May is National BBQ Month – Here are a few great healthy recipes for you Charleston

Grilled Chicken with Chipotle-Orange Glaze (Recipe by EatingWell)

Servings: 4 / Calories per serving: 153

Preparation Time:? 20 Minutes


  • 1 tbsp orange juice concentrate, thawed
  • 1 1/2 tsp finely chopped chipotle chiles in adobo sauce, (see Note)
  • 1 1/2 tsp balsamic vinegar
  • 1 tsp molasses
  • 1/2 tsp Dijon mustard
  • 2 boneless, skinless chicken breasts, trimmed of fat (8 oz)
  • 1/8 tsp salt


  • Preheat grill or broiler to high. Lightly oil the rack.
  • Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
  • Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.





Minced Tomato, Onion and Glazed Tofu Kebabs

Servings: 4 / Calories per serving: 178

Preparation Time: 40 Minutes


  • 1 14-oz package extra-firm water-packed tofu, drained
  • 1 tbsp lime juice
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp minced fresh ginger
  • 16 fresh mint leaves
  • 4 plum tomatoes, quartered and seeded
  • 1 onion, peeled, quartered and separated into layers
  • 2 jalape?o peppers, seeded and cut into 1/2-inch pieces
  • 1/4 cup kecap manis, (see Note)


  • Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place
  • a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.
  • Preheat grill to medium-high.
  • Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.
  • Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalape?os. (Discard any remaining marinade.)
  • Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more.





Grilled Buffalo Steak with Radicchio-Beet Skewers

Servings:? 4 / Calories per serving: 222

Preparation Time:? 40 Minutes


  • 1/4 cup crumbled goat cheese, or feta cheese
  • 4 tsp white-wine vinegar
  • 3/4 tsp dry mustard
  • 1 small shallot, minced
  • 1 tbsp minced fresh parsley
  • 3/4 tsp kosher salt, divided
  • 3/4 tsp freshly ground pepper, divided
  • 1 tbsp plus 2 tsp extra-virgin olive oil, divided
  • 2 small heads radicchio
  • 1 15-oz can baby beets, drained (the liquid can be reserved for Pickled Eggs)
  • 1 lb buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions


  • Preheat grill to high.
  • Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.
  • Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.
  • Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn’t burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.



Red Meat


Grilled Salmon with Tomatoes & Basil

Servings: 4 / Calories per serving:? 248

Preparation Time: 30 Minutes


  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • 1 tbsp extra-virgin olive oil
  • 1 whole wild salmon fillet , (also called a “side of salmon,” about 1 1/2 lbs; see Tips)
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 tsp freshly ground pepper


  • Preheat grill to medium.
  • Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
  • Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  • Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.




Lewis Barbeque Restaurant Review – Courtesy of KitchyLiving

By Sarah Snyder AKA KitchyLiving / Photo by Sarah Snyder
By Sarah Snyder AKA KitchyLiving / Photo by Sarah Snyder

The long-awaited Lewis Barbecue of Charleston has finally opened its doors! Or should I say screen doors…

People have been oohing and aahing over this new Charleston establishment since they opened last month. The masters of Texas heat and meat are quickly becoming a city favorite in the booming NoMo area of Downtown.

The famous John Lewis of Lewis Barbecue built his cult following in Austin, Texas where he dabbled in creating his signature flavor profile. He then took what he learned from helping his friend Aaron Franklin (Franklin Barbecue) and formed La Barbecue in Austin, TX in 2012. Then in March 2015, Lewis moved to the Holy City to impart his Texan barbecue wisdom on the humble Charlestonians.

So what makes Texas barbecue “TEXAS” barbecue?

Well, I can’t really give you a definitive answer. Texas barbecue is what you’d call the mutt of the barbecue family. The half breed. The amalgamation of many years of history, legends, and traditions. Every region of Texas has a different take on what makes it quintessentially different from the rest. That being said, I’ve found this article to be particularly helpful in answering this question (via Southern Foodways Alliance). What I’ve gathered from scouring the internet: beef cuts are paramount in Texas style barbecue and each region of the state is choosy about their wood smoking techniques.

Like any good barbecue menu, Lewis’ is simple, straightforward, and heavy with the meats. Beef brisket, beef short ribs, pork spare ribs, pulled pork, turkey breast, and Texas “hot guts” (sausage) are just a few of his meaty offerings. Naturally, I wanted to taste a little bit of everything to say I’d had the full Texas barbecue experience. So my fellow foodie friend and I asked for “one of everything”. I wish I was kidding, but Charlotte and I ate the biggest plate of meat and sides I’ve ever seen and it was everything we’d hoped for and more.

