Browsing "Notes from Sarah"
Jan 9, 2013 - Notes from Sarah    3 Comments

From South Carolina to Georgia

Day 5

Scott’s BBQ—Hemingway, SC

Scott’s was not an original destination for us. Sam Jones of Skylight Inn, our first stop, directed us there.  We fell in love with Rodney’s personality right away.  Just like Sam, he was eager to share with us some tricks of the trade, including a secret to help us with digestion (thank you Rodney!)

Both Sam and Rodney made mention that their methods of cooking the hog is basically the same, it’s what they do after the meat is out of the pit that sets them apart. Like Sam, Rodney still stays true to the flavor of the meat but he adds more of a kick.  Maggie and I were particularly happy to come across a bit more spice.

Rodney gave us a thorough tour of his smokehouse and we spent a good chunk of time chatting with him in the back of the shack.  It was motivating to hear about his passion for Barbecue.  Rodney explained that the smoke draws people in and he has many memories of family gatherings around the pit.  He very genuinely describes that Barbecue is love.

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Sweatman’s—Holly Hill, SC

This was the first place that offered an all-you-can-eat section besides Bill Ellis.  Sweatman’s is a house that has been transformed into a restaurant.  This relatively large BBQ restaurant was our first encounter with a mustard-based sauce.  The sweet and tangy addition to the whole hog was a nice change of pace.  Their chicken was tender and nicely smoked.

They had all-you-can-drink sweet tea, which has become a new favorite beverage for us.  We were excited to be able to purchase fresh raw pecans, which I am about to snack on because that sounds really good to me right now.

We did not spend as much time as we would have liked because we were on a time crunch to get to Georgia.  This place is definitely worth a visit for those who are looking for traditional South Carolina BBQ with a more modern setting.

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Walls BBQ—Savannah, GA

Walls BBQ is worth going to for the beautiful scenery of Savannah, GA just as much as it is the food! Ms. Marguerite started this restaurant in the 1960s and gave it to her daughter in the 2000s, but she still works there along with other family members and friends.  While still in more of a tangy part of the country, we started getting into the thicker red sauce that we Wisconsinites are more used to.

This was the smokiest meat we have come across so far.  And because we were in Georgia we decided to treat our pallets with some deviled crab as a bit of a break from BBQ.  The deviled crab was a favorite of Maggie and I.  The corn bread was a welcome familiarity.  In the Carolinas, the cornbread was flat, dense and less sweet, where as in Georgia is was sweeter, fluffier and more like bread.

Walls had a bigger focus on vegetable sides than previous restaurants.  We ordered okra and tomatoes, candied yams, coleslaw, and mac & cheese.  The okra and tomatoes were cooked together in a beef stock and were a welcome change of pace from eating predominantly meat for a few days.  The candied yams were glazed in butter, brown sugar and nutmeg.  Personally, the yams had a little too much nutmeg for me but Tyler really liked them.  Now the mac and cheese was where it was at!  Maggie particularly liked mixing bites of the perfectly cheesy noodles with the tangy pulled pork (which by the way is cooked using charcoal).

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Written by Sarah Smith

Jan 4, 2013 - Notes from Sarah    2 Comments

When Technology Fails…

Day 2 going into Day 3

The common question of the night was “Where are we?”  Our GPS made us confident that we were on the right path to get to Ayden, NC by 4 am (give or take a few stops).  Around 2:30 am Maggie and I were awakened when Tyler had parked at a truck stop somewhere in West Virginia.  He was too tired to continue.  I laid there for a minute realizing that I was too awake to go back to sleep.  I decided to take the wheel and finish the longest leg of our journey so that we would have more time the next day for all of the planned stops.

Maggie, being the trooper that she is, decided to keep me company for the rest of the drive.  As Maggie searched for awesome music for us to listen too (i.e. Old Crow Medicine Show and Macklemore) we realized the GPS was no longer in service.  We saw a road sign for Charlotte, NC and decided to follow the route hoping that our GPS would pick up service again.

Well…not so much…and of course we didn’t have a map!  We pulled off to the nearest gas station to purchase a map of North Carolina.  However, we did not have any luck.  The station we chose only sold maps of townships and not of states.  Frustrated, but not discouraged, we found the next station in Elkin, NC where I spent 10 or 15 minutes finding the best route to get us across the state.  After a few wrong turns we finally found the main road we were looking for.

Once we had a handle on our route…like a punk…our GPS decided to rejoin the party.  It was around 6 am and our new arrival time was now 8 am.  Since we were only two hours away I decided to stop in a parking lot in Cary, NC to get some rest.  I fell a sleep with a new confidence that I don’t need a GPS even if I don’t know where I am.  With a little logic and patience I can get us back on track.  My two friends, Bryan and Dave, would have been proud 🙂

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Jan 1, 2013 - Notes from Sarah    No Comments

Motive

When Tyler came to me over the summer with the idea of opening yet another restaurant in Whitewater, I thought he was out of his mind, but with each passing day and month I began to realize that I should not question him.  Tyler Salisbury (and I mean this in the most sincere form of flattery) is a freak of nature.  He is living proof of the saying “Where there is a will, there is a way!”  I am constantly inspired by the tenacious vision he has for the Whitewater Community.  So why am I agreeing to go on a 16-day road trip sleeping in a van with my boss and coworker?  I’ve always wanted an adventure. To just get in the car and drive without knowing what state I am going to end up in that night.  I am so excited to help create this restaurant and realize not only Tyler’s dream, but also my own.  This BBQ joint will be so much more that a place to eat…it will be a journey.