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The puddin’ pot is served “cafeteria style” to local politicians and guests of the Indian Field Camp Meeting.
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Jerry Gantt shows the site of the Grendel Mill hash house. Beth Rembert recalls working at the hash house as a child. Sharon Deas’ father, Charles Flinn, was the hashmaster at the Grendel Mill hash...
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Julien Etheridge, manager of Duke’s Bar-B-Que, talks of the change in hash recipes.
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Anthony Kelly of the Lower Lake Greenwood Volunteer Fire Department talks about making barbecued hash.
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Rodney Long is from a well-known family barbecue tradition from Newberry County. This tradition grew out of the Fourth of July and Labor Day barbecues his family held when Rodney was a child. These...
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Stewmaster Maxie Moore discusses his involvement with sheep stew.
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Teddy “Big T” Brown runs a successful barbecue business near his family home in Gadsden, SC.
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“Bear Camp” stew is the featured favorite at the Burgoo International Cookoff in Webster Springs, WV.