Next stop on the Southern BBQ Trail: SOUTH CAROLINA
Mustard. German immigrants. Whole hog. We have the stories. But we also have some stories from the pits—stories from the people who sit up at night babysitting hogs. Douglas Oliver, the pitmaster at Sweatman’s Bar-B-Que in Holly Hill, grew up on a farm down the road and started working there not long after it opened in 1977. Hired as a meat-cutter, Oliver trained under legendary pitmaster Chalmon Smalls. Now a veteran of the pits, Oliver works from mid-afternoon until just after sunrise. Between firing the hogs with oak and hickory coals every thirty-five minutes, he enjoys the night's bucolic silence. “This is what I like,” he says. “Quiet."
Douglas Oliver's oral history is just one of the many interviews we'll be adding to the new South Carolina leg of the Southern BBQ Trail in the coming weeks. In the meantime, listen to our most recent edition of Okracast, the SFA podcast, to hear the interview in its entirety.
|Douglas Oliver of Sweatman's Bar-B-Que by Denny Culbert|
Stay tuned for more!
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Visit the introduction to our state-by-state Southern BBQ Trail tour here.
Or, just visit the Southern BBQ Trail to meet the more than 100 people from 9 states who've shared their stories with us.
Grab a napkin and go!