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Catherine Donaldson has represented the Sotheby’s International Realty brand for over 16 years. Her commitment to the brand is FIERCE. Call her today to discover why.
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4 Torrington Lane $1,859,000
Brand new construction in prestigious Hampton Hall. This offering exudes quality with luxurious white oak floors and a custom kitchen that promises to be the gathering place for many years to come. Brightly ensconced in natural light throughout, no detail was overlooked in crafting this “next-level” home. Be the envy of many and secure this property as your own today.
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The Agency is a boutique brokerage with a global reach, defined by our strength of character, rebellious spirit, and passion for reinvention. Breaking away from the traditional brokerage model, The Agency takes a collaborative approach to the business, offering boutique local services, a vast global network, creative marketing, and cutting-edge technology. After all, more of the same is never an option.
Light up the night with these beautiful solar lanterns, as seen on the Today Show. Crafted from lightweight, ultra-durable Tyvek®, these lanterns look stunning by day and cast ethereal light patterns by night! Now available at Pyramids.
What is your favorite barbecue sauce ?
“Maurice's Southern Gold BBQ Sauce.” - LORI
“Hog Warsh from 17th Street Barbecue in Murphysboro, Illinois.”
- LANCE
“The Perfect 10 BBQ sauce from One Hot Mama's. It's literally perfect.”
- JEREMY
“Hickory Red, straight from Maurice’s Piggy Park in Columbia.”
- CHARLES
“I recently tried Bachan's Japanese Barbecue Sauce for the first time, and it's a winner.”
- ASHLAN
“I don't eat meat and don't typically use barbecue sauce, but growing up I remember always seeing Sweet Baby Ray’s.” - BAILEY
“Trader Joe's Kansas City Style BBQ, but my guilty pleasure is Wendy's BBQ. Perfect for chicken nugs.” - SHEILA
“Smokehouse South Carolina Mustard Sauce. I never liked BBQ until I met this sauce.”
- REBECCA
“I am literally obsessed with any true, authentic Carolina BBQ sauce.”
- LAUREN
“Bachan's Japanese Barbecue Sauce.”
- LISA
“Blues Hog Smokey Mountain BBQ Sauce. Yummy!” - LEAH
“Jack Daniel's Honey BBQ Sauce.” - BRUCE
PUBLISHER
Lori Goodridge-Cribb (Local since 1986) lori.goodridge@wearelocallife.com
EDITOR-IN-CHIEF
Lance Hanlin (Local since 2007) lance.hanlin@wearelocallife.com
ART DIRECTOR / DESIGNER
Jeremy Swartz (Local since 2003) jeremy.swartz@wearelocallife.com
DESIGNER
Charles Grace (Local since 1997) charles.grace@wearelocallife.com
AUDIENCE & CONTENT DEVELOPMENT
Ashlan Saeger (Local since 2016) ashlan.saeger@wearelocallife.com
EDITORIAL ASSISTANT
Bailey Gilliam (Local since 2020) bailey.gilliam@wearelocallife.com
EDITORIAL ASSISTANT
Sheila Paz (Local since 2021) sheila.paz@wearelocallife.com
SALES REPRESENTATIVE
Rebecca Kerns (Local since 1999) rebecca.kerns@wearelocallife.com
SALES REPRESENTATIVE
Lauren Alston (Local since 2019) lauren.alston@wearelocallife.com
PHOTO EDITOR
Lisa Staff (Local since 2003) lisa@lisastaffphoto.com
SUBSCRIPTIONS & FINANCE
Leah Ortega (Local in spirit) leah.ortega@wearelocallife.com
DISTRIBUTION & LIST STRATEGIST
Bruce Wolff (Local since 2002) info@wearelocallife.com
Main Street Hilton Head Island, SC, 29926 843-802-2258 + LocalLifeSC.com
Nestled in the heart of the Lowcountry, Palmetto Bluff’s 20,000 acres and 32 miles of coastline are yours to explore. Roam through centuries-old live oaks canopied over Mother Nature’s inspired creations and historical landmarks. Here, the land pulls you towards something familiar and inviting – the discovery that home isn’t just a place to live; it’s a place that makes you feel alive.
July in the Lowcountry is more than just rising temperatures and frizzy hair. Locals hit the beach and grill like it’s an Olympic event. This issue celebrates grilling season with tips on choosing the perfect grill, selecting the best cuts of meat, smoking with different types of wood, mastering barbecue sauces, insider secrets from local pitmasters and much more. Fire up those grills, and let the smoky, savory adventures begin.
Sizzle and shine
Brush up on your grill-cleaning techniques
Wood-fired wisdom
Master the art of wood selection to achieve barbecuing brilliance
Smoky legacy
Is the Lowcountry the true cradle of pit-smoked pork?
One Hot Mama
Meet Orchid Paulmeier, the queen of local barbecue
Meat, eat, repeat
A barbecue lover’s guide to the Lowcountry’s juiciest spots
Master the smoke
Pitmaster Scott Bodkin shares 10 essential barbecue tips
Hail to the Ch(i)ef
Pitmaster George Washington continues to perfect his craft
163
The secret sauce
Perfect cocktails for backyard barbecues
Whether you’re a Texas brisket buff or a Carolina pulled-pork purist, this “Barbecue Issue” is
to
some friendly fire and get your taste buds tingling. Here’s to a summer filled with tangy
mouthwatering flavors and the irresistible scent of Lowcountry barbecue.
somewhere between traditional and modern design, this Palmetto Bluff home radiates a timeless yet contemporary charm.
Honoring the grills, grates and great debates of Lowcountry barbecue.
SPEAKING IN TONGS Publisher Lori GoodridgeCribb enjoys an herbalicious cocktail next to her trusty Weber Genesis gas grill. Raise a glass to one of the Lowcountry’s most beloved times of year — grilling season. With average July temperatures reaching 90 degrees during the day and dipping to the mid-70s at night, it’s the perfect month to give your HVAC system a break by cooking outdoors as much as possible.
“When I smell barbecue, I want to smell something that makes me feel better than I already feel.”
- C.B. “STUBB” STUBBLEFIELD, PITMASTER
SCAN TO SUBSCRIBE Don’t miss an issue of LOCAL Life. Scan this QR code to subscribe to the upscale lifestyle magazine of Hilton Head Island, Bluffton, Beaufort and beyond.
dDown here in the Deep South, barbecue is like a religion, and every pitmaster has their own gospel. From tangy vinegar sauces that bite back to sweet ketchup blends that make you swoon, everyone’s got a saucy opinion.
The grill showdown is equally fierce: charcoal fans brag about their smoky sear, gas grillers love their easy buttons, wood pellet enthusiasts think they’ve hit the flavor jackpot, and pit cookers swear by the deep, authentic flavor of traditional methods. And then there's the great prep debate: dry rubs bring the flavor thunder, while marinades whisper sweet, juicy nothings into the meat.
Not to mention the wood wars – hickory, mesquite or fruit woods? It’s like picking a favorite child! Whether you’re a Texas brisket buff or a Carolina pulled-pork purist, this “Barbecue Issue” is guaranteed to spark some friendly fire and get your taste buds tingling.
Get ready to elevate your grilling game with the latest cooking gadgets and accessories. Meet the Lowcountry’s most beloved pitmasters – these folks are practically barbecue royalty. And don’t miss our tips on grill-cleaning; nobody wants last week’s leftovers sticking around.
Our comparative guide to gas, electric, wood pellet and charcoal grills will help you find your perfect match. Plus, we'll show you how to use different types of wood to smoke and cook your barbecue to perfection.
Explore the rich, mouthwatering history of Southern barbecue, guaranteed to make your taste buds tingle. Embark on a barbecue lover’s tour of Beaufort County’s best-known and hidden-gem joints –bring a bib, because it’s going to get deliciously messy. Our ultimate guide to barbecue sauces breaks down the unique flavors of Kansas City, Texas, Eastern North Carolina, Western North Carolina, South Carolina, Memphis, Alabama, Kentucky and St. Louis styles. And don’t miss essential tips from local pitmasters, because who better to learn from than the barbecue Jedi themselves?
So grab your tongs, put on your favorite apron, and dig into this issue. Here’s to a summer filled with tangy smoke, mouthwatering flavors and the irresistible scent of Lowcountry barbecue.
LORI
GOODRIDGE-CRIBB PUBLISHER lori.goodridge@wearelocallife.com
Growing up just outside Cincinnati, visits to Montgomery Inn for their iconic ribs were always a cherished tradition. Interestingly, Hilton Head has become a beloved spot for many Ohio transplants and frequent vacationers from the Buckeye State, making it feel even more like home. Rock Fish Seafood & Steaks at Bomboras caters to this community by offering Montgomery Inn ribs slathered in “The Sauce.” The owners, originally from Cincinnati, ensure that both locals and visitors can savor these world-famous ribs right here in our own backyard, keeping a taste of home alive for the many Ohioans in the area.
ADVENTURE IS A RIDE AWAY
Have you seen the LOCAL Life Jeep around town? This month we rolled up next to Rebecca Mancini of Maggie and Me and Leslie Trenta of Marsh on the May. Visit their boutiques in Old Town Bluffton to check out their unique offerings.
Barry Kaufman Writer
OTHER CREDS: Landed Scottish Lord, ordained minister, trivia host, owner of copywriting business, Kaufman Copy. FOR THIS ISSUE: Profiles of local pitmasters, Home Showcase, Take it Outside HOMETOWN: Parts Unknown CURRENT HOME: Bluffton HOBBIES: Gardening, amateur mixology, reading, losing to my son in Mario Kart. WHAT ARE YOU WATCHING? Band of Brothers – finally, after reading the book six months ago. WHAT ARE YOU READING? I’m between books right now, having just finished Douglas Preston’s Lost City of the Monkey God. Amazing nonfiction book. WHAT ARE YOU DRINKING? Currently, Scottish tea. It’s just tea from Scotland, not normal tea with Scotch in it. TIPS FOR ASPIRING WRITERS: ChatGPT is coming for us. We ride at dawn. FAVORITE LOCAL SPOT: I spend a lot of time at the Garvin-Garvey House. The view from the porch is sublime, and the history of the place reminds you how special Bluffton is. FAVORITE BARBECUE SAUCE: I make my own. There may be better out there, but mine’s cheaper. BEST BARBECUE YOU’VE HAD: I had the privilege of eating the 10,000th barbecue sandwich at Bluffton BBQ. That’s pretty high up there. WHAT DO YOU LOVE MOST ABOUT JULY? Having my kids around, enjoying the pool and serving an array of real estate clients with professional brochure copy and property descriptions during the busy summer months.
OTHER CREDS: Graduated summa cum laude from The Savannah College of Art and Design. FOR THIS ISSUE: Local Love HOMETOWN: Pepperell, Mass. CURRENT HOME: Hilton Head Island HOBBIES: Reading, baking, writing, cross stitching and diamond painting. WHAT ARE YOU WATCHING? Lately I’ve been trying to catch up on my movie watchlist. For example the other day I watched “In The Heights.” WHAT ARE YOU LISTENING TO? David Bowie and The Beatles WHAT ARE YOU DRINKING? John Daly FAVORITE LOCAL SPOTS: Islanders Beach, especially in the summertime. FAVORITE BARBECUE SAUCE: Anything that isn’t too spicy; I like sweet sauces best. BEST BARBECUE YOU’VE HAD: I can’t remember the name of the place, but it was in Charlotte. SUMMER PLANS: To swim as much as possible and to spend time with my family. WHAT DO YOU LOVE MOST ABOUT JULY? I love the 4th of July. I especially like going to see the fireworks.
Multimedia creator
OTHER CREDS: Upcoming graduate from Clemson University with a degree in graphic communications, minoring in brand communications and business administration. FOR THIS ISSUE: Photographs of local barbecue, cover photo HOMETOWN: Charleston CURRENT HOME: Clemson WHAT ARE YOU LISTENING TO? My summer anthems are anything by Sierra Ferrel and Beyonce's Cowboy Carter album. But I love a good podcast, and Crime Junkie is my go-to. FAVORITE LOCAL SPOTS: ELA’ On the Water and Burkes Beach PHOTOGRAPHY TIPS: Use your phone. You read that right. Sometimes the best shots happen when you don't have the ideal equipment. Don't shy away from capturing the moment just because you don't have your camera on you. FAVORITE BARBECUE SAUCE: Swamp Tonic BEST BARBECUE YOU’VE HAD: Anything made by pitmaster Matt Kearney in Charleston. WHAT DO YOU LOVE MOST ABOUT JULY? July is all about long, sunny days with great sunsets, poolside reading and beach swimming.
Other barbecue enthusiasts who helped fan the flames ...
PHOTOGRAPHERS Tom Anderson + Alan Biggs + Kelli Boyd + Lindsay Pettinicchi Mike Ritterbeck + Lisa Staff + Mary Alice Tartler + Carol Tunnicliffe
WRITERS Daisy Dow + Becca Edwards + Denise Friday + Eric Johnson + Barry Kaufman + Carolyn Males
Margaret Pearman + Elizabeth Robin + Alison Studemann + Richard Thomas
CONTRIBUTORS Debbie Corbo + Marcia Cornell + Jean Meaney Wheatly + Kate White + Susannah Winters
Bruce Brenner Wood Managing Partner
Glen Roberts, Partner, Roberts Financial Strategies, LLC
Thomas Fox, CFA Investment Manager & Strategist Consultant, Waterstreet Research Partners
Robert Schaff, Operations Consultant
Instagram exclusive: Craving a sip of pure sunshine? Watch this reel for step-by-step instructions for making Nunzio’s Limonata Martini — the ultimate blend of zest and sparkle. @locallifesc
1
The Southeast’s five most ethereal driftwood beaches
2
Take a daycation at one of the region's premier hotels
3
Quirky roadside discoveries found across the Southeast
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The Dish Best local bites for the weekend
The Buzz LOCAL Life’s latest must-reads
The Nest Home trends and tips
Craving an unforgettable barbecue sandwich? The legendary Big Daddy at One Hot Mama’s features Texas beef brisket and pulled pork, layered with pepper jack cheese, chipotle mayo and coleslaw, all topped with a golden onion haystack and served on a fresh-baked yeast roll. Order it at both One Hot Mama's locations in Bluffton and on Hilton Head Island. The mouth-watering cover image was captured by photographer Katie Bradham. Explore more of her stunning work at bykatiebradham. com or on her Facebook page, Katie Bradham Photography. Learn more about One Hot Mama’s and their incredible barbecue offerings on page 128.
eEach summer the night sky over the Lowcountry bursts to life with vibrant fireworks, continuing cherished traditions. From Shelter Cove Harbour & Marina on Hilton Head Island to The Sands in Port Royal, locals and visitors gather to watch dazzling displays on warm summer nights filled with family and fun. Seek out these spectacular light shows, and experience the magic of summer nights in this charming region.
SHELTER COVE HARBOUR & MARINA, HILTON HEAD ISLAND
Blast times: Tuesdays at dusk, June 4-Aug. 20; Thursday, July 4, at dusk. HarbourFest began 35 years ago and has since become Hilton Head Island's premier summer celebration at Shelter Cove Harbour & Marina. This weekly bash runs from June to August, turning every Tuesday into a mini Fourth of July with live music, food and drinks, family activities, arts and crafts and fireworks. Make sure to be there at dusk on Independence Day for the most impressive fireworks display in the region. For a different perspective on fireworks, book a guided kayak paddle through Outside Hilton Head, or enjoy a sunset fireworks cruise with Island Life Rentals. The most popular fireworks cruise at the marina is aboard the Holiday, an 80-foot, double-deck cruise ship featuring a snack bar and restrooms. Vagabond Cruise also offers fireworks dinner cruises, combining great food with spectacular views. Pro tips: Avoid parking headaches by hopping on the free Breeze trolley, which runs daily from 1-10 p.m., and extends until midnight on Fridays and Saturdays. On July 4, make use of the free shuttle service from the parking lot at the Hargray building near Fresh Market. For mid-island residents, walking with a flashlight or biking with a bright light attached can be a fun and eco-friendly option. Don't forget the insect repellent — Broad Creek mosquitoes and no-see-ums seem to think fireworks shows are their personal dinner bell. For a different vantage point, check out the Marshland Road Boat Landing or the patch of woods behind Yacht Cove to enjoy the fireworks from a distance without the crowds.
SHELTER COVE COMMUNITY PARK, HILTON HEAD ISLAND
Blast times: Tuesdays at dusk, June 11Aug. 6; Thursday, July 4, at dusk.
Join the fun every Tuesday at Shelter Cove Community Park, where the night's highlight is a dazzling fireworks display. The festivities kick off at 6 p.m., so arrive early to enjoy dinner or drinks at the nearby restaurants in Shelter Cove Towne Centre. Kids can have a blast with inflatable bounce houses and face painting for a minimal fee. Bring your beach chairs and blankets to relax and watch the fireworks light up the sky around 9 p.m. In addition to the Tuesday excitement, the park offers free movie nights at 8:30 p.m. on Thursdays and a Sunset Celebration at 7 p.m. on Fridays, featuring live music from some of the best local bands. Make the most of your summer evenings with these fantastic events, creating unforgettable memories with family and friends.
Pro tips: Arrive early to snag a prime spot along the boardwalk for the best view. Fireworks are launched from a barge to the left, so choose your spot wisely. Don't forget your bug spray. Mid-island residents might prefer walking with a flashlight or biking with a bright light, taking advantage of the new pathway next to the Kroger Fuel Center. Need to use the restroom? Skip the long lines near the playground, and head to the lesser-used restrooms tucked away next to Heritage Fine Jewelry on Towne Centre Drive.
SEA PINES RESORT,
HILTON HEAD ISLAND
Blast time: Thursday, July 4, approximately 9 p.m.
Join the festivities in Harbour Town for a fireworks extravaganza that will light up the sky over the Harbour Town Lighthouse, the 18th hole of Harbour Town Golf Links and Calibogue Sound.
Enjoy a day filled with food, fun activities and live music. The fireworks display will begin around 9 p.m., but make sure to arrive early to catch Gregg Russell performing under the Liberty Oak Tree at 8 p.m. As you gather to watch the night sky come alive, note that the parking lot adjacent to the Harbour Town Lighthouse will be closed for the day. Visitors with daily gate passes should park in designated lots along Greenwood Drive, with motor coach buses available to drop passengers off in front of the Harbour Town Yacht Club. For Sea Pines residents, walking or biking with a light is the way to go. Pro tips: Patience is a virtue after the grand finale. Take your time to enjoy the sights of Harbour Town, the lighthouse, the famous golf course and the marina after dark until the bus lines shorten and traffic flows more smoothly. For a more intimate experience, consider visiting Daufuskie Island. Its beaches offer a wide-open, front-row seat to the fireworks set off from a barge in Calibogue Sound. Alternatively, South Beach is another fantastic spot to view the fireworks from a distance, but remember, you'll need to know a local homeowner if you need to use the restroom.
THE SANDS BEACH, PORT ROYAL Blast time: Thursday, July 4, at dusk. The Sands offers the best fireworks display you'll find north of the Broad River. Arrive early to enjoy classic summer fare like hot dogs and burgers, along with a variety of food trucks, bounce houses and live music. Free parking is available on Paris Avenue and side streets, but note that the road to The Sands landing will be closed to regular traffic. While golf carts are allowed down to the beach, they must be removed before 8 p.m., or wait until all pedestrians have left before driving back, giving you a great excuse to linger and enjoy the festivities until the end.
Pro tips: While you're at The Sands, take some time to search for shark teeth along the beach. It's a fun activity that adds an extra element of adventure to your visit. The Sands is one of the hottest spots in Beaufort County to find shark teeth, including the legendary megalodon tooth. After your treasure hunt, be sure to check out local favorites like Madison’s or Fishcamp on 11th Street for some local seafood. Both restaurants are within walking distance from The Sands. Also consider taking a lap around the boardwalk at the nearby Cypress Wetlands to get up close and personal with local wildlife.
Each year on the Fourth of July, hundreds of thousands of people gather on South Carolina's beaches to show their appreciation for America’s armed forces during the Salute from the Shore military aircraft flyover. While the event is a breathtaking sight when it occurs, it's been hit-or-miss in recent years due to weather and mechanical issues. Last year pop-up thunderstorms forced a route change, leaving many Hilton Head Islanders dressed in red, white and blue disappointed and sweltering on one of the hottest days of the year. If the flyover happens, it’s truly a sight to behold. Be sure to start watching the sky before and after the anticipated aerial display around 1:30 p.m. Fingers crossed for clear skies and smooth flying!
If you’re looking for a landscaping install in the fall, now is the time to start the process as it takes time to get the design put together and get on our schedule. We have three Landscape Architects on staff that will assist you in creating the outdoor living space that you desire. They will present you with a drawing and price for installation at no charge. Need a Pergola, Deck or Stone Patio? We have the staff for that too!
Smokin' hot
Masterbuilt digital electric smoker
With a fully insulated body and digital controls, this digital electric smoker makes smoking meats easy and precise. The spacious interior allows for large batches, perfect for feeding a crowd with minimal effort. Get smoking at masterbuilt.com for $299.99.
Kikkerland Barbecue Briefcase
Ever wanted to feel like James Bond but with more barbecue and less espionage? This red charcoal grill unfolds from a briefcase, making it perfect for secret grilling missions. Ideal for small gatherings or solo covert cookouts. Suit up and get grilling with kikkerland.com for $88.
Cooking gadgets and accessories to improve your barbecue
Grillbot
Traeger Timberline 1300 Grill
Turn your backyard into a barbecue legend’s playground with three tiers of stainless steel grates. This grill's insulated design means you can cook in any weather, and with WiFIRE Technology you’ll never run out of fuel mid-cookout. Bring the heat at traeger.com for $1,899.99.
Hate cleaning? So does everyone. Enter Grillbot, your new best friend for scrubbing. Just place this robot on your grill, press a button, and let it do the dirty work. With three powerful electric motors and a built-in LCD alarm and timer, it’s like having a Roomba for your grill. Make cleaning a breeze at grillbots.com for $138.95.
Rest EZ Barbecue Rest Blanket
Mr. Bar-B-Q Grill Caddy
Say goodbye to juggling condiments and tools like a circus performer. This grill caddy is your one-stop solution, with adjustable telescoping legs and hooks that make it feel like the Swiss Army knife of grilling. Perfect for those who believe multiple trips are for amateurs. Snag it at mrbarbq.com for $29.99.
Looft Air Lighter 2
Feel like a grilling god with this electric fire starter. Ignite your charcoal in 60 seconds with superheated air — Thor’s got nothing on you. With a powerful 1,400-degree output, it’s the eco-friendly and mess-free way to light your barbecue. Start your fire at looft.com for $169.99.
The meat whisperer Meater 2 Plus Thermometer
Say goodbye to overcooked disasters with this wireless thermometer. With a Bluetooth range extender that works up to 165 feet and dual temperature sensors, it’s like having a barbecue guru in your pocket. Achieve barbecue nirvana at meater.com for $129.
Give your brisket the rest it deserves with this barbecue rest blanket. Designed for the crucial "rest phase," it keeps your meat cozy, ensuring it stays juicy enough to make grown men weep. Durable and easy to clean, it’s the ultimate way to pamper your barbecue. Tuck in your meat at bbqdripez.com for $29.99.
