High on the Hog festival brings out the best barbecue, Lowcountry dishes

features@beaufortgazette.comJune 5, 2013 

BBQ judging ILLUS.jpg

300 dpi 3 col x 4 in / 146x102 mm / 497x346 pixels Kirk Lyttle illustration on the fine art of barbecue judging: chicken, cow, pit holding up rating signs. St. Paul Pioneer Press 2003

KEYWORDS: food dining cooking cook barbecue barbeque bbq chicken beef pork cow pig lyttle sp season krtsummer summer 2003


The second annual High on the Hog will take place from 6 to 9 p.m. June 7 and noon to 4 p.m. June 8 at White Hall Plantation on Lady's Island. The food festival, which highlights all things pork, will benefit Lowcountry Habitat for Humanity.

On Friday, attendees will get to sample popular Lowcountry recipes. Teams will compete on Saturday for Best Butts and Best Ribs.

Twenty-seven cooks are expected to attend this event, which is sanctioned by the South Carolina Barbeque Association.

Quentin and Barbara Tedder, who have been members of the barbecue association for four years and have worked their way up to Master Judges, are teaming up with Habitat for Humanity's Robert Albon to help raise money to build houses.

The Tedders have experience in competing at festivals. They know the hustle and bustle of an event and will offer suggestions to the cooks on Saturday.

"It is a great opportunity to get involved with the charity. Being able to identify with the cook teams and offer suggestion means so much," Quentin said.

Tickets are $16 on Friday; $18 on Saturday; and free for kids younger than 10.

S'Lowcountry Q Seafood Chowder

This recipe is based on Quentin and Barbara Tedder's memory of the Yankee Tavern's Good Chowder.

2 tablespoons butter

1 tablespoon good olive oil

1 cup diced onions

2-3 tablespoons flour

3 cups diced potatoes, 1/2 to be pureed, 1/2 not

1 1/2 cup fresh corn (preferably white)

2 cups heavy cream

32 ounces vegetable broth (all not used at the same time)

1 pound sweet white mild fish

2 cups roughly diced shrimp

1 cup crabmeat

Salt, white pepper, black pepper

Melt butter with olive oil in a dutch oven or very heavy pan. Add onions; cook until soft. Dust onions with flour after onions are soft. Add 24 ounces of vegetable broth. Add heavy cream; add diced potatoes and boil until tender. Remove the portion of potatoes to be pureed. Add corn to the mixture as well as pureed potatoes. Add the cream after adding the potatoes and corn. Cream cannot be used to cook the potatoes. Keep the mixture warm.

Use the remainder of vegetable broth to poach fish in another pan. Remove fish and lay on paper towels. Poach shrimp in stock and drain.

Break fish up with a fork and add fish and shrimp to chowder. Add crabmeat. Season with salt and peppers to taste. Thin chowder with a combination of the reserved vegetable broth and heavy cream to desired consistency.

BBQuomelet (Barbecue omelet)

Prepare 2-egg omelet.

Before folding the egg over, place diced barbecued pork on one side with grated cheese on top of the meat and fold the other side over it. Sprinkle a little more grated sharp cheese over top to serve.

Serve with your favorite barbecue sauce and/or Texas Pete Sauce.

Source: Jim Gibson

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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