\u00a0<strong>Lowcountry<\/strong>,\u00a0<strong>Berkeley<\/strong>\u00a0showed strong vinegar support.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Heaviest support for tomato-based styles<\/strong>\u00a0came from:\n<ul>\n<li><strong>Anderson County<\/strong>, where\u00a0<strong>heavy tomato<\/strong>\u00a0was the most cited (44%)<\/li>\n<\/ul>\n<ul class=\"wp-block-list\">\n<li><strong>Pickens<\/strong>\u00a0and\u00a0<strong>Greenwood<\/strong>\u00a0counties also showed significant support for light or heavy tomato-based sauces, in line with broader Upstate trends.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Takeaway<\/strong><strong\/><\/p>\n<p>While mustard sauce still defines the BBQ identity of much of the state\u2014especially in the Midlands and parts of the Lowcountry\u2014the Pee Dee stands firmly behind vinegar-based sauces, and the Upstate tells a more complex story with no dominant style. County-level insights sharpen the picture, showing how sauce preferences are tightly woven into South Carolina\u2019s local culture, often changing just one county over.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-where-south-carolinians-get-their-bbq-sauce\">Where South Carolinians Get Their BBQ Sauce<\/h3>\n<p>In South Carolina, it\u2019s not just the type of BBQ sauce that sparks debate\u2014it\u2019s also where folks get it. For Question 4, respondents were asked how they usually source their sauce, whether from a bottle, a backyard, or a local BBQ joint.<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0Where do you typically get your BBQ sauce(s)?<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<p>Across all 1,338 responses, the breakdown was remarkably even at the top:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>34.4%<\/strong>\u00a0typically purchase their BBQ sauce at a\u00a0<strong>store<\/strong><\/li>\n<li><strong>33.7%<\/strong>\u00a0say they\u00a0<strong>make their own<\/strong><\/li>\n<li><strong>25.2%<\/strong>\u00a0usually buy sauce from a\u00a0<strong>South Carolina BBQ restaurant or vendor<\/strong><\/li>\n<li><strong>5.1%<\/strong>\u00a0don\u2019t typically buy or make BBQ sauce<\/li>\n<li><strong>1.6%<\/strong>\u00a0chose\u00a0<strong>\u201c<\/strong><strong>Other\u201d<\/strong>\u2014a category that included a variety of responses like friends, farmers markets, or online sources<\/li>\n<\/ul>\n<p>This data reveals a nearly equal split between\u00a0<strong>DIY and convenience<\/strong>, with a strong showing for\u00a0<strong><a href=\"https:\/\/destination-bbq.com\/sc-bbq-gift-guide\/\">supporting local BBQ businesses<\/a><\/strong>, especially in certain parts of the state.<\/p>\n<p><strong>Regional Trends<\/strong><strong\/><\/p>\n<p>Zooming in by region, distinct preferences begin to emerge:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pee Dee<\/strong>\u00a0residents are the most likely to\u00a0<strong>make their own sauce<\/strong>\u2014with\u00a0<strong>48%<\/strong>\u00a0reporting homemade as their typical source.<\/li>\n<li><strong>Upstate<\/strong>\u00a0and\u00a0<strong>Lowcountry<\/strong>\u00a0respondents were more likely to\u00a0<strong>buy sauce at the store<\/strong>\u2014with\u00a0<strong>39%<\/strong>\u00a0each opting for retail options.<\/li>\n<li><strong>Midlands<\/strong>\u00a0stood out for its support of\u00a0<strong>SC BBQ businesses<\/strong>\u201430% of respondents here said they buy sauce directly from an SC BBQ vendor or restaurant.<\/li>\n<\/ul>\n<p>These trends reflect regional culture: Pee Dee\u2019s strong vinegar traditions often begin in home kitchens, while the Upstate and Lowcountry\u2019s growing BBQ scenes have made store-bought sauces more accessible and appealing. The Midlands\u2019\u00a0loyalty to local BBQ businesses aligns with its deep-rooted mustard-style heritage.<\/p>\n<p><strong>County-Level Highlights<\/strong><strong\/><\/p>\n<p>At the county level, sauce habits are just as telling:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Aiken County<\/strong>\u00a0shows a near three-way split: 39% store-bought, 23% homemade, 27% purchased from local BBQ vendors.<\/li>\n<li><strong>Anderson County<\/strong>\u00a0leaned more toward\u00a0<strong>store-bought<\/strong>\u00a0(50%), with the rest fairly evenly divided between homemade and restaurant sources.<\/li>\n<li><strong>Florence County<\/strong>, like much of the Pee Dee, had a high percentage of residents who\u00a0<strong>make their own sauce<\/strong>, underscoring the area\u2019s homegrown vinegar-based traditions.<\/li>\n<\/ul>\n<p>Counties with smaller response pools varied widely but still offered insight into local culture and habits.<\/p>\n<p><strong>The Bottom Line<\/strong><strong\/><\/p>\n<p>South Carolinians are nearly split between those who make their own BBQ sauce and those who prefer to buy it\u2014either from a store or a trusted local BBQ joint. This blend of tradition and convenience speaks to the state\u2019s living barbecue culture: rooted in the past, but always adapting.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-digging-deeper-brands-businesses-and-homemade-bbq-sauce\">Digging Deeper: Brands, Businesses, and Homemade BBQ Sauce<\/h3>\n<p>Depending on how respondents answered Question 4 about where they typically get their BBQ sauce, they were presented with one of three follow-up questions. The responses give us a deeper look at the people behind the preferences\u2014what brands they\u2019re loyal to, which SC BBQ joints they support, and what styles they\u2019re crafting in their own kitchens.<\/p>\n<p><strong>A) Store-Bought Sauce: Favorite Brands<\/strong><strong\/><\/p>\n<p>Among those who usually buy their sauce at a\u00a0<strong>store<\/strong>, one brand stood above the rest:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Sweet Baby Ray<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0was the most named brand, accounting for\u00a0<strong>19.5%<\/strong>\u00a0of all store-bought mentions.<\/li>\n<li><strong>Maurice<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0(9.7%) and\u00a0<strong>Shealy<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0(9.2%) followed closely\u2014two brands firmly rooted in South Carolina BBQ tradition.<\/li>\n<li>Other notable mentions included\u00a0<strong>Stubb<\/strong><strong>\u2019<\/strong><strong>s<\/strong>,\u00a0<strong>Sticky Fingers<\/strong>, and\u00a0<strong>Lillie<\/strong><strong>\u2019<\/strong><strong>s Q<\/strong>.<\/li>\n<li>A number of responses were variations of\u00a0<strong>\u201c<\/strong><strong>it depends\u201d<\/strong>, indicating that brand loyalty may vary by use or occasion.<\/li>\n<\/ul>\n<p>Despite the national reach of brands like Sweet Baby Ray\u2019s, the strong showing from local players like <a href=\"https:\/\/destination-bbq.com\/maurices-southern-gold-mustard-bbq-sauce-recipe-copycat\/\">Maurice\u2019s<\/a> and Shealy\u2019s underscores how South Carolinians often seek out familiar flavors\u2014even in the grocery aisle.<\/p>\n<p><strong>B) Restaurant\/Vendor Sauce: Where It Comes From<\/strong><strong\/><\/p>\n<p>Those who said they typically buy sauce from a\u00a0<strong>South Carolina BBQ restaurant or vendor<\/strong>\u00a0shared a wide range of sources\u2014nearly 100 different names in all. Still, a few rose to the top:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Maurice<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0led again with\u00a0<strong>14.2%<\/strong>\u00a0of these responses.<\/li>\n<li><strong>Shealy<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0came in second at\u00a0<strong>9.1%<\/strong><\/li>\n<li><strong>Dukes<\/strong>,\u00a0<strong>Scott<\/strong><strong>\u2019<\/strong><strong>s BBQ<\/strong>, and\u00a0<strong>Bessinger<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0also ranked highly.<\/li>\n<\/ul>\n<p>Many of the remaining mentions were from beloved local spots\u2014sometimes well-known, sometimes off the beaten path. The diversity of responses here shows the depth of BBQ culture across the state and the trust people place in their hometown pits to concoct the sauce they love most.<\/p>\n<p><strong>C) Homemade Sauce: What<\/strong><strong>\u2019<\/strong><strong>s in the Pot?<\/strong><strong\/><\/p>\n<p>For those who prefer to make their own BBQ sauce\u00a0<strong>at home<\/strong>, the styles reflect both tradition and creativity:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Mustard-based sauces<\/strong>\u00a0were the most common, made by\u00a0<strong>43.3%<\/strong>\u00a0of respondents.<\/li>\n<li><strong>Vinegar-based sauces<\/strong>\u00a0came next at\u00a0<strong>22.7%<\/strong>, followed closely by\u00a0<strong>light tomato<\/strong>\u00a0styles at\u00a0<strong>20.3%<\/strong>.\u00a0<em>(This makes some sense as they share a strong vinegar base. Essentially, each is a vinegar sauce, one without tomato\/ketchup and the other without.)<\/em><\/li>\n<li><strong>Heavy tomato<\/strong>\u00a0(8.4%) and\u00a0<strong>white sauce<\/strong>\u00a0(3.5%) were far less common but still present.<\/li>\n<li>A small number of people mentioned unique or fusion styles, such as\u00a0<strong>Japanese BBQ sauce<\/strong>, under\u00a0\u201cOther.\u201d<\/li>\n<\/ul>\n<p>These results closely mirror the broader trends across the state\u2014where mustard sauce is king, vinegar holds regional strongholds, and lighter tomato blends appeal to those looking for middle ground. If you\u2019d like to make BBQ sauce at home, we have some great <a href=\"https:\/\/destination-bbq.com\/category\/recipes\/\">recipes<\/a> to try:<\/p>\n<p>Together, these insights round out the picture of BBQ sauce culture in South Carolina. From grocery shelves to restaurant shelves to kitchen shelves, sauce remains a personal and deeply rooted part of the state\u2019s barbecue identity.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-bbq-nbsp-sauce-nbsp-in-south-carolina-conclusion\">BBQ\u00a0Sauce\u00a0in South Carolina: Conclusion<\/h3>\n<p>South Carolina\u2019s BBQ sauce landscape is as diverse as its geography. While mustard-based sauces remain the most recognized and widely made, regional loyalties run deep. Vinegar dominates the Pee Dee, mustard holds strong in the Midlands and Lowcountry, and tomato-based styles make quiet but steady inroads in the Upstate. <\/p>\n<p>How South Carolinians get their sauce\u2014whether store-bought, homemade, or from a favorite local joint\u2014reveals just as much about tradition as taste. One thing is clear: sauce here isn\u2019t just an afterthought. It\u2019s history, heritage, and identity\u2014all in a bottle.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-hash-and-rice-slaw-and-other-sides-the-essential-complements-to-south-carolina-barbecue\"><span class=\"ez-toc-section\" id=\"Hash_and_Rice_Slaw_and_Other_Sides_The_Essential_Complements_to_South_Carolina_Barbecue\"\/>Hash and Rice, Slaw and Other Sides: The Essential Complements to South Carolina Barbecue<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>No BBQ meal in South Carolina is complete without its iconic sides\u2014and <a href=\"https:\/\/destination-bbq.com\/sc-bbq-hash\/\">SC BBQ hash<\/a> is at the heart of it all. Whether it\u2019s served over rice, on bread, or eaten by itself, hash plays a key role in defining the state\u2019s BBQ culture. Yet, it\u2019s not the only dish that graces the plate. From creamy mac-and-cheese to tangy slaw, savory <a href=\"https:\/\/destination-bbq.com\/rodney-scotts-bbq-collard-greens-recipe\/\">collard greens<\/a>, and beyond, sides are an integral part of the BBQ experience.