Anthony DiBernardo joins the Beards, Booze, and Bacon podcast for a very special Swig and Swine Episode https://t.co/IIzMlaoIeg via @themanualguide
— Barbecue Bros (@BarbecueBros) May 2, 2018
Not the best quality audio connection from DiBernardo in Charleston, but an interesting conversation about how he got started in cooking and why he maybe, just maybe, is partially responsible for the barbecue boom in Charleston.
For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (Editor-in-Chief Cator Sparks, Associate Editor Chase McPeak, and host Greg Nibler) welcomes chef/pitmaster and Anthony DiBernardo of Charleston, South Carolina’s acclaimed restaurant, Swig and Swine — which boasts 60 different bourbons, 14 beers on draft, 11 different side dishes, and, of course, barbecue.