BBQ Dragon Fire Supercharger Fan Supercharge your charcoal grill with the BBQ Dragon Fire Supercharger Fan. This powerful, battery-operated fan quickly ignites your coals and keeps them burning hot, reducing startup time and maintaining consistent heat. Perfect for impatient grillers who want instant fire. Fan the flames at bbqdragon.com for $59.95.
Smoke Kitchen BBQ Sprayer
Weber Grill Light
Don't let the dark stop your barbecue dreams. This multifunctional light easily attaches to your grill handle and can detach for extra illumination — because you never know when you'll need to spotlight your masterpiece. With a motion sensor that saves battery life, it’s like having a smart, tiny assistant that flips the light on and off for you. Light up your grill game at weber.com for $40.49.
Who needs a magic wand when you have this barbecue sprayer? From a fine mist to a robust stream, this sleek gadget ensures your meats are mist-ified to perfection without washing away your precious rub. With its ample capacity, you'll be grilling like a wizard in no time. Get yours at smokedbbqsource.com for $27.95.
In a tail-wagging effort to help get more shelter dogs adopted, Bluffton Candles and LOCAL Life Magazine has unleashed a paw-some, premium soy wax wonder that promises to disguise the wet dog funk with a more pleasing aroma. All net proceeds will go directly to Hilton Head Humane, fueling their heroic quest to match adorable adoptables with their human soulmates.
Our custom-designed waste bag dispenser isn’t just a handy ally in your noble quest against sidewalk surprises; it’s a fashion statement with its snazzy bone shape that says, “Yes, I clean up, but I do it with panache.” This dispenser, packed with 15 bags to kickstart your journey toward becoming the neighborhood’s most responsible (and stylish) pet owner, is available for a mere $8. It is available exclusively online at the LOCAL Life Store.
Denise Friday, an avid reader, is a school social worker at Hilton Head Island Elementary School. Here are her reading suggestions for July:
This is Hilderbrand’s retirement book, so it is fitting the main character is Nantucket police chief Ed Kapenash, a recurring character in several of her books. Ed is retiring after 35 years, but a series of troubling events force him to take on one more case. A new, flashy couple comes to town, their multi-million dollar summer house burns down, and a girl is missing. Fans of Hilderbrand will find the glamor, drama, food and fun characters she is known for, including the beautiful Island of Nantucket. You will want to read this, but you won’t want it to ever end.
Set on the coast of Georgia, the St. Cecelia is a fictional resort where the haves vacation and the have-nots work. Traci Eddings was an outsider until she married the boss's son. Years later she is a widow and the CEO of the resort, and she wants to return it to its glory days. Her in-laws are not happy or helpful, and a murder mystery threatens to ruin everything. A great beach read that will keep you turning the pages till the end. Secrets, suspense, murder and romance. Fabulous.
July 1962. A Mi’kmaq family from Nova Scotia arrives in Maine to pick blueberries for the summer. When 4-year-old Ruthie goes missing, the tragedy shakes the community and haunts the survivors, especially the girl's older brother, who was the last to see her. The mystery remains unsolved for nearly 50 years. An amazing story of love and perseverance, this debut from Peters is a historical fiction tale not to be missed.
THE HOUSE ACROSS THE LAKE BY RILEY SAGER
Actress Casey Fletcher is recently widowed and in need of an escape. She retreats to a lake house in Vermont. In her quiet and serene surroundings, she passes the time watching the interesting couple across the lake, Tom and Katherine Royce. When Casey saves Katherine from drowning, they strike up a friendship. Things are not what they seem, and when Katherine disappears, Casey is obsessed with finding the truth. A true psychological suspense that will keep you guessing until the very end.
All net proceeds will go directly to Hilton Head Humane.
THIS SUMMER WILL BE DIFFERENT BY CARLEY FORTUNE
When Lucy vacations at a beach house on Prince Edward Island, Felix is the fun local who makes her trip delightful, until she learns he is her best friend's younger brother. Each year she returns for the coastal air and oysters, and each year she attempts to avoid Felix. There are many reasons why they need to stay apart, but a crisis with her friend before her wedding appears to conspire to get them back together.
Allow us to assist you in nding your ideal home for all seasons on Hilton Head Island. We are experts in selection, o er and negotiation, and closing and procurement of homes and villas for residency and rental. Our priorities are simple; ey’re yours.
2024 Forbes Best-ln-StateWealth-Advisors: Awarded April 2024; Data compiled by SHOOK Research LLC based on the time period from 6/30/226/30/23 (Source: Forbes.com) The Forbes Best-in-State Wealth Management Teams rating algorithm is based on the previous year’s industry experience, interviews, compliance records, assets under management, revenue and other criteria by SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a rating. Investment performance is not a criterion. Self-completed survey was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. Wells Fargo Advisors
Fargo
Services, LLC,
by
This loyal, loving and sometimes levitating companion offers a heart full of love and paws full of energy.
mMeet Lloyd, a 7 1/2-yearold Kerry beagle mix with a remarkable track record of being a good boy. Lloyd’s name stands for a lot of things that make him the perfect companion: he’s a lover because he’s a super snuggler, loyal as he stands by his friends, both new and old, and when he jumps, it looks like he’s levitating. Despite his age, Lloyd still has the heart of a playful puppy. He loves toys and has mastered the art of playing fetch with himself, throwing his toys around and eagerly retrieving them. Lloyd is also a water dog. Whether he’s dipping his legs into a water bucket or plunging into a puppy pool, he loves being in the water.
Colors: Black, brown and white Age: 7 1/2 Weight: 60 pounds
Likes: “You can call me Michael Phelps. I can’t get enough of spending time in the water!” — Lloyd Dislikes: “I get my feelings hurt when others don’t want to be my friend. I pride myself on the loyalty I show to my pals.” — Lloyd
Adopt: You can meet Lloyd from 11 a.m. to 4 p.m. daily at Hilton Head Humane. For more information, call 843-681-8686 or visit his profile at hhhumane.org
Meet Jarvis, a fun-loving and playful black kitty with the silkiest, shiniest fur. This quirky 2-yearold is sure to make his new family laugh and smile. Though he was found as a stray, Jarvis has quickly come to appreciate the comforts of home and loves indoor life. Despite his outgoing and snuggly demeanor, he has been overlooked since arriving at Hilton Head Humane in June 2023. Your heart will melt when you look into Jarvis's golden eyes and see his little white fangs peeking out as he tilts his head.
1. There are 12 birds and four-legged animals in the peculiar zoo our friend runs. There are a total of 40 legs altogether, and there are twice as many of one kind as of the other. How many of each?
2. Can you go from FOOL to WISE in six steps, changing one letter at a time, making a common English word at each step? FOOL → ___ ___ ___ ___ → ___ ___ ___ ___ → ___ ___ ___ ___ → ___ ___ ___ ___ →
WISE
3. Can you place a four-letter word, the same one, in front of each of the words below, to make a completely different word? ___
4. Faster than a speeding bullet he went, 500 miles per hour on the outward journey. Somehow or other he lost some energy, and returned at only 250 miles an hour. What was his average speed?
5. If 3 sewers can sew 3 seams in 7 seconds, how many seams can 6 sewers sew in 70 seconds?
ANSWER KEY
1. 8 animals with 4 legs, 4 birds, with 8 legs total 2. FOOL, WOOL, WOOD, WOLD, WILD, WILE, WISE (There may be others) 3. READ: READJUST, READRESS, READABLE 4. Three hundred thirty-three and one-third miles per hour. 5. 60 seams
ARE YOU READY FOR MENSA?
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DESPICABLE ME 4 (animation)
What to watch, read and listen to in July
Lhakpa Sherpa was the first Nepali woman to summit Mount Everest and live to tell the tale. After immigrating to the United States, she works at a Whole Foods in Connecticut, but the lure of the mountain continues to call out to her. This documentary follows the story of a mother of three as she prepares to return to Asia for her tenth summit of the world’s largest mountain above sea level. Release date: July 31
In 1970s Mexico four women form the nation’s first all-female police force. For a moment the quartet feel they are doing something historic that will have a lasting legacy – until they realize the formation of their force was designed to be distraction. While formed as a kind of publicity stunt to draw attention away from a serial killer on the loose, the women in blue take matters into their own hands. Release date: July 31
AMAZON PRIME VIDEO MY SPY: THE ETERNAL CITY (comedy)
Teenaged Sophie (Chloe Coleman) invites her old friend JJ (Dave Bautista) to accompany her on a school trip to Italy. While his chaperoning duties are tame at first, JJ finds himself channeling his spy skills to protect Chloe, her best friend, Collin, and Collin’s father (Ken Jeong) who happens to be the chief of the CIA as he catches wind of a terrorist plot. This film is the sequel to the original “My Spy” film that came out in 2020. Release date: July 18
NBC 2024 SUMMER OLYMPICS (live sports)
The 2024 Summer Olympics in Paris will run from July 26 to Aug. 11. Get ready for the debut of breakdancing, because who needs traditional sports anyway? The opening ceremonies on July 26 will feature a river parade along the Seine. Tune in to see athletes on boats and a unique mix of sport and spectacle that’s sure to captivate — and occasionally confuse — audiences worldwide. Opening ceremony: 1:30 p.m., Friday, July 26
Anti-villain Gru (Steve Carell) has amassed quite a sizable family since the first installment of Despicable Me premiered in 2010. Now Gru and his wife, Lucy, (Kristen Wiig) are welcoming a son, but evil never sleeps. A new villain, Maxime Le Mal (Will Ferrell), begins wreaking havoc, and Gru and a pack of “mega minions” must get to work to restore peace.
Release date: July 3
THE GOOD HALF (comedic drama)
Renn Wheeland (Nick Jonas) has an unfortunate homecoming to Cleveland after keeping his distance for years. Wheeland is brought back to Ohio for his mother’s funeral, where he must push aside baggage with his family to confront his grief head on.
Release date: July 23
TWISTERS (disaster film)
Most people are terrified of tornadoes and rightfully so. “Twisters” tangles the paths of two storm chasers, one a New York City academic and the other a grassroots storm chaser turned social media influencer. As a tornado outbreak ravages Oklahoma, the unlikely duo must join forces to understand what is causing the tornadoes and figure out a way to lessen their destruction.
Release date: July 19
THE SECRET HISTORY OF SHARKS
By John Long (nonfiction)
Paleontologist John Long unravels the 500-million-year history of sharks in this evolutionary exposé. While the modern day sharks we see annually on Shark Week might capture our attention, sharks have been making waves on planet Earth for eons. Long shines a light on the latest technologies and research breakthroughs that have given scientists like him more insight into the history of an animal that is vital to marine ecosystems. Release date: July 2
BAD TOURISTS
By Caro Carver (fiction)
Darcy, Camilla and Kate were looking to reset on their girls trip to the Maldives. Each of the women are on a journey of reinventing themselves, but their journeys of self-discovery hit a bump in the road when a body is found on the beach. The trio has run-ins with other guests on the Sapphire Island Resort and find themselves looking over their shoulders for fear of running into the island’s killer. Release date: July 9
AND SHORE: RECIPES FROM THE COASTAL SOUTH
By Sammy Monsour and Kass Wiggins (local)
Chef Sammy Monsour built his career around modern Southern cuisine. He opened five restaurants on both the East and West coasts. Beyond that, Monsour engages in ocean advocacy and food systems lobbying to protect coastal economies. In this latest cookbook, husband-and-wife duo Sammy Monsour and Kassady Wiggins have complied 120 recipes that celebrate the waterways of the Lowcountry and beyond. Release date: Out now
The Spirit of Sebastian Foundation is committed to fostering awareness, prevention and rehabilitation concerning drug and alcohol abuse within the community. Its goal is to elevate local understanding of these issues and provide support to those battling addiction.
The foundation extends its support to community members grappling with drug addiction and alcoholism. Services include counseling, rehabilitation facilitated by Charleston Recover Center & Oaks Recovery, and aftercare through local halfway houses and transition homes. Financial assistance is provided for those lacking insurance or unable to cover deductibles. Tailored to individual needs, the foundation offers both 42-day and 90-day recovery programs. In its first year alone, the foundation assisted 20 community members, helping them make significant strides in their recovery journeys.
Struck by the tragic loss of their son, Sebastian, to a fentanyl overdose in 2023, Bluffton residents Javier and Ana Maria Zimbron, alongside their friend, Joe Sullivan, founded the Spirit of Sebastian Foundation. This initiative was born from a desire to combat the rising epidemic of fentanyl and other drug use among youth, reflecting a national crisis that has devastated countless families.
The Spirit of Sebastian Foundation is dedicated to enhancing awareness and offering prevention and rehabilitation services for drug and alcohol abuse. The foundation actively engages the community by delivering educational talks at schools and various groups, organizing community walks and participating in numerous local festivals and events to broaden its reach and impact.
Contributions are vital for the continuation of these life-changing services. Donations directly support individuals without insurance or those needing help with deductibles. Costs range up to $8,000 for a 90-day program and $3,500 for a 42day program. "We need a village to be able to accomplish this, to save our kids," Javier emphasizes. Your support can help more individuals regain their footing and complete their recovery programs. LL
The Lowcountry’s #1 choice for medical and surgical eye care services is proud to offer LASIK surgery services performed by preeminent surgeon Dr. Paul Bell, MD. At Bishop Eye Center, we’re helping set the world standard with the best surgeons, the best technologies, the best patient care, and the best value in the Lowcountry. standard
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adjective. lo·cal | lō-kəl
William Voelkel, a passionate barbecue enthusiast, is the sales and marketing manager for Hilton Head Insurance & Brokerage. With a background in customer service, he also held general manager positions at Under Armour, Michael Kors and Old Navy. William and his wife, Joy, have three children and enjoy spending time at the beach, visiting Disney and running.
1: characterized by or relating to position in space: having a definite spatial form or location 2: of, relating to, or characteristic of a particular place: not general or widespread: of, relating to, or applicable to part of a whole 3: primarily serving the needs of a particular limited district of a public conveyance: making all the stops on a route
William Voelkel has been grilling for as long as he can remember, but getting an electric smoker took his grill game to a new level of effortless deliciousness. "Now I can literally set it and forget it. Thanks to bluetooth technology, I can monitor everything I’m cooking from the comfort of my couch. There's nothing like using a smoker for grilling. You can turn the heat up and grill like normal propane or charcoal, or you can turn it down for a low and slow smoky flavor that soaks into the meat." Local for over 13 years, Voelkel and his family are enjoying the chill-and-grill Lowcountry lifestyle, and he shared with LOCAL Life how you can, too.
[Q] What is one thing you grill or smoke that is a guaranteed crowd-pleaser? [A] My go-to crowd-pleaser has to be a smoked butt. It’s easy to prepare for a lot of people and even easier to smoke. Trim the fat off an eight- to 10-pound butt. Cover with a binder of your choice like mayo, mustard, or my favorite, olive oil. Find your favorite rub (mine is Meat Church Holy Gospel rub) and sprinkle generously on all sides. Throw in a foil pan, set your smoker to 230 degrees, and let it go uncovered. I like to use a pan versus straight on the grate. It keeps the meat cooking in the juices. Around 12 to 15 hours later, when the internal temperature hits 195 to 200 degrees, take it off, wrap in foil or butcher paper, then wrap in a towel and put it in a cooler for at least 30 minutes. I like to leave it in there for a couple of hours. Then unwrap, shred, and enjoy with your favorite sauce.
[Q] What tips and tricks have you learned along the way? [A] The biggest thing I’ve learned is that anyone can smoke. Make sure to join a Facebook group, watch YouTube videos, and just read some articles. There are so many resources today to smoke anything you can think of. I love making my Buffalo chicken dip, and instead of using the oven, now I put it on the smoker for a smoky flavor that you can’t beat. I also can’t seem to tell a huge difference in the different types of wood pellets that are on the market. Find one you like and stick with it. I use the competition blend by Pit Boss.
[Q] What are some must-haves such as equipment when grilling or smoking? [A] I have a ThermPro+ digital temperature gauge, and it’s amazing. It’s a must-have. I’m a fan of the Pit Boss line at Lowes. It offers a sear plate that allows you to cook directly over the fire box, which really gives you a flame-broiled taste when searing your meat.
[Q] Where do you or your family like to go for barbecue or grilled/smoked food when you're not the chef? [A] I love the smoked wings at Skull Creek Dockside. To me, they’re the best on the island. They’re huge and full of smoke flavor. And the spicy ranch is a game-changer.
[Q] What is your motto in life? [A] My motto is simple. Life is a gift from God. Enjoy the ride.
[Q] What is one fun fact about yourself that no one else knows? [A] I’ve completed two half Ironmans after Joy and I first got married. Three kids later, I stick to half marathons these days. LL
The Lowcountry welcomes several new businesses offering fresh opportunities and experiences for both locals and visitors. Here’s a closer look at the latest additions.
STORY BY SHEILA PAZ
1521 Main St., Hilton Head Island
Sea Turtle Marketplace, Hilton Head Island
A treasure trove for home goods enthusiasts has opened at Sea Turtle Marketplace on Hilton Head Island. Filling the space once occupied by Stein Mart, HomeSense — a national retailer under the TJX Companies umbrella (TJ Maxx, Marshalls, HomeGoods)— brings a selection of furniture and decor. HomeSense offers an ever-evolving array of home basics, from giftware and accent pieces to kitchen and bedroom essentials. This marks the first HomeSense location in South Carolina.
Dreaming of a home that reflects your unique style?
Carolina Jasmine is your destination for all things home decor. Owner Liz Morris, a stylist and designer, brings her experience from Anthropologie and Pottery Barn to help you create a welcoming and personalized space.
Carolina Jasmine offers an array of decor items and expert advice to ensure your home feels truly yours.
Finch & Co. The Promenade, Bluffton
11 Leymone Ave., Hilton Head Island
Looking for an affordable yet upscale stay on Hilton Head Island? Try Spark by Hilton. Located a stone's throw from the beach and Coligny Plaza, this "premium economy" brand has cheery guest rooms with streamlined furniture, in-room refrigerators and streaming TVs. Guests can enjoy a fitness center and outdoor pool. Rates start at $146 per night, ensuring comfort and style without breaking the bank.
Finch & Co. has arrived to infuse New York chic into the Lowcountry, offering a fresh home-decor shopping experience. Owners Bets Miller and Michelle Sriubas have collaborated to create what they call "interiors redefined." Finch & Co. is your destination for one-of-akind pieces and eye-catching items.
In June LOCAL Life celebrated planting its 3,000th tree in partnership with the One Tree Planted organization. Earlier this year the magazine pledged to plant over 5,000 trees as part of an environmental initiative. With 3,150 trees already planted, the magazine is well on its way to meeting this goal. This initiative not only offsets the magazine’s environmental footprint but also contributes significantly to reforestation efforts across North America. Learn more at onetreeplanted.org
First Tee – The Lowcountry announced its takeover of the Hilton Head Island Junior Golf Association (HHIJGA). This new management aims to expand opportunities for young golfers, offering more competitions and programs to enhance skill development and camaraderie. The first event under First Tee’s management will run through Aug. 6 at Eagle’s Pointe. For more information and updates on upcoming events, visit hhijga.com
Polaris Capital Advisors has a new location at 19 Shelter Cove Lane, Suite 102, Hilton Head Island. Specializing in high-touch, proactive private wealth management, Polaris is dedicated to helping you achieve your financial goals. With a focus on personalized service and relationshipbuilding, it ensures your financial journey is smooth and successful.
Dodgson Flooring, a leading flooring company in the Lowcountry since 1985, has re-branded as Lifestyle Flooring. According to owner David Cribb, customers can continue to expect the high-quality products, expert installations and exceptional customer service that have made the company a local favorite for nearly four decades. Visit the Lifestyle Flooring showroom on Hilton Head Island to explore its expanding selection of fine hardwood flooring, carpet, tile and stone. Products and services are available to architects, general contractors, flooring contractors, interior designers and homeowners. Learn more at lifestyleflooringsc.com
Discover a new business gem in the Lowcountry? Share your find. Email details to info@wearelocallife. com to help us spotlight the newest local treasures.
tThe Lowcountry is infamous for its sweltering summer heat, where temperatures often reach unbearable levels. From June through August temperatures routinely climb into the 90s, compounded by humidity that blankets the region. This perfect storm of heat and humidity often results in heat-related illnesses that both locals and visitors must contend with.
As a rule of thumb, knowing and recognizing the symptoms of common heat-related illnesses is crucial.
"If you’re going to be outdoors for long periods, pay attention to symptoms of heatrelated illness,” said Dr. Michael Kaup, a boardcertified emergency physician at Beaufort Memorial Express Care. “Muscle cramps in the abdomen, legs or arms are a sign of heat cramps. Weakness, loss of appetite, dizziness and excessive sweating with pale, moist, cool skin are symptoms of heat exhaustion. You may also experience nausea, the urge to defecate, chills, rapid breathing, confusion and tingling of the hands or feet."
Kaup cautions that heat stroke, the most serious heat-related illness, can occur when the body is unable to regulate its core temperature.
"Signs include headache, dizziness, stomach pains, confusion, weakness, sudden loss of consciousness, seizures, hot and dry skin and a weak and rapid pulse and respiration," he said. "This is a medical emergency that needs immediate attention."
STORY BY ALISON STUDEMANN
Heat stroke is the most severe heatrelated illness, occurring when the body loses the ability to regulate its temperature after extended sun exposure. Those most at risk include adults over 65, young children, outdoor workers and athletes.
"Important risk factors for nonexertional or classic heat stroke include underlying physiological or anatomical predispositions, chronic medical conditions impairing thermoregulation, lack of access to hydration or cooling,” said Dr. Drew Matthews, the emergency department medical director at Hilton Head Hospital.
Symptoms include high body temperature, hot and dry skin, rapid pulse, throbbing headache, dizziness, nausea,
confusion and loss of consciousness. Immediate treatment is crucial.
Nicole Clegg, from Main Street Medical, recommends: "Seek immediate help, or call 911. Try to get them in the shade. Offer fluids if available, spray them with water, fan them or place ice packs on their head, neck, armpits or groin to cool them until help arrives."
To prevent heat stroke, stay hydrated and avoid strenuous activities during the hottest parts of the day.
"Cease athletic activities when the heat index is too high,” Matthews advises. “When it feels like 103 degrees and more, weather conditions are in the danger zone for heat-related illness with prolonged exposure or strenuous activity."
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Heat exhaustion is often caused by dehydration and extensive sun exposure. It is most common among those working or exercising in high temperatures, older adults, young children and people with certain medical conditions.
"As we age, our body’s ability to regulate temperature decreases due to cardiovascular conditions, medications or chronic illnesses,” Clegg explained. “After age 65 the central nervous system deteriorates, making it harder to cope with extreme temperature changes."
Recognizable symptoms include heavy sweating, weakness, fatigue, dizziness, headache, nausea and fainting. Most cases can be treated at home by moving to a cooler environment and rehydrating with water or sports drinks.
"Heat acclimation provides the best protection against heat exhaustion and heat stroke, but it takes repeated exposures to heat over 7-14 days with progressively increasing intensity and duration of physical activity,” Matthews said.
Heat cramps are painful muscle contractions during or after intense exercise in high temperatures, often caused by dehydration and electrolyte deficiencies.
"Stay well hydrated, and drink fluids with electrolytes to prevent cramping from dehydration,” Clegg said. “Plan strenuous outdoor activities during cooler parts of the day, and avoid excess or tight clothing."
Symptoms include sudden, painful muscle spasms in the legs, arms and abdominal muscles. Treatment involves moving to a cooler area, gently stretching and massaging the affected muscle and rehydrating with electrolyte-rich fluids.