Photo by Sarah Snyder
Photo by Sarah Snyder

My definitive ranking of…

Lewis’ meats:

  1. Pulled pork
  2. Hot guts
  3. Beef brisket
  4. Beef short ribs

Lewis’ sides:

  1. Green Chile Corn Pudding
  2. Cowboy Pinto Beans
  3. Creamy Lemon Slaw
  4. Buttermilk Potato Salad

Lewis’ sauces:

  1. Green Chile
  2. Tangy
  3. Spicy

The pulled pork was hands down the favorite of all the meats. Tender and juicy bursting with fatty flavor. No sauce necessary, however I did still try each of their three sauces on the pulled pork. The hot guts (aka sausage) was a close second because of just how spicy it was. I love spicy sausage, but most barbecue places don’t make it nearly spicy enough for my taste. The green chile corn pudding and cowboy pinto beans tied for my two favorite sides essentially because they were different. In my South Carolina family, no one ever made corn pudding at Sunday lunch or Thanksgiving dinner. However if corn pudding is a traditional side item in Texas, I’m moving there ASAP. Moist, rich, and comforting. I’m coming for you, John Lewis, because I need your pudding recipe!

Instagram - KitchyLiving
Instagram – KitchyLiving

The sauces were incredible, even though they say quality cooked meats don’t require sauce. I loved the Green Chile sauce because once again it was different. It gave the meat that Tex-Mex flavor I expected from Texas barbecue.


The pit crew who helped us choose the best meats and sides were energetic and hospitable. We were never in want of water since their wait staff was constantly refilling our cups. We even had prime indoor seating before the mad dinner rush and got to chat up everyone waiting in line. The decor inside was what I’d call rodeo minimalism with lassos and horseshoes adorning the walls and Mexican tile flanking the main meat counter.


Expect to wait a while for your meats. All their meats are ordered by the pound. Disregard their shouts of how much their meats are costing you. It will all be worth it in the end. If you are only ordering a sandwich and sides, you can cut the line (or just order at the bar).

If you are a Charleston native, this is going to be unlike any other barbecue experience you’ve had before. I’m already looking forward to my next trip to Lewis Barbecue so I can sample their cocktails and try their Green Bean Salad, the one side item I missed. Welcome to the neighborhood, Lewis! Charleston is thrilled to have you here.

Read more from


Instagram - KitchyLiving
Instagram – KitchyLiving


Mount Pleasant Based Doc Crombie’s Bootleg BBQ Sauce Continues a Proud Tradition

By Mark A. Leon
By Mark A. Leon

“After losing a barbecue contest, spiteful legislator Jasper Snopes rammed through a 1931 law banning the winning recipe of beloved country doctor Ira P. Crombie. For decades, stills above Vigo Springs produced a steady flow of the forbidden sauce. Today, justice is served with repeal of the dastardly ban. Doc Crombie’s is legal wherever dedicated BBQers stand sentry. Fire up the grill–and ‘doctor’ your ribs! the legend continues….. “ – Legend of Doc Crombie

The first time I met Pat Hogan sitting at a booth in Earth Fare with a brown bag of sauces and a smile, I was a little surprised.? I pictured the developer of savory and sweet BBQ, steak and hot sauces to be a healthy full bodied chef with some facial hair and a white jacket.?? It turns out that is his brother, Sauce Master Kevin Hogan.? Over 40 batch tests later, current regional sales distribution including Southern Season, Carolina Cider Company, Whole Foods, The Coastal Cupboard, Caviar and Bananas and Gourmet @Home, press from the Post and Courier, Moultrie News, Farm to Fork, and a legendary story, Doc Crombie’s Bootleg Sauces is giving Charleston, SC and the country a reason to celebrate the culinary delicacy of BBQ.

I was pleasantly surprised to learn of the diverse product offerings Doc Crombie’s has developed to whet the palates and bring a strong tour de force of sauces to market.? All products are natural and gluten free.

  • Original Prescription BBQ Sauce
  • Double Hot BBQ Sauce
  • Zesty Mustard Zip
  • Habanero Havoc Hot Sauce
  • Hoosegaw Jalapeno Hot Sauce
  • Big House Yellow Hot Sauce
  • Practically Legal Steak Sauce

“Who is the target customer base?” became a focus of some of our candid discussion.? “Anyone that has a love for BBQ, pork, steak or more”? This collection was manifested with the idea that smoked meat becomes great BBQ with the right compliment of sauce.? In a region where BBQ reigns supreme, that is a massive task to undertake.? With a level of passion and love that we yearn for in our culinary creations, Kevin created a combination of sauces that coat the meat with tender loving care and race down your throat with power and fervor.

Being respectful of the range of customer tastes, Kevin worked on a line of products with both savory, sweet and spicy undertones.? From the Double Hot to the Zesty Mustard based, there are products for all members of the family.

Doc Crombie’s is revved up to take on the nation and become a premier spokesperson on behalf of the love of BBQ.