<\/p>\n<p>In this section, we\u2019ll explore the state\u2019s favorite ways to enjoy hash and the sides that most often accompany BBQ. We\u2019ll dive into the statewide preferences, regional variations, and unique county-level insights, highlighting how South Carolinians across different areas put their own spin on the classic BBQ plate. Whether you\u2019re a rice-on-bottom purist or prefer hash served alone, the diversity in these responses paints a colorful picture of the sides that make South Carolina BBQ a one-of-a-kind experience.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-hash-nbsp-what-s-your-favorite-type\"><strong>Hash:\u00a0What\u2019s Your Favorite Type<\/strong><strong>?<\/strong><\/h3>\n<p>Hash has deep roots in South Carolina BBQ, but opinions vary on whether you reach first for pork, beef, or something else. (Because hash is so important in SC, we created the interactive <a href=\"https:\/\/destination-bbq.com\/south-carolina-bbq-hash-map\/\">SC Hash Map<\/a>.) Here\u2019s how our responses broke down.<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0Hash: Favorite Type(s)<\/p>\n<p><strong>Statewide Results<\/strong><br \/>Out of 1,423 respondents:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pork Hash:<\/strong>\u00a062.4% (888 responses)<\/li>\n<li><strong>Beef Hash:<\/strong>\u00a014.3% (203 responses)<\/li>\n<li><strong>I don<\/strong><strong>\u2019<\/strong><strong>t like hash:<\/strong>\u00a013.9% (198 responses)<\/li>\n<li><strong>Liver Hash:<\/strong>\u00a09.0% (128 responses)<\/li>\n<li><strong>Other:<\/strong>\u00a00.4% (6 responses)<\/li>\n<\/ul>\n<p><strong>Regional Breakdown<\/strong><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"6\">Table 10<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Pork Hash<\/strong><\/td>\n<td><strong>Beef Hash<\/strong><\/td>\n<td><strong>I don\u2019t like hash<\/strong><\/td>\n<td><strong>Liver Hash<\/strong><\/td>\n<td><strong>Other<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>75.4%<\/td>\n<td>5.5%<\/td>\n<td>12.3%<\/td>\n<td>6.8%<\/td>\n<td>0.0%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>76.9%<\/td>\n<td>7.0%<\/td>\n<td>9.6%<\/td>\n<td>6.3%<\/td>\n<td>0.2%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>44.4%<\/td>\n<td>5.8%<\/td>\n<td>20.0%<\/td>\n<td>28.9%<\/td>\n<td>0.9%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>44.6%<\/td>\n<td>34.7%<\/td>\n<td>17.0%<\/td>\n<td>2.7%<\/td>\n<td>1.0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><br \/>Pork hash is the clear favorite statewide, with roughly six in ten respondents choosing it. In both the Lowcountry and Midlands, three-quarters of fans stick with the classic pork-based gravy. By contrast, the Pee Dee shows the widest spread of tastes: while 44.4% still reach for pork hash, nearly 29% pick liver hash and one in five say they don\u2019t eat hash at all. The Upstate stands out for its love of beef hash\u201434.7%\u2014with pork not far behind.<\/p>\n<p><strong>County Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Marion County:<\/strong>\u00a0Led the state in liver hash preference, with 40.0% choosing Liver Hash\u2014well above the Pee Dee average.<\/li>\n<li><strong>Cherokee County:<\/strong>\u00a0Reported a unanimous 100% favoring Beef Hash, underscoring the Upstate\u2019s beef\u2010centric tradition, although the number of responses from the county was low.<\/li>\n<li><strong>Jasper County:<\/strong>\u00a0Had the highest share of hash skeptics, with 60.0% saying\u00a0\u201cI don\u2019t like hash.\u201d<\/li>\n<li><strong>Dillon County:<\/strong>\u00a0Saw 55.6% of respondents opt out\u2014also highlighting pockets where hash isn\u2019t on the plate.<\/li>\n<li><strong>Greenville County:<\/strong>\u00a059.9% chose Pork Hash and 19.7% chose Beef Hash, showing a stronger pork preference than the regional average.<\/li>\n<\/ul>\n<p>These county\u2010level call-outs show how local tastes can diverge from the statewide trend\u2014pork hash still reigns, but beef and liver find passionate followings in their home regions, while some locales simply skip hash altogether.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-hash-how-do-you-prefer-to-eat-it\"><strong>Hash: How do You Prefer to Eat It?<\/strong><\/h3>\n<p>Hash may be the star of the plate, but how do South Carolinians actually eat it? We asked whether hash belongs over rice, on bread, served by itself, or skipped altogether.<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0I most often eat hash\u2026<\/p>\n<p><strong>Statewide Results<\/strong><br \/>Out of 1,335 respondents:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Over rice:<\/strong>\u00a075% (1,000 responses)<\/li>\n<li><strong>I don<\/strong><strong>\u2019<\/strong><strong>t eat hash:<\/strong>\u00a015% (198 responses)<\/li>\n<li><strong>By itself:<\/strong>\u00a06% (77 responses)<\/li>\n<li><strong>On bread:<\/strong>\u00a04% (60 responses)<\/li>\n<\/ul>\n<p><strong>Regional Breakdown<\/strong><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"5\">Table 11<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Over rice<\/strong><\/td>\n<td><strong>I don\u2019t eat hash<\/strong><\/td>\n<td><strong>By itself<\/strong><\/td>\n<td><strong>On bread<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>81.6%<\/td>\n<td>11.4%<\/td>\n<td>5.7%<\/td>\n<td>1.3%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>87.1%<\/td>\n<td>9.6%<\/td>\n<td>2.2%<\/td>\n<td>1.1%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>72.6%<\/td>\n<td>21.6%<\/td>\n<td>2.9%<\/td>\n<td>2.9%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>56.6%<\/td>\n<td>20.1%<\/td>\n<td>11.5%<\/td>\n<td>11.8%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p><strong>What It Tells Us<\/strong><br \/>Statewide, three-quarters of hash lovers put it over rice\u2014South Carolina\u2019s signature pairing. Only a small share prefers hash on bread or served alone, and 15% skip hash entirely. Regionally, the Midlands leads in the classic rice combo (87.1%), while the Upstate shows a much more mixed approach: less than 60% stick to rice, and more than one in five opt to skip hash. The Pee Dee has the highest skip rate (21.6%), hinting at pockets where hash takes a back seat.<\/p>\n<p><strong>County Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Hampton County:<\/strong>\u00a0100% of respondents enjoy hash over rice, the strongest rice loyalty in the state, though with only 4 respondents representing the county, the data is limited<\/li>\n<li><strong>Dillon County:<\/strong>\u00a062.5% say they don\u2019t eat hash, marking the highest skip rate.<\/li>\n<li><strong>Union County:<\/strong>\u00a040.0% prefer hash on bread, the highest share for a bread-based serving.<\/li>\n<li><strong>Cherokee County:<\/strong>\u00a020.0% eat their hash by itself, leading all counties in the\u00a0\u201cserved solo\u201d category.<\/li>\n<li><em>Note: each of these counties had a low number of respondents.<\/em><\/li>\n<\/ul>\n<p>These details show that while rice remains king, taste and traditions shift from county to county\u2014even influencing whether hash ends up on the plate at all.\u00a0<\/p>\n<p>If you\u2019re interested in cooking your own hash at home, consider these recipes:<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-pick-your-side-s\">Pick your Side(s)<\/h3>\n<p>Sides are more than just an afterthought\u2014they complete the BBQ experience, balancing smoky meat with cool, creamy, or savory accompaniments. From classic slaw to comforting mac-and-cheese, South Carolinians know that the real magic happens when a heaping scoop of\u00a0\u2018cue meets the perfect side. Here\u2019s how the state stacks up on its favorite plate partners.<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0When eating BBQ, the sides I most often find on my plate are\u2026 (select all that apply)<\/p>\n<p><strong>Statewide Snapshot<\/strong><br \/>Across 1,260 respondents (who selected at least one side), these five dishes topped the list:<\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"2\">Table 12<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Side<\/strong><\/td>\n<td><strong>% of Plates (n)<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Slaw<\/td>\n<td>54% (681)<\/td>\n<\/tr>\n<tr>\n<td>Macaroni and cheese<\/td>\n<td>47% (592)<\/td>\n<\/tr>\n<tr>\n<td>Baked beans<\/td>\n<td>43% (542)<\/td>\n<\/tr>\n<tr>\n<td>Hash<\/td>\n<td>40% (510)<\/td>\n<\/tr>\n<tr>\n<td>Collard greens<\/td>\n<td>36% (452)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p>Despite regional twists, slaw remains the undeniable champion\u2014on more than half of all plates\u2014followed closely by creamy mac-and-cheese. Baked beans and hash pull in a solid 40-plus percent share, while collard greens round out the top five.<\/p>\n<p><strong>Regional Flavors<\/strong><br \/>Dig a little deeper, and you\u2019ll see each corner of South Carolina adds its own spin:<\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"6\">Table 13<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>Slaw<\/strong><\/td>\n<td><strong>Mac &amp; Cheese<\/strong><\/td>\n<td><strong>Baked Beans<\/strong><\/td>\n<td><strong>Hash<\/strong><\/td>\n<td><strong>Collards<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Lowcountry<\/td>\n<td>60.1%<\/td>\n<td>47.8%<\/td>\n<td>40.3%<\/td>\n<td>44.0%<\/td>\n<td>44.0%<\/td>\n<\/tr>\n<tr>\n<td>Midlands<\/td>\n<td>52.2%<\/td>\n<td>47.0%<\/td>\n<td>42.1%<\/td>\n<td>54.8%<\/td>\n<td>32.6%<\/td>\n<\/tr>\n<tr>\n<td>Pee Dee<\/td>\n<td>56.0%<\/td>\n<td>47.2%<\/td>\n<td>32.6%<\/td>\n<td>32.6%<\/td>\n<td>37.8%<\/td>\n<\/tr>\n<tr>\n<td>Upstate<\/td>\n<td>49.4%<\/td>\n<td>46.0%<\/td>\n<td>51.7%<\/td>\n<td>24.3%<\/td>\n<td>31.4%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<ul class=\"wp-block-list\">\n<li>\u00a0<strong>Lowcountry:<\/strong>\u00a0Slaw loyalty peaks here (60%), matched by a not surprisingly high hash share (44%), reflecting its rice-and-hash heritage.<\/li>\n<li><strong>Midlands:<\/strong>\u00a0Hash reigns supreme at 54.8%, with baked beans also punching above their statewide weight.<\/li>\n<li><strong>Pee Dee:<\/strong>\u00a0A more moderate plate\u2014slaw and mac-and-cheese hold steady, but hash and beans dip below half.<\/li>\n<li><strong>Upstate:<\/strong>\u00a0Beans take center stage (51.7%), while hash falls to just 24.3%, showing a northern fondness for the classics.<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><strong\/><\/p>\n<p>Some counties show clear local favorites when it comes to BBQ sides, offering a window into regional tastes:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Greenville County:<\/strong>\u00a0Baked beans appeared on 47.9% of plates (57\u202fof\u202f119), making them the top choice in the state\u2019s most populous county.<\/li>\n<li><strong>Aiken County:<\/strong>\u00a0Hush puppies showed up on 64.0% of plates (32\u202fof\u202f50), ranking among the highest in South Carolina.