Heat rash, a common skin condition in hot, humid environments, is caused by blocked sweat ducts. It is most common in babies and those who sweat excessively. Recognizable by small red bumps or tiny, clear blisters, it is often itchy and sometimes prickly. Treatment includes applying anti-itch creams, wearing loose clothing and keeping the rash cool and dry. To avoid heat rash, take breaks in cool environments, and use air conditioning to reduce humidity.
June 3, 1985: 108 degrees (Yemassee) July 20, 1986: 107 degrees (Hilton Head Island) June 27, 1950: 107 degrees (Ridgeland) July 8, 2010: 102 degrees (Bluffton)
Sun poisoning, or severe sunburn, results from overexposure to UV rays. Those with fair skin, young children, people on sun-sensitive medications and those without protective measures are at higher risk. Symptoms include severe sunburn with blistering, swelling, pain, headache, fever, nausea and dehydration. Treatment involves cooling the affected area, applying soothing lotions or aloe vera, staying hydrated and taking pain relievers. In extreme cases, medical attention may be necessary.
"Those with an extensive blistering sunburn, severe pain and systemic symptoms may require hospitalization for fluid replacement and IV pain medication,” Matthews said.
Dehydration occurs when the body loses more fluids than it takes in, leading to electrolyte imbalances. It is most likely after prolonged sun exposure. Those most at risk include infants, young children, older adults, athletes and people with chronic illnesses.
“Symptoms include dry mouth, headache, dizziness, dark-colored urine and decreased urine output," said Kaup. Treatment involves replenishing fluids with water or electrolyte-rich drinks. Dr. Kaup suggests staying away from drinks with added sugar and alcoholic beverages, as both can actually make you less hydrated.
"Your mother probably told you this already, but if you don’t drink enough water, you'll become dehydrated," he said. "Start by drinking one quart of water in the morning, at each meal and throughout your day. It’s better to drink small amounts of water often than large amounts all at once." LL
When unmanageable neck or back pain gets in your way, it’s time for the board-certified, fellowshiptrained experts at Beaufort Memorial to give you relief.
Whether you experienced a recent injury or have a chronic condition, Beaufort Memorial has your back. The Advanced Orthopedics and Spine Program at Beaufort Memorial brings together state-of-the-art technologies and top spine care experts to address a range of conditions that cause neck and back pain. Let our team create an individualized care plan, exploring both nonsurgical and surgical treatment options, so you can get back to life.
At Beaufort Memorial you also find:
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The great low-and-slow Southern tradition of barbecue has never been hotter. Meet a few locals who are keeping the flame going.
STORY BY BARRY KAUFMAN PHOTOGRAPHY BY LISA STAFFpPeople are passionate about their food no matter where they’re from. Ask someone from New Jersey about pizza, for example, and prepare for a (slightly biased) lesson in why no one outside of the Garden State can do it right.
But when it comes to barbecue in the South, the word “passionate” just doesn’t approach the reverence with which we treat our signature dish. Here the art of barbecue approaches a religion, with different sects that may disagree on the type of wood, the type of meat and the type of sauce, but all sing from the same hymnal. The sacred rites and traditions they share require the devotion to keeping a flame going low and slow, the fidelity to stand watch as the smoke works its magic throughout a long night, and the fealty to a recipe that each pitmaster knows represents the one true way to cook. It's a culinary art form that defines the South and unifies us all as we gather round to enjoy it. And here you’ll find some of the most reverent locals in the church of barbecue.
This Beaufort couple united family barbecue traditions to create a local favorite.
iIt’s been said that one of the greatest ways to learn something is to fail at it.
Mother Smokin’ Good BBQ pitmaster Marquith Green can tell you all about it.
Growing up in New York City, he would come down in the summers to visit with the expansive Lowcountry wing of his family, trading the concrete jungle for bucolic moss-draped backwoods gatherings that always revolved around the smoker. His first attempt at joining in the family tradition didn’t exactly go as planned.
“I started smoking meat with my older brother, Tony. It was kind of a rite of passage, a way to hang out with the older guys,” he said. “I burnt some ribs and messed up a 40-pound piece of brisket because I let the fire get too high. I got cursed out, laughed at and joked on all night long after that.”
Undeterred, he continued honing the craft of low-and-slow cooking that his family gatherings revolved around. He took a brief break while going through boot camp at Parris Island, but naturally, he had other things on his mind. “My mom told me not to come down here in June, and I spent June, July and August at boot camp. I almost died,” he said with a laugh.
Drawn back to Beaufort to live on family land with his wife, Danielle, whose Alabama upbringing made the Lowcountry a perfect compromise for the couple, he began his post-Marine Corps career selling insurance and managing retail operations. But the urge to make better barbecue never left him.
“I’ve always cooked on weekends and stuff like that, even when I worked. I had a big smoker and a 500-gallon tub that I’d use to cook for employees,” he said. Along the way, those hard lessons learned around the family barbecue pit began to pay off.
“It always feels good when you make something for a co-worker, and they tell you that you could do this for a living. You get that enough, and the bug bites you.”
The changes that the pandemic cast on the landscape provided the perfect opportunity. Green dipped into his 401(k), found a trailer that could hold his smoker, and Mother Smokin’ Good BBQ was born. His wife, Danielle, not only supported his dream, saying “he comes from a family where feeding people is how you show love,” she also brought her own Alabama culinary background to their signature sauces and sides.
“I grew up with my grandparents, and they were vegetarians,” said Danielle. “My grandfather taught us how to cook with seasonings, fresh fruit and vegetables… he was big on flavors.”
As a result, they’ve brought two family traditions together for barbecue that lets them share the love with the entire Lowcountry.
FESTIVAL FAVORITES Marquith and Danielle Green are the owners of Mother Smokin’ Good BBQ in Beaufort. They’ve been in business since 2020, bringing their mobile smoking pit to locations and events across the Lowcountry. Their signature dish, Roscoe Ribs, earned them the title of rib champ on the Discovery+ TV show “Moonshiners: Smoke Ring” in 2021. Their ribs, smokin’ brisket and barbecue-stuffed potatoes have been a highlight of many major festivals this year, including the Gullah Celebration in Beaufort, Mayfest in Bluffton and the Juneteenth Celebration on Hilton Head Island.
iIf Marquith Green looks familiar, it could be because you’ve caught wind of his tantalizing barbecue and followed your nose to his truck at one of the many events he attends across the Lowcountry. Or you may have just been binging Discovery+ and caught his appearance on the cooking show “Moonshiners: Smoke Ring.”
While the exposure from the show was a boost to his then-new business, and being billed as “Moonshiners: Smoke Ring Rib Champ” is a nice feather in his cap, it was a chance to meet his idol that he recalls most fondly.
“When I lived in New York, they had Big Apple BBQ, and Ed Mitchell was always coming up there, and I’d make it a point to be there when he did,” he said.
Mitchell's frequent media appearances and advocacy for the use of heritage-breed pork has earned him the title of “most famous pitmaster in North Carolina.” He has appeared in Bon Appetit and on Throwdown! with Bobby Flay and National Geographic. On the set of Moonshiners, Marquith finally met him in person.
“I sat down and had moonshine with him off the set and learned some tips from him, found out how he got started, how he won all those awards,” Marquith said. “He was like a grandfather figure to me.”
This Hampton pitmaster has perfected low-and-slow barbecue on the move.
cCriss-crossing the Lowcountry between here and Hampton as its owner feeds hungry crowds all over, the hot-rod-red trailer of Bennett’s BBQ and Smokehouse is hard to miss. But if you do happen to see it out on the road and notice smoke pouring out of the back, don’t be alarmed. That’s just Big John Bennett, smoking up some Boston butt or brisket en route.
“A lot of times I’ve got meat cooking the whole ride there. I’ve had people flag me down to tell me something was burning,” he said. “I’ve also had people follow me for a few miles to find out where I’m parked, which is a great problem to have.”
It’s also the best way to ensure that, no matter when or where he’s called to serve up the smoked meats that made him famous, each bite benefits from the full low-and-slow treatment.
“You’re always getting fresh chopped meat. It’s a lot of work,” he said. “My brisket is cooked for 14-16 hours, my ribs for 5-6, and a butt needs 10-12. I’m up at 4:30 in the morning getting everything ready.”
Bennett grew up in Florida, where the foundation of his barbecue ethos came from the Jacksonville school that made Sonny’s one of the biggest chains in the country. “When I came here and started cooking and saw how they did things here, I mixed what I like from Florida and Carolina barbecue and made my own style,” he said. Interestingly enough, that style wasn’t developed to sell barbecue. It was developed to sell grills. Working as the grill manager for Casual Living, Fireside and Grillin' in Bluffton, he figured live demonstrations on Saturdays might be a good way to make a few sales. “It got to the point where I had customers who had already bought grills and were coming back just to eat,” he said. As a joke, he casually mentioned to his wife that he should open his own restaurant. “She said,
‘If you can figure out how to get the money, go ahead.’”
The next month, he’d closed on an 800-square-foot former gas station in Hampton. Opening Bennett's Barbecue and Smokehouse in 1999, he would eventually grow it to a 150seat mecca for mouthwatering meat. Cooking competitively was the next natural step, leading Bennett to build his first trailer from an old camper. These days he’s upgraded the trailer to the iconic 24-footer now smoking its way down Lowcountry highways and shuttered his Hampton restaurant.
“A lot of people go the other way. But I’ve done brick-and-mortar, and I know what it’s about,” he said. “More taxes, more overhead and more insurance.”
And less freedom to set down wherever folks are hungry and treat them to a blend of barbecue traditions unlike anything else around. “You’ll see a lot of barbecue trailers trying to do more contemporary stuff,” he said. “I can do that, but really what I do is good, old-country cooking.”
FOLLOW THE SMOKE Big John Bennett is the talented pitmaster behind Bennett’s BBQ and Smokehouse. You can find his mobile food trailer on Thursdays, Fridays and Saturdays in Hampton until they sell out. Bennett’s BBQ also makes regular stops at Jarvis Creek General Store on Hilton Head Island, Lot 9 in Bluffton and at many local festivals and events.
Main Street Medical is a premier urgent and primary care practice serving individuals and families in Hilton Head, South Carolina. Led by Joel Johnson III, MD, the team is available seven days a week providing urgent medical care for beach related injuries and summertime accidents – as well as ongoing primary care for all family members.
hHaving seen the barbecue world from every angle – as a grill salesman, restaurant owner, competitive smoker and now popular food truck owner – Big John Bennett has been a constant student of the art of barbecue. So what wisdom can he pass along when it comes to preparing the perfect protein?
“Season it or marinate it well, then have patience,” he said. “The best barbecue is low and slow. Brisket will look like it’s burning 7-8 hours in, but that just means you need to cook it for 7-8 hours more. And don’t keep opening the grill – you want a good steady temperature. If you’re going to let the temperature go up and down, you may as well throw it in an oven.”
We’re thrilled to introduce board-certified urologist Dr. Paul Milhoua, as a valuable addition to our team, ensuring continued exceptional care for the patients of New River Urology. Our board-certified urologists deliver comprehensive services tailored to your needs. From routine screenings to advanced treatments, we provide compassionate care and personalized solutions to ensure your well-being. Schedule your appointment today and discover excellence in urological health at New River Urology.
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New owners swing for the fences at a beloved local barbecue joint.
aAs much strategy and teamwork as there is in the game of baseball, it is a contest that ultimately comes down to one moment. That moment comes when a player steps up to the plate, staring down a pitcher intent on retiring them without a hit, and takes a swing. If he connects, it can change the entire trajectory of his team’s fortunes.
When JoAnne and “Pistol” Pete Feeley stepped up to the plate as the new owners of Cherry Point BBQ, taking over for owners who had established the restaurant as a regional sleeper pick for best barbecue in the Lowcountry, they knew it was a matter of swinging for the fences.
“It’s been a labor of love, knowing we’re putting out a product that people love,” said Pete. “If you can do it right, they’ll want to come back. And thankfully, that’s what they’ve done.”
The couple cherishes the opportunity to build on Cherry Point’s legacy, because they saw how close they came to losing that shot. Having moved to the Lowcountry a little over two years ago, they were looking to get into the restaurant business after long careers running a youth development baseball organization. They found that the beloved Cherry Point BBQ was for sale, but then they found out there was another offer.
“We had been really researching a lot on barbecue and how to cook it, all the ins and outs of different recipes and techniques, and really how to make a good product,” said Pete.
“And we didn’t get it at first,” added JoAnne. Fortunately, the other bidder’s financing fell through, so all of their research was about to fuel their next adventure. Now it was just a matter of taking the reins at a restaurant that had deservedly built a following around its slowsmoked barbecue and fried chicken.
It started with a one-month crash course, Pete learning the ropes alongside former owner Zach Zanzig. “He showed me what he did, what his processes were, the cook time…
CHERRY ON TOP JoAnne and Pete Feely own Pistol Jo’s Cherry Point BBQ, a beloved momand-pop restaurant located at the corner of Highway 170 and Argent Boulevard in Ridgeland. Renowned for serving some of the best barbecue in the Lowcountry, as evidenced by numerous glowing online reviews, their restaurant offers a variety of slow-cooked dishes, including weekly specials on baby back ribs and beef brisket. Additionally, they are famous for their made-toorder crispy fried chicken, bursting with flavor and prepared to perfection.
he was really good and open about questions,” said Pete. “I was like a puppy dog, just learning and asking all kinds of questions.”
That continuity was key.
“People came up to us and were like, ‘You’re not going to change the menu, are you?’ It was a big concern,” said Pete. “Because they’d been following this place and weren’t sure if we were going to come in here and just revamp the place or make it some fufu artisan shop.”
“I just didn’t want it to get stale,” said JoAnne. “You’re always trying to bring in something new.”
To the old standbys were added salads, nachos and other items to offer a little broader range of options. They also expanded rib sales to Thursday and Friday, with an occasional Saturday special. But they’ve maintained the dedication to authenticity that made Cherry Point a home run.
“We want to keep it that way,” said JoAnne.
We live for the action-packed, active lifestyle shared with friends and complemented by our award-winning Racquets Center at the very heart of Moss Creek. We love the perfect match of living at the epicenter of burgeoning Bluffton, SC and the pristine beaches of Hilton Head Island. We love the option of a day trip to our choice of Savannah or Charleston.
wWhile most of the menu items at Pistol Jo’s Cherry Point BBQ are as Southern as they come, there’s one dish that most of us from South of Dixie might have never heard of. But those transplants and visitors who drop their Rs like JoAnne and Pete Feeley do will immediately recognize the regional favorite known as the North Shore Roast Beef.
All you "Sawx" fans can thank their son, Dylan, for bringing the New England icon south. He was the one who discovered that one of his favorite northern shops had migrated to Florida and was making a killing selling sandwiches to transplants. “He goes, ‘You got to get that roast beef sandwich.’ We weren’t sure, but we get more people from the north now,” said JoAnne. “Last week I had seven people come in just because they’d heard we sell a North Shore Roast Beef.”
Combining thin-sliced rare roast beef, James River barbecue sauce, mayo and cheese, it’ll make a “believah” out of anyone. LL
One of the bold strokes in the long-term plan that has guided Palmetto Bluff’s development, Moreland Village represents the perfect blank canvas. Surrounded by tradition and homes that have set the standard for Southern coastal beauty, Moreland works a little differently. Here a home is allowed to express itself in a myriad of ways, from the ostentatiously stately to the sublimely subdued and everything in between.
The stunning home you see here, born in the mind of a homeowner with an unrepentantly modern style and realized by Court Atkins Group, is a perfect example of this neighborhood’s embrace of expression.
“The client is a doctor in Atlanta who does a lot of traveling and comes from a slightly more modern sensibility. He realized early on that Moreland was the area that would allow him to express some of those more modern overtures,” said William Court, Founding Principal at Court Atkins Group.
Seen from the corner, where its nickel-gap charcoal exterior sets a distinctive profile, the home is a bold statement about the adaptability of Lowcountry design. But step inside, and you’ll discover how comfortable and hospitable modern design can be.
One of the challenges Court Atkins Group faced was taking advantage of the marsh and forest views from the rear of the home while allowing for privacy from a well-traveled corner at the front of the home.
“The private side gets great views, but at the same time you don’t want to be on display when you’re gathering in the house,” said Court. The solution was a courtyard surrounded by the primary suite and the carriage house. Born of necessity, this outdoor space quickly became the home’s centerpiece.
The open dining room, which has a panoramic view of the courtyard while obscured from the front, is just one way that Court Atkins Group married a modern sensibility with the Lowcountry’s penchant for blending outdoor and indoor living.
Perhaps the most inspired way that Court Atkins Group blurred the lines between indoors and out is in the kitchen, where a massive wall of folding glass panels allows an entire wall to be tucked away.
“That was a big game changer. You can leave that open to serve to the outside right from the kitchen,” said Court. “That was a really fun opportunity, but everywhere you look we’ve used windows and floor-to-ceiling glass to create that indoor/outdoor environment… It's a fun play on man versus nature. You’re getting all these visuals of the outdoors but controlling them in a modern way.”
While Court Atkins Group obscured much of the main living spaces in the home’s architecture to conceal it from the street, it also understood how much of a statement a hint of the home’s modern design could make from the street. As such, the signature floating staircase was placed front and center not only to greet guests but to enthrall passersby.
“We were trying to create this sense of drama and these unique experiences in the home,” said Court. “This big feature greeting you when you enter with these floating treads is part of the initial arrival experience. It’s a really nice moment.”
As much as the outdoor spaces lend themselves to entertaining, they also create a supremely tranquil environment when the party is over. With private access right to the heart of the home, the primary suite takes full advantage of the opportunity to expand beyond the interior walls.
“I love the intimacy of the outdoor space. Even though there are windows and screens open to the home, you feel like you’re in a little oasis,” said Court. “The master suite is its own wing, offering a sense of seclusion, yet when you look out, you see the expansive and private marshland.” LL
ust in time for summer Carolina asmine offers a curated collection of luxurious home essentials to elevate your entire space not just your backyard.
Carolina asmine embodies the timeless elegance of the outh while focusing on modern pieces that will stand the test of time. rom built to last outdoor seating and stylish dining sets to chic re pits and decorative accents, we have everything you need to create an inviting and comfortable atmosphere for your next backyard gathering. e also carry a wide range of furniture and decor for every room in your house.
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Kiawah Dining Chair Big Sur 72" Dining Table
BUILT FOR ENTERTAINING YET INGENIOUSLY SET APART FOR PRIVACY, THIS PALMETTO BLUFF COURTYARD DELIVERS QUIET COMFORT IN A BIG SPACE.STORY BY BARRY KAUFMAN + PHOTOGRAPHY BY KELLI BOYD
They say that necessity is the mother of invention. In creating a home on a corner lot in Palmetto Bluff’s Moreland Village, Court Atkins Group wanted to provide a place large enough for entertaining, private enough to serve as a tranquil outdoor space and built to bask in marsh scenery. “The rear opens up to marsh and wetlands, but it’s very visible on the corner, so we had to create an exterior rear courtyard wrapped with the master and carriage house around,” said William Court. If the entire home is a showcase for traditional Lowcountry outdoor living tempered with a modern flair, the courtyard is where those elements come together in perfect harmony.
Moreland Village is famously receptive to architectural forms that break from tradition. But that’s not to say they’ll let you break any rule.
“Those single roof forms you see in the courtyard are not normally something you’d see in Palmetto Bluff, but we were able to disguise them somewhat on the courtyard side, creating taller, more open porch spaces,” said Court.
The oversized furniture shows how adaptable the space can be for throwing a lavish party or simply relaxing poolside.
“The sense of this courtyard is that it feels very active when you’re entertaining, but then very private when you look out at the marsh,” said Court. “When you’re sitting in these chairs, you’re completely cocooned by the house, but you have this wide open view in front of you.”
Walls of sliding glass and direct-set windows that carry the darker elements of the exterior create a backdrop that connects the home’s courtyard with its indoor spaces, but interior architecture ensures that this space’s blissful privacy is never infringed upon.
“You can catch some elements from the front that show activity, but you don’t see where all of the entertaining is going on,” said Court.
tSTORY BY SHEILA PAZ
This bright and inviting kitchen in Windmill Harbour is the ultimate gathering spot for friends and family. Designed with ingenious reconfiguration and practical details, Frank Corn and Nancy Schmitz, ASID of Signature Closets of the Low Country, created an open layout that blends style and functionality, resulting in the perfect space for cooking and entertaining.
The homeowner's goal was to have a customized kitchen where multiple cooks could work simultaneously, an island for homework, breakfast and socializing, and an easy flow into the family room. This vision was realized with lavish details such as curved mullion glass doors, a custom curio cabinet fitted next to the ionic columns and glazed cabinetry, all locally manufactured and finished on Hilton Head Island. Mirrored accents, sea-glass tiles and glass and brass door and drawer pulls add elegance.
Signature Cabinets provided thoughtful storage solutions, including a hidden pantry and beverage center, while integrated lighting and energy-efficient appliances promote sustainability. The result is a high-traffic space that combines elegance, practicality and entertainment capabilities.
Whether it’s preparing a family feast, enjoying a casual breakfast or hosting friends for a lively evening, this kitchen is the perfect blend of functionality and high-end design. It’s not just a place to cook; it’s a place where memories are made, laughter echoes, and everyone feels right at home.
To keep your pool pristine and shimmering under the sun, diligent care is crucial. Step Cornet, the proprietor of Clearwater Pool Service of Hilton Head, shares essential tips to maintain your pool's sparkle.
1. EFFECTIVE SHOCK TREATMENTS Shocking your pool is a potent chlorination method that eradicates contaminants such as dirt, bacteria and algae. This treatment is integral to the overall maintenance routine and is crucial for keeping the water clean and clear. It’s especially important to shock your pool following rainstorms, which can introduce numerous contaminants. After a shock treatment your pool will not only be sanitized but also visibly more vibrant. Incorporating regular shock treatments into your pool care schedule helps ensure that your swimming environment remains safe and sparkling clean, enhancing your swimming experience.
2. CONTINUOUS FILTRATION A common query at Clearwater Pool Service is about the optimal duration for running the pool filter. The recommended strategy is to operate it 24/7. While this may increase your electricity costs, the benefits far outweigh it. Constant filtration ensures that your water remains consistently clean and clear, which is more effective than intermittent filtering. By maintaining continuous filtration, you provide ongoing protection and maintenance for your pool, ensuring it stays in top condition for whenever you wish to use it.
3. CHOOSING BETWEEN SALTWATER AND CHLORINE When deciding between a saltwater pool and a traditional chlorine pool, consider their advantages and drawbacks. Saltwater pools provide softer and more buoyant water but might entail higher maintenance costs and operational challenges under temperatures below 60 degrees. Chlorine pools, while less expensive over time, demand more frequent upkeep. Your choice between a saltwater or chlorine pool should align with your personal preferences, budget constraints and willingness to engage in routine upkeep. This decision will impact not just the cost of maintaining your pool but also your enjoyment and the quality of your swimming experience.
4. REGULAR BACKWASHING Backwashing might sound unusual, but it's a critical maintenance step. This process reverses the flow of water through the pool's filter, cleaning it much like a kidney cleanses the body. This helps extend the filter's life and enhances its efficiency. Step advises weekly backwashing to maintain your filter in peak condition. You'll know it's time to perform the backwashing routine when the pressure gauge indicates a pressure rise of 8 to 10 pounds above the clean or "startup" pressure. By incorporating backwashing into your routine maintenance, you ensure your pool remains a refreshing retreat all summer long.
