The Basics
Low, slow & full of soul
Southern barbecue is as much a tradition as it is a meal. At its heart is meat — usually pork — cooked low and slow until it's meltingly tender and rich with smoke. But true Southern country cooking goes beyond the pit, with comforting sides, hearty plates and recipes handed down through generations. It's food meant to be shared, savored and enjoyed without rushing.
The barbecue
The Classic
Pulled Pork
Slow-smoked pork shoulder, pulled into tender shreds — the cornerstone of Southern barbecue.
Off the Bone
Ribs
Slow-cooked until tender, with a smoky bark and deep flavor.
From the Spit
Rotisserie Chicken
Juicy chicken roasted golden — a country-cooking favorite.
Georgia Specialty
Barbecue Hash
A slow-cooked, stew-like dish served over rice — a hallmark of Georgia and Carolina barbecue.
What is barbecue hash?
If you didn't grow up in the South, barbecue hash might be new to you — but in Georgia and South Carolina, it's a treasured tradition. Hash is a thick, savory, slow-cooked dish, almost like a stew, traditionally served ladled over white rice. Every pitmaster has their own recipe, and it's one of those uniquely regional foods that makes Southern barbecue special. It was a staple at places like Country Boys Cooking, and it's well worth seeking out.
Don't Forget the Sides
The supporting cast
No Southern plate is complete without the sides — and they're often the stars. Think creamy mac and cheese, sweet potato soufflé, collard greens, baked beans, cornbread and more. These down-home classics round out a barbecue plate and turn a good meal into a feast.
- Mac & Cheese — rich, creamy and beloved by all.
- Sweet Potato Soufflé — sweet, fluffy and comforting.
- Collard Greens — slow-cooked Southern greens.
- Cornbread — the perfect partner for any plate.