<\/li>\n<li><strong>Florence County:<\/strong>\u00a0Chicken bog or \u201cperlo\u201d appeared on 54.2% of plates (26\u202fof\u202f48), underscoring the Pee Dee\u2019s love of this traditional dish.<\/li>\n<li><strong>Pickens County:<\/strong>\u00a0Fried okra appeared on 51.4% of plates (18\u202fof\u202f35), highlighting a standout Upstate side.<\/li>\n<li><strong>Orangeburg County:<\/strong>\u00a0Slaw appeared on 66.7% of plates (24\u202fof\u202f36), reflecting a strong local preference in this mustard\u2011sauce BBQ region.<\/li>\n<\/ul>\n<p>These county highlights remind us that while slaw, mac-and-cheese, and <a href=\"https:\/\/destination-bbq.com\/baked-beans-recipe-from-buckys-bbq-in-greenville\/\">baked beans<\/a> form the backbone of most BBQ plates statewide, local communities often elevate their own signature sides, making each county\u2019s table just a little bit different.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-hash-and-sides-conclusion\">Hash and Sides: Conclusion<\/h3>\n<p>Across every corner of South Carolina, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Hash_(food)\">hash<\/a> and sides remain inseparable from a true BBQ plate\u2014but the way they show up varies in telling ways. Statewide, pork hash leads by a mile, \u201cover rice\u201d reigns supreme as the preferred serving style, and slaw, mac\u2011and\u2011cheese, and baked beans anchor more than half of all plates.<\/p>\n<p>Yet when you zoom in, local traditions emerge: the Pee Dee leans harder on liver hash and sees more folks skipping hash altogether; the Upstate champions beef hash and gives baked beans a starring role; the Midlands doubles down on hash\u2011topped rice; and the Lowcountry\u2019s plates often carry both slaw and hash in near\u2011equal measure.<\/p>\n<p>County call\u2011outs bring those differences into sharper focus\u2014Greenville County\u2019s baked beans appear on 47.9% of plates, Aiken County\u2019s hush puppies on 64.0%, Florence County\u2019s chicken bog on 54.2%, Pickens County\u2019s fried okra on 51.4%, and Orangeburg County\u2019s slaw on 66.7%\u2014all reminding us that barbecue sides aren\u2019t one\u2011size\u2011fits\u2011all.<\/p>\n<p>Taken together, these patterns show how South Carolinians put their personal stamp on the BBQ experience. Whether piled high over rice, plopped beside pulled pork, or served solo, hash and its supporting cast of sides tell a story of rich regional flavor, deep\u2011rooted tradition, and plate\u2011by\u2011plate creativity.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-sc-bbq-restaurants-dining-habits-spending-health-choices-and-your-favorites\"><span class=\"ez-toc-section\" id=\"SC_BBQ_Restaurants_Dining_Habits_Spending_Health_Choices_and_Your_Favorites\"\/>SC BBQ Restaurants: Dining Habits, Spending, Health Choices, and Your Favorites<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>South Carolinians take their restaurant-served barbecue seriously, whether it\u2019s a monthly treat or a weekly ritual. In this section, we explore:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>How often<\/strong>\u00a0diners head out for smoked meats<\/li>\n<li><strong>What they value most<\/strong>\u00a0in a BBQ joint (from wood-cooked flavor to meat selection and sides)<\/li>\n<li><strong>Per-person spending<\/strong>\u00a0expectations<\/li>\n<li><strong>The role of health or dietary concerns<\/strong>\u00a0in choosing and timing visits<\/li>\n<li><strong>Which restaurants<\/strong>\u00a0top the list at the state, regional, county, and hearsay levels<\/li>\n<\/ul>\n<p>Together, these findings offer a comprehensive look at where\u2014and why\u2014people across the Palmetto State seek out their next plate of ribs, pulled pork, or maybe even some brisket.<\/p>\n<p>Often, as well find out later, those seeking a place to dine will avail themselves of the <a href=\"https:\/\/destination-bbq.com\/bbq\/\">directory of BBQ restaurants in South Carolina<\/a> or the <a href=\"https:\/\/destination-bbq.com\/sc-bbq-map-locator\/\">interactive SC BBQ Trail Map<\/a>. And you can always <a href=\"https:\/\/destination-bbq.com\/sc-bbq-trail-map\/\">download the official SC BBQ Trial Map<\/a>.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-dining-frequency-at-bbq-restaurants\">Dining Frequency at BBQ Restaurants<\/h3>\n<p>When it comes to heading out for smoked meats, most South Carolinians fall into a monthly rhythm rather than a weekly routine. Here\u2019s the breakdown at a glance:<\/p>\n<p><strong>Question Asked:\u00a0<\/strong>On average, about how often do you eat BBQ at or FROM A RESTAURANT?<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>36%<\/strong>\u00a0dine out a couple of times each month<\/li>\n<li><strong>30%<\/strong>\u00a0visit about once a month<\/li>\n<li><strong>23%<\/strong>\u00a0eat barbecue at a restaurant fewer than 12 times a year (\u201crarely\u201d)<\/li>\n<li><strong>9%<\/strong>\u00a0make it a weekly outing<\/li>\n<li><strong>1%<\/strong>\u00a0almost never\u2014or never\u2014eat barbecue at a restaurant<\/li>\n<\/ul>\n<p><strong>Regional Highlights<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Upstate<\/strong>\u00a0leads the state in regular outings: 38% go out for BBQ a couple times monthly (vs. 36% statewide) and 13% make it a weekly habit\u2014nearly half again the statewide weekly rate of 9%.<\/li>\n<li>In the\u00a0<strong>Pee Dee<\/strong>, 37% dine out a couple times each month, and 11% go weekly, reflecting strong local barbecue culture.<\/li>\n<li><strong>Lowcountry<\/strong>\u00a0households tend toward monthly visits: 35% couple-times-a-month and 35% once a month, with just 9% going weekly.<\/li>\n<li><strong>Midlands<\/strong>\u00a0residents are the most cautious about restaurant visits: only 34% go a couple times a month and just 6% weekly, while 28% fall into the\u00a0\u201crarely\u201d category\u2014higher than any other region.<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Sumter County<\/strong>\u00a0stands out for restaurant loyalty: more than one in five diners (21%) grab BBQ weekly\u2014well above the state\u2019s 9%\u2014and 26% head out a couple times a month.<\/li>\n<li>At the opposite end,\u00a0<strong>Marlboro County<\/strong>\u00a0shows a more sporadic appetite: two-thirds of respondents (67%) said they dine out on barbecue fewer than 12 times a year, suggesting many stick to home-cooked meals or road-trip joints.<\/li>\n<li><strong>Anderson County<\/strong>\u00a0mirrors strong engagement, with 44% going out a couple times monthly and 18% weekly.<\/li>\n<li><strong>Chesterfield County<\/strong>, by contrast, sees 45% falling into the\u00a0\u201crarely\u201d category, indicating less frequent restaurant BBQ visits compared with statewide norms.<\/li>\n<\/ul>\n<p>These patterns suggest that while enjoying a plate of ribs or pulled pork at a restaurant is a regular treat for many South Carolinians, frequency varies considerably by region\u2014and even more so by county\u2014reflecting local traditions, availability, and personal habits.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-what-south-carolinians-value-in-a-bbq-restaurant\">What South Carolinians Value in a BBQ Restaurant<\/h3>\n<p>When asked to pick their top 3 qualities in a barbecue restaurant, diners prioritized:<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0Things you value most in a BBQ restaurant (Select top 3):<\/p>\n<p><strong>Statewide Results<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Meat options:<\/strong>\u00a061%<\/li>\n<li><strong>Wood-cooked barbecue:<\/strong>\u00a049%<\/li>\n<li><strong>Side dishes:<\/strong>\u00a041%<\/li>\n<li><strong>Sauce options:<\/strong>\u00a037%<\/li>\n<li><strong>Hash:<\/strong>\u00a033%<\/li>\n<li><strong>Tradition:<\/strong>\u00a029%<\/li>\n<li><strong>Location:<\/strong>\u00a020%<\/li>\n<li><strong>Price:<\/strong>\u00a020%<\/li>\n<li><strong>Customer service:<\/strong>\u00a019%<\/li>\n<\/ul>\n<p>Regional Highlights<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Upstate<\/strong>\u00a0residents prize meat options most of all (65% vs. 61% statewide) and place side dishes (45%) and wood-cooked (51%) in their top three.<\/li>\n<li>In the\u00a0<strong>Pee Dee<\/strong>, wood-cooked jumps to 55%\u2014the highest regional score for that attribute\u2014while meat options (53%) and side dishes (38%) fill out the top three.<\/li>\n<li><strong>Lowcountry<\/strong>\u00a0voters fall in line with the statewide order: meat options (61%), wood-cooked (47%), and side dishes (41%).<\/li>\n<li>The\u00a0<strong>Midlands<\/strong>\u00a0mirror the state pattern as well, with 60% valuing meat options, 47% wood-cooked, and 40% side dishes.<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Bamberg County<\/strong>\u00a0leads the state for side-dish devotion, with\u00a0<strong>75%<\/strong>\u00a0of diners ranking sides in their top three\u2014nearly double the statewide rate of 41%.<\/li>\n<li><strong>Spartanburg County<\/strong>\u00a0shows the strongest hunger for variety: roughly\u00a0<strong>two-thirds<\/strong>\u00a0of respondents here include meat options among their top three, well above the statewide 61%.<\/li>\n<li><strong>Cherokee County<\/strong>\u00a0stands out for its love of authentic smoke\u2014<strong>58%<\/strong>\u00a0of diners name wood-cooked barbecue as a top priority, compared with 49% statewide.<\/li>\n<li><strong>Richland County<\/strong>\u00a0offers a picture of the\u00a0\u201caverage\u201d urban palate, closely matching statewide patterns: about\u00a0<strong>61%<\/strong>meat options,\u00a0<strong>49%<\/strong>\u00a0wood-cooked, and\u00a0<strong>42%<\/strong>\u00a0side dishes all make the cut here.<\/li>\n<\/ul>\n<p><strong>The Bottom Line<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Top Priorities:<\/strong>\u00a0Meat variety (61%), wood-cooked flavor (49%), and side dishes (41%) consistently lead the pack.<\/li>\n<li><strong>Middle Tier:<\/strong>\u00a0Sauces (37%), hash (33%), and tradition (29%) round out the core must-haves.<\/li>\n<li><strong>Lower Concerns:<\/strong>\u00a0Location (20%), price (20%), and customer service (19%) sit at the bottom\u2014showing that most barbecue lovers are willing to look past cost or service quirks in favor of great smoke, meats, and sides.<\/li>\n<li><strong>Local Nuances:<\/strong>\u00a0Certain counties lean heavily into one attribute (e.g., Bamberg\u2019s love of sides, Cherokee\u2019s wood-smoke devotion), but almost every community still reflects the statewide love of meat selection and authentic, wood-smoked barbecue.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"h-spending-habits-in-sc-bbq-restaurants\">Spending Habits in SC BBQ Restaurants<\/h3>\n<p>How much do South Carolinians typically spend on a barbecue meal (food, drinks, tips included)? Respondents chose from four price brackets. Here\u2019s what we found:<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0PER PERSON: Amount you\u2019d guess you typically spend on a meal at a SC BBQ restaurant? (including all food\/bev and any tips)<\/p>\n<p><strong>Statewide Results<\/strong><br \/>Across all 1,318 completed responses, spending clusters in the middle:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>48.3%<\/strong>\u00a0spend\u00a0<strong>$16\u201320<\/strong>\u00a0per person<\/li>\n<li><strong>27.4%<\/strong>\u00a0spend\u00a0<strong>$10\u201315<\/strong><\/li>\n<li><strong>23.5%<\/strong>\u00a0spend\u00a0<strong>$21\u201325<\/strong><\/li>\n<li><strong>0.5%<\/strong>\u00a0spend\u00a0<strong>less than $10<\/strong><\/li>\n<\/ul>\n<p><strong>Regional Trends<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Midlands &amp; Pee Dee<\/strong>\u00a0are the most consistent mid-range diners, with\u00a0<strong>53% (Midlands)<\/strong>\u00a0and\u00a0<strong>52% (Pee Dee)\u00a0<\/strong>reporting checks of $16\u201320.