Nostalgia has once again infiltrated home decor, bringing vintage styles back into vogue. The resurgence of mid-century modern furniture and art-deco color palettes adds a familiar touch reminiscent of the 1960s to our living spaces. This revival, aptly named Resurgence of New Traditions, blends the old with the new, offering a fresh take on retro designs. John Kilmer, owner of John Kilmer Fine Interiors, shares more about this trend and how you can revive your home in this wave of nostalgia, evoking those warm, familiar feelings of the past.
Start with your focal point, be it wallpaper, artwork or a statement piece of furniture. From there, layer additional elements that enhance and highlight this central piece. Choose furniture and decor that draw from the colors and patterns of the focal point, ensuring each addition guides the eye around the room, maintaining a cohesive and dynamic space.
1. THE ART OF INTEGRATION
Consider a room where the focal point is a piece of brightly colored, art deco-inspired artwork. Begin by placing this bold artwork against a subtle wallpaper backdrop, echoing the ‘60s eclectic design choices that featured bold color schemes and geometric patterns. The Resurgence of New Traditions trend smooths these elements, ensuring other patterns or colors do not overshadow the focal point.
2. VINTAGE STYLE MEETS MODERN COMFORT
As your eyes move around the room, they should naturally be drawn to complementary pieces like this gold armchair with a purple pillow. These colors, drawn from the artwork, integrate into the overall theme. The chair, with its sloped key arm — a style popular in the ‘60s — has been reupholstered with modern, high-performance velvet and its mahogany legs updated to a whitewash finish.
3. THE PERFECT FINISHING TOUCHES
Final touches in the room, such as a blue porcelain urn and garden seat, feature a striking pattern seen throughout the ages but perfect for this space. These elements do not distract from the artwork; instead, they balance the room by blending old and new, creating a layered environment. Each layer, building on the artwork, culminates in a room that epitomizes the Resurgence of New Traditions trend.
When luxury vinyl flooring first hit the market, it was primarily available in options that resembled traditional tiles. These early selections were popular for their durability and ease of maintenance but were somewhat limited in their aesthetic appeal. Today the world of luxury vinyl has significantly evolved, offering homeowners a wide array of choices. Among these new options is Luxury Vinyl Plank (LVP), which mimics the look of wood planks and brings a warm, natural feel to any space. Despite using the same manufacturing process, the two versions — tile and plank — cater to different tastes and design needs. LVT, with its classic tile appearance, is perfect for areas where a traditional tile look is desired, such as bathrooms and kitchens. On the other hand, LVP offers the rich, textured appearance of hardwood, making it an excellent choice for living rooms, bedrooms and other areas where a cozy, inviting atmosphere is preferred.
A recent flooring project in Hilton Head Plantation showcased what LVP can do for a room. The homeowner collaborated with David Cribb, owner of Lifestyle Flooring (formerly Dodgson Flooring), to replace their floor with LVP. The change was nothing short of spectacular.
The owner of this Hilton Head Plantation home collaborated with David Cribb, owner of Lifestyle Flooring (formerly Dodgson Flooring), to replace their old flooring with Luxury Vinyl Plank (LVP). The before and after photos highlight the dramatic difference that new flooring can make.
843.949.8444•seaglasswindowscapes.com•70PenningtonDr.Ste#4Bluffton,SC
One of the standout benefits of LVP is its pet-friendly nature. Perfect for homes with furry friends, LVP is scratch-resistant and easy to clean, making it an ideal choice for dog owners. This feature is especially valuable here in the Deep South, where frequent rain often leads to dogs tracking in mud and shaking off water indoors. With LVP, maintaining a clean and pristine home becomes a breeze, even with the most playful pups around.
Most designers recommend installing flooring lengthwise from the entry point of a home or room. This technique creates the illusion of more space, making rooms appear larger and more inviting. It also ensures a seamless visual flow, maximizes perceived space and guides the eye naturally through the room. This method works well in open-plan designs, unifying various areas and making the space feel more connected. Additionally, it can highlight focal points like fireplaces or stunning views.
The width of flooring planks can significantly influence a room's ambiance. Wide plank floors create a modern, spacious feel, perfect for contemporary interiors and open-plan spaces. Wide planks make rooms appear larger and less cluttered, enhancing the sense of openness. Narrow boards provide a traditional, classic look, often used in formal or historic homes to maintain period-appropriate style. Narrow planks add a sense of detail and refinement, ideal for creating a cozy, timeless atmosphere. LL
When you walk on an older paver driveway you will notice it is dirty, the colors have faded, and the sand joints have weed growth. 90% of the time this scenario requires more than just a simple pressure washing – it requires a restoration.
As Hilton Head’s premier paver restoration company our team has the knowledge, experience, and professionalism to restore your paver driveway to its former beauty.
Just know that the whispers you will hear from your neighbors are not about you personally, but about the incredible restoration of your home’s curb appeal.
If your driveway needs some love, give us a call to schedule your free estimate!
FIND INSPIRATION IN THE 2024 LOCAL LIFE IDEA HOUSE
EDITOR’S NOTE: Dive into the diverse rooms of the 2024 LOCAL Life Idea House, our exclusive peek into The Charles, the newest waterfront condominium at Hilton Head Plantation. We’ll showcase transformative room makeovers throughout the year and offer practical decorating tips and ideas. Each feature aims to inspire your next home refresh, adding a personal flair to your living spaces. For more information about The Charles, email sales@thecharleshhi.com.
Bringing elements of the Lowcountry into your home infuses your space with charm and character. Supporting local artists who use locally sourced materials allows you to capture the region's natural beauty within your home. This Hilton Head Plantation homeowner partnered with Lowcountry Handcrafted and Low Country Stucco to create spaces with distinct, all-natural flair. Incorporating similar elements into your home can make it feel more connected to its surroundings while adding layers of meaning and authenticity.
The homeowner hired Low Country Stucco and Stone to transform a minimalistic fireplace into this stunning, textured centerpiece. Using over 1,000 hand-installed oyster shells from the May River, they created a design that is both unique and locally sourced. Adding a textured, locally sourced design to your home not only enhances its aesthetic appeal but also brings a touch of local heritage and natural beauty indoors, adding depth and personality to your space, making it truly one of a kind.
Cleaning tip: To maintain the beauty of oyster shells, gently dust the shells with a soft, dry brush or microfiber cloth. Avoid using harsh chemicals or abrasive cleaners, as they can damage the delicate shells.
WAVES OF WAX: Above the fireplace an encaustic wax 3-D painting by local artist Pam White features textured waves, reminiscent of Hilton Head beaches. As light washes over the painting, it adds to the local theme and the beauty of the home. Cleaning tip: Dust can dull the wax’s textures. The artist recommended "buffing the waves" with a soft cloth to add a shimmer when the light catches the painting.
The homeowner collaborated with local woodworker Andy Pitts, owner of Lowcountry Handcrafted, to incorporate repurposed wood into the home. Using wood from a southern yellow pine toppled during Hurricane Matthew, Andy crafted a sliding barn door, a mantle and floating shelves. Incorporating repurposed wood into your home not only adds character and charm but also supports sustainability. Each piece tells a story, bringing a sense of history and craftsmanship into your living space.
Cleaning tip: Maintain live-edged furniture with a microfiber towel and a natural cleaner made of equal parts vinegar and water. LL
STORY BY SHEILA PAZ + PHOTOGRAPHY BY DANIELLE PETTY
Grilling season is upon us, and there's nothing quite like the smoky, savory flavors of a perfectly grilled meal. However, achieving that mouth-watering taste involves more than just firing up the grill and slapping on some steaks. An often overlooked yet crucial step in the process is cleaning your grill. Regular grill maintenance not only enhances the taste and quality of your food but also ensures your safety and prolongs the life of your grill. We sat down with local grill aficionado Robert Loeffler, courtesy of Billy Wood Appliance, to glean expert insights on the art of grill maintenance.
Your grill should be cleaned after each use to ensure longevity and maintain the best flavor. To properly clean your grill, start by heating it on high with the lid closed for 10 to 15 minutes. This will loosen any residue on the grates. Then open the grill, turn off the burners, and allow it to cool down to around 250 to 300 degrees. Disconnect the gas if necessary. Once the grill is cooled, scrub each grate from back to front with a grill brush. Robert also recommends using tongs to hold a ball of aluminum foil to scrape away grime. Periodically remove the burners and clean them thoroughly. Use a brush to clear out any debris and ensure that the gas ports are free of obstructions. Don't forget to empty and clean the drip pan regularly. A buildup of grease can lead to flare-ups and can attract pests. Use warm soapy water to clean the pan, and dry it thoroughly before reinserting it. For particularly stubborn grime, remove the grates, and soak them overnight in a solution of hot water and dish soap. In the morning scrub them clean with a brush, and rinse thoroughly.
SAFE AND CLEAN Wire grill brushes are a thing of the past. The wires on traditional brushes often break off and remain on the grill grate, potentially transferring to your food. The Rescue Pro grill brush ($70) introduces a revolutionary approach – steam cleaning without harsh scrubbing. Its cutting-edge scraper efficiently tackles tough grime, while the heat-resistant head uses steam to achieve a flawless clean. Say goodbye to wire hazards and hello to a safer, more effective way to keep your grill grates pristine.
Once your grill is clean, it’s essential to oil the grates to prevent food from sticking. Use a high-smoke point oil such as avocado, canola or grapeseed oil. Ensure the grill is warm but not too hot. This will help the oil spread more easily across the grates and adhere better. Use an oil wand or fold a paper towel into a small square, and dip it into the oil, ensuring it’s saturated but not dripping. Using tongs or to avoid burns, evenly wipe the oil over the grill grates. Apply a thin, even layer to prevent flare-ups. For extra protection against sticking, you can repeat the oiling process twice. Let the first layer heat up slightly, and then apply a second thin layer. This creates a more robust non-stick surface.
Last but not least, remember to clean the exterior of your grill. Living in the Lowcountry means natural elements like saltwater and chlorine in the air can affect outdoor stainless steel appliances. A final wipe-down with a stainless steel cleaner and a microfiber cloth will prolong its life. Don’t forget to wipe in the direction of the grain. Avoid using steel wool and magic erasers, as these can cause irreversible damage. When not in use, your grill should be covered with a weather-resistant cover to protect it from the elements. This helps prevent rust and keeps your grill in good condition for longer.
THE DO's
KEEP YOUR GRILL GLEAMING
Weiman Stainless Steel Cleaner & Polish is an excellent choice for maintaining the exterior of your grill. It's formulated to resist fingerprints, watermarks and grease while repelling dust and dirt.
• Get the right grill: Know the pros and cons of each style before purchasing.
• Oil your grates: This prevents food from sticking during future uses.
• Preheat your grill: Heat for 20 to 25 minutes before cooking to ensure the grill reaches the correct temperature.
• Invest in a quality meat thermometer.
• Have a professional deep clean the inside once a year.
THE DON'Ts
• Use plastic utensils.
• Put water on the grill: If flare-ups occur, turn down or off the burners and close the lid.
• Rush cooking the meat: Steaks, fish and chicken cook at different temperatures.
• Pour barbecue sauce on food before cooking: Marinate the meat first; then grill and finish with sauce after cooking.
• Overload the grill: Evenly place food on the grill to ensure even cooking.
oOutdoor cooking is an art that requires the perfect tools. Selecting the right grill is essential, as it can significantly influence the quality and ease of your cooking experience. Whether you prioritize flavor, convenience or versatility, the market offers a diverse array of grills designed to meet every culinary preference and need. Below and on the following page, we explore the pros and cons of each type of grill, all available through Billy Wood Appliance, to help you make the best choice for your outdoor culinary adventures.
Portability: Grill carts are designed for easy movement, making them perfect for outdoor gatherings and flexible cooking locations.
Storage space: They often come with shelves and storage compartments for grilling tools and accessories.
Versatility: Many grill carts are compatible with various fuel types, such as charcoal or gas, offering flexibility in cooking styles.
Stability: Due to their portable nature, some grill carts may lack the stability of stationary grills.
Durability: Lower-end models might not be as durable, especially when exposed to Lowcountry elements.
HOT PICK: Lynx Napoli Outdoor Oven
STRENGTHS
Convenience: Gas grills ignite quickly and are easy to use, making them ideal for fast meals and everyday grilling.
Temperature control: Precise control knobs allow for accurate temperature adjustments, suitable for various cooking methods.
Low maintenance: They produce less mess compared to charcoal grills and are generally easier to clean.
WEAKNESSES
Flavor: Gas grills may lack the distinctive smoky flavor that charcoal or wood pellet grills provide.
Cost: They are usually more expensive initially and require ongoing costs for propane or natural gas.
HOT PICK: Lynx Sedona Freestanding ADA Grill
STRENGTHS
Ease of use: Electric grills are extremely user-friendly, requiring only a power source to operate.
Indoor use: They can often be used indoors, making them versatile and convenient for those with limited outdoor space.
Safety: They are typically safer than other grill types, with no open flames or combustible fuels.
WEAKNESSES
Flavor: Electric grills generally don’t impart the same depth of flavor as charcoal, gas or wood pellet grills.
Power dependency: They require a constant power source, limiting their portability and use in areas without electricity.
HOT PICK: Coyote Portable Electric Grill
STRENGTHS
Flavor: Wood pellet grills offer a rich, smoky flavor that enhances the taste of grilled foods.
Temperature range: They provide a wide temperature range, suitable for grilling, smoking, baking or roasting. Set and forget: Many models come with digital controls for precise temperature settings and automated pellet feeding.
WEAKNESSES
Cost: These grills are generally more expensive and require ongoing purchases of wood pellets.
Maintenance: They need regular cleaning and maintenance to ensure optimal performance.
HOT PICK: Coyote Pellet Freestanding Grill
STRENGTHS
Flavor: Charcoal grills are renowned for the smoky, rich flavor they impart to food, which many grilling enthusiasts prefer. High heat: They can reach higher temperatures than most other grills, ideal for searing and creating a perfect crust on meats.
Affordability: Charcoal grills are often more affordable and provide excellent value for the flavor they deliver.
WEAKNESSES
Prep time: They take longer to heat up compared to gas or electric grills.
Clean-up: Charcoal grills produce ash and can be messier and more time-consuming to clean.
Temperature control: It can be challenging to maintain a consistent temperature, especially for long cooking times.
HOT PICK: Coyote Asado Cooker
We’ve all heard the phrase “give a dog a bone,” but bones, especially from summer barbecues, can be dangerous to dogs. Cooked bones can splinter, causing choking or serious injuries like gastrointestinal blockages. To keep your dog safe, avoid giving them real bones: opt for commercially available chew toys and simulated dog bones instead. These alternatives satisfy their chewing instincts without the risks. So, during your next barbecue, keep bones out of reach, and ensure your dog enjoys a safe and happy summer. But why are dogs so drawn to bones in the first place?
Dogs descended from an ancient, unknown and extinct population of carnivorous wolves that relied on hunting to survive. During lean seasons when prey had minimal fat reserves, these wolves turned to bone marrow as their last source of fat. This behavior of bone-chewing, crucial for survival, had to be pleasurable to ensure its persistence through evolution. However, domestication altered some of the anatomical traits that facilitated bone chewing.
As these wolves evolved into domestic dogs, they adapted to different food sources and roles within their environment, leading to significant physical changes. Modern dogs have floppier ears, shorter snouts and smaller, less robust teeth compared to their ancestors. While the instinct to chew bones remains, domestication has rendered this activity less safe for them anatomically. Consequently, our dogs are evolutionarily predisposed to find bone chewing pleasurable, despite the risks posed by their changed physiology.
Dr. Matthew Tenwolde, owner of Carolina Veterinary Critical Care, warns, “Bones can cause bowel perforations, obstructions and colon impactions, all of which can be life-threatening.”
Yes, dogs chew on bones and can often be just fine. Pet stores cater to a wide range of beliefs and carry various types of bones. Some veterinarians believe that raw bones are safe, and some say certain animals' bones pose less risk. However, the reality seen in emergency veterinary clinics might make you reconsider giving bones to your dog.
Doctors on staff in hospital for emergent procedures
Oxygen Support I Fluid Therapy Pain Management
EMERGENCY CARE
Wound Care I Trauma I Toxicity
Urgent Surgeries I Diagnostic Imaging Full In-House Laboratory
HOSPITALIZATION
Overnight Continuous Doctor Supervised Patient Care
According to Carolina Veterinary Critical Care, rawhide bones and bully sticks, common pet store items, can cause digestive distress, intestinal blockage, and pose choking hazards. "Rawhide can swell in the stomach, making digestion difficult and/or causing blockage, known in the veterinary world as a 'foreign body.' These treats also can break off in large, sharp pieces, putting your pet at risk for esophageal perforation," said the care team. Instead, they recommend No-Hide by Earth Animal or similar products, which "provide a safe and tasty substitute to both rawhides and bully sticks, as they dissolve while ingested and are easily digestible." As with any treat, give in moderation, and always supervise your pet.
Marrow bones, filled with nutritious tissue found inside bones, are a popular treat for pets. While they might seem like a perfect snack for our furry companions, a relaxing treat can quickly turn into an emergency. Veterinarians frequently encounter dogs with marrow bones stuck on their lower jaw, teeth trapped in the marrow.
Carolina Veterinary Critical Care recounts a case involving a sweet dog who arrived in a panic, "pawing at her face, trying desperately to get it off." Their technicians quickly calmed her down before sedating her and removing the bone. They explained, "Marrow bones can be ingested quickly, leaving a hollow opening where dogs continue to lick and gnaw. This allows the bone to easily slip over their bottom teeth and get stuck on their jaw. Once the bone is past their teeth, the bottom lip swells, making it impossible to remove the bone without sawing it in half. Pets can frantically paw at their face, potentially causing further harm."
Thankfully, this dog's owner noticed her distress and brought her in for the necessary intervention. "It's not the first time and won't be the last," the care team warned. "If you see someone buying this treat for their pet, speak up and help spread awareness of the dangers involved."
It may be tempting to let your dog nibble on your leftovers. We've all experienced those sad eyes watching us enjoy a delicious turkey leg, T-bone steak or rack of ribs. However, cooked bones are among the worst things you can give your pet. They are extremely dangerous to ingest and can cause blockages, perforations and more.
Cooking weakens the bones, making them prone to splintering. These sharp shards can severely damage your dog's gastrointestinal tract. Rib bones, especially pork rib bones, are high in fat, which dogs are not equipped to handle. This can lead to pancreatitis, with symptoms that may not appear for days.
"Use caution when cooking and disposing of carcasses and leftovers," advises the Carolina Veterinary Critical Care team. "Be mindful of throwing away scraps if your pup knows how to get into the trash cans, and watch those countertops."
If you suspect that your dog has ingested a cooked bone or notice any concerning symptoms such as drooling, vomiting, diarrhea, abdominal pain or reluctance to eat, call your vet immediately. If your local veterinarian is not available, contact an emergency vet, and take your dog in to be seen as soon as possible. LL
mLISTEN UP
Mockingbirds get all the glory, but the brown thrasher is the true musical genius among North American songbirds. The only thrasher species found east of Texas, these birds have the largest song repertoire, with up to 1,100 different song types, compared to the northern mockingbird’s measly 200. Brown thrashers are masters at imitation and can disguise themselves as other birds, including the chuck-will’s-widow, wood thrush, northern flicker, white-eyed vireo, tufted titmouse and northern cardinal. Their unique call has been described as “plant a seed, plant a seed, bury it, bury it, cover it up, cover it up, let it grow, let it grow, pull it up, pull it up, eat it, eat it,” and their songs typically feature a series of doubled phrases.
In the Lowcountry you can hear brown thrashers from April through early August. They prefer wooded areas, thickets and shrublands. Despite their remarkable singing, brown thrashers are often overlooked due to their secretive nature. They are ground dwellers and are difficult to spot as they move through dense shrubbery. With bold patterns, gangly limbs and stunning yellow eyes, they are distinctive in appearance. Their flight is slow and fluttery, and they quickly retreat to cover when disturbed. Little is known about their courtship, but they are known for their aggressive territorial defense, even attacking intruders. Though elusive, brown thrashers are worth the effort to find and appreciate. LL
Global wanderers: Although the brown thrasher is considered a short-distance migrant, two individuals have been recorded as far away as England and Germany. Longevity: The oldest recorded brown thrasher lived to be at least 10 years and 11 months old. The bird was found in Florida in 1978, having been banded in 1967. Parental partnership: Both male and female brown thrashers participate in incubating the eggs and feeding the young. Nestlings sometimes leave the nest fully feathered within nine days of hatching, earlier than their smaller relatives, the Northern mockingbird and gray catbird. The presence of nest predators in shrubby habitats may explain why thrashers fledge so quickly for birds of their size.
Nest building: Male and female thrashers collaborate on constructing a nest, which is a bulky cup made of twigs, dead leaves, thin bark, grass stems and well-cleaned rootlets. If they start early in the season, the pair may spend up to a week building a nest. However, later in the season, they can complete one in just a few days.
Listen first: To find brown thrashers, start by using your ears. Local birder Judith Miller advises, “Listen for their sound, and look up in the trees.” Robert Andreucci adds, “Listen for them, especially in shrubby edge areas. Listen for a lot of singing. I heard one at Starbucks just yesterday.”
Tangled thickets and edges: Look around tangled thickets, hedgerows or forest edges. Brown thrashers are secretive and hard to spot in their favorite spots under dense vegetation, but they can make a lot of noise as they rummage through the leaf litter. “There is a field behind the Belk department store at Shelter Cove Community Park, where I saw around six of them just this morning,” said local birder Christine Klonowski. Tom Marko has also seen them in Hilton Head Plantation and has two that frequent his backyard there.
Backyard birding: To attract brown thrashers to your backyard, birdbaths can be effective, according to locals Toni Moslemi and Pam Juris. Although these birds mainly eat insects, they also enjoy some special treats. Juris explained that her brown thrashers love the no-mess blend from Wild Birds Unlimited. Moss Creek resident Jack Walsh says, “They love my butter bark, and they also eat my dried mealworms.” Joyce Keener notes, “The pair in our backyard love dried mealworms and are very vocal when the cup needs to be refilled.”
Get everything you could possibly need for your backyard birding needs at Wild Birds Unlimited at the Festival Centre at Indigo Park on Hilton Head Island.
FOOD & ACCESSORIES
• Mealworms
• Butter bark
• No Mess Blend birdseed
• Berry and bug birdseed
• Calcium enriched bird seed
aArmadillos, Spanish for “little armored ones,” are common critters in the Lowcountry. These small placental mammals are known for their leathery armored shells and long, sharp claws for digging. Many people believe armadillos are nearly invincible and can roll into a ball for protection, but only a few species can do this. The nine-banded armadillo, the only species found in the United States, cannot fully roll into a ball. Instead, they tend to jump straight into the air when frightened, leading to frequent collisions with automobiles. Besides cars, their burrowing behavior often makes them unwelcome in backyards, leading to eradication efforts.
