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March 2011

’Cue Summer
PHOTOGRAPHS BY: Peter Frank Edwards

Your guide to dishing up winning barbecue from your backyard

There’s some debate about what barbecue is. A noun, a verb? A coveted Southern secret, an  al fresco dinner invitation? We sought the answer to this and other queries by quizzing a trio of connoisseurs from Charleston’s veritable Who’s Who of experts on the subject: Aaron Siegel of Home Team BBQ, Billy Quinn of JB’s Smokeshack, and Jimmy Hagood of Food for the Southern Soul. As for what constitutes true ’cue? They agree. It’s all about the smoke—that’s what turns meat into barbecue. “Anything else is just, well… grilled,” says Billy.


Firefly Sweet Tea Bourbon-Glazed Pork Ribs

Sweet & Spicy Smoked Pork with Lowcountry Vinegar Sauce

Fruity Beer Can Chicken


Aaron Siegel of Fiery Ron’s Home Team BBQ, 1205 Ashley River Dr., Charleston, (843) 225-7427; 2209 Middle St., Sullivan’s Island, (843) 883-3131,; Jimmy Hagood of Food for the Southern Soul, (843) 762-9200,; Billy Quinn of J.B.’s Smokeshack, 3406 Maybank Hwy., Johns Island, (843) 557-0426,; bread from Normandy Farm Artisan Bakery, 32 Windermere Blvd., Charleston, (843) 769-6400; 3155 Maybank Hwy., Johns Island, (843) 737-4122; shot on location at the Cotton Dock at Boone Hall Plantation, 1235 Long Point Rd., Mt. Pleasant, (843) 884-4371,; various servingware from Snyder Rentals, 3875 Meeting St., North Charleston, (843) 766-3366,