<\/li>\n<li><strong>Lowcountry<\/strong>\u00a0shows the greatest willingness to stretch for higher-end plates:\u00a0<strong>34%<\/strong>\u00a0spend $21\u201325\u2014well above the statewide 24%\u2014while\u00a0<strong>44%<\/strong>\u00a0stay in the $16\u201320 bracket.<\/li>\n<li><strong>Upstate<\/strong>\u00a0balances between mid-range and higher checks:\u00a0<strong>44%<\/strong>\u00a0spend $16\u201320 and\u00a0<strong>26%<\/strong>\u00a0$21\u201325, with\u00a0<strong>29%<\/strong>\u00a0at $10\u201315.<\/li>\n<\/ul>\n<p><strong>County-Level Highlights<\/strong><br \/><em>(only counties with \u226510 respondents included)<\/em><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Lancaster County:<\/strong>\u00a0A standout outlier\u2014<strong>64%<\/strong>\u00a0of diners typically spend $21\u201325 per person, more than double the statewide rate of 24%.<\/li>\n<li><strong>Larger, well-sampled counties<\/strong>\u00a0(e.g., Charleston, Richland, Greenville, Beaufort):\n<ul>\n<li>Roughly\u00a0<strong>45\u201355%<\/strong>\u00a0spend $16\u201320<\/li>\n<\/ul>\n<ul>\n<li><strong>20\u201330%<\/strong>\u00a0split between $10\u201315 and $21\u201325<\/li>\n<\/ul>\n<\/li>\n<li><strong>No other county<\/strong>\u00a0with a solid sample size shows a majority outside the $16\u201320 bracket, underscoring that mid-range spending is the norm across most of South Carolina.<\/li>\n<\/ul>\n<p><strong>The Bottom Line<\/strong><\/p>\n<p>Across South Carolina, the sweet spot for a barbecue outing remains\u00a0<strong>$16\u201320 per person<\/strong>, chosen by nearly half of diners. In fact, in well\u2011sampled counties like Charleston (42%), Beaufort (39%), Greenville (42%), and Richland (59%), you\u2019ll find roughly\u00a0<strong>40\u201360%<\/strong>\u00a0of diners sticking to that same mid\u2011range check. The one county that truly bucks the trend is Lancaster, where\u00a0<strong>64%<\/strong>\u00a0typically stretch into the\u00a0<strong>$21\u201325<\/strong>\u00a0bracket. Outside of that standout, no other county sees a majority spending above or below\u00a0<strong>$16\u201320<\/strong>, which shows that moderate spending expectations hold firm from the mountains to the coast.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-impact-of-health-concerns-on-restaurant-choice\">Impact of Health Concerns on Restaurant Choice<\/h3>\n<p>Do health and dietary concerns play distinct roles in South Carolinians\u2019\u00a0BBQ habits? Can these issues shape\u00a0<em>where<\/em>\u00a0people go or\u00a0<em>how often<\/em>\u00a0they go? Here\u2019s what we found out:<\/p>\n<p><strong>Questions Asked:<\/strong>\u00a0Do health\/dietary concerns or choices impact WHICH RESTAURANT you choose to visit?\u00a0<em>And additionally,<\/em>\u00a0Do health\/dietary concerns or choices impact HOW OFTEN you choose to eat at a SC BBQ restaurant?<\/p>\n<p><strong>Statewide Results<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Which restaurant?<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>9%<\/strong>\u00a0of respondents (126 of 1,335) say health or dietary choices impact\u00a0<em>which<\/em>\u00a0BBQ spot they pick;\u00a0<strong>91%<\/strong>\u00a0say it does not.<\/li>\n<\/ul>\n<\/li>\n<li><strong>How often?<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>22%<\/strong>\u00a0of respondents (300 of 1,339) let health or dietary concerns influence\u00a0<em>how often<\/em>\u00a0they eat out for barbecue;\u00a0<strong>78%<\/strong>\u00a0say frequency is unaffected.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em>Bottom Line:<\/em>\u00a0Dietary factors are more than twice as likely to curb\u00a0<em>frequency<\/em>\u00a0(22%) as to dictate\u00a0<em>choice<\/em>\u00a0of restaurant (9%).<\/p>\n<p><strong>Regional Trends<\/strong><strong\/><\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"3\">Table 14<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Region<\/strong><\/td>\n<td><strong>\u201cWhich\u201d Affected (Yes)<\/strong><\/td>\n<td><strong>\u201cHow Often\u201d Affected (Yes)<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Lowcountry<\/strong><\/td>\n<td>14%<\/td>\n<td>28%<\/td>\n<\/tr>\n<tr>\n<td><strong>Upstate<\/strong><\/td>\n<td>11%<\/td>\n<td>24%<\/td>\n<\/tr>\n<tr>\n<td><strong>Midlands<\/strong><\/td>\n<td>7%<\/td>\n<td>20%<\/td>\n<\/tr>\n<tr>\n<td><strong>Pee Dee<\/strong><\/td>\n<td>6%<\/td>\n<td>15%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<ul class=\"wp-block-list\">\n<li>\u00a0<\/li>\n<li>The\u00a0<strong>Lowcountry<\/strong>\u00a0shows the highest sensitivity in both categories\u201414% alter their\u00a0<em>choice<\/em>\u00a0and 28% adjust\u00a0<em>frequency\u00a0<\/em>for dietary reasons.<\/li>\n<li><strong>Pee Dee<\/strong>\u00a0residents are least likely to let diet guide their barbecue outings (6% on\u00a0<em>choice<\/em>, 15% on\u00a0<em>frequency<\/em>).<\/li>\n<\/ul>\n<p><strong>County-Level Highlights<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Impact on Which Restaurant<\/strong>\n<ul>\n<li><strong>Cherokee &amp; Jasper Counties:<\/strong>\u00a020% each<\/li>\n<\/ul>\n<\/li>\n<li><strong>Impact on How Often<\/strong>\n<\/li>\n<\/ul>\n<p>In most of South Carolina, flavor, tradition, and convenience outweigh nutritional considerations when choosing a BBQ restaurant\u2014and a clear majority of diners don\u2019t let health concerns cut into their BBQ outings. Still, a significant minority\u2014especially in certain counties, albeit some with fewer respondents\u2014do adjust how often they indulge, highlighting pockets where dietary needs shape local BBQ culture.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-favorite-bbq-restaurants\">Favorite BBQ Restaurants<\/h3>\n<p>When South Carolinians name their top barbecue spots, loyalties vary wildly\u2014from regional powerhouses to home-town champions to the brands you hear about most. Here\u2019s how each question breaks down.<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Overall Favorite in South Carolina<\/strong><\/li>\n<\/ol>\n<p><strong>Question Asked:\u00a0<\/strong>Name your overall favorite SC BBQ restaurant: (from ANY PART of the state)<\/p>\n<p>Among 1,263 valid responses, no single restaurant dominates\u2014votes are spread across dozens of shops:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Dukes BBQ<\/strong>\u00a0earns the most mentions at\u00a0<strong>10.6%<\/strong>\u00a0(134 votes).*\n<ul class=\"wp-block-list\">\n<li><em>*Because\u00a0\u201cDukes BBQ\u201d refers to an historically family-connected brand across nine independently owned locations (mainly in the Midlands and Lowcountry), these votes reflect brand affinity more than one particular restaurant. Respondents generally didn\u2019t specify which Dukes restaurant they were voting for<\/em>.<\/li>\n<\/ul>\n<\/li>\n<li><strong><strong><a href=\"https:\/\/destination-bbq.com\/stores\/scotts-bar-b-que\/\">Scott\u2019s Bar-B-Que<\/a><\/strong><\/strong>\u00a0follows with\u00a0<strong>8.3%<\/strong>\u00a0(105 votes).<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/lewis-barbecue\/\">Lewis Barbecue<\/a><\/strong>\u00a0lands at\u00a0<strong>7.4%<\/strong>\u00a0(94 votes).<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/shealys-bar-b-que\/\">Shealy\u2019s<\/a><\/strong>\u00a0claims\u00a0<strong>5.9%<\/strong>\u00a0(75 votes).<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/easley-smokinpig\/\">Smokin\u2019\u00a0Pig<\/a><\/strong>\u00a0rounds out the top five at\u00a0<strong>4.9%<\/strong>\u00a0(62 votes)<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/maurices-piggie-park-charleston-hwy\/\">Maurice\u2019s Piggie Park<\/a><\/strong>\u00a0\u2013\u00a048 votes (3.80%)<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/rodney-scotts-bbq\/\">Rodney Scott\u2019s BBQ<\/a><\/strong>\u00a0\u2013\u00a041 votes (3.25%)<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/mccabes\/\">McCabe\u2019s BBQ<\/a><\/strong>\u00a0\u2013\u00a036 votes (2.85%)<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/browns-bar-b-q\/\">Brown\u2019s BBQ<\/a><\/strong>\u00a0\u2013\u00a033 votes (2.61%)<\/li>\n<li><strong><a href=\"https:\/\/destination-bbq.com\/stores\/sweatmans-bar-b-que\/\">Sweatman\u2019s BBQ<\/a><\/strong>\u00a0\u2013\u00a026 votes (2.06%)<\/li>\n<\/ul>\n<p>Together, the top ten spots account for only\u00a0<strong>about 52%<\/strong>\u00a0of all 1,263 votes\u2014showing that just over half of respondents gravitate toward these ten names, while the rest are scattered across dozens of other favorites.<\/p>\n<p><strong>2. Regional Favorites<\/strong><strong\/><\/p>\n<p><strong>Question Asked:\u00a0<\/strong>Name your favorite SC BBQ restaurant: (from the REGION you selected; may be the same as above or not)<\/p>\n<p>Each part of the state has its own front-runner (n\u2248260\u2013450 per region):<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Lowcountry:<\/strong>\u00a0Dukes BBQ* leads with 22.3%, ahead of Lewis Barbecue (16.0%) and Rodney Scott\u2019s BBQ (9.7%).\n<ul class=\"wp-block-list\">\n<li><em>*Remember:\u00a0<\/em><em>\u201c<\/em><em>Dukes BBQ\u201d here represents the brand across nine independently owned locations, not one single address.<\/em><\/li>\n<\/ul>\n<\/li>\n<li><strong>Midlands:<\/strong>\u00a0Shealy\u2019s tops the region at 15.6%, followed by Maurice\u2019s Piggy Park (13.5%) and Dukes BBQ* (11.1%).<\/li>\n<li><strong>Pee Dee:<\/strong>\u00a0Scott\u2019s BBQ dominates with 26.0%, with McCabe\u2019s BBQ (10.2%) and <a href=\"https:\/\/destination-bbq.com\/stores\/shulers-barbecue\/\">Shuler\u2019s BBQ<\/a> (9.8%) trailing.<\/li>\n<li><strong>Upstate:<\/strong>\u00a0Smokin\u2019\u00a0Pig leads at 21.6%, ahead of Lewis Barbecue (12.6%) and <a href=\"https:\/\/destination-bbq.com\/stores\/henrys-smoke-house\/\">Henry\u2019s Smokehouse<\/a> (9.6%).<\/li>\n<\/ul>\n<p>These results show clear\u00a0\u201chome-region\u201d favorites, from Scott\u2019s stronghold in the Pee Dee to Smokin\u2019\u00a0Pig\u2019s Upstate base, with the Dukes BBQ family of restaurants being strong from the Midlands to the Lowcountry.<\/p>\n<p><strong>3. County-Level Champions<\/strong><strong\/><\/p>\n<p><strong>Question Asked:\u00a0<\/strong>Name your favorite SC BBQ restaurant: (from the COUNTY you selected; may be the same as above or not)<\/p>\n<p>In less-populated counties, a single restaurant can enjoy unanimous support; in larger counties, the leader often holds only a modest share:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Unanimous champions<\/strong>\u00a0(100%): <a href=\"https:\/\/destination-bbq.com\/stores\/hogg-heaven\/\">Hogg Heaven<\/a> for folks\u00a0in Allendale; <a href=\"https:\/\/destination-bbq.com\/stores\/buttermilks-bbq\/\">Buttermilk\u2019s<\/a> in Chester; Shuler\u2019s in Marion. <em>Note: each of these counties included fewer than 5 respondents, Allendale with only 1.