Armadillos are peaceful, slow and deliberate creatures with terrible eyesight but an excellent sense of smell. Typically the size of a small dog, they use their strong legs and sharp claws to forage for food at night. Despite often being considered pests, armadillos play a beneficial role in the ecosystem by eating insects like termites, cockroaches, beetles and grubs. They thrive in warm, wet environments, mainly in the southern states, preferring forests and grasslands. Remarkably, they can hold their breath for six minutes, allowing them to walk along the bottom of streams and rivers. Armadillos sleep up to 16 hours a day in burrows, which they dig throughout their hunting grounds. They aren’t territorial and will readily move if necessary, so there's no need for brute force if they invade your yard.
Despite common misconceptions, armadillos are not rodents. Although often seen as pests and known for their burrowing habits, they belong to the order Cingulata and share ancestry with anteaters and sloths. Their unique armored shells distinguish them from rodents. Given the affection people have for anteaters and sloths, why not extend the same sentiment to their adorable armadillo relatives?
Armadillos face many unfounded fears and myths. One persistent myth is that they carry leprosy. While some armadillos can harbor the bacteria causing leprosy, transmission to humans is extremely rare and typically involves direct contact or consumption of armadillo meat. Another myth is their role in spreading rabies. Although armadillos can contract rabies, they are not significant carriers of the disease, and transmission to humans is exceedingly rare. The primary reason for disliking armadillos is their burrowing, but they often use existing burrows or create shallow scrapes for resting rather than always digging new ones. Armadillos are adaptable and occupy various habitats, so encountering one doesn't mean your yard is at risk.
• Armadillos can live up to 20 years
• They give birth once a year, always to a litter of four males or four females.
• Only two types of armadillos can roll into a ball: the Brazilian armadillo and the southern three-banded armadillo, both found in South America.
• Of the 20 different types of armadillos in North and South America, only the nine-banded armadillo is found in the U.S. Despite the name, nine-banded armadillos can have anywhere from seven to 11 bands on their hard shells.
• Armadillos are the only living mammals with a hard shell.
• Remove brush and debris to discourage armadillos from digging burrows in your yard.
• Install exclusion fences or barriers at least three feet high and buried 12-18 inches deep (deeper in sandy areas).
• Use garlic and cayenne pepper, which armadillos dislike, to deter them from your garden.
• Set up motion-activated lights or sprinklers to scare off easily startled armadillos.
• Cover garden soil with wood chips to make digging more difficult.
For more information on wildlife rehabilitators
in the state, visit dnr.sc.gov
Savannah Wildlife Rescue Center: 912-596-1237
Paws Animal Wildlife Sanctuary: 864-683-3190
Melissa Davis: 706-829-8864
cCraving authentic barbecue on Hilton Head Island? Venture down Spanish Wells Road, and let the aroma of smoked meats guide you to Snack Bar — a quaint red shack where barbecue dreams come alive. Open Tuesday through Saturday, pitmaster Carl Campbell dazzles locals with his mastery of barbecue, slowly cooked over charcoal and assorted woods. He prepares Boston butt, spare ribs and more, blending the robust flavors of oak, pecan and hickory to create delicious results. Incorporating different types of wood into your grilling and smoking routines could help make you a backyard barbecue legend too.
Hardwoods like oak, hickory and mesquite are your go-to for cooking. They burn slowly and produce ample smoke, infusing food with deep, complex flavors. Avoid softwoods such as pine and cedar; they burn quickly, offer less flavor and pose a higher risk of accidents with their fast-burning embers. Here is how different woods influence the flavor and character of grilled and smoked foods.
Okey dokey: The subtle smoker's choice
A versatile favorite, oak offers a subtle, earthy smoke that enhances almost any food without dominating. It’s especially effective paired with hickory for smoking large cuts of meats, enriching their natural richness. Hickory dickory dock, the smoke hits the spot
Known for its bold, smoky bacon-like flavor, hickory is a barbecue staple. It’s ideal for pork and robust rubs. Mixing in some apple wood chips can soften its intensity, adding a touch of sweetness for a wellrounded flavor profile.
Mesquite mystique: Hot, fast and flavor-blast
Cherry on top: Sweet smoke and everything nice
Cherry wood provides a gentle, sweet and tart smoke that complements a wide array of meats. Its mild flavor makes it ideal for those new to smoking, offering a delicious introduction to the impact of wood on food flavor.
A staple in Southwestern cuisine, mesquite burns hot and fast, making it perfect for searing steaks, duck and lamb. Its strong flavor is best balanced with milder woods like cherry or apple for a more nuanced taste.
An apple a day keeps the bland away
Apple wood’s light, fruity smoke is perfect for enhancing pork, poultry and fish. It’s a great choice for those seeking a subtle smoke influence and works well mixed with stronger woods to temper their intensity.
Go nuts for pecan: Subtly sweet smoky treats
Pecan wood adds a rich, nutty and slightly sweet smoke that enhances the flavor of poultry and pork beautifully. It burns cooler than most hardwoods, making it ideal for longer smoking sessions without overpowering the food.
Barbecuing with wood isn't just about making food; it's about making food fabulous. Whether you're a seasoned pitmaster like Carl Campbell or a novice who thinks a smoke ring is a piece of jewelry, understanding how to effectively use wood can elevate your grilling from basic to brilliant.
Seasoned tips for superior smoke
Before you light up that grill, let's talk wood.
Use seasoned wood: Fresh wood is like that one uninvited party guest — too much moisture and just ruins the vibe. Seasoned wood, dried for at least six months, is your ticket to a cleaner burn and tastier meat.
Size matters: Size isn't just a personal preference; it's about endurance. Long cooks need big logs. For the average backyard barbecue, think smaller chunks or chips — and soak those chips in water for about 30 minutes before use, unless you want them to disappear faster than your uncle at bill time.
Master the magic of heat control
Heat management is more art than science.
Maintain a steady temperature: Use a thermometer because guessing the temp is like playing culinary roulette. Aim for that sweet spot between 225-275 degrees for that slow-cooked perfection.
Adjust air flow: Think of your grill vents like nostrils. Open them wide for a deep breath of hot air, or pinch them shut to cool things down. It's the nostril yoga of barbecuing.
Speak the subtle language of blue smoke Smoke is your seasoning, so make it count.
Quality of smoke: What you want is thin, blue smoke — the kind that whispers flavor. Thick, white or black smoke is basically the equivalent of shouting, leaving a bitter taste in everyone's mouth. Don't over-smoke: More smoke isn't always better. It's like cologne — a little goes a long way. Too much and you'll taste nothing but regret.
Tailor the flame to the game
Different meats need different heat.
Indirect grilling: Big cuts need a little privacy, so keep them away from the direct flames. It's like slow-dancing: close, but not too close.
Direct grilling: Small cuts can handle the spotlight. Direct heat gives these quick numbers a smoky edge without playing hard to get.
Take notes
Barbecue isn't just cooking; it's a science experiment with delicious results. Your grill setup, the whims of the weather and even the mood of the wood can change the outcome. Experiment, scribble down what works (and what spectacularly doesn’t), and perfect your process. LL
As you learn more about how wood affects your cooking, also consider the form of the wood.
Chips: Quick bursts of smoke for flavor experiments.
Splits: Controlled smoke application but quicker burn.
Kindling: Ideal for starting fires from scratch.
Chunks: Customize smoke intensity and duration in charcoal grills.
Logs: Long-lasting smoke for cooking large cuts or slow-cooked dishes.
“It’s
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Let another man esteem you, not you, yourself.
iIt all began with a rock. The kind of ordinary rock you and I might walk right past without seeing. But for Johnnie Simmons, this cantaloupe-sized chunk of stone became a symbol of renewal, emblematic of what would be a sea change in his life. It would eventually lead him to a career in art as a storyteller, documenting everyday life in his wood-burned pictures captioned in a mix of Gullah and English.
At the time, troubled by nightmares and flashbacks dating back to his service as a paratrooper with the 173rd Airborne in Vietnam in 1970, Simmons had sought help for post-traumatic stress disorder. Thirty-two years later, he’d found understanding and hope along with coping skills in a six-week program at a trauma treatment center in Salem, Virginia. On a break, he’d walked out into an adjacent field and come across the rock. “It looked as if a lawn mower had hit and chipped it and then hit it again and chipped out another piece,” Simons remembers. “Bam! The shape of the rock looked just like a lion’s head, so I picked it up and cleaned it off.” He headed back into his program and there during an arts and crafts session he grabbed a marker and painted in a mouth, nose, eyes and hair. “Lion Rock” would become his symbol, his mascot, his talisman and would appear in his artworks – as a face in the sun, a sign on a building, a knot in a tree...
Today Simmons’s work is on display at Four Corners Gallery, Penn Center, and Willie’s restaurant on St. Helena. He works out of a one-room building fronting his house, a vegetable garden and pens of goats and chickens. Walking around looking at his works on shelves lining his studio walls is like reading a storybook of tales from his life on St. Helena –– immersive baptisms, school buses, praise houses, farm life, fishing and, yes, ghosts and angels.
[Local Life] Much of your artwork tells stories from your past.
[Johnnie Simmons] I grew up on Pine Grove Plantation in Frogmore on St. Helena with my parents, grandparents, three brothers and two sisters. We were farm people. We grew corn, tomatoes, cucumbers, okra, rice and beans and raised cows, chickens and hogs. We worked hard and went to church. My grandpapa was a minister at St. James Baptist Church.
[LL] I see you’re wearing a 173rd Airborne Brigade cap from your time in Vietnam.
[JS] I was drafted after high school graduation. I was sent to Fort Gordon and then to Fort Benning where I went to jump school for three weeks and became a paratrooper. From there they gave me orders to Vietnam and the Landing Zone Uplift army base. I went there and did what I had to do. After 11 months and 11 days, they shipped me home for Christmas. Being home was a whole new experience. The weather was different. My mind set was different… everything was different. I thought everything was all right, and then a firecracker went off. I went running down the middle of the street. Everyone was looking at me, but oh, God, I was still alive.
July 23–August 23
Mon-Sat 10am-4pm, Sun 12-4pm and 90 minutes before every Arts Center performance
Opening Reception: Wed, July 24 5-7pm Enjoy refreshments and meet the artist • Free and open to the public
Gallery Walk: Thursday, July 25 11am
Join the artist on a walk through her work
I finished my tour at Fort Hood, Texas, with the 75th Rangers. Then I came home and went to tech school on the GI Bill. I ended up at a company working with heavy equipment—bulldozers, front-end loaders and stuff like that. I later did that on Parris Island. During all that time I was in the National Guard and retired with 15 years and 11 days combined time.
[LL] School buses appear in a lot of your artwork.
[JS] In 1989 I resigned from my Parris Island job and drove school buses for 10 years. When commercial licenses for drivers became the law, I was asked to teach people driving skills to help them pass the test. That’s how I met my wife, Cynthia. She taught the classes, and I taught the hands-on driving. We were a team and did real good.
[LL] How did you get from painting the lion rock to woodburning art?
[JS] I had started doing more rocks, and when I went to the Vietnam Memorial Wall in Washington, I left one there. Then one day I had a tire leak and went to get it fixed at Walmart. They were slow getting it repaired, so I walked into the store and wandered around. In the arts section I saw where they had a wood-burning tool set. I thought that might be something I could do. I bought it and started playing around with it and, lo and behold, the art began to flow. I began drawing things from before the military – the farm, fishing, and other scenes from when I grew up. I would write down the things that I heard from my parents, grandparents and different people. Sometimes I’d hear religious things and put a story to it.
[LL] Along with your more secular pieces, your work embraces your deep faith. I’m looking at a portrait of you and your father. You’ve got tears running down your face, and your father is saying that sometimes it rains in your life. But God is still in control of your life. Trust him.
[JS] I was pastor at Scottsville Baptist Church for five years, and now I preach third Sundays teaching children and Monday nights online. I write down stories for sermons and art on scraps of paper. [In illustration he takes out his wallet and pulls out a small piece of notebook paper where he’s written, “Let another man esteem you, not you, yourself.” ] I do things that help me. When I put it on paper, it helps someone else. I work at night when it’s quiet. And when I get into a piece of art, I can stay on it for two or three hours, sometimes through the night.
[LL] I’m told just as you “read” your lion rock, you “read the wood” before you pick up your burning pen tool.
[JS] I come up with the idea and then study the grain of the wood and see if there’s anything in it. Like there might be a pattern that could be water and another, sky. I draw with pencil, turning the wood to make the grain do what I want to do. Then I burn the drawing into the wood and paint it – but sometimes I leave it natural — and seal it.
[LL] There’s also lots of humor in your work — a dogs’ poker game, with one pooch running away when he’s lost too much money and the others yelling at him “All Dues Must Be Paid Up.” And there's the painting where your wife’s hair has a mishap with a sticky fly strip that you’ve placed over a trash can. The dialogue between her and your granddaughter debates who’s at fault.
[JS] I do a lot of humor if I can. The art is a means of expressing myself and getting rid of some of that Vietnam thing. It takes me back to when the times were good. I create some of it, and some of it I live. LL
What’s Up?
I took a long run on sand rubbed smooth by the retreating tide southerly winds against my shirtless back glistening with the residue of strength, and perhaps even youth. I strode past men casting long lines into the sea napping dogs and children filling Day-Glo green buckets with sand.
My morning run complete I stood knee deep in the waves. Saltwater massaged my calves. I watched the horizon arch toward the horn of Africa.
I took relief from the sun in a nylon sweat lodge that raised my temperature slowly, like a blue crab boiled over low heat.
I ate a bacon and egg sandwich warm grease soon salted with regret.
The day dissolved into nausea head jerking slumber.
Blood seeped from my brain dragged me by the neck into tremulous shakes, and shuddering convulsions.
Delirium interrupted by screams of terror desperate cries for help, out of place on a sun blessed beach where the sea had evaporated and the white sand had changed places with the sky.
Concerned faces surrounded me. My wife anointed my head with ice water and prayers of recrimination.
A lifeguard, wearing a Kabuki mask and sunglasses, questioned me while searching for a pulse.
What is your name? What day is it? Can you walk? I answered each question correctly except for the last.
I sensed my body being rolled on a long beige carpet a once fearless athlete transformed by the Carolina sun into a cautionary tale.
— Eric Johnson
Older light bulbs have higher UV output than contemporary LED bulbs. Lutron’s Ketra integrated LEDs emit zero UV and have a long lifespan, making them a safe and convenient option for lighting art. Halogen bulbs, while good for casting cool tones, produce higher levels of heat and UV rays. If using a halogen bulb, the fixture will require a UV-filtering lens in order to conserve the artwork. Older incandescent bulbs should be avoided altogether. They’re bad for the environment, produce a lot of heat, and damage art more severely.
“Light is a fundamental element in design, influencing the atmosphere, aesthetics, and how people feel and live in a space.” You pick art that speaks to you. Why not choose lighting that lets it speak clearly?”
Lutron’s Ketra Integrated LED
PHOTOGRAPHY BY LISA STAFF STYLED BY BAILEY GILLIAM
Susannah Winters
OWNER OF HILTON HEAD ISLAND COFFEE COMPANY
What are you wearing? Palmetto Running Company
How would you describe your style? Effortless beach town casual!
What’s your favorite local beach Fish Haul Beach
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MANAGER OF RADIANCE
What are you wearing? Southern Tide
How would you describe your style?
I wear clothes that accentuate my coloring and body frame and highlight my best features while staying classy and comfortable.
What’s your favorite local beach?
Port Royal beach at sunrise.
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Did you know that you can sunburn your eyes? This condition, called photokeratitis — or snow blindness — occurs when ultraviolet (UV) light reflects off surfaces like water, sand, ice or snow, burning the cornea. While many of us are diligent about protecting our skin from harmful UV rays, it's equally important to shield our eyes from the same damaging effects. Extreme UV exposure can lead to serious eye conditions such as cataracts, growths and even eye cancers.
Here are some essential tips from the team at Eyeland Optique to keep your eyes safe this summer:
UV Protection: Ensure your sunglasses offer protection from UVA, UVB and reflective light. For complete protection, sun lenses should be rated UV 400. High-quality sun lenses often have a backside UV coating and anti-reflective treatment to absorb and eliminate harmful rays.
Lifestyle considerations: Select sunglasses based on your activities. For example, bikers should consider options that reduce flat surface glare and protect from wind and debris. Sunglasses for a family outing or Sunday brunch might differ. Always opt for sunglasses that cover the skin around your eyes and provide full eye coverage. Oversized sunglasses and wrap frames are particularly fashionable in 2024.
Grey lenses: Block the most light and offer extensive coverage. Green and brown lenses: Provide sharper contrast, ideal for activities like golf.
Polarized lenses: Eliminate glare from flat surfaces or objects viewed at 45-degree angles, such as water or approaching cars.
Gradient tinted lenses: Offer a lighter tint at the bottom, suitable for reading, though tint does not equate to UV protection. Consult with an optician to ensure proper protection and fit.
Adaptive technology: These lenses transition from indoor to outdoor use, eliminating the need to switch frames. The latest Transitions brand lenses, Gen 8, transition from clear to category 3 sunglasses in as little as 25 seconds and return to clear 40 percent faster than previous versions. Available in various colors, including ruby, sapphire and emerald green, these lenses provide full UV coverage and appropriate blue light protection.
Community Foundation of the Lowcountry is proud to partner with the Heritage Classic Foundation (HCF) on the Heritage Classic Foundation Scholarship Endowment Fund.
Every year, HCF awards scholarships to 11 deserving high school seniors from Beaufort or Jasper County. Since the program began in 1993, HCF has distributed $5.4 million in scholarships to 386 students.
The scholarship endowment fund’s purpose is to increase needs based scholarships available to local students, while ensuring HCF Scholar Program’s growth and longevity. You can make an impact on local students by supporting the Heritage Classic Foundation Scholarship Endowment Fund.
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sSizzling fat drips from roasting venison, flaring the fire below and sending up a burst of meat-scented smoke, intermingled with the thick smoke of green hickory wood. Nearby a large clay pot bubbles with a stew of smoked venison, hominy and pumpkin. Another pot of boiling water, filled with corn cobs, signals that it is autumn, just before the first frost. The feast is at hand.
This vivid scene is a summary of a translation from Spanish, taken from the records of a priest with the 1539 DeSoto expedition. It describes a feast hosted at Chiaha, the primary chiefdom of the Coosa people on the west slope of the Appalachian Mountains. Later, with the Chickasaw chiefdom, DeSoto and his men would experience their first feast of wild boar. The DeSoto expedition passed through inland South Carolina near Camden, searching for a location named Santa Elena by a 1526 voyage of exploration, a place they never reached. Along their travels, the Spaniards marveled at the outdoor kitchens used by the Muskogean people during warm weather, describing them as raised storehouses on platforms, plastered inside and out with mud, which provided cover for the fires below and prevented rodents and insects from getting to the food stored inside.
This outdoor cooking hearth was called a "barbacoa," a name derived from a Carib word from Hispaniola, meaning a raised platform for cooking. Barbacoa is the origin of the word "barbecue," and to the Spaniards it signified cane structures used for cooking over fires. The food at this first European barbecue in North America included wild turkey (guanaxas) and strips of venison, which they ate from skewers. An oily sauce, resembling olive oil and likely made from bear fat and chili peppers, was applied to the meat as it roasted. Squash and a dried, parched corn porridge, served in chunks
and dipped in a sweet, oily substance that the Spanish called “hickory milk,” rounded out the feast.
Though this may have been the first recorded European observance of these cooking techniques, this tradition of cooking was likely practiced in North America for thousands of years. Later expeditions recorded more details of the cooking techniques and recipes, and a Frenchman drew the first known sketches of indigenous people cooking on barbacoa over wood fires in 1562 along the shores of Florida near the St. Johns River.
European-American barbecue first appears in 1672 in the writings of John Lederer, a Virginia colonist accompanying a trading expedition
HOG HEAVEN By 1860, free-range hogs had become a cornerstone of Southern farming. They converted feed to meat six times faster than cattle, making them highly profitable. As the demand for Southern hogs soared, their value more than doubled that of cotton. Consequently, pork consumption increased, and roasted, pit-cooked pig became a staple at dinner tables and a delicacy at community gatherings — a tradition that continues to this day.
along the Appalachian Mountains. In the hills of upstate Georgia or South Carolina, he recorded a stay with the Savannahs, where he described the taste of elk lips and nostrils, skewered and barbecued over a hickory fire, as “the most delicious meat I have ever tasted.” Even George Washington referred to attending a “barbicue” in Alexandria, Virginia, in 1769.
The spread of barbecue across the South began with pit barbecue. Cuts of meat left over for farmers and ranchers in the 17th and 18th centuries tended to be tougher, requiring slow cooking over coals in covered fires. The deerskin trade produced an ample supply of venison for frontier settlers, but hogs began to proliferate following the end of the Indian wars
in the South. Free-range hogs converted feed to meat six times quicker than cattle, and by 1860 hogs and Southern livestock were valued at twice the Southern cotton crop, at the level of $500 million. The Southern population began consuming five times as much pork as beef, and roasted, pit-cooked pig became a delicacy for the elegant banquets of the planter elite. Soon hogs became synonymous with Southern social gatherings, and barbecue competitions became commonplace, giving rise to the barbecue “industry” on the eve of the Civil War. Today barbecuing is closely associated with celebrations, especially the Fourth of July and Labor Day. The style of barbecue you enjoy depends on where you are in the South.
The original barbecue styles likely originated in the early and easternmost colonies, particularly the “whole-hog” vinegar-based variation found in Virginia and North Carolina. The technique of adding sauce to the meat as it cooks came from English colonists who basted the meat to preserve its moistness while using the Caribbean method of cooking. North Carolina’s vinegar-based sauces reflect the British penchant for tartness, while in South Carolina, with its large population of German and French immigrants, a mustard-based variant emerged. The technique spread westward, leading to the development of a sweet, tomato-based sauce in Memphis, influenced by the city's access to molasses via its river port. In Texas German immigrants applied Carolina recipes to beef, creating a new style of barbecue.
Considering the German Texans' influence and the local preference for oysters and shrimp, it would not surprise this writer to see a new, uniquely coastal Lowcountry variant of barbecue develop on the banks of Skull Creek, derived from the centuries-old vinegarmustard-based Carolina style. LL We are here for you.
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tThe year is 1566. Conquistadores and caciques stand around a cook fire at Santa Elena, the Spanish fort on present-day Parris Island. Tendrils of smoke curl about various kinds of meat — rabbit, wild turkey, alligator and perhaps pork supplied by the foreign invaders. When the moment arrives, Spaniards and Indigenous people set aside their differences to enjoy tender morsels of slow-cooked, smoked-toperfection barbecue.
Hey, it could have happened. And if it did, that would make Beaufort County the hallowed birthplace of barbecue. But as with every other debate in this fanatical sub-culture — dry rub versus sauce; red versus mustard; chopped versus pulled; noun versus verb; letter c versus letter q — the topic is hotly contended.
“So many people have different ideas about Southwest-style barbecue, Caribbean-style, Mexican or Tex-Mex barbacoa,” says local pitmaster Ted Huffman, owner of Bluffton BBQ in the Promenade. “They talk about Kansas City and Memphis, and all that’s well and good. But from the standpoint of introducing smoky-fire pig-cooking to the U.S. before it was the U.S., Santa Elena has to be it. This is the Cradle of Q, if you will.”
In order to entertain this bold claim, we would have to agree that true barbecue refers only to pork (already a controversial assumption).
“As far as barbecue goes,” says Huffman, who opened his first restaurant in a little red caboose before moving to the current location, “pork to me is the holy of holies.” He’s not alone in this feeling — unless of course you go to Texas, where beef brisket reigns supreme. In other regions chicken, sausage or even lamb and goat are valid contenders. But for the sake of advancing our theory about South Carolina’s barbecue primacy, let’s just stick with pork for a minute.