Order Doc Crombie’s Online Today

After an informative evening of discussion with Pat about future business plans, regional and national expansion, product extension and the mission of Doc Crombie’s, I took away from Pat, that the company is about bringing a great product to the people.? The legendary story and memorable label add some flair to the marketing, but the product is what will truly define the lasting memories.? As an avid fan of pulled pork smoked slowly in the early morning hours and then resting my plate on a brisk autumn afternoon, Doc Crombie’s sauces bring the royal treatment.? They are an exquisite collection of condiments that are notch above the rest.

The Legend of a Sauce Bootlegger



Swig and Swine Setting the Standard for BBQ and More

By Mark A. Leon
By Mark A. Leon

The meat
The meat
The meat

The decadent, savory, mouth-watering meat.

Smoked Turkey – Oh my.? Smokey, flavorful and lingering

Brisket – Top notch and added to the collards

Pulled pork…mmmm mmmm good.

Folks, we got a lot of BBQ here in Charleston.
Let’s just say, it is a way of life.
Some do it well, some do it ok. ?Some make it fancy and some just like to get their hands dirty.

Swig and Swine, my friends, puts the upscale in BBQ and still makes you feel like you are at home.

From a process that starts long before the sun rises in the sky until the first customer for lunch, this is a way of life for a team that prides itself on great food and great customer service.

We will start with the fine selection of homemade BBQ sauces: ?White based, vinegar based, mustard based, red…They will meet all your finicky needs.

Salads. ?Yes they have salads. ?Make sure you add $3 for some of the great meat.
The veggies are not mixed in, but portioned throughout the plate. ?You have to do some mixing if you want the diversity to hit your taste buds.

The decor is funky fun. ?That is all I am saying. ?Funky fun.? From a old gutted out general store to a roadside gas station, there is a feel of Southern warmth inside.

The staff. ?They love their jobs. ?You can just tell in their swagger.

When you walk in, the smell will hit you like a brick house. ?I know, some of you got that song stuck in your head now.

Make sure you ask for a sample if you are just not sure. ?They will wrangle it up for you.

Sides…Mac and Cheese, Collards and Hash…Oh Yeah!!!! Oh Oh Oh Yeah!!!

Of course, there is a bar.? A small bar, but a fine bar.? To compliment the enticing food are some great cocktails and craft beer.

Go, now and bring a big appetite

Let Smoke BBQ Simmer Their Way into Your Heart

By Mark A. Leon
By Mark A. Leon

Many of you may know Smoke BBQ from their well travel food truck days.? What many may not know is that they have a restaurant situated on Upper King at 487 King Street.

To review this restaurant, I need to take a step back from the food and begin with the drink menu created by local mixologist Russ Friar.? Russ has spend time at Zia’s and the Rarebit and has created a carefully crafted selection of drinks that truly hit the palate with a punch and slip down in a cool refreshing slide.? Using high quality spirits and a unique blend of ingredients, Smoke offers a true liquid dining experience that stands alone.? The Smoke version of the Moscow Mule with some additional additives is worth an hour or two at the bar.? The bar staff is as eclectic and fun as they get.? I was fortunate enough to engage with a? peninsula girl and a James Island guy.? Both exceptional bartenders and yet both had different views on hospitality from the standpoint of the downtown and James Island/Folly Beach cultures.? This banter along with a nature channel show on bees and insects made for an entertaining evening.

The men’s room is a classy and artistic time machine ride back to the 1960’s and 70’s.? The walls are ordained with very tasteful and classy pages from issues of Playboy.? It took me back to childhood and my years of curiosity and discovery.

Time for the main attraction, good old wholesome Southern BBQ.? You will not go wrong with some Texas Bricket or slow smoked pork.? I would like to focus on two specific item:? Pastrami Rueben and Cuban.

The Pastrami Rueben is exceptional.? The pastrami is cooked for sixteen hours and topped with house sauerkraut, Swiss Cheese, Thousand Island Dressing and held together with a marble rye.? Not only will the smell and taste take you away as the tender meat slips down your throat, but the portions will make it difficult for you to stand up and leave after.

If that didn’t win you over, the Cuban will.? This absolute culinary delight straight from the heart of Miami takes a delicious Aioli spread to complement the slow cooked pork, ham, house pickles and Swiss cheese.? The richness of this sandwich will remind you that a sandwich can literary explode with flavor with every bite.

If you are a cole slaw fan, you must try their homemade concoction consisting of red Cabbage, green apple, heirloom carrot and candied walnut.? It is a sweet surprise and beautiful accessory to your main course.

Smoke BBQ will win you over once you step in the door with smells of the deep South and a rich reminder of how meat is meant to taste.? Make sure you enjoy a cocktail, some really good staff conversation to make for a complete dining experience.