<\/em><\/li>\n<li><strong>Strong majorities<\/strong>: Shuler\u2019s in Dillon (87.5%); <a href=\"https:\/\/destination-bbq.com\/stores\/dukes-bbq-of-bamberg\/\">Dukes BBQ<\/a> in Bamberg (75%).<\/li>\n<li><strong>Fragmented fields<\/strong>: In Oconee County, <a href=\"https:\/\/destination-bbq.com\/stores\/big-ds-house-of-bbq\/\">Big D\u2019s<\/a> leads with just 13.3%; while in Fairfield County <a href=\"https:\/\/destination-bbq.com\/stores\/doko-smoke-barbeque-2\/\">Doko Smoke<\/a> tops at only 14.3%.<\/li>\n<\/ul>\n<p>Across all 46 counties, the\u00a0<strong>Dukes BBQ<\/strong>\u00a0brand emerges most often (4 counties) as the county favorite, but dozens of other restaurants each lead in one or two counties\u2014painting a patchwork of local loyalties.<\/p>\n<p><strong>4.\u00a0<\/strong><strong>\u201c<\/strong><strong>Heard-Best\u201d Reputation Picks<\/strong><strong\/><\/p>\n<p><strong>Question Asked:<\/strong>\u00a0Despite your personal opinion, what SC barbecue restaurant do you often hear is the best in the Palmetto State?<\/p>\n<p>When asked which restaurant they\u00a0consistently <em>hear<\/em>\u00a0is the state\u2019s best (n=1,086), respondents pointed most often to:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Scott<\/strong><strong>\u2019<\/strong><strong>s Bar-B-Que<\/strong>\u00a0\u2013\u00a0<strong>26.8%<\/strong><\/li>\n<li><strong>Rodney Scott<\/strong><strong>\u2019<\/strong><strong>s BBQ<\/strong>\u00a0\u2013\u00a0<strong>13.7%<\/strong><\/li>\n<li><strong>Lewis Barbecue<\/strong>\u00a0\u2013\u00a0<strong>11.6%<\/strong><\/li>\n<li><strong>Dukes BBQ<\/strong>\u00a0\u2013\u00a0<strong>9.3%<\/strong>*<\/li>\n<li><strong>Shealy<\/strong><strong>\u2019<\/strong><strong>s<\/strong>\u00a0\u2013\u00a0<strong>7.7%<\/strong><\/li>\n<\/ul>\n<p>Unlike personal favorites, this reputation-based question yields a clear frontrunner. Scott\u2019s Bar-B-Que alone accounts for more than one in four mentions, suggesting a powerful word-of-mouth presence.<\/p>\n<p><strong>What This Tells Us<\/strong><br \/>Personal loyalties in South Carolina are remarkably dispersed\u2014no single address dominates statewide or in most counties. Yet each region and many counties still rally around a clear favorite. And when it comes to reputation, a handful of names (especially the two Scott\u2019s brands) rise above the rest. The Dukes BBQ\u00a0\u201cbrand effect\u201d also deserves an asterisk wherever it appears, since it reflects collective recognition of nine related but independently run restaurants.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-sc-bbq-restaurants-conclusion\">SC BBQ Restaurants: Conclusion<\/h3>\n<p>Across all measures\u2014from how often people dine out for barbecue to which pitmasters earn the loudest cheers\u2014one theme stands out: South Carolina\u2019s barbecue scene is as varied as the people who love it. Most diners make a monthly pilgrimage to their favorite smokehouse, prioritizing a broad selection of meats and authentic, wood-cooked flavor. They plan to spend roughly $16\u201320 per person, and while diet or health concerns rarely dictate\u00a0<em>where<\/em>\u00a0they go, they do sometimes\u00a0influence\u00a0<em>how often<\/em>\u00a0they indulge.<\/p>\n<p>When it comes to naming a favorite, loyalties shift with geography: the Dukes BBQ brand across the Lowcountry, Shealy\u2019s in the Midlands, Scott\u2019s in the Pee Dee, and Smokin\u2019\u00a0Pig Upstate. At the county level, home-town heroes can earn unanimous support, yet larger markets remain delightfully fragmented. And though personal picks scatter across dozens of addresses, reputation concentrates around a few marquee names\u2014Scott\u2019s Bar-B-Que leads the chatter, followed by Rodney Scott\u2019s, Lewis, and the Dukes brand.<\/p>\n<p>Taken together, these results paint a portrait of a living barbecue culture\u2014rooted in regional traditions, shaped by local champions, and united by the shared love of hickory smoke, savory sides, and good company. Whether you\u2019re <a href=\"https:\/\/destination-bbq.com\/scbbq-road-trip-start-your-engine\/\">plotting your next road trip<\/a> or mapping out a bucket list, this data offers a clear guide to where to find the best of South Carolina\u2019s smoked meats.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-backyard-bbq-in-south-carolina-cooking-methods-equipment-and-regional-traditions\"><span class=\"ez-toc-section\" id=\"Backyard_BBQ_in_South_Carolina_Cooking_Methods_Equipment_and_Regional_Traditions\"\/>Backyard BBQ in South Carolina: Cooking Methods, Equipment, and Regional Traditions<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>In South Carolina, barbecue isn\u2019t just a meal\u2014it\u2019s a way of life. Whether it\u2019s the thrill of slow-cooking a whole hog over a bed of coals or firing up a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Smoking_(cooking)#Pellet_smokers\">pellet grill<\/a> for a perfectly smoked brisket, South Carolinians have strong opinions and traditions when it comes to preparing barbecue. In this section, we\u2019ll explore the tools, meats, and fuels that people rely on when cooking their own BBQ at home. From regional preferences to county-specific nuances, we\u2019ll uncover what makes South Carolina\u2019s BBQ culture so diverse and deeply rooted in local flavors.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-cook-your-own-barbecue\">Cook your own barbecue?<\/h3>\n<p>Cooking your own barbecue\u2014beyond just grilling burgers or hot dogs\u2014is a common pastime in South Carolina. Here\u2019s how the responses break down:<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0Do you sometimes cook your own barbecue? (that does NOT mean grilling hot dogs, hamburgers, etc)<\/p>\n<p><strong>Statewide Results<\/strong><br \/>Overall, 79 percent of respondents (1,057 of 1,333) say they sometimes cook their own barbecue at home.<\/p>\n<p><strong>Regional\u00a0<\/strong><strong>Highlights<\/strong><br \/>Across the state\u2019s four regions, home BBQ cooking remains strong:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pee Dee:<\/strong>\u00a082.6 percent<\/li>\n<li><strong>Lowcountry:<\/strong>\u00a080.0 percent<\/li>\n<li><strong>Midlands:<\/strong>\u00a079.5 percent<\/li>\n<li><strong>Upstate:<\/strong>\u00a076.7 percent<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><br \/>At the county level, some areas report universal participation, while others fall below the statewide average:<\/p>\n<p><strong>County Highlights (\u2265\u202f10 respondents only)<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Universal participation (100\u202fpercent Yes):<\/strong>\u00a0Colleton, Calhoun<\/li>\n<li><strong>Lowest rates (\u00a0Williamsburg (66.7\u202fpercent), Anderson (69.4\u202fpercent), Pickens (69.2\u202fpercent)<\/strong><\/li>\n<\/ul>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><em>Note: Other counties reached 100\u202fpercent or dipped below 70\u202fpercent, but had fewer than 10 respondents and are excluded here for stability.<\/em><\/p>\n<\/blockquote>\n<p><strong>Key Takeaways<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>A clear majority of South Carolinians (nearly 4 in 5) cook their own BBQ at home.<\/li>\n<li>The Pee Dee and Lowcountry lead the state in home barbecue activity.<\/li>\n<li>Among counties with robust samples,\u00a0<strong>Colleton<\/strong>\u00a0and\u00a0<strong>Calhoun<\/strong>\u00a0stand out for universal participation, though we\u2019re confident a larger sample size would reduce the overall percentage below 100.<\/li>\n<li><strong>Williamsburg, <a href=\"https:\/\/destination-bbq.com\/bbq\/anderson\/\">Anderson<\/a>,<\/strong>\u00a0and\u00a0<strong>Pickens<\/strong>\u00a0fall noticeably below the statewide rate, possibly suggesting more reliance on commercial BBQ in those areas.<\/li>\n<\/ul>\n<p><strong>Final Thoughts<\/strong><br \/>Cooking your own barbecue is deeply ingrained across much of South Carolina, with especially high engagement in the Pee Dee and Lowcountry. While nearly every home cook in Colleton and Calhoun (at least those who took part in the survey)\u00a0takes charge of their barbecue, counties like Williamsburg, Anderson, and Pickens appear more likely to leave the slow-smoked meats to local restaurants and vendors.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-home-bbq-setup-equipment-meats-and-fuel\">Home BBQ Setup: Equipment, Meats, and Fuel<\/h3>\n<p>To dive deeper into at-home cooking practices, we followed up with the 1,057 respondents who said they sometimes cook their own BBQ. We asked about three key areas\u2014cooking and smoking equipment, preferred meats, and primary fuel sources\u2014and allowed each person to select all options that applied. This approach gives a full picture of the rigs, proteins, and fuels powering DIY BBQ across South Carolina.<\/p>\n<p><strong><em>Note:<\/em><\/strong><em>\u00a0These questions allowed multiple selections, so each percentage shows the share of at-home cooks who included that option among their picks\u2014totals will often sum to more than 100%. In practice, one person might use both a smoker and a pellet grill (and pick both), or favor pork cuts and chicken together. Rather than interpreting these figures as slices of a single\u00a0<\/em><em>\u201c<\/em><em>pie,\u201d read them as independent popularity scores: they tell you how many cooks rely on each tool, meat, or fuel, without excluding any others. This way, you can see which items are most widespread, even when they overlap.<\/em><em\/><\/p>\n<p><strong>Cooking\/Smoking Equipment<\/strong><strong\/><\/p>\n<p>DIY BBQ cooks in South Carolina use a variety of rigs\u2014from modern pellet grills to time-honored smoker pits. Here\u2019s how the favorites stack up:<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0Which of the following do you typically use to cook\/smoke your barbecue? (select all that apply)<\/p>\n<p><strong>Statewide Results<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Smoker:<\/strong>\u00a050.6%<\/li>\n<li><strong>Pellet grill:<\/strong>\u00a029.9%<\/li>\n<li><strong>Charcoal grill:<\/strong>\u00a023.2%<\/li>\n<li><strong>Gas grill:<\/strong>\u00a015.6%<\/li>\n<li><strong>Egg-style grill:<\/strong>\u00a012.9%<\/li>\n<li><strong>(Remaining methods: concrete pits, hole-in-the-ground, and other unique setups were each cited by fewer than 7% of respondents.)<\/strong><\/li>\n<\/ul>\n<p><strong>Regional Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Upstate:<\/strong>\u00a0Smokers dominate (55.8%), with pellet grills a solid second (33.7%).<\/li>\n<li><strong>Midlands:<\/strong>\u00a0Half of home cooks use a smoker (50.6%), and 28.5% own a pellet grill.<\/li>\n<li><strong>Lowcountry:<\/strong>\u00a049.2% rely on smokers, while charcoal grills (22.9%) edge gas (21.2%) by a hair.<\/li>\n<li><strong>Pee Dee:<\/strong>\u00a0Smokers lead but at a lower 43.8%, and pellet grills nearly match at 29.0%. Concrete pits are strongest here (10.7%).