When the Spaniards began exploring the Americas, their first stop was the Caribbean, where they encountered native peoples cooking meat over an open fire. The meat was placed on raised platforms of green saplings, which the explorers called barbacoa. Historians generally agree that this Spanish corruption of the Arawak word barabicu, meaning “sacred pit,” ultimately gave rise to the term barbecue.
But the Caribbean Arawak and Taíno peoples weren’t the only ones cooking meat this way; it was a common method throughout the Americas. Nor was it the only technique for slow cooking, as humans have been roasting food in pits or earth ovens for millennia. If your definition of barbecue doesn’t rely on smoke-infused pork, the first pitmasters were early man. But if you figure it has to be a pig, and it has to have that smoky slowroasted taste, then barbecue was born the minute European hogs met Indigenous American cooks. And that might very well have occurred first in South Carolina.
As the Spanish staked out their claim in what is now the United States, they founded Santa Elena as the capital of La Florida, which extended (in their minds at least) from the Keys to modern-day Newfoundland. It was the first successful European settlement in the United States, but it lasted only 21 years. Long enough, as Huffman points out, for pigs to go feral in a new land. A whole hog can feed 100 people, he says, and for coastal tribes used to subsisting on oysters and quail, that might have been a big deal.
“Even though the Spanish invasion was something I’m sure the Indians didn’t appreciate, I think they shared sustenance,” Huffman posits. “Maybe during peace-time negotiations they cooked a fat hog, which the Indians had never tasted. That would have been a communal eating experience because there was no food storage. To me, breaking bread is a form of communication.”
Like many such stories in our checkered American past, it ended in hostility and slaughter. But the tale of barbecue went on. Pigs were here to stay, and in spite of the brutal genocide and displacement of Indigenous peoples, many aspects of their culture remained — including barbacoa. Somewhere along the way, the raised platform was ditched, and meat was simply laid on green branches over a pit of coals, possibly to accommodate larger, heavier animals than the wild game Indians had been eating. Enslaved Africans, who would have been responsible for much of the cooking in the Old South, brought their tips and tricks to the table, and today some of our most revered pitmasters are Black.
Whether or not you’re willing to concede that barbecue was born in South Carolina, you have to appreciate its pluralistic origins and ongoing power to bring folks together (even if they are still arguing about mustard sauce). “You could have the governor and the trash man, and the trash man’s on strike, but they’ll sit down together over barbecue,” concludes Huffman. “It’s not a regular food. It bridges cultural gaps.” LL
Raspberries are an easy addition to any garden. Plant them after the last frost, around March 10, in a sunny spot, although they also thrive in partial shade. More sun results in more fruit. Choose a location with rich, well-drained soil, good air circulation and wind protection. After planting, cut the canes down to 9-inches tall to encourage new growth. Provide support for the canes if needed, using trellises or stakes. Water them consistently, about one inch per week, from spring until after harvest.
iIn the heart of the Lowcountry, the arrival of summer brings with it a burst of vibrant flavors, and nothing epitomizes this season quite like raspberries. Typically harvested from late May to early July, these juicy gems are a fleeting treasure that locals eagerly anticipate. As the growing season draws to a close, there's no better time to savor the sweetness of freshly picked raspberries. Whether you're crafting a tangy salsa or a refreshing vinaigrette for your summer salads, layering them into creamy parfaits or delectable pies, or simply enhancing your favorite beverages, raspberries add a touch of summer magic to every dish. Yet, perhaps the best way to enjoy them is straight from the vine, savoring each sweet, juicy bite in the sunshine.
Raspberries are a blend of sweet and tart, packed with nutrients. One cup provides 8 grams of fiber and over half of your daily vitamin C needs, supporting immune function and iron absorption. They also contain small amounts of vitamin A, B vitamins, calcium and zinc. Rich in antioxidants, raspberries protect cells from damage and may reduce the risk of chronic diseases. They may aid in blood-sugar regulation, weight loss, arthritis relief and combat aging and cancer, though more research is needed.
Cassandra Schultz, the owner of Cassandra's Kitchen Store, shared one of her favorite recipes from Ina Garten, the renowned Barefoot Contessa. This panna cotta is exceptionally rich and creamy, and it's perfectly complemented by raspberry sauce.
INGREDIENTS
2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean 3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry sauce (recipe below)
2 (6-ounce) packages fresh raspberries
DIRECTIONS [1] In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. [2] Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan, and bring to a simmer over medium heat just until the sugar dissolves. Turn off the heat, stir the softened gelatin into the hot cream and stir until dissolved. [3] Pour the hot cream and gelatin mixture into the cream and yogurt mixture, and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight. [4] Before serving, spoon 2 tablespoons of the fresh raspberry sauce on each panna cotta, and top with fresh raspberries. Serve cold.
INGREDIENTS
1 (6-ounce) package fresh raspberries 1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam
1 tablespoon framboise liqueur
DIRECTIONS[1] Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. [2] Pour the cooked raspberries, the jam and the framboise into the bowl of a food processor fitted with the steel blade, and process until smooth. [3] Pour into a container and chill. The sauce can be refrigerated for up to one week.
When selecting fresh raspberries at the grocery store, look for berries that are firm and deeply colored. Avoid raspberries with hulls attached, as this indicates they were picked prematurely. Steer clear of soft or moldy berries, as these are signs of spoilage. Frozen raspberries are a convenient option, ready for immediate use in a variety of dishes such as smoothies, sauces, hot cereals and garnishes. They offer the same nutritional benefits as fresh raspberries and can be a versatile addition to your culinary creations.
Raspberries have a short shelf life, typically lasting only a few days, but you can take several steps to prolong their freshness:
Keep them dry: Do not wash raspberries until you are ready to use or freeze them, as moisture accelerates spoilage.
Refrigeration: Store raspberries in their original packaging in the refrigerator at temperatures between 32 and 34 degrees. Place them in the fridge immediately after picking or purchasing. If your fridge tends to dry out produce, lightly cover the container.
Rinsing and serving: Gently rinse raspberries with cool water just before eating. To enhance their natural flavors, allow them to reach room temperature before serving.
Raspberries offer a bright, tangy, sweet-tart flavor with earthy, jammy undertones and a hint of mouth-puckering sharpness. Their versatile taste profile makes them suitable for both savory and sweet dishes. Enjoy fresh raspberries on their own, toss them into salads, or mix them into fruit bowls, yogurt, cereal and oatmeal. They also make an excellent edible garnish for tarts, cakes and pies.
In savory dishes, raspberries can be cooked into sauces, glazes, vinaigrettes and dressings. They add a unique twist to barbecue sauces, marinades and homemade ketchup. Their complex flavor enhances sweet applications as well, such as jams, jellies, syrups and preserves, and serves as a delightful flavoring for sorbet, ice cream and baked-good fillings.
Raspberries are also perfect for beverages, whether incorporated into sparkling drinks, muddled into cocktails, blended into smoothies or dried and steeped into herbal teas. They pair beautifully with cheeses, like blue, sharp cheddar and goat cheese, and complement other ingredients such as almonds, white and dark chocolate, coconut, peaches and blueberries. Herbs and spices like ginger, sesame, cinnamon, lavender, basil, thyme and oregano further enhance their flavor.
The culinary possibilities with raspberries are truly endless, making them a versatile and delicious addition to a wide array of dishes. LL
Sometimes creating a dish that tastes sophisticated doesn't have to be complicated. Elevate your appetizer game with this easy four-step recipe.
INGREDIENTS
1/2 cup walnut pieces
1 package brie, top rind sliced off, chilled 1/4 cup honey
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1 package (6 ounces) raspberries
Water crackers or baguette slices
DIRECTIONS[1] Heat the oven to 350 degrees. Spread walnuts on a rimmed baking sheet, and bake for 6-10 minutes or until lightly toasted and fragrant; stir occasionally. Set aside. [2] Cover a rimless baking sheet or the underside of a rimmed baking sheet with a piece of parchment paper. Place the brie onto the baking sheet. Bake for about 15 minutes or until warm and the top is softened. Do not overcook. Slide warm brie onto a serving platter and set aside. [3] Pour honey into a small saucepan. Add balsamic vinegar and thyme. Cook over medium-low heat just until warm, about 3 minutes. Stir in toasted walnuts. [4] Gently fold in raspberries. Pour over brie and serve immediately while warm with crackers or baguette slices.
When it comes to barbecue, South Carolina is right in the thick of it. Nationally known for the great sauce debate, South Carolina has more to offer than sauce. From meat cuts to grilling techniques, this guide has your barbecue needs covered. Learn more about local barbecue from chefs and restaurants right here in the Lowcountry.
HUDSON’S SEAFOOD HOUSE ON THE DOCKS
Elevate your seafood and barbecue game with this standout dish from Hudson’s Seafood House on the Docks. This recipe brings together the fresh flavors of shrimp, the richness of melted butter and the tangy kick of Hudson’s Real Deal Barbecue Sauce. Enhanced with fresh herbs and a squeeze of lemon, this dish is both simple to prepare and utterly delicious. Serve it with toasted French baguette slices for a complete culinary experience that captures the essence of the Lowcountry. Whether you’re hosting a dinner party or enjoying a quiet night in, this barbecue shrimp recipe is sure to impress and satisfy.
INGREDIENTS
40 21/25 shrimp, cleaned with heads off, tail and shell on
6 ounces Hudson’s Real Deal BBQ Sauce (see recipe on right)
1/2 cup butter
1/4 cup fresh chopped parsley
1/4 cup fresh chopped chives
2 lemons
4 pieces french baguette, toasted
DIRECTIONS [1] Place butter in a sauce pan over medium heat. When the butter is melted and at a high heat, add the shrimp. Season the shrimp to taste with salt and pepper, and sauté until translucent. [2] Add approximately 4-6 oz. Hudson’s Real Deal BBQ sauce to the pan and cook for 2-3 minutes. [3] Add the chopped parsley and chives to taste; then season with fresh lemon juice. [4] Place the shrimp in a bowl and serve with a piece of toasted baguette.
Discover the secret behind Hudson’s Seafood House on the Docks' mouthwatering barbecue dishes with this recipe for Hudson’s Real Deal BBQ Sauce. Yielding approximately one gallon, this sauce is a perfect blend of rich butter, fresh vegetables and savory seasonings. Whether you're basting shrimp, marinating meat or simply looking for a standout sauce to elevate your grilling game, this recipe will quickly become a staple in your kitchen.
INGREDIENTS
1/2 pound butter
1/4 cup garlic, chopped
1 yellow onion, medium diced
1 green pepper, medium diced
1 red pepper, medium diced
1 celery stalk, medium diced
1/2 cup barbecue sauce
1/2 cup heavy cream
1/4 cup Worchester sauce
1 1/2 tablespoons Creole seasoning
1 lemon (juice and zest)
2 pints Bud Light beer
1/4 tablespoon shrimp paste
DIRECTIONS[1] In a sauce pot over medium heat add the butter and melt. Add the chopped garlic, and lightly caramelize. [2] Add the onions, peppers and celery. Sweat until translucent. [3] Deglaze with the beer and reduce until half of the liquid is remaining. [4] Add the barbecue sauce, heavy cream, Worcestershire sauce and shrimp stock. [5] Add the Creole seasoning and incorporate. [6] Bring ingredients to boil and reduce to a simmer for 15-20 minutes. [7] Add lemon juice and zest and adjust seasoning with salt and pepper. Remove from heat and cool to room temperature.
Open 7 nights a week • Dinner 5:00 - 9:00 p.m. Reservations recommended, call 844.627.1665 after noon daily or visit: AlexandersRestaurant.com
We asked local chefs their favorite cut of meat for barbecue:
THE SEA PINES RESORT
“My favorite cut of meat to barbecue would easily be a thin-cut short rib. The short rib is cut through bones and down the rack to about 1/4 of an inch. The marbling and being bone-in provide an unmatched flavor. Best with a quick sear of about one minute on either side over high-heat charcoal. The meat can also take on all kinds of marinates, from something soy or Asian forward to flavors more resembling a carne asada. Cook to a beautiful medium and enjoy on a hot summer day.”
– Chef Ben Harris
THE SALTY DOG CAFE
“My favorite is a cut of meat called the Thor’s Hammer. It’s a beef shank that we smoke on our Big Green Egg for nine hours. It’s something you don’t cook every day, so it’s fun to experiment with different cuts like that.”
– Chef Herb Britton
THE GOLF CLUB AT INDIGO RUN
“Tri-tip because it's rich in flavor and on the leaner side. I would marinate for 24 hours in heavy herbs and spices, then smoke for five hours at 180 degrees.”
– Chef Chris Sullivan
COUNTRY CLUB OF HILTON HEAD
“Both pork and beef ribs. Slow-smoked so that they’re tender and juicy with all the sticky, delicious collagen; and finished on a charcoal grill for the balance of sweet, smokey and char flavors. Done right you can forget about the sauce.”
– Chef Kevin Jump
Dear Chef, do you prefer dry rub or marinade? What's the difference? Is one better for certain things?
Answer:
“I like both. Dry rubs will add a crust-like layer of flavor to the outside of the protein, and marinades will add flavor deeper into the protein and can also have a tenderizing effect. I like to dry rub proteins that I smoke and marinate proteins that I grill. Although when I make pastrami, I marinate and then smoke it.”
– Price Beall, Chow Daddy’s
INGREDIENTS
1/4 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
DIRECTIONS Combine all ingredients in a bowl and mix well. Store in an airtight container. Use generously on meats before grilling or smoking.
SIMPLE, CLASSIC, TIMELESS KITCHEN AND HOME COLLECTION SCAN FOR EVENTS
oOriginating in China over 1,000 years ago, the loquat is a large evergreen tree in the rose family that produces small, sweet and tangy orange fruits, also known as Japanese or Chinese plums. The fruit is round or pear-shaped with a fuzzy skin that ranges in color from yellow to orange. Its succulent flesh can vary in hue from pale yellow to orange and is dotted with dark brown seeds. The leaves are often used to make herbal teas, and the flowers are celebrated for their intoxicatingly sweet fragrance.
Despite its origins, loquats thrive here in the Lowcountry, where the climate is ideal for growing these trees. Many locals plant loquat trees for their ornamental beauty and the sweet scent of their flowers, but the fruits are perfectly delicious and commonly used in various Asian cuisines. Loquats add sweetness to many dishes, such as curries, marinades for meats, salsas, barbecue sauces, dressings and more. They also appear in various desserts like cobblers, cakes, jams, smoothies and other fruity confections. One local restaurant, A9 Hot Pot & Korean BBQ, makes a delicious dessert from these fruits and shared a simple recipe for a poached loquat dessert bowl.
14 Promenade, Bluffton
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Wash, peel, quarter and remove the seeds from your loquats. Bring some water to a boil in a small saucepan, then remove from heat. Add a few spoonfuls of brown sugar, a few spoonfuls of goji berries and the loquats. Place the mixture in the fridge to cool. In a small bowl, mix a can of coconut cream with a pinch of salt, and refrigerate for a few hours. When ready to serve, spoon the loquat mixture into a bowl, and top with the chilled coconut cream.
Planting a loquat tree is a rewarding endeavor that adds both beauty and bounty to your garden. The Lowcountry’s warm, subtropical climate provides an ideal environment for loquats, which thrive in well-drained soil and full sun. You can purchase 7-gallon loquat trees for $95 at The Green Thumb on Hilton Head Island. Select a sunny spot with enough space for the tree to grow, as loquats can reach heights of 20 to 30 feet. Dig a hole twice the width of the root ball and just as deep, ensuring the tree is planted at the same depth as it was in its container. Backfill with soil, water thoroughly, and mulch around the base to retain moisture. Regular watering during the establishment phase and occasional fertilization will promote healthy growth. With proper care your loquat tree will flourish, offering fragrant blossoms in the winter and delicious, tangy fruit in the spring. LL
Perfect for summer barbecues or special occasions, these loquat kebabs are not only visually appealing but also deliciously satisfying. The slight caramelization of the loquats on the grill adds a touch of sweetness that perfectly complements the savory meat filling, making every bite a delightful experience.
INGREDIENTS
12 loquats, peeled, pitted and hollowed out
1/2 pound ground beef
1/2 pound ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground paprika
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup pine nuts (optional)
Wooden or metal skewers
DIRECTIONS[1] Peel the loquats, cut them lengthwise, and carefully remove the pits and some of the flesh to create a cavity for stuffing. Set aside. [2] In a large bowl, combine the beef, chicken, onion, garlic, parsley, cumin, coriander, cinnamon, paprika, salt and pepper. Mix until well combined. If using pine nuts, toast them in a dry skillet over medium heat until golden brown, then add to the meat mixture. [3] Take a small amount of the meat mixture, and stuff it into each hollowed-out loquat, pressing gently to ensure it stays in place. [4] Thread the stuffed loquats onto wooden or metal skewers, alternating with any desired vegetables (such as cherry tomatoes, bell pepper chunks or onion pieces) for added flavor and color. [5] Heat the grill to medium-high heat. Brush the kebabs with olive oil to prevent sticking. [6] Place the kebabs on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and the loquats are tender and slightly caramelized. Garnish with fresh herbs.
The perfect steak is something many strive for, but few can achieve on their own. To improve our odds, we sought the expertise of Wise Guys chef Craig de Villiers. His insights did not disappoint.
“There are so many factors that make the perfect steak: the cut, the grading, the size, the method, the available equipment, the seasoning, etc.,” Craig said. “I’d like to share how I make a steak at home, considering that there are very few Montague steak broilers in the average household. My perfect steak on a day off is a prime-grade ribeye at least 1 1/4 inches thick (approximately 16 ounces). I prefer medium rare to medium on a ribeye, giving it the opportunity to render that fat.”
1. Start with a prime-grade ribeye steak that is at least 1 1/4 inches thick (approximately 16 ounces).
2. Preferably, dry brine the steak the day before by seasoning it with salt and air drying it on a rack in the fridge.
3. On the day of cooking, set your pellet grill to its highest setting, approximately 600-700 degrees.
4. Add your preferred seasonings, such as black pepper, garlic powder and coriander for the perfect crust.
5. Cook the steak for approximately 6 minutes, rotating it 4 times every 1 minute and 30 seconds for an even sear, aiming for a dark brown color from end to end.
6. Once cooked, the steak should rest for at least 10 minutes on a rack before serving and enjoying.
When most Americans think of brisket, they picture Texassmoked meat with barbecue sauce. However, brisket actually has its roots in Jewish cuisine. At One Hot Mama's, Chef Orchid Paulmeier offers a taste of this history with her award-winning Texas Beef Brisket, cooked low and slow for over 15 hours each day.
Ashkenazi Jews have eaten brisket during Passover and other holidays since the 1700s. Due to kosher restrictions, they favored brisket from the cow's chest. Its tough texture required slow roasting, making it perfect for preparing before the Sabbath and enjoying the next day.
In the late 19th century Ashkenazi Jews brought brisket to the U.S. New ingredients like ketchup, chili sauce and Coca-Cola, which became kosher in 1927 and 1935 respectively, were added to the recipe. "Atlanta brisket," cooked with Coke, became a Southern Jewish favorite.
Texas, known for its cattle industry, initially deemed brisket undesirable. German and Czech immigrants adapted their smoking methods to these inexpensive cuts, laying the foundation for Texas barbecue. By the 1960s brisket was the star at Lyndon B. Johnson's ranch barbecues, and the meat industry began packaging it for nationwide distribution.
Today, transforming this once-overlooked cut into a culinary delight is what makes Texas barbecue famous. In addition to its acclaimed Texas Beef Brisket, One Hot Mama’s also offers a variety of brisket dishes such as the award-winning Brisket Burnt End Chili; the epic Stack A Mac, made with fried mac ‘n cheese bites, queso, chopped brisket, Perfect 10 BBQ sauce, cole slaw and scallions; and the Big Daddy Sandwich, made with beef brisket and pulled pork piled high, pepper jack cheese, chipotle mayo, coleslaw and a golden onion haystack, served on a fresh-baked yeast roll. LL
yYou can’t discuss Lowcountry barbecue without mentioning Orchid Paulmeier’s restaurant, One Hot Mama’s. This local family-oriented restaurant is part of the official South Carolina BBQ Trail and has become synonymous with family meal traditions. Chef Orchid runs her kitchen like she lives her life — surrounded by family, friends and feel-good food. She blends time-tested Southern favorites like collards, cornbread and slow-cooked barbecue and ribs with her own homespun recipes influenced by her family’s background.
Orchid opened the first One Hot Mama’s in Bluffton in 2003 with the help of SERG's founding father, Steve Carb. Carb knew of her from the other restaurants she worked at, and they initially discussed the concept in 2000, but in 2003 family life insisted the restaurant come to fruition. “I just had my third baby [who were all under 3] and we had a meeting like two weeks later,” she laughed. “And basically the name of One Hot Mama’s came from my husband. At one point, I think at the birth of my second child, he said, ‘Hey, one hot mama,’ and I said, ‘Oh my god, that's the name of the restaurant!’”
Orchid and her husband dated since high school, and he was well aware of her dream to own a restaurant by age 30. ‘It wasn’t something new that just happened; he's known this since he met me,” she explained. “So when the name came up, I knew this was it. And when I met with Steve, he obviously knew that I just had a baby and had two other ones at home. But the name One Hot Mama’s definitely was a driving force.”
In her meeting with Carb, she presented her ideas stemming from her barbecue background. She worked at Long Horn Steakhouse as a corporate trainer and knew a thing or two about meat cuts and barbecue culinary techniques. Carb had always wanted to do a barbecue restaurant and loved Orchid’s ideas and work ethic. He began collecting menus and showed her the vision he saw. After exchanging ideas and concepts, they had a dinner party as a proof of concept. “He brought in a Southern Pride smoker from Illinois where they're made and had me cook on it and did a party for his friends and colleagues just to try out the concept, and everyone loved it,” she said. “It was just such a hit.”
From the initial discussion in February, they opened the first One Hot Mama’s in September when her youngest child was just 6 months old. Her entire family came down to help open the restaurant, too. “It was a very labor-of-love, family-centric beginning,” she said. “Steve would come over to my house, and we would cook things on the grill. It was awesome. It was an awesome beginning.”
One Hot Mama’s opened a location on Hilton Head in 2007 and closed the Bluffton location in 2008. The new Hilton Head location was and is the most familiar spot due to tourist foot traffic. But around the same time, Orchid ended up on The Next Food Network Star, which really brought the notoriety of One Hot Mama’s and her as a chef. “It completely changed the restaurant,” she said. “It really changed the vision. It changed its popularity. I think that summer we had to hire 40 more people because we just didn't know what was in store for us for the next few years. So that made a huge difference. As the years went on, we just got busier and busier.”
Then Orchid became a South Carolina ambassador for then Gov. Nikki Haley and the popular barbecue trail. “That was a seed to discover and come up with an initiative to really highlight the different barbecues in the different areas,” she explained. “Not only is barbecue different in different areas of the United States, it's also different in different parts of South Carolina.”
