Note: a version of this post was posted in December 2017. It has been updated as of December 2018.
Monk: For those last minute shoppers (whoops, should have posted this a few weeks earlier), here’s some gift ideas for the barbecue lover in your life. Or perhaps you if you want to treat yo’ self. The bolded items are the ones I can personally recommend.
Monk: Chicken Bog is a South Carolina Pee Dee regional dish with Gullah Geechee roots that’s at least 300 years old but if you were to ask someone outside of that small region, chances are they have never heard of it. Per DiscoverSC.com, it’s most popular in the stretch of SC between Horry County (think Myrtle Beach) to Florence in the eastern part of the state. Loris, SC (30 miles inland from Myrtle Beach towards the NC border) has been home to the Loris Bog-Off Festival since 1979. Personally, it wasn’t until a little over 2 years ago that I first encountered and tried it at Buxton Hall Barbecue (in the mountains of NC no less). Though if you know Buxton Hall, that’s not so far-fetched because pitmaster Elliott Moss is originally from Florence and has brought his family’s recipe for the dish to western NC.
I liken chicken bog to a SC version of jambalaya. It’s base ingredients are rice, chicken, and sausage and from there its anyone’s call. In that way, its a bit like Brunswick stew where everyone has their own version – some have various veggies while others are pretty simple with just the main ingredients and everyone’s spice mix is a well-kept secret. The version I made with my neighbor for an oyster roast this past weekend was on the simpler end of the spectrum. My neighbors have been having oyster roasts for a while now and initially would cook a chili to accompany the steamed oysters. A few years back, they made the switch to chicken bog and it was such a fan favorite that they haven’t done chili since.
I don’t have the recipe but the version we made was pretty simple (check the Discover SC page above for a more exact recipe). In two large pots, we placed 3 whole chickens, chopped smoked sausage, and spices into water and brought to a boil which both cooked the chickens and also created the stock we would later cook the rice in.
Then, the chickens were taken out of the stock and pulled into coarse chunks and set aside. Combining the stock into one pot, the rice was boiled and once cooked we added the pulled chicken back in and stirred the entire pot up. Spoon that mixture into bowls, add some hot sauce if you prefer, and its done – simple as that. It was a huge hit, and its so easy that you should do it too at your next oyster or even pig roast.
– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro
The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.
– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia
– You never hear much about Sam’s but it needs Austin’s help