<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Smoker:<\/strong>\u00a0Colleton\u00a0\u2013 90.0%<\/li>\n<li><strong>Pellet grill:<\/strong>\u00a0Union (57.1%), Spartanburg (52.3%), Clarendon (50.0%)<\/li>\n<li><strong>Charcoal grill:<\/strong>\u00a0Cherokee (42.9%), Fairfield (41.7%), Edgefield (40.0%)<\/li>\n<li><strong>Gas grill:<\/strong>\u00a0Chesterfield (60.0%), Williamsburg (42.9%), Beaufort (42.9%)<\/li>\n<li><strong>Concrete pit:<\/strong>\u00a0Williamsburg (35.7%), Calhoun (20.0%), Chesterfield (20.0%)<\/li>\n<li><strong>Hole-in-the-ground:<\/strong>\u00a0Edgefield (10.0%), Greenwood (10.0%), Newberry (9.1%)<\/li>\n<\/ul>\n<p><strong>Key Takeaways<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Smokers remain the backbone<\/strong>\u00a0of home BBQ, chosen by half of all DIY cooks and leading every region\u2014even the Pee Dee where adoption dips to 43.8%. Their dominance underscores the state\u2019s deep-smoke traditions.<\/li>\n<li><strong>Pellet grills are carving out a strong secondary niche<\/strong>\u00a0(29.9%), especially in competition-influenced areas like the Upstate (33.7%) and Union County (57.1%), suggesting that cooks value precise temperature control and set-and-forget convenience.<\/li>\n<li><strong>Charcoal retains broad appeal<\/strong>\u00a0(23.2%) among cooks who prize flavor nuance but may lack a dedicated smoker, with counties such as Cherokee and Fairfield showing continued kettle-grill loyalty.<\/li>\n<li><strong>Gas and egg-style grills fill specialized roles<\/strong>, servicing cooks who prioritize speed, portability, or versatility\u2014seen most in Chesterfield\u2019s gas-grill devotees and the Upstate\u2019s egg-style aficionados.<\/li>\n<li><strong>Concrete-pit and ground-pit methods persist in rural pockets<\/strong>, notably Williamsburg and Edgefield, reflecting living links to communal whole-hog and pit-cooking traditions despite representing fewer than 7% statewide.<\/li>\n<li><strong>Many cooks blend multiple rigs<\/strong>, pairing smokers with pellet or charcoal units to suit different meats and occasions\u2014highlighting a flexible, hybrid approach rather than single-tool reliance.<\/li>\n<\/ul>\n<p><strong>Equipment: Final Thoughts<\/strong><br \/>South Carolina\u2019s home-cooked BBQ gear palette marries heritage with innovation. While traditional smokers anchor the practice, pellet grills surge in tech-savvy communities, and charcoal kettles hold their own where full smokers aren\u2019t practical. <\/p>\n<p>Gas and egg-style grills serve convenience-seeking cooks, and the survival of concrete and ground pits in rural counties preserves age-old communal cooking styles. Together, this equipment mix reveals a BBQ culture that honors its deep-smoke roots while eagerly adopting new tools to master flavor, temperature, and ease.<\/p>\n<p><strong>Meat(s) of Choice<\/strong><strong\/><\/p>\n<p>Home cooks in South Carolina lean heavily on pork, but a range of meats make their way onto backyard smokers and grills. Here\u2019s the breakdown:<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0What meat(s) do you typically use for your BBQ? (select all that apply)<\/p>\n<p><strong>Statewide Results<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts (butts, shoulders, etc.):<\/strong>\u00a090.4%<\/li>\n<li><strong>Pork ribs:<\/strong>\u00a059.6%<\/li>\n<li><strong>Chicken:<\/strong>\u00a048.6%<\/li>\n<li><strong>Brisket:<\/strong>\u00a031.2%<\/li>\n<li><strong>Sausage:<\/strong>\u00a017.2%<\/li>\n<li><strong>Beef ribs:<\/strong>\u00a014.5%<\/li>\n<li><strong>Whole hog:<\/strong>\u00a014.0%<\/li>\n<li><strong>Turkey:<\/strong>\u00a011.4%<\/li>\n<li><strong>Other (fish, tri-tip, rabbit, alligator, etc.):<\/strong>\u00a0each under 1%<\/li>\n<\/ul>\n<p><strong>Regional Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Lowcountry:<\/strong>\u00a0Pork cuts (89.6%), pork ribs (56.7%), chicken (50.8%)<\/li>\n<li><strong>Midlands:<\/strong>\u00a0Pork cuts (91.6%), pork ribs (60.0%), chicken (50.1%)<\/li>\n<li><strong>Pee Dee:<\/strong>\u00a0Pork cuts (87.7%), pork ribs (56.7%), chicken (36.8%); whole-hog cooks are more common here (28.7%)<\/li>\n<li><strong>Upstate:<\/strong>\u00a0Pork cuts (91.3%), pork ribs (63.3%), chicken (51.8%); brisket peaks at 36.7%<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts (butts, etc.):<\/strong>\u00a0Abbeville (100%\u00a0selected this option)<\/li>\n<li><strong>Pork ribs:<\/strong>\u00a0Laurens (87.5%)<\/li>\n<li><strong>Chicken:<\/strong>\u00a0Edgefield (90%)<\/li>\n<li><strong>Brisket:<\/strong>\u00a0Greenwood (50%)<\/li>\n<li><strong>Whole hog:<\/strong>\u00a0Williamsburg (57.1%)<\/li>\n<li><strong>Sausage:<\/strong>\u00a0Barnwell (41.7%)<\/li>\n<li><strong>Turkey:<\/strong>\u00a0Greenwood (30%)<\/li>\n<li><strong>Beef ribs:<\/strong>\u00a0Laurens (43.8%)<\/li>\n<\/ul>\n<p><strong>Key Takeaways<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts are the unshakeable foundation<\/strong>\u00a0of home BBQ, with virtually every DIY cook\u2014including a slight dip in the Pee Dee\u2014leaning on butts and shoulders as their go-to option.<\/li>\n<li><strong>Secondary favorites split by region<\/strong>: pork ribs and chicken form the broad\u00a0\u201cnext tier,\u201d but brisket finds especially strong footing in the Upstate\u2014suggesting influence from competition-style and Texas-inspired cooks.<\/li>\n<li><strong>Whole-hog traditions persist in rural cores<\/strong>\u00a0like Williamsburg and the Pee Dee, where communal events and multi-family gatherings keep that all-in-one approach alive.<\/li>\n<li><strong>Niche proteins carve out local niches<\/strong>: Greenwood\u2019s above-average brisket and turkey use point to its eclectic home kitchens, while Barnwell\u2019s sausage devotees possibly reflect a unique link to sausage-making traditions.<\/li>\n<li><strong>\u201c<\/strong><strong>Other\u201d meats, though under 1% statewide, hint at adventurous cooks<\/strong>\u00a0experimenting with everything from fish to game, underscoring a willingness to push beyond familiar flavors.<\/li>\n<\/ul>\n<p><strong>Meats: Final Thoughts<\/strong><br \/>South Carolina\u2019s backyard BBQ shows a strong heartbeat of tradition\u2014pork cuts reign supreme\u2014while regional nuances and niche proteins add layers of local character. The Upstate\u2019s brisket boost, the Pee Dee\u2019s whole-hog loyalty, and Barnwell\u2019s sausage surge all reveal how community gatherings, family recipes, and outside influences intersect at the home pit. Together, these patterns illustrate a BBQ culture that honors its roots yet continues to diversify and evolve, a tradition we celebrated in <a href=\"https:\/\/destination-bbq.com\/scbbq-cookbook\/\"><em>Going Whole Hog<\/em><\/a>.<\/p>\n<p><strong>What Fuels the Fire?<\/strong><strong\/><\/p>\n<p>Fuel choice shapes the flavor of home-cooked BBQ, and South Carolinians draw on everything from seasoned hardwood to modern electric burners. (For those considering wood, be sure to check out our <a href=\"https:\/\/destination-bbq.com\/bbq-wood-pairing-guide\/\">BBQ Wood Pairing Guide<\/a>.) Here\u2019s how the responses fall:<\/p>\n<p><strong>Question Asked:<\/strong>\u00a0What is your primary fuel source? (select all that apply)<\/p>\n<p><strong>Statewide Results<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Wood:<\/strong>\u00a039.4%<\/li>\n<li><strong>Charcoal:<\/strong>\u00a039.1%<\/li>\n<li><strong>Pellets:<\/strong>\u00a033.3%<\/li>\n<li><strong>Gas:<\/strong>\u00a020.4%<\/li>\n<li><strong>Electric:<\/strong>\u00a013.4%<\/li>\n<li><strong>Other (coals, lump coal, etc.):<\/strong>\u00a0\n<\/li>\n<\/ul>\n<p><strong>Regional Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Upstate:<\/strong>\u00a0Wood leads at 43.7%, with charcoal close behind at 42.3%.<\/li>\n<li><strong>Midlands:<\/strong>\u00a0Wood (40.5%) edges charcoal (39.9%), and pellets sit at 33.7%.<\/li>\n<li><strong>Lowcountry:<\/strong>\u00a0Charcoal tops at 34.9%, followed by wood (33.6%) and pellets (30.7%).<\/li>\n<li><strong>Pee Dee:<\/strong>\u00a0Wood and charcoal are tied at 38.0%, then pellets at 29.8% and gas at 27.5%.<\/li>\n<\/ul>\n<p><strong>County Highlights<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Wood use:<\/strong>\u00a0Cherokee leads at 71.4%.<\/li>\n<li><strong>Charcoal grills:<\/strong>\u00a0Williamsburg at 50.0%\u2014the highest among larger-sample counties.<\/li>\n<li><strong>Pellet grills:<\/strong>\u00a0Union (71.4%), Lancaster (54.6%), Spartanburg (52.3%).<\/li>\n<li><strong>Gas grills:<\/strong>\u00a0Chesterfield (60.0%), with Williamsburg and Beaufort both at 42.9%.<\/li>\n<li><strong>Electric grills:<\/strong>\u00a0Orangeburg (30.0%), Calhoun (30.0%), Pickens (29.6%).<\/li>\n<\/ul>\n<p><strong>Key Takeaways<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Wood and charcoal share the crown<\/strong>: Nearly four in ten home cooks use wood (39.4%) and almost as many choose charcoal (39.1%), reflecting a balance between hardwood smoking traditions and the convenience of charcoal kettles.<\/li>\n<li><strong>Pellets signal a modern shift<\/strong>: One in three DIY cooks (33.3%) favors pellets, with especially high adoption in the Upstate (37.0%) and Midlands (33.7%)\u2014regions where precision temperature control and ease of use resonate with seasoned and newer enthusiasts alike.<\/li>\n<li><strong>Gas and electric serve convenience needs<\/strong>: Gas (20.4%) and electric (13.4%) fuels are less common but hold strong in areas prioritizing speed and simplicity\u2014most notably gas in the Pee Dee (27.5%) and electric in the Lowcountry (17.2%).<\/li>\n<li><strong>Fuel aligns with equipment<\/strong>: Counties with 100% smoker use (Allendale, McCormick, Marion) lean heavily on wood and charcoal, while pellet-grill leaders like Union (71.4%) pair pellets with their rigs. Egg-style grill nuts in the Upstate also match their coals to charcoal fuel.<\/li>\n<li><strong>Rural traditions endure<\/strong>: Although concrete pits and hole-in-the-ground methods each account for under 7% statewide, they still emerge in pockets such as Williamsburg (concrete pit 35.7%) and Saluda (ground pit 11.1%), underscoring living links to early BBQ roots.<\/li>\n<\/ul>\n<p><strong><strong>Fuel<\/strong><\/strong>:<strong>Final Thoughts<\/strong><br \/>South Carolina\u2019s BBQ fuel choices weave together heritage and innovation. The near tie between wood and charcoal honors time-tested smoking and grilling practices, while the rise of pellets in the Upstate and Midlands marks a growing embrace of technology-driven control. Gas and electric fill the niche for fast, no-fuss cooks\u2014particularly in coastal and urban-adjacent counties\u2014without displacing core smokers. Even as modern fuels gain ground, traditional methods like concrete pits and ground fires persist in rural heartlands. Ultimately, these patterns reveal a backyard BBQ culture that values both its deep-seated past and its forward-looking spirit.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-cooking-bbq-in-sc-nbsp-conclusion\">Cooking BBQ in SC:\u00a0Conclusion<\/h3>\n<p>Cooking BBQ at home is a cornerstone of South Carolina\u2019s barbecue culture. Nearly four in five residents fire up their own rigs\u2014whether that\u2019s a dedicated smoker, a pellet grill, or a classic charcoal kettle. Across every corner of the state, pork reigns supreme: well over 90 percent of DIY cooks turn to pork cuts (butts and shoulders), with pork ribs and chicken rounding out the core lineup.