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South Carolina

The Best Barbecue in the World: Secrets, Sauces and Smokers

Program No. 16610RJ
For some, BBQ is more than just cooking, it’s a way of life. Come see for yourself as you join an experienced pitmaster for an in-depth look at their culinary craft.
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Food & WineSmall GroupRetreats
Length
6 days
Rating (5)
Activity Level
Starts at
1,749

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Itinerary
While we make every effort to ensure the accuracy of our published materials, programs are typically advertised more than a year prior to their start date. Read More.
While we make every effort to ensure the accuracy of our published materials, programs are typically advertised more than a year prior to their start date. As a result, some program activities, schedules, accommodations, personnel, and other logistics occasionally change due to local conditions or circumstances. Should a major change occur, we will make every effort to alert you. For less significant changes, we will update you during orientation. Thank you for your understanding.
Duration
6 days
5 nights
What's Included
14 meals ( 5B, 4L, 5D )
9 expert-led lectures
7 hands-on experiences
An experienced Group Leader
5 nights of accommodations
Taxes and customary gratuity
Road Scholar Assurance Plan
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Activity Note
Check-in and Program Registration from 4:30 p.m. Remember to bring your nametag (sent previously).
Afternoon:
Check in to register with the program staff, get any updated information, and confirm the time and location of the Orientation session. If you arrive late, please locate your Group Leader and let them know you have arrived. FYI, early arrival requires advance contact with the Group Leader. At 5:30 p.m. please join us for a welcome “meet & greet” reception to get to know your fellow Road Scholars.
Dinner:
6:00 p.m. in the main dining area. We will also meet our master BBQ chef.
Evening:
Orientation: 7:00 p.m. The Group Leader will greet everyone and lead introductions. We will review the up-to-date program schedule, discuss roles and responsibilities, logistics, safety guidelines, emergency procedures, and answer questions. We will review COVID-19 protocols and will adhere to local COVID-19 guidelines and requirements throughout the program. Periods in the schedule designated as “Free time” and “At leisure” offer opportunities to do what you like and make your experience even more meaningful and memorable according to your personal preferences. The Group Leader will be happy to offer suggestions. Program activities, schedules, personnel, and indicated distances or times may change due to local circumstances/current conditions. In the event of changes, we will alert you as quickly as possible. Thank you for your understanding.
Activity Note
Standing and sitting for periods of time with breaks. Wear comfortable clothing and footwear.
Breakfast:
Main dining area.
Morning:
We’ll start the day learning about the history of and philosophy behind Lowcountry BBQ with our Master BBQ Chef and certified BBQ Judge. We’ll then get started with our first hands-on cooking class, learning a unique preparation method as we prepare the star of our meal, chicken, for the pit.
Lunch:
Main dining area.
Afternoon:
We’ll have some more expert instruction while we “slow smoke” our BBQ chickens in the pit.
Dinner:
Main dining area. We’ll enjoy our freshly smoked BBQ chickens.
Evening:
We’ll gather to learn about the background, natural and cultural history of the surrounding area, and the LifeTides Institute.
Activity Note
Standing and sitting for periods of time with breaks.
Breakfast:
Main dining area.
Morning:
We’ll have a class to learn about the history, technique, and application of barbecue to ribs cooked Lowcountry Style. Along the way, we’ll learn about spare ribs, baby back ribs, St. Louis style ribs and feather bones. Switching gears, we’ll learn how to prepare Chicken Pilau, a local side dish using the chicken leftover from last night’s dinner and the best green beans ever from the grill.
Lunch:
Main dining area.
Afternoon:
Next, we’ll get hands-on with ribs. Using what we learned in this morning’s class, we’ll also discuss different types of rubs, how they are made and used as we prepare our next meal.
Dinner:
Main dining area. We’ll enjoy the food we helped prepare.
Evening:
We’ll be joined by a local sweet grass basket maker who will demonstrate the art of basket making, while sharing the history behind this amazing art. Afterwards, since tomorrow's pork needs 12 to 14 hours in the smoker, we'll begin preparing pork butts using the low and slow method.
Activity Note
Standing and sitting for periods of time with breaks.
Breakfast:
Main dining area.
Morning:
We’ll start by discussing sauces and injections including a sauce tasting exercise. Then we’ll jump into today’s main topic: pork. Our instructor will explain two ways to smoke pork butts: low and slow and fast and hot. Next, we’ll get hands on, learning how to prepare baked beans using left over rib meat from last night’s dinner, along with two types of coleslaw: creamy green and Red-White-Blue. Our baked beans are prepared and cooked "old style" in a cast iron Dutch oven over charcoal.
Lunch:
Main dining area.
Afternoon:
We’ll get hands-on with pork butts. Using what we learned this morning, we’ll prepare the butts for the smoker and our dinner. As they cook, we’ll enjoy some time tending the smoker with our Pit Master. It’s a relaxed environment and a great time for questions.
Dinner:
Main dining area. We’ll enjoy the food we helped prepare.
Evening:
We’ll be joined by a captivating story teller who will share local history and culture of the Lowcountry.
Activity Note
Standing and sitting for periods of time with breaks.
Breakfast:
Main dining area.
Morning:
We’ll begin with a discussion of BBQ gadgets “101.” Our Pit Master will review the science of BBQ and the latest gadgets to help us cook. We’ll then have our Pit Master “graduation” and class photos.
Lunch:
Main dining area.
Afternoon:
Free time. This block of time has been set aside for your personal independent exploration to see and do what interests you most. Please refer to the list of Free Time Opportunities. Your Group Leader will be happy to offer suggestions. Please note that the period scheduled for free time is subject to change depending on local circumstances and opportunities for independent exploration.
Dinner:
Main dining area. Share favorite experiences with new Road Scholar friends during our farewell dinner.
Evening:
We’ll enjoy a special farewell party with seasonal delights and a round-table discussion about the program. Prepare for check-out and departure in the morning.
Activity Note
Check-out 11:00 a.m.
Breakfast:
Main dining area.
Morning:
We’ll get together for a final session to review and wrap up, ask any remaining questions, and share parting stories. This concludes our program. If you are returning home, safe travels. If you are staying on independently, have a wonderful time. If you are transferring to another Road Scholar program, detailed instructions are included in your Information Packet for that program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Don’t forget to join our Facebook page and follow us on Instagram. Best wishes for all your journeys!
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