As One Hot Mama’s popularity grew, Orchid vowed that she would get back to Bluffton where it all started. “I live in Bluffton, we raised our family in Bluffton — we had to get back to Bluffton,” she said. “Finally, in 2019, we were able to open up back in Bluffton by the movie theater on Buckwalter. I was so determined to come back. And it took me a long time to open back up in Bluffton. So much so that I kept the phone number for Bluffton for 12 years. One of my partners said, ‘I'm not gonna pay for this phone number anymore,’ and I said ‘Just wait, I swear. I'm gonna use it again.’ And he stuck with me. So it's funny, that is the original phone number of One Hot Mama’s.”
The restaurant is turning 21 in September, the same age as Orchid’s youngest daughter. Her kids are graduating from college. And it feels like a new era for the Paulmeier family, as they pivot into “adult life.” Her kids growing up and becoming adults is a big change for her and the restaurant, and she hopes the next 20 years are just as good. “We're entering this new era of barbecue that isn't the same as when we started,” she said. “But the things that stand true are our recipes, the way we make our barbecue and the ingredients we use. We make sure that we always use the highest quality. Those are just some things that have never changed and will never change.”
Orchid started her restaurant empire as a mother of three under 3. Her focus on family has always been a huge part of the restaurant’s success. “Everyone definitely worked together to make it happen,” she said. “And everyone also worked at the restaurant too. Everyone worked, even my mother-in-law. It was her dessert that started out at the restaurant because I'm not a great baker. Mrs. P's shortcake was
on there, Mrs. P's banana pudding, because she used to make all of them. And then my father-in-law makes all of the paper towel rolls that are on every single table.”
Her brother and sister came from Chicago to help Orchid open the restaurant. Her family moved there for the first few years to help open it up. “So it really was a family driven by the heart and guts of us working really hard,” she said. “Family is the driving force for me. It’s the driving force behind barbecue in general.”
Orchid’s parents moved to the United States from the Philippines in 1971 in pursuit of the American dream. That hard work and determination inspired Orchid throughout her childhood. And so did her love for barbecue. “Barbecue is a normal thing in the Philippines, and pork is their go-to barbecue,” she said. “And it just was funny that I landed in South Carolina and it's the same thing. You will see a lot of these influences in my food; how I cook is based on what I learned growing up. At one point in my life, both grandparents have lived with me from my Filipino heritage. So learning to cook with them and learning the base of eating at the family table was the norm and is one thing that we did with the kids too. And I feel like that's how I feel about the restaurant. If you come in, it's like you're coming into my home, and I never want you to leave hungry.” LL
1. “I love our wings; I wish I didn’t.”
2. “I love our brisket nachos. Whenever friends or family come in and I get them an appetizer, I always send out the brisket queso. I know everyone's gonna be happy, and everyone can share it.”
3. “If I were to sit down and order a meal, it would be the smoked fried chicken and baby back ribs with dirty rice and collard greens. Done. You can’t go wrong with it.”
4. “I also love our fish tacos, which came around a decade ago, when everyone was doing tacos, and I wanted to try it.”
“I hope that people get inspired to go for their dream and do it. If you think of something and you want to do it, go for it because you never know what will happen. I'm just some little Filipino girl out of Chicago, you know, who opened up a barbecue restaurant in South Carolina. Anything is possible.”
– ORCHID PAULMEIER
Hold onto your napkins, folks, because we're about to go on a finger-lickin', sauce-drippin' adventure through the Lowcountry barbecue trail. This isn't just any trail — it's a smoky, savory, slow-cooked pilgrimage to the holy grail of South Carolina barbecue. Whether you’re a local with barbecue sauce in your veins or a visitor ready to trade in your diet for a plate full of smoked meat, you're in for a treat. So loosen that belt, grab a bib and join us as we celebrate the most beloved local barbecue joints and uncover a few hidden gems along the way. LL
Big Jim’s BBQ, Burgers & Pizza
This Palmetto Dunes restaurant opened in 2012 at the Robert Trent Jones Golf Course clubhouse. It is named after Jim Self, the visionary who acquired Palmetto Dunes in 1979 and also loved to cook. He swore by a recipe for Tennessee coleslaw he found while scouting a potential acquisition and perfected his own special barbecue sauce, both of which are featured on the menu. Barbecue highlights include slow-smoked ribs, pulled pork and pulled chicken, complemented by Southern sides and cornbread muffins.
Eat there: 7 Trent Jones Lane, Hilton Head Island
INGREDIENTS
2 racks of ribs
1 yellow onion (diced)
BIG JIM’S BBQ, BURGERS & PIZZA
There's nothing quite like the taste of ribs to bring the essence of outdoor cooking into your home. This recipe from Palmetto Dunes Oceanfront Resort Chef Patrick Blankenship combines the rich flavors of a well-seasoned rub with the tang of lime juice and the depth of dark beer, creating a dish that's perfect for any gathering.
1 bunch of cilantro (chopped)
1/2 cup lime juice
1 can dark beer
INGREDIENTS (Seasoning blend)
1/4 cup seasoned salt (Lawry’s)
1 tablespoon red pepper flakes (optional)
1/4 cup smoked paprika
1/4 cup granulated garlic
BBQ sauce (your favorite brand)
DIRECTIONS [1] Mix dry ingredients together, and generously rub onto both sides of the ribs. Place the ribs in a shallow pan. Pour beer and lime juice over the ribs. Put onions and cilantro on the bottom and top of ribs. [2] Cover with parchment paper and aluminum foil, and bake at 350 degrees for 60-90 minutes. [3] Remove from pan carefully. Remove onions and cilantro. Let cool down in the refrigerator. [4] When ready to eat, place it on your grill and baste it with your favorite BBQ sauce as it finishes.
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One Hot Mama's is a beloved local barbecue restaurant with locations on Hilton Head Island and in Bluffton. Opened in 2007 by Orchid Paulmeier and her husband, Mike, the menu features Southern favorites like collard greens, cornbread and slowcooked barbecue, blended with Orchid's unique recipes. Orchid, a contestant on season seven of The Next Food Network Star and a 2016 South Carolina Chef Ambassador, was also a featured chef at the James Beard House Dinner. Menu highlights include babyback ribs, meat and three combo platters, BBQ platters, burgers, wraps, salads, char-grilled chicken and wings. Her barbecue is a highlight at many local events and the winner of many professional cooking competitions.
Eat there: 7B Greenwood Drive, Hilton Head Island; 104 Buckwalter Parkway, Bluffton
Bullies BBQ, an establishment that’s been around for over a decade, underwent a change in ownership in 2023 when Bob Sutton retired and sold the restaurant to its employees. This old-school, counter-service gem continues to offer a mouthwatering array of barbecue meats and sides for dine-in, delivery and takeout. The restaurant specializes in lean pork slow-smoked over hickory and mesquite woods. Bullies' ribs are smoked for up to six hours, while pork butt and briskets are smoked for up to 14 hours in a largecapacity smoker, ensuring tender and flavorful meats.
Eat there: 3 Regency Parkway, Hilton Head Island
This iconic restaurant has been serving award-winning barbecue since 1999. Originally located at Coligny Circle, it moved to a new location off Palmetto Bay Road. After an electrical fire in 2019 forced a two-year closure, owner Jerry Leonard reopened his beloved restaurant to much fanfare. The popular lunch and dinner menu features barbecue, ribs, wings and chili. The happy-hour specials are also fantastic. Patrons can enjoy handcrafted drinks at The Chimney Bar, the only part of the building that survived the fire.
Eat there: 34 Palmetto Bay Road, Hilton Head Island
We have been proudly serving Hilton Head and Blu ton since 2007. Whether you have Travertine, Marble, Limestone or Ceramic Tile with dirty grout lines, we would welcome the opportunity to serve you. Call us anytime to schedule your free estimate.
“My husband and I own a home with a very richly detailed onyx countertop in the kitchen. Over the years the countertop had become etched by numerous spills. We searched carefully for people who could restore the counter to its original beauty. After much deliberation, we chose Sir Grout to do the work. The result is simply beautiful.”
— Maureen D.,Blu ton, SC
Rockfish Seafood & Steaks
Rockfish is best known for its top-notch seafood and steaks, but it also stands out as a go-to barbecue spot for Ohio transplants and visitors. The restaurant sources its pork, ribs and barbecue sauce from the legendary Montgomery Inn in Cincinnati, bringing a taste of Queen City greatness to the Lowcountry. For a great atmosphere, visit during a Cincinnati Bengals football game — you might even spot former Bengals quarterback Kenny Anderson enjoying the barbecue there.
Eat there: 5 Lagoon Road, Hilton Head Island
Forrest Fire BBQ is a newer addition to the local barbecue scene, offering wood-smoked barbecue crafted in a time-honored tradition. Owned and operated by pitmaster Scott Forrest Bodkin, the restaurant's offerings change daily and frequently sell out. Scott’s baby-back ribs are cooked 3-2-1 St. Louis style: smoked for three hours, wrapped in foil for two hours, then unwrapped and smoked for a final hour, with sauce brushed on during the last hour. The ribs are smoked over apple and pecan wood. His brisket is smoked over hickory and pecan, while his chicken is smoked over cherry and apple for a fall-off-the-bone texture. The pork butts are smoked for 16 hours over pecan and cherry wood.
Eat there: Coligny Plaza, Hilton Head Island
Located in a quaint red shack on Spanish Wells Road, this spot is open Tuesday through Saturday. Pitmaster Carl Campbell dazzles with his mastery of barbecue, skillfully slow-cooking over charcoal and assorted woods. His expertise shines through in dishes like Boston butt and spare ribs, where he blends the robust flavors of oak, pecan and hickory to create mouthwatering results. Whether you're craving traditional barbecue or looking to explore new flavors, Snack Bar promises a satisfying and memorable meal.
Eat there: 575 Spanish Wells Road, Hilton Head Island
Bluffton BBQ
This charming counter-serve restaurant in the Promenade is renowned for its slow-cooked barbecue and home-style sides served in a rustic setting. Owned by Ted and Donna Huffman, Bluffton BBQ has been delighting guests since 2005. Ted’s meticulous process involves a dry rub, no injections and smoking at the perfect temperature. Highlights include pulled pork, baby-back ribs, rotisserie chicken, Brunswick stew and the best sweet tea you'll ever taste.
Eat there: 11 State Of Mind Way, Bluffton
A laid-back chain celebrated for slow-cooked barbecue and famous cheese biscuits, Jim 'N Nick's has developed a strong local following. Honoring generations-old recipes, the menu features barbecue favorites like pork sandwiches, baby-back ribs, beef brisket and smoked turkey breast. Its renowned cheese biscuits, a perfect blend of cheddar and sweetness, are a must-try.
Eat there: 872 Fording Island Road, Bluffton
This Bluffton landmark offers slow-cooked barbecue and homestyle sides in a unique setting with railroad decor and a kitchen in an old train car. Specialties include oak woodsmoked pulled pork, chicken and baby-back ribs, topped with exclusive barbecue sauce. Enjoy savory home-cooked side dishes and a daily lunch special: any sandwich with two sides and a drink for $12.
Eat there: 129 Burnt Church Road, Bluffton
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“At our initial meeting, it was readily apparent that Lawrence possessed a wealth of experience and knowledge regarding the real estate market on Hilton Head Island. He outlined his approach to marketing our home from the photos to the brochure to scheduling showings to the roles each member of his team would play. e team was wonderful to work with and the communication was unparalleled. We have sold many homes and this was by far the best experience. Lawrence provided excellent guidance and priced our home at a point that produced multiple above asking price o ers. I would recommend Lawrence without hesitation to anyone who is looking to buy or sell a home in Hilton Head.” —Art and Karen W.
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Farmers Market of Bluffton
One of the best spots for barbecue in Bluffton is the popular farmers market, held every Thursday from 10 a.m. to 2 p.m. Here renowned local pitmaster Brentt Toole of Calibogue Catering fires up his giant grill to serve cherry wood-smoked babyback ribs glazed in bourbon barbecue sauce, Texas-style Angus beef brisket and the finest barbecue hash in the Lowcountry.
Eat there: 86 Boundary St., Bluffton (Thursdays)
Rodney Young is the man behind Young’s BBQ, a popular food truck located across from the Turn One Shop on Highway 46 in Bluffton. Known for its slogan, “We don't do BBQ; we do Super BBQ!” it opens at 11:30 a.m. on Wednesdays and Saturdays, staying open until 5 p.m. or until it sells out. Young’s BBQ also caters, specializing in smoked chicken leg quarters, smoked pork and beef ribs, beef brisket, pulled pork and a variety of sides including collard greens, mac and cheese, baked beans, green beans and corn on the cob.
Eat there: 1193 May River Road, Bluffton
Pistol Jo's Cherry Point BBQ
This gem, located at the corner of Highway 170 and Argent Boulevard in Ridgeland, is touted by many as having the best barbecue in all of the Lowcountry. The restaurant offers a variety of slow-cooked dishes, including weekly specials on baby-back ribs and beef brisket. Additionally, it is famous for its made-to-order crispy fried chicken.
Eat there: 2915 Okatie Highway, Ridgeland
Good barbecue, good folks, and good times — Duke's BBQ has been a local barbecue shrine since 1997. It serves up authentic, slow-cooked barbecue. Whether you're craving ribs, pulled pork or a homemade Sunday lunch just like Grandma used to make, Duke's BBQ has you covered.
Eat there: 10190 South Jacob Smart Boulevard, Ridgeland
The Smokehouse at Paris Avenue
The Smokehouse at Paris Avenue is a charming, family-run restaurant offering classic barbecue fare with a smoky twist. Its meats are expertly smoked to ensure they are both flavorful and juicy. This is the place for mouth-watering barbecue, featuring pulled pork, smoked chicken, brisket, chicken, shrimp wraps and a variety of local Southern dishes.
Eat there: 914 Paris Ave., Port Royal
Choose from barbecue pulled chicken, beef brisket, pulled pork, smoked sausage, spare ribs, herb and garlic smoked chicken or a combo of meats, all served with two delicious sides. Its meats are dry-rubbed with brown sugar and slow-smoked in a customdesigned smoker filled with oak and pecan wood, ensuring a rich and savory flavor in every bite.
Eat there: 7 Toppers Lane, Port Royal
Q on Bay
Q on Bay is a beloved local barbecue joint run by Jason Bailey and Chris Johnson. Their standout offering is the pulled pork, smoked for 12-14 hours over hickory wood in a Southern Pride smoker. The menu also features a variety of smoked delights, including shoulders, butts, brisket, ribs, chicken, smoked wings and more. Eat there: 822 Bay St., Beaufort
Whether you're grilling in the backyard for a casual summer cookout or meticulously smoking meats for a high-stakes barbecue competition, the right barbecue sauce can move your dish from merely good to absolutely lip-smackingly great. The magic of barbecue sauce lies in its ability to enhance the natural flavors of the meat, add complexity and provide that perfect balance of sweet, tangy, smoky and spicy notes. A wellchosen sauce can change an ordinary piece of meat into a culinary masterpiece, impressing your guests and leaving them craving more.
Kansas City barbecue sauce is the heavyweight champion of sweetness with a thick, tomatobased blend spiked with molasses or brown sugar and vinegar. Imagine a candy store that decided to moonlight as a barbecue joint. Sweet and tangy, it's the syrupy hug your ribs have been longing for.
Boss sauce: KC Masterpiece Original Barbecue Sauce
Slather and serve: Generously coat baby back ribs and let them caramelize on the grill.
Saucy secret: If your ribs aren’t sticking to your fingers, you’re not doing it right. Consider it a badge of honor.
Boss sauce: Stubb's Original Bar-B-Q Sauce
Everything's bigger in Texas, including its barbecue bravado. This thinner, less sweet sauce swaps sugar for swagger, with a tomato sauce or ketchup base, vinegar and a Texas-sized punch of spices like cumin and chili powder. It's the perfect partner for a beef brisket with an attitude.
Slather and serve: Brush it onto a smoked beef brisket or a hearty rack of beef ribs. Saucy secret: The robust spices enhance the deep, smoky flavor of the meat.
Mustard-based and unmistakable, this sauce blends yellow mustard, vinegar, sugar and spices. Think of it as the golden ticket to barbecue nirvana.
Boss sauce: Maurice’s Southern Gold BBQ Sauce
Slather and serve: Drizzle it over smoked pork or chicken, chicken wings or pulled pork. The mustard base is also fantastic as a dipping sauce. Saucy secret: The tangy mustard cuts through the fatty richness, offering a delightful contrast.
Eastern North Carolina barbecue sauce is so thin and vinegary, it's practically a liquid asset. Heavy on the pepper, it's like a tangy tidal wave for your taste buds.
Boss sauce: Scott's Barbecue Sauce
Slather and serve: Perfect for pulled-pork sandwiches. Douse the meat in this vinegary wonder, and pile it high on a soft bun. Saucy secret: This sauce's tanginess cuts through the richness of the pork, creating a mouthwatering balance.
Take Eastern North Carolina's act, add a touch of tomato sauce or ketchup, and you've got a saucy sequel with a hint of sweetness.
Boss sauce: Bone Suckin' Sauce Original Slather and serve: Use it on pork shoulder or ribs. A slight sweetness complements the vinegar kick, making it a versatile choice for almost any pork dish. Saucy secret: The tomato addition adds a depth that enhances the meat’s natural flavors.
Balancing sweetness and tang, like a seasoned comic juggles punchlines, this sauce is a thinner cousin to Kansas City-style. With spices like paprika and black pepper, it delivers a spicy one-two punch that's no joke.
Boss sauce: Blues Hog Original BBQ Sauce
Slather and serve: Ideal for slow-smoked pork ribs. Apply it during the last 30 minutes of cooking to let the flavors meld perfectly. Saucy secret: The late application allows the spices to penetrate without burning.
Breaking all the rules, mayonnaise-based Alabama white sauce mixes vinegar, lemon juice and pepper. It’s the quirky cousin of the bunch, typically used on chicken and pork. It's as if a creamy salad dressing crashed a barbecue party and stole the show.
Boss sauce: Big Bob Gibson Original White Sauce
Slather and serve: Traditionally used on smoked chicken, but it’s also amazing on turkey or as a tangy dip for veggies.
Saucy secret: Its creamy texture complements the smokiness of the meat.
Similar to Kansas City-style, but with a more pronounced vinegar kick, this barbecue sauce offers a tangy twist. It's perfect for those who enjoy their barbecue with a touch of sass.
Boss sauce: Maull’s Genuine BBQ Sauce
Slather and serve: Great for spare ribs or pork steaks. The vinegar tang cuts through the richness, making it a delightful complement to grilled meats.
Saucy secret: The vinegar bite balances the sweet and smoky notes, enhancing every bite.
Known for its Worcestershire sauce base, Kentucky black sauce is a savory and tangy concoction. Imagine if a steak sauce got lost in the woods and found its way to a barbecue — bold, rich and unapologetically robust.
Boss sauce: Elmwood Stock Farm BBQ Sauce
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Slather and serve: Best on grilled or smoked mutton, but also works well with lamb.
Saucy secret: The umami-rich Worcestershire adds depth, making it a standout choice for richer meats. LL
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Pitmaster and managing partner of Forrest Fire BBQ in Coligny, Scott Bodkin, is a master of smoking meat, creating flavors that "nourish your soul." Growing up on a farm in Kentucky, Bodkin learned the art of cooking from his family. "I grew up with my mom cooking every night and my dad grilling and smoking on Sundays. We spent a lot of time around the kitchen table," he recalls. "I was also a Boy Scout and remember cooking over an open flame. In high school I decided I would take my family recipes and start a restaurant. Now, after culinary school and several chef jobs, here I am at Forrest Fire."
BODKIN SHARES HIS TOP 10 TIPS FOR
1. Good barbecue comes from making mistakes
Expect to mess up, and enjoy the process. Only by learning the quirks of your smoker — like hotter or colder spots, wood loading techniques and personal preferences for dry versus wet brining and seasoning amounts — can you truly refine your skills.
2. Get comfortable with the word "ouch"
Smoking is a hands-on activity, and the smoker is hot. Be prepared for a few burns along the way.
3. Invest in a quality smoker
Research and find a smoker that suits your style. A good smoker makes a significant difference.
4. Buy quality ingredients
Smoking traditionally uses tougher cuts of meat. Support local purveyors, and use all parts of the meat to minimize waste. For instance, make cracklings and incorporate them into dishes like mac and cheese. Freshly ground whole seasonings enhance the final flavor.
5. Experiment with different woods
Bodkin typically uses four types of wood: hickory, pecan, cherry and apple. Hickory and pecan work well for beef; pecan and cherry for pork butts; cherry and apple for chicken and a mix of pecan, hickory and apple for ribs.
The team at Richard MacDonald & Associates has a lifelong love of the Hilton Head Island area ... and a lifelong passion for Lowcountry Real Estate. Looking to buy or sell? Contact our team today.
‘We have known Richard MacDonald for 10 years since we first moved to Hilton Head. Richard sold our first Hilton Head home in 2017 and was our buyer’s agent when we bought our next home. He was also our listing agent on its sale in 2024. We recommend him highly to anyone looking to buy or sell in the area. Richard’s knowledge and expertise are both excellent. Richard was always there to help with any requests or questions we had and guided us through the selling process expertly and efficiently. Richard is a pleasure to work with and we will miss his friendship and expertise as we move out of the area. — Seller, Hilton Head Island, SC
“We recently had the pleasure of working with Joey Doyle from Charter One Realty on the purchase of our vacation property. From start to finish, it was an absolute pleasure! From our initial conversations and throughout the whole process, Mrs. Doyle was professional. She was highly knowledgeable about the local market and made sure we always felt like a priority.” — Buyer, Bluffton, SC
“Sanders MacDonald did a great job finding exactly what we wanted in our price range. He was knowledgeable, patient, and available when we needed him. Sanders clearly understands the market and changing dynamics of the South Carolina lowcountry. He is a true local, born and raised. He sees things an average realtor might not. The buying process was very smooth and we couldn’t be happier!” — Buyer, Bluffton, SC
Our team truly believes that there’s no place like home ... and our hundreds of satisfied clients believe that there’s no team like Charter One Realty/Richard MacDonald & Associates.
6. Brine your meat
Brining, a solution of salt water with a sweetener and aromatics, maximizes moisture in your meat. Whether you use a wet or dry brine, follow up with a good rub. Experiment with different rubs to find your favorites.
7. Establish a system and schedule
Having a routine reduces stress. Know your smoker’s quirks and how you like to work to streamline the process.
8. Invest in a good thermometer
A reliable thermometer is essential for monitoring your meat's internal temperature.
9. Be patient
Smoking is a slow process: briskets take roughly 14 hours, pork butts 13 hours, ribs four hours and a chicken about an hour and a half.
10. Have fun
Smoking should be enjoyable. It creates family memories and honors family recipes. Bodkin’s final piece of advice is, "Know you've got this. Everybody can barbecue.” With his Kentucky accent and a homegrown grin, he adds, "Just some of us can do it better than others.”
Know your cooking temperatures. Cooking your meats at the proper temperature will help avoid burning or undercooking.
COOKING METHODS
FOOD AND TEMPERATURES
Steaks: Medium-rare (130-135 degrees), medium (135-145 degrees), well-done (155 degrees and above)
Burgers: Medium-rare (130-135 degrees), medium (135-145 degrees), well-done (155 degrees and above)
Ribs: 190-203 degrees (for tenderness)
Direct heat: Ideal for steaks and burgers. Heat the grill to high heat (450-500 degrees). Sear steaks for 3-4 minutes per side, then move to indirect heat if thicker cuts require further cooking.
Indirect heat: Best for ribs. Heat the grill to 225-250 degrees. Cook ribs for 3-4 hours, wrapped in foil for the last hour to keep them moist.
