Award-winning Lowcountry Barbeque through the

LifeTides Institute

Lowcountry BBQ: A Southern tradition - and There’s a lot more to BBQ than meets the tongue!

South Carolina has one of the richest histories of barbeque in the US. So come to South Carolina and eat barbeque with the people who know the most about it and have the longest history of preparing it. There is a great culinary adventure in store for you here in South Carolina!

Low & Slow is the WAY to go…

There is only a very fine line between "smoking meat" and barbeque and that line is temperature. Smoke houses, which were common on every farm up until the 1940s, used a fair amount of smoke but only a very low heat. In a smoke house, smoke is the thing and the temperature inside of the smoke house is quite low compared to barbeque. Smoking meat takes days and days. In barbequing temperature plays a larger role. Barbeque requires a temperature of between 210 to 250 degrees over a period of 10 to 20 hours (or more depending on the meat being cooked). In barbeque, cooking time is shorter and temperatures higher than "smoking." Note that Native Americans as depicted by La Moyne also cooked their food directly over a high source of heat when needed. Native Americans used high heat when it was called for but they had also learned the art of true barbeque, which was lower heat over a longer period of time and the use of smoke as an airborne marinade. They, of course, also knew how to use even less heat than in barbeque over longer periods of time when they preserved their meat by the "smoking" method.

Barbeque 101

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