<\/p>\n<p>When it comes to equipment, specialized smokers lead the way, followed by pellet grills, charcoal cookers, gas grills, and ever-popular egg-style units. Fuel choices mirror this hierarchy: wood and charcoal share the top spot, pellets hold strong in third place, and gas and electric fill in the rest.<\/p>\n<p>Regionally, the Pee Dee and Lowcountry boast the highest rates of home cooking, while the Upstate shows a marked preference for pellet grills and brisket. County-level extremes\u2014like Abbeville\u2019s 100 percent pork-cut cooks, Laurens\u2019s leadership in both pork and beef ribs, Edgefield\u2019s chicken loyalty, Greenwood\u2019s brisket and turkey success, Barnwell\u2019s sausage focus, and Williamsburg\u2019s whole-hog traditions\u2014highlight how local tastes layer atop a solid statewide preference for pork.<\/p>\n<p>Together, these findings paint a vivid portrait of South Carolina\u2019s backyard BBQ scene: passionate, pork-driven, and powered by a blend of time-honored methods and modern conveniences. Whether you\u2019re in the heart of the Midlands or down in the Lowcountry, the spirit of DIY barbecue remains a unifying thread across the <a href=\"https:\/\/en.wikipedia.org\/wiki\/South_Carolina\">Palmetto State<\/a>.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-sc-bbq-in-the-digital-age-website-searches-google-data-and-facebook-conversations\"><span class=\"ez-toc-section\" id=\"SC_BBQ_in_the_Digital_Age_Website_Searches_Google_Data_and_Facebook_Conversations\"\/>SC BBQ in the Digital Age: Website Searches, Google Data, and Facebook Conversations<span class=\"ez-toc-section-end\"\/><\/h2>\n<h3 class=\"wp-block-heading\" id=\"h-destination-bbq-s-restaurant-map-search-volume-filter-trends-and-top-queries\">Destination BBQ\u2019s Restaurant Map: Search Volume, Filter Trends, and Top Queries<\/h3>\n<p><strong>Introduction<\/strong><strong\/><\/p>\n<p>Between March 20, 2023 and April 24, 2025, the WP Store Locator plugin, which powers our <a href=\"https:\/\/destination-bbq.com\/sc-bbq-map-locator\/\">interactive SC BBQ Trail Map<\/a> on Destination-BBQ.com, recorded 24,468 map searches and filter interactions. This analysis examines three dimensions of those stats\u2014daily search volume, category-filter usage, and most-searched locations\u2014while acknowledging that my own routine lookups in ZIP code 29464 have skewed the location data for that area.<\/p>\n<p><strong>Analysis<\/strong><\/p>\n<p><strong>Daily Search Volume<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Overall activity:<\/strong> A total of 24,468 searches over 767 days, averaging about 31.9 searches per day.<\/li>\n<li><strong>Consistency &amp; growth:<\/strong> The average daily searches rose modestly from 31.7 in the first year (Mar\u00a020,\u00a02023\u2013Apr\u00a024,\u00a02024) to 32.1 in the second year (Apr\u00a025,\u00a02024\u2013Apr\u00a024,\u00a02025), indicating steady engagement.<\/li>\n<li><strong>Peaks &amp; troughs:<\/strong> The highest single\u2011day volume was 275 searches on July\u00a013,\u00a02023\u2014perhaps reflecting a promotional push\u2014while the low point was zero searches on June\u00a05,\u00a02023.<\/li>\n<\/ul>\n<p><strong>Category\u2011Filter Usage<\/strong><\/p>\n<p>Visitors to the map filtered by the following category tags (total filter clicks\u00a0=\u00a05,630):<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Hash<\/strong> dominated with 3,700 clicks (65.7%)<\/li>\n<li><strong>100 Mile\u00a0BBQ<\/strong> was second at 797 clicks (14.2%)<\/li>\n<li><strong>Buffet<\/strong> attracted 371 clicks (6.6%)<\/li>\n<li><strong>Whole\u00a0Hog<\/strong> (4.1%)<\/li>\n<li><strong>Mustard\u00a0Sauce<\/strong> (3.1%)<\/li>\n<li><strong>True\u00a0\u2019Cue\u00a0Certified<\/strong> (2.9%)<\/li>\n<\/ul>\n<p>This suggests that \u201cHash\u201d remains the most sought\u2011after feature in SC BBQ searches, with regional trail and buffet options also resonating.<\/p>\n<p><strong>Top Location Searches<\/strong><\/p>\n<p>The most\u2011queried locations (search events\u00a0=\u00a03,284 for top\u00a010) were:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>ZIP\u00a029464<\/strong>:\u00a0865 searches  <br \/><em>(Note: this is inflated by the site owner\u2019s own locator tests and shouldn\u2019t be taken as representative.)<\/em><\/li>\n<li><strong>Columbia,\u00a0SC<\/strong>:\u00a0524<\/li>\n<li><strong>Charleston,\u00a0SC<\/strong>:\u00a0307<\/li>\n<li><strong>Greenville,\u00a0SC<\/strong>:\u00a0286<\/li>\n<li><strong>ZIP\u00a029150 (Irmo area)<\/strong>:\u00a0281<\/li>\n<li><strong>ZIP\u00a029072 (Lexington area)<\/strong>:\u00a0255<\/li>\n<li><strong>Florence,\u00a0SC<\/strong>:\u00a0233<\/li>\n<li><strong>ZIP\u00a029201 (downtown Columbia)<\/strong>:\u00a0191<\/li>\n<li><strong>Myrtle Beach,\u00a0SC<\/strong>:\u00a0185<\/li>\n<li><strong>ZIP\u00a029607 (Greenville area)<\/strong>:\u00a0157<\/li>\n<\/ul>\n<p>Once 29464 is set aside, Columbia leads by a healthy margin, followed by <a href=\"https:\/\/destination-bbq.com\/bbq-in-charleston-sc\/\">Charleston<\/a> and Greenville\u2014underscoring those metros as key draw areas.<\/p>\n<p><strong>Key Takeaways<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Reliable interest:<\/strong>\u00a0Across two years, South Carolinians and BBQ fans nationwide searched the SC BBQ map averaging about\u00a0<strong>32 lookups per day<\/strong>, showing steady demand for barbecue locations.<\/li>\n<li><strong>Hash dominates:<\/strong>\u00a0More than\u00a0<strong>two-thirds<\/strong>\u00a0of those filter selections focused on hash options\u2014underscoring hash\u2019s status as a signature element of South Carolina barbecue.<\/li>\n<li><strong>Main hubs:<\/strong>\u00a0Excluding the publisher\u2019s own ZIP, the most-searched areas are\u00a0<strong><a href=\"https:\/\/destination-bbq.com\/bbq\/columbia\/\">Columbia<\/a>, <a href=\"https:\/\/destination-bbq.com\/bbq\/charleston\/\">Charleston<\/a>, and <a href=\"https:\/\/destination-bbq.com\/bbq\/greenville\/\">Greenville<\/a><\/strong>, reflecting where BBQ trails and dining scenes draw the most attention.<\/li>\n<\/ul>\n<p><strong>Map: Final Thoughts<\/strong><\/p>\n<p>Map-search activity paints a clear picture: readers consistently use our locator tool to find SC barbecue\u2014especially hash offerings\u2014concentrated in the state\u2019s major metropolitan regions. Recognizing this steady baseline and the standout popularity of hash can guide future storytelling and outreach, ensuring we highlight the flavors and locales that matter most to our SC BBQ community.<\/p>\n<p>Even beyond Columbia, Charleston and Greenville, the map data shows a broad\u00a0\u201clong tail\u201d of smaller towns and rural communities\u2014proof that SC BBQ passion isn\u2019t confined to the big cities:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Steady, low-volume searches<\/strong>\u00a0in places like <a href=\"https:\/\/destination-bbq.com\/bbq\/beaufort\/\">Beaufort<\/a>, <a href=\"https:\/\/destination-bbq.com\/bbq\/aiken\/\">Aiken<\/a>, <a href=\"https:\/\/destination-bbq.com\/bbq\/florence\/\">Florence<\/a> and <a href=\"https:\/\/destination-bbq.com\/bbq\/orangeburg\/\">Orangeburg<\/a> (each logging roughly 1\u20133% of total lookups) indicate consistent interest in outlying areas.<\/li>\n<li><strong>Coastal and Upstate reach:<\/strong>\u00a0Zips around <a href=\"https:\/\/destination-bbq.com\/bbq\/hilton-head\/\">Hilton Head<\/a>\/<a href=\"https:\/\/destination-bbq.com\/bbq\/bluffton\/\">Bluffton<\/a> and <a href=\"https:\/\/destination-bbq.com\/bbq\/spartanburg\/\">Spartanburg<\/a> each contributed dozens of searches\u2014underscoring that both ends of the state turn to the locator tool.<\/li>\n<li><strong>Collective impact:<\/strong>\u00a0While no single small town rivals the metros, these outlying zips together account for about\u00a0<strong>15%<\/strong>\u00a0of all map lookups.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"h-google-analytics-analysis\">Google Analytics Analysis<\/h3>\n<p><strong>Digital Footprint of South Carolina Barbecue: Website Traffic Insights<\/strong><\/p>\n<p><strong>Introduction<\/strong><br \/>As part of our SC BBQ Survey Report, we analyzed organic\u2010search traffic on Destination-BBQ.com (Jan 1, 2024\u2013Apr 24, 2025) to see how digital behavior parallels in-person preferences. By examining where visitors come from and which restaurant and recipe pages they click, we gain a real-time snapshot of South Carolina barbecue\u2019s broader appeal.<\/p>\n<p><strong>1. Regional &amp; Device Trends<\/strong><strong\/><\/p>\n<p><strong>Local loyalty, with regional reach:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Folks in South Carolina accounted for <strong>17,793<\/strong> organic\u2010search visits (\u2248\u202f41% of the total),<\/li>\n<li>North Carolina followed with <strong>8,890<\/strong> (20%),<\/li>\n<li>Georgia with <strong>7,337<\/strong> (17%).<br \/>This pattern underscores that while SC BBQ\u2019s core audience is in\u2010state, significant interest also spills over into neighboring markets.<\/li>\n<\/ul>\n<p><strong>Mobile\u2010first behavior:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>78%<\/strong> of those visits came from smartphones,<\/li>\n<li><strong>21%<\/strong> from desktop computers,<\/li>\n<li>and just <strong>1%<\/strong> from tablets or other devices.<br \/>Nearly 80% of visits come from smartphones, showing that barbecue fans are looking up restaurant spots and recipes on the go\u2014whether planning a drive\u2011through lunch or cooking at home.<\/li>\n<\/ul>\n<p><strong>2. Top Organic Landing Pages<\/strong><strong\/><\/p>\n<p>Among the trackable pages, visitors to Destination BBQ first land primarily on restaurant pages (<em>beginning with \/stores\/<\/em>), the home page, and recipe content:<\/p>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<td colspan=\"3\">Table 15<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Page<\/strong><\/td>\n<td><strong>Total users<\/strong><\/td>\n<td><strong>New users<\/strong><\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/stores\/scotts-bar-b-que\/\">\/stores\/scotts-bar-b-que\/<\/a><\/td>\n<td>24,209<\/td>\n<td>23,296<\/td>\n<\/tr>\n<tr>\n<td><strong>(not set)<\/strong>\u00a0\u2013 untracked<\/td>\n<td>15,237<\/td>\n<td>2<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\">\/\u00a0(home page)<\/a><\/td>\n<td>14,363<\/td>\n<td>10,775<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/dukes-bbq-style-hash\/\">\/dukes-bbq-style-hash\/<\/a><\/td>\n<td>11,499<\/td>\n<td>10,547<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/dads-mop-sauce\/\">\/dads-mop-sauce\/<\/a><\/td>\n<td>10,771<\/td>\n<td>10,456<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/stores\/the-spotted-pig\/\">\/stores\/the-spotted-pig\/<\/a><\/td>\n<td>9,541<\/td>\n<td>9,271<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/stores\/the-little-pigs-of-anderson\/\">\/stores\/the-little-pigs-of-anderson\/<\/a><\/td>\n<td>7,079<\/td>\n<td>6,889<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/stores\/antleys\/\">\/stores\/antleys\/<\/a><\/td>\n<td>6,170<\/td>\n<td>5,896<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/stores\/carolina-bar-b-que\/\">\/stores\/carolina-bar-b-que\/<\/a><\/td>\n<td>6,050<\/td>\n<td>5,865<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/destination-bbq.com\/rodney-scotts-bbq-sauce-recipe\/\">\/rodney-scotts-bbq-sauce-recipe\/<\/a><\/td>\n<td>5,853<\/td>\n<td>5,396<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<ul class=\"wp-block-list\">\n<li>\u00a0<strong>Scotts Bar-B-Que<\/strong>\u00a0draws nearly one-quarter of all organic users.<\/li>\n<li>Recipe and sauce pages (Dukes hash, Dad\u2019s Mop Sauce, Rodney Scott\u2019s sauce) firmly hold the next tier.<\/li>\n<li>A sizable\u00a0\u201c(not set)\u201d segment indicates some users bypassed tracking parameters\u2014common when landing via aggregated or app-based referrals.<\/li>\n<\/ul>\n<p><strong>Key Takeaways<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Scotts Bar-B-Que<\/strong><strong>\u2019<\/strong><strong>s iconic status:<\/strong>\u00a0As the top landing page, Scotts Bar-B-Que clearly resonates\u2014readers seek out this legendary pit more than any other single location.<\/li>\n<li><strong>Sauces &amp; hash as cultural anchors:<\/strong>\u00a0Dukes-style hash and Dad\u2019s Mop Sauce pages draw nearly as much interest as restaurant profiles, underscoring that South Carolina\u2019s signature flavors are as central to the SC BBQ story as the meat itself.<\/li>\n<li><strong>Beyond the marquee names:<\/strong>\u00a0After the top three, well-known spots like The Spotted Pig and Little Pigs of Anderson each attract thousands of visitors, reflecting a rich tapestry of regional favorites across the state.<\/li>\n<li><strong>Newcomer curiosity:<\/strong>\u00a0The homepage ranks third in organic entries, indicating many first-time visitors begin with a general overview\u2014proof that <a href=\"https:\/\/destination-bbq.com\/south-carolina-birthplace-of-barbecue\/\">SC BBQ\u2019s history<\/a> and context are compelling hooks for newcomers.<\/li>\n<\/ul>\n<p><strong>GA4: Final Thoughts<\/strong><\/p>\n<p>The website analytics dovetail with our statewide survey, highlighting SC BBQ\u2019s strong local roots and growing regional footprint. For journalists and industry stakeholders, these digital insights point to the key stories\u2014hero pitmasters, iconic side dishes, and mobile-driven discovery\u2014that continue to shape South Carolina\u2019s barbecue narrative.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-facebook-group-activity-mirrors-south-carolina-barbecue-passion\">Facebook Group Activity Mirrors South Carolina Barbecue Passion<\/h3>\n<p><strong>Introduction<\/strong><strong\/><\/p>\n<p>Alongside our statewide survey of barbecue tastes, we examined the <a href=\"https:\/\/www.facebook.com\/groups\/ILoveSCBBQ\/\">I Love SC BBQ<\/a> Facebook group\u2019s year-long engagement (Apr 25, 2024\u2013Apr 24, 2025). This community of enthusiasts offers a real-time lens on which topics spark conversation, how widely content circulates, and where the barbecue faithful gather online.<\/p>\n<p><strong>Analysis<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Steady Membership Growth<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>1,535<\/strong> new members joined over 12 months\u2014an average of <strong>4 new members per day<\/strong>\u2014demonstrating continued interest in South Carolina barbecue discussion.<\/li>\n<li><strong>29,463 total members<\/strong> comprised the group as of April 30, 2025.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Daily Content Consumption<\/strong>\n<ul class=\"wp-block-list\">\n<li>Group members <strong>collectively<\/strong> <strong>viewed about 11,800 posts each day<\/strong>, underscoring strong demand for barbecue news, recipes, and restaurant recommendations.<\/li>\n<li>On average, members created <strong>10.4 posts<\/strong>, left <strong>142 comments<\/strong>, and gave <strong>493 reactions<\/strong> per day.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Core Contributors vs. Casual Observers<\/strong>\n<ul class=\"wp-block-list\">\n<li>Roughly <strong>22 members<\/strong> post or comment on any given day, while thousands read quietly\u2014reflecting a typical \u201c<a href=\"https:\/\/en.wikipedia.org\/wiki\/Participation_inequality\">1% rule<\/a>\u201d where a small core drives the conversation for a much larger audience.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Engagement Spikes<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Peak posts:<\/strong> 26 posts on Nov \u202f29,\u202f 2024<\/li>\n<li><strong>Peak comments and reactions:<\/strong> 833 comments and 2,932 reactions (with 86,271 views) on Jan\u202f 5, \u202f2025<\/li>\n<li><strong>Peak views:<\/strong> 138,855 post views on Apr \u202f23, \u202f2025<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Key Takeaways<\/strong><strong\/><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Community Vitality<\/strong>: Adding over 1,500 members in a year and almost 30,000 overall shows that South Carolina barbecue remains a vibrant topic well beyond the smokehouse.<\/li>\n<li><strong>Enduring Interest<\/strong>: Daily viewership in the tens of thousands highlights the group\u2019s role as a go-to hub for conversation on all things SC BBQ.<\/li>\n<li><strong>A handful of voices, wide reach:<\/strong>\u00a0Each day, just ~20 members spark the conversation, yet their posts attract thousands of views\u2014showing how a small core of enthusiasts fuels a much larger community dialogue<\/li>\n<li><strong>When BBQ breaks news:<\/strong>\u00a0On days featuring hot topics, engagement can skyrocket\u2014comments and reactions spike alongside view counts exceeding 80,000\u2014underscoring the group\u2019s power to rally around standout moments in the SC BBQ world.<\/li>\n<\/ul>\n<p><strong>Facebook: Final Thoughts<\/strong><\/p>\n<p>The Facebook Group Insights complement our survey findings by revealing how South Carolina barbecue fans connect and converse online. From steady member growth to occasional viral spurts, the group\u2019s activity underlines the communal spirit that fuels both digital engagement and real-world barbecue traditions across the Palmetto State.<\/p>\n<h3 class=\"wp-block-heading\" id=\"h-digital-data-nbsp-conclusion\">Digital Data:\u00a0Conclusion<\/h3>\n<p>From 24,468 map searches on Destination\u202fBBQ to 80,000+ organic\u2011search visits and nearly 30,000 Facebook members, South Carolina barbecue shines online as brightly as it does at the pit. Iconic flavors\u2014hash and classic sauces\u2014consistently top the lists, while smaller towns together generate 15% of searches and thousands of daily page views. A core group of roughly 20 contributors sparks conversations that ripple out to thousands of readers, and engagement spikes on big news days underscore the community\u2019s enthusiasm. <\/p>\n<p>Taken together, these findings echo our survey results: SC BBQ is more than a local meal\u2014it\u2019s a statewide (and regional) cultural phenomenon with deep roots and a broad, passionate following.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-report-conclusion-what-the-2025-survey-reveals-about-the-bbq-identity-of-south-carolina\"><span class=\"ez-toc-section\" id=\"Report_Conclusion_What_the_2025_Survey_Reveals_About_the_BBQ_Identity_of_South_Carolina\"\/>Report Conclusion: What the 2025 Survey Reveals About the BBQ Identity of South Carolina<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>As our survey shows, South Carolina\u2019s barbecue scene is as rich and varied as the landscapes that stretch from the Upstate mountains to the Lowcountry coast. Across more than 1,300 respondents, we captured a detailed portrait of what makes SC BBQ tick\u2014from the cuts of meat that land on your plate to the sauces that finish the dish, the sides that round out the meal, and the cooking methods that bring those flavors to life.<\/p>\n<p>Pork remains the undisputed centerpiece: whole hog and pork cuts drew the strongest support, with ribs and brisket also holding steady among regional favorites. Yet it\u2019s clear that no single approach dominates\u2014respondents across different corners of the state showed unique preferences, reminding us that\u00a0\u201cclassic\u201d BBQ in South Carolina is less a single style and more a spirited conversation.<\/p>\n<p>When it comes to sauce, the mustard- and vinegar-based blends that define the Midlands and Pee Dee more than held their own against the influx of national brands. Homemade recipes still play an important role, but store-bought and restaurant-sourced sauces both earned significant followings, underscoring the balance between DIY tradition and commercial convenience.<\/p>\n<p>Charcoal grilling and wood smoking continue to anchor South Carolina\u2019s cooking techniques, although gas and pellet grills have made notable inroads\u2014particularly in suburban and urban areas where ease of use matters. This blend of time-honored practice and modern adaptation reflects a community that honors its roots while embracing innovation.<\/p>\n<p>Hash\u2014served most often over rice\u2014and sides like baked beans, coleslaw, and mac and cheese proved nearly universal crowd-pleasers, yet the strength of those preferences varied by county, highlighting pockets of distinct local identity. And while the Dukes name topped our restaurant votes, digging deeper reveals a constellation of independent joints\u2014each beloved for its own take on smoke, sauce, and service.<\/p>\n<p>Taken together, these findings paint a picture of South Carolina BBQ as a living tradition: fiercely local yet broadly shared, <a href=\"https:\/\/destination-bbq.com\/history-of-barbecue\/\">steeped in history<\/a> but always evolving. For pitmasters, restaurateurs, and enthusiasts alike, this report offers both affirmation of what\u2019s working and clues to where new opportunities lie\u2014whether that\u2019s experimenting with hybrid cooking methods, refining a signature sauce, or spotlighting under-the-radar sides that surprise and delight. In South Carolina, barbecue isn\u2019t just a meal; it\u2019s a way of celebrating community, creativity, and the simple joy of gathering around the fire.<\/p>\n<p><span class=\"cp-load-after-post\"\/><br \/>\n\t\t<!-- Modal popup container -->\n\t\t\t\t\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Home \u00bb SC BBQ Survey \u00bb 2025 South Carolina BBQ Survey Report: What the Data Says About SC Barbecue Inside the 2025 South Carolina BBQ Survey: What You Will Learn This post may contain links from which I earn a commission. Please read my disclosure policy. As an Amazon affiliate, I earn from qualifying purchases. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":225311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[2872,17104,14408,11604],"dealstore":[],"offerexpiration":[],"class_list":["post-225310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-bbq","tag-meats","tag-sauces","tag-trends"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Meats, Sauces &amp; BBQ Trends - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=225310\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meats, Sauces &amp; BBQ Trends - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Home \u00bb SC BBQ Survey \u00bb 2025 South Carolina BBQ Survey Report: What the Data Says About SC Barbecue Inside the 2025 South Carolina BBQ Survey: What You Will Learn This post may contain links from which I earn a commission. 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