Reverse sear: For thick steaks. Cook on low heat (225 degrees) until internal temperature reaches 10 degrees below the desired doneness, then sear on high heat for a crisp crust.
FOOD AND TEMPERATURES
Breasts: 165 degrees
Thighs and drumsticks: 165-175 degrees
Whole chicken: 165 degrees (at the thickest part of the thigh)
COOKING METHODS
Direct heat: Suitable for small cuts like breasts and wings. Heat the grill to medium-high (350-400 degrees). Grill breasts for 6-8 minutes per side.
Indirect heat: Best for whole chickens and bone-in pieces. Heat the grill to 350 degrees. Cook the whole chicken for 1 to 1 1/2 hours, turning occasionally.
Beer can chicken: Place a half-full can of beer inside the cavity of a whole chicken, and grill over indirect heat at 350 degrees for 1 to 1 1/2 hours. This method keeps the meat moist and flavorful.
FOOD AND TEMPERATURES
Chops: 145 degrees
Tenderloin: 145 degrees
Ribs: 190-203 degrees (for tenderness)
Shoulder: 195-205 degrees (for pulling)
COOKING METHODS
Direct heat: Suitable for pork chops and tenderloin. Heat the grill to medium-high (400-450 degrees). Grill chops for 4-5 minutes per side.
Indirect heat: Ideal for ribs and shoulders. Heat the grill to 225-250 degrees. Cook ribs for 3-4 hours and shoulders for 5-6 hours, using foil wraps to maintain moisture.
Smoking: For added flavor, use wood chips like apple or hickory. Maintain a grill temperature of 225-250 degrees, and cook ribs or shoulder for several hours, until the internal temperature is reached.
oOne of the more famous stories about our first president, George Washington, revolves around the time he chopped down a cherry tree as a boy. While that likely didn’t happen, or was at least embellished somewhat as the young boy grew to a revered national icon, it underscores two things about the founder of our nation.
First, that he was honest, and, thus, unable to lie about having chopped down that cherry tree. Second, that he may have simply been our nation’s first pitmaster.
Because that cherry tree, as a different George Washington will tell you, is the key to mouthwatering barbecue. Locked inside those fallen timbers, waiting to be coaxed out by fire, is the type of flavor that George Washington, celebrated pitmaster of GW's Southern Catering & Smoked BBQ, has built his reputation on.
“I like cherry, apple, hickory… anything that gives the food more flavor. But cherry has been my goto every time,” he said. Even after 40 years honing his craft on the grill, with multiple awards that reflect the skill and expertise he’s built, he’s still always on the hunt for ways to make his smoked meats better. “I’m still trying to find this flavor that I know I can find. I’m almost there.”
It’s inspiring to see someone in his position still looking to find ways to improve. After all, there are more than likely a number of people who will read this article, already fully aware of what Washington can do with a little smoke and a lot of patience. Whether he’s winning awards at WingFest or simply feeding hungry crowds at events across the Lowcountry, those who have tasted his food will find few avenues for improvement.
But Washington has always carried that growth mindset, since his early days working the smoker at former Bluffton fixture, Dosido’s.
“Chris Manley at Dosido’s had me doing catering, and I found out how much money you could actually make from catering,” he said with a laugh. “So I got myself together and got my smoker, and it started off pretty good.”
Word of mouth grew from his first catering gigs under his own banner and only spread further after a statement win at WingFest in 2017. In just his first competition, his smoked wings took home the first-place judge’s prize and second-place people’s choice.
“I just wanted to prove to myself and prove to other people that I knew I had something,” he said. “And from there, it just took off.”
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As his profile grew with wins at cooking competitions in Miami and Atlanta, he continued to tweak and perfect his craft. “I like that barbecue is like a puzzle,” he said.
And while his techniques continue being refined, he still slow smokes his food the same way he always has, in “Big Black,” the imposing smoker in the backyard of his Ridgeland home. Starting with his special seasoning (“It has black pepper and garlic. And that’s about all I can tell you,” he said), he lets his meat marinate in the fridge for two days before it sees a grill. In the interim he soaks each piece of wood that will eventually get layered on top of charcoal.
“If you smoke the wood, you get more smoke than fire, and you get more flavor out of it,” he said while fishing a waterlogged cord of cherry wood out of a bucket.
From there, wood and meat are placed on the grill, giving the neighbors a tantalizing hint at what he’s cooking up (and his dog, Leo, a little outdoor time). Whether it’s a Boston butt, brisket, chicken or even the occasional lobster tail, everything he prepares cooks under the inflexible motto of “low and slow.”
“For six to eight hours it’s just me and Leo out there,” he said. “One thing about cooking barbecue: you cannot — you just cannot — rush barbecue. And I got it down to a science.”
And while so much of his technique hasn’t changed since he started, Washington has started sending out feelers for apprentices who can offer a little bit more help than Leo. That’s right, “Hamilton” fans. George Washington is going to need a right-hand man.
“I have a great passion for food, and I love to see people eat my food and enjoy it,” he said. “And if I can ever help someone get into cooking barbecue, they can call me.”
Aspiring pitmasters in need of a mentor, or anyone who’s simply wondering where they can get their next presidential pork, can check out GW's Southern Catering & Smoked BBQ on Facebook. LL
After much anticipation, several new eateries are now open for business with regular hours. Check them out:
1. Zunzibar: 11 a.m.-11 p.m., Monday-Sunday, 8 Executive Park Road, Hilton Head Island
This beachy sports bar chain hails from Savannah and Tybee Island, offering American food and tropical beverages.
2. Sweetwater Steamer: 11 a.m.-8 p.m., Monday-Sunday, New Orleans Plaza, Hilton Head Island
Get everything you need for a Lowcountry Boil at home. Place your order, pick up your bucket and heat it up for a traditional meal.
3. Eggs Up Grill: 6 a.m.-2 p.m., Monday-Sunday, New Riverside Village, Bluffton
A breakfast and brunch chain opened by a local family, known for great food and friendly service.
4. Crumbl Cookies: 8 a.m.-10 p.m., Monday-Thursday & 8 a.m.-11 p.m., Friday-Saturday, Shelter Cove Towne Centre
A cookie store chain specializing in unique flavors with an ever-changing menu of seasonal items and classics.
5. Ben & Jerry’s: 10 a.m.-9 p.m., Monday-Saturday & 10 a.m.-7 p.m., Sunday, Tanger 1, Bluffton
Finally, the void left by the closing of the Old Town Ben & Jerry’s has been filled by a new location in Tanger Outlets; try one of their 32 flavors next time you’re out shopping.
6. Chill-N: 1-10 p.m., Sunday-Thursday & 1-11 p.m., Saturday, Belfair Village, Bluffton
Enjoy ice cream made with liquid nitrogen, offering a delicious twist on the classic treat.
A new tapas bar, Criollo, opened at 9 Market in Beaufort, owned by Bryan and Melani McCaffree, who also own Bistro Ten in the same marketplace. Criollo, promising "a dining experience for the adventurous," opens at 5:30 p.m., Tuesday-Saturday. For more information, check its Instagram or website, criollotapas.com
The Tiki Hut’s reopening celebration, "Tiki-thon," raised money for various nonprofits. It gathered $12,000 for the Boys & Girls Club of Hilton Head Island. Local guest bartenders raised $4,800, which Beach House Hilton Head Island matched for a total of $10,000. Additionally, the Heritage Classic Foundation contributed an extra $2,000. Tiki Hut is open daily from 10 a.m.-10 p.m. on Coligny Beach. tikihuthhi.com
Jarvis Creek General Store has updated its back wine room to feature air conditioning, making it a perfect spot to enjoy a glass of wine or a cup of coffee. The wine room now includes bar seating for catching up with friends or setting up your office for the day. jarviscreek.store
The On Deck Diner at the Daufuskie Island Distillery has announced that Beth Shipman, the legendary "Marshside Mama" from the renowned Marshside Mama’s Cafe, is their new chef. Initially she'll work with the current menu, but new items and delightful surprises are definitely on the horizon. For more information, visit daufuskierum.com
delicious new
SliderBar in Bluffton offers pastries and pies from “mostly” retired, classically trained pastry chef Susan Goodman. After relocating from San Francisco, Goodman baked for Montage Palmetto Bluff, Savannah Coffee Roasters and the Beaufort Bread Company. Despite claiming semiretirement, her decadent pies are available at SliderBar on the Promenade. Check its Facebook page for current selections.
Enjoy the superlative cuisine, impeccable service and warm hospitality of Michael Anthony's Cucina Italiana in the comfort of your own home with their new concierge dining service. Whether it's a small, intimate gathering or a grand, spectacular occasion, they offer private chefs and in-home dining options tailored to your needs. For a truly unique experience, a personal chef will work with you to create a customized menu, purchase the ingredients, and prepare a meal right in your home or vacation rental. Their culinary team will take care of all serving requirements and handle the cleanup once the event is over. What more could you ask? michael-anthonys.com
The Milkstache is back at Lot 9 Brewing Co. Infused with orange, vanilla and lactose, this creamy milkshake IPA is reminiscent of a creamsicle. Even better, this beer supports the StacheStrong initiative to raise funds and awareness for brain cancer research. lot9brew.com
Coligny Plaza has partnered with Second Helpings to rescue food on Hilton Head. Locals and tourists can donate unopened, non-perishable groceries every weekend through Labor Day outside FISH Casual Coastal Seafood Restaurant, next to Piggly Wiggly across from Skillets. All donated food benefits those in need on Hilton Head. secondhelpingslc.org
Island Winery won best-inshow and a double gold medal at the 2024 Palmetto Wine Competition for its blueberry wine, made with South Carolina-grown blueberries. It also won silver medals for Joe’s Reserve and Vintner’s Blend. islandwinery.com
Our permanent jewelry collection features meticulously crafted pieces designed to create lasting memories. You can select from our exquisite 14 karat gold or sterling silver. Permanent Jewelry can also include charms.
For the second consecutive year, Burnt Church Distillery has received top honors at the ASCOT Awards. Judges from the American Spirits Council of Tasters recognized Bluffton American Whiskey with Double Platinum and Best in Class: Rice Whiskey. Palmer’s Stretch Rye Whiskey and Anita’s Choice Bourbon Whiskey both earned Platinum awards. In 2023 these whiskeys won Gold, Double Platinum and Platinum, respectively. For a complete list of this year’s winners, visit ascotawards.com
The Blessing Box Project is addressing hunger in South Carolina, where one in eight residents face hunger daily. Locally, the initiative is undertaken by Giving Hands of Bluffton. The concept is simple: "take what you need, leave what you can." Two boxes are already operational: one at Sea Smiles Pediatric Dentistry in Old Town, and another at New Life Church. Learn more about Giving Hands of Bluffton on Facebook, Instagram and Nextdoor.
Shellring Ale Works recently donated $1,206 to Operation Patriots FOB, with the funds coming from its spring $1 giveback beer, “22” Kellerpils. This beer was named after the new speed limit on Paris Avenue to raise awareness of the 22 veterans who take their own lives daily. Since opening a little over two years ago, Shellring Ale Works has donated over $25,000 to charity. shellringaleworks.com
The new shopping center Beaufort Station will soon house several restaurants, including Chicken Salad Chick, Panda Express and Surcheros Fresh Mex. Opening dates are yet to be announced.
Cactus Street Cantina donated $1,343 from May bowl sales to NAMI Lowcountry, with The Children’s Center as its June charity.
Holy Tequila is under new ownership; Atlanta restauranteurs for over 30 years, Mike Burdick, Mike Rishel and Julie Porter purchased the restaurant in April after relocating to Hilton Head.
Wine Time donated $1 of every sale to NAMI Lowcountry through its June "Buck-a-Battle, Buck-a-Bottle" program.
SliderBar Bluffton introduced a new $6 kids menu for children 12 and under.
Santa Fe Cafe has new summer hours: 5-9 p.m., Monday-Saturday.
Carolina Coffee & Crumbs celebrated its 4th birthday last month.
Annie O’s Kitchen has new summer hours: 11 a.m.-9 p.m., Monday-Friday, 11 a.m.-8 p.m., Saturday, and noon-6 p.m., Sunday.
Corner Perk rolled out new seasonal drinks available until August, including Lucio’s coconut cake cold brew, a strawberry shortcake latte and fresh-made sparkling lemonade.
Chophouse 119 now offers online ordering for takeout.
Sprout Momma Breads is extending its hours until 8 p.m. on Thursdays and Fridays. They also celebrated one year in their new location.
During June, Burnt Church Distillery donated 5 percent of its revenue from tours, cocktails of the month, memberships and community events to the Lowcountry Legacy Fund.
The Bluffton Cinnabon Food Truck has officially relocated to Greenville.
The Sandbar Beach Eats celebrated its 7th anniversary last month.
The heat is sweltering, the grill is blazing, and all you can think about is red wine. It’s a common conundrum for the red wine lover. But fear not! There’s no rule that says you must drink red wine at room temperature. In fact, reds are best enjoyed slightly cooler than room temperature (57-70 degrees is optimal). Even better, many red wines are excellent at lower temperatures (45-60 degrees). At this range the tannins mellow out, and the fruit flavors become more pronounced. Just pop your bottle in the fridge for two to three hours to achieve the perfect chill. So, which reds are ideal for cooling down? Generally, light reds like pinot noir from Burgundy or Oregon or Italian varieties like frappato or dolcetto, fit the bill. Here are three cool summer reds perfect for grilling out:
If
break the bank, these three picks are perfect for summer barbecues. Alfredo Bertolani Lambrusco All’Antica offers a sophisticated, refreshing finish with wild red fruits. Bertrand Galbrun Antidote Grolleau delivers fresh plum and berry flavors. Lievland Vineyards Bushvine Pinotage provides bright cherry and herbal notes.
1. Alfredo Bertolani Lambrusco All’Antica, Emilia Romagna – This isn’t your grandparents’ sweet lambrusco of the '80s. With only a slight fruitiness and 8 grams of residual sugar (for reference, Veuve Clicquot has 10 grams/L), the bubbles from the Charmat method create a sophisticated, refreshing finish. Ruby red and bursting with wild red fruits, it’s the perfect companion to a range of meatbased dishes, fitting for a wine from Italy’s gastronomic capital.
2. Bertrand Galbrun Antidote Grolleau, Val de Loire – From the Loire Valley, this low-alcohol blend of cabernet franc and grolleau offers bright plum, berry and savory notes. Aging in concrete with a touch of carbonic maceration lends a fresh, light character to the wine. This gem is a steal at under $20.
3. Lievland Vineyards Bushvine Pinotage, Paarl – Forget the bad experiences of late '90s pinotage; this bottle shows what the grape can truly express. A cross between pinot noir and cinsault, it combines bright cherry fruit with rustic herbal notes of licorice, clove and spice. You can find this one for under $20 as well.
While beer is often the go-to beverage for backyard barbecues, let's be honest: nothing creates an experience (or raises your status as the ultimate backyard party legend) quite like offering a sophisticated cocktail. We reached out to local distilleries and restaurants for their favorite cocktails inspired by the flavors of a traditional Southern barbecue, and they did not disappoint. Serve one of these drinks at your next backyard bash, and you'll be the MVP of the barbecue — no grilling skills required.
While perfectly charred ribs and smoky sausages are essential, the right cocktail can convert your backyard bash from a simple cookout into an unforgettable fiesta. Enter the Blackberry Basil Bourbon Smash from Hilton Head Distillery — a drink so delightful that even your grill might give a nod of approval. Bursting with fresh, vibrant flavors and a touch of bourbon magic, this cocktail is the perfect choice for lively summer parties. Plus, it's a great way to distract your guests from that one slightly overcooked burger.
INGREDIENTS
1 1/2 ounce HHD Atlantic Bourbon
3/4 ounce lime juice
3/4 ounce blackberry simple syrup
2 blackberries
1 large basil leaf
DIRECTIONS [1] Muddle blackberries and basil with all ingredients. [2] Shake over ice and pour into rocks glass and add ice. [3] Garnish with a blackberry and basil leaf.
If you're searching for a cocktail that embodies Southern charm and effortless style, look no further than One Hot Mama’s Kentucky Peach Tea. This refreshing drink combines the sweet, fruity notes of peach bourbon with the classic comfort of sweet tea, making it the perfect choice for a laid-back barbecue. Easy to make and even easier to enjoy, this cocktail is a must-try for your next easy-going gathering. It's so smooth, you'll be chatting like a Southern belle in no time.
INGREDIENTS
1 1/2 ounces Evan Williams peach bourbon Sweet tea
DIRECTIONS [1] Fill a glass with ice and add bourbon. [2] Fill the rest with sweet tea. [3] Garnish with a lemon wedge.
Dive into the refreshing waters of the Lowcountry, where swimming is one of the most popular outdoor activities during the summer months, whether in a pool or the ocean. We spoke with Hilton Head Christian Academy graduate and United States Swimming National Championship qualifier Jack Ussery to explore the intricacies of this invigorating sport. Jack, who has been swimming since he was about five years old, finds his favorite part of swimming is the sense of accomplishment after each lap and the overall feeling of well-being in and out of the pool.
Swimming offers numerous benefits for both the body and mind. Physiologically, swimming promotes lower blood pressure, improved blood circulation and enhanced oxygen utilization. Its low-impact nature makes it an ideal exercise for those with arthritis or recovering from injuries, providing relief to joints and muscles. Psychologically, swimming serves as a potential stress reliever and mood enhancer, fostering better sleep and mental well-being. As a full-body workout accessible to all ages and skill levels, mastering swimming not only has fitness benefits but also equips individuals with vital life-saving skills for coastal living.
Jack shares invaluable insights on honing swimming skills, starting on land. Begin by prioritizing active stretching over static stretches to optimize muscle flexibility and mobility. Jack recommends mobility stretches such as leg swings, arm swings and brief pull-up bar hangs to activate key muscle groups. Strengthening your core through exercises like crunches or sit-ups will help with stability and propulsion in the water.
Before you plunge into the water, embrace a breathing routine to enhance lung capacity and regulate your heart rate. Try the 4-7-8 breathing technique: inhale deeply through your nose for four seconds, hold for seven seconds, then exhale through your mouth. Repeat this cycle five to eight times, focusing on maximizing air intake and exhalation.
Once you're immersed, refining your technique becomes paramount for efficiency. Maintain a stable head position, directing your gaze toward the pool bottom when not coming up for air. This minimizes frontal drag,
CHARTING A COURSE FOR GREATNESS Jack Ussery is a distinguished athlete and scholar, boasting the title of two-time USA Swimming Scholastic All-American and holding multiple state records. During his time at Hilton Head Christian Academy, he qualified for both the United States Swimming National Championship and the U.S. Open Championship. Beyond his athletic prowess, Jack has excelled academically and in leadership, earning the prestigious Harvard Book Award and induction into multiple National Honor Societies. He has officially committed to swim and study at the United States Naval Academy.
Non-Property Memberships Currently Available at the Lowcountry’s newest Nicklaus Design Course
“The golf course should be pleasing to both those who play it and those who simply want to enjoy its beauty.” – Jack Nicklaus
making it easier to glide through the water. Engage your core by keeping it taut and activating your lower abdominals, which can be done by pulling your belly button in slightly as you swim. Lastly, practice your kicking. Constant flutter kicks, level with the water’s surface, will prevent sinking and propel forward motion.
JUST FOR KICKS Use a swim kickboard to strengthen your kicking game, and practice kicking around the pool. If you do not have a kick board, hold the side of the pool and practice stationary kicking.
“It is like riding a bike,” Jack said. “Once you have the technique down and know how to swim properly, it really is not that hard.”
Jack suggests using a swimming snorkel for those wanting to learn how to breathe properly and get accustomed to the breathing technique used by swimmers. These snorkels differ from traditional snorkels, as they attach to the front of the face rather than the side.
You shouldn’t swim after eating. False. " It is based on preference. Science says that it is always better to have some fuel in your system to give you more energy while swimming. If you don’t like to eat before you swim, it would be smart to eat something that has carbs, like pretzels or a small granola bar.” You should hold your breath when your head is in the water. False. “You don’t want to do that. Because what happens is the carbon dioxide builds in your chest, creates a lot of pressure and can increase your heart rate. So when you breathe in swimming, inhale through your mouth and exhale through your nose comfortably. It does not have to be forced. It is the reverse breathing of running.”
Should parents have kids use floaties to learn how to swim?
Half and half. “Floaties in a recreational area is safe, but if you want to take that next level and really teach your kid how to swim, they definitely need to learn how to float without floaties.”
GET CONNECTED A useful tool for improving your technique is myswimpro.com The website provides many YouTube videos on proper techniques and maximizing your swimming and workouts. They have an app that provides personalized workouts, training plans, drills and even detailed analytics of your swimming if you have it connected to an Apple Watch.
NAVIGATING THE WAVES Jack has three main tips for swimming in the ocean: Do not venture past your waist, be alert at all times, and know how to spot and handle a riptide. For riptides, swim parallel to the shore until you have gotten out of it, then head back toward your beach chair. To spot a riptide, look for darker sections in the water, any swirls of sand or debris or a break in the incoming wave pattern flowing up at an angle to the shoreline.
Whether you prefer the beach or a pool, Beaufort County offers a variety of fantastic swimming locations. Be sure to follow the guidelines specific to each spot, and if you're at the beach, always consult the lifeguard when yellow or red flags are flying.
DESIGNATED BEACH SWIM AREAS ON HHI
Alder Lane Beach Access, Burkes Beach Access, Coligny Beach Park, Driessen Beach Park, Fish Haul Beach Park, Folly Field Beach Park, Islanders Beach Park
OTHER DESIGNATED BEACH SWIM AREAS
Lands End Beach, St. Helena Island
Hunting Island State Park
Sands Beach, Port Royal
PUBLIC SWIMMING POOLS
Hilton Head Island Recreation Center Pool
Bluffton Indoor Pool (closed until 2025)
Greene Street Outdoor Pool, Beaufort
Beaufort Indoor Pool
Battery Creek Indoor Pool, Beaufort
RESORT POOLS
Visit ResortPass.com to gain access to three luxurious resort pools on Hilton Head.
Omni Hilton Head
Oceanfront Resort
The Westin Hilton Head
Island Resort & Spa
Sonesta Resort Hilton Head
JULY 1-28
When: Times vary, July 1-28 Where: SOBA Gallery
Details: Anthony Collichio is the Society of Bluffton Artists' featured artist for July. The opening reception is at 6 p.m., July 12. sobagallery.com
JULY 23-30
Halfway Home
When: Times vary, July 23-30
Where: Art League Academy
Details: Art League of Hilton Head and Sea Turtle Patrol
HHI are hosting a weeklong exhibit featuring sea turtle artwork. Attend the closing reception from 5-7 p.m., July 30. artleaguehhi.org
JULY 23-SEPT 6
Featured Artist: Samantha Claar
When: Times vary, July 23-Sept 6
Where: Art League of Hilton Head
Details: See the work of artist Samantha Claar this month during gallery hours and 90 minutes before every Arts Center performance. Attend the reception from 5-7 p.m., July 24. artleaguehhi.org
JULY 15-SEPT 8
When: Times vary, July 15-Sept. 8
Where: Coastal Discovery Museum
Details: Through the lenses of the Art Quilters of the Lowcountry, this fusion of fabric and thread explores the introspective nature of imagining one’s world. coastaldiscovery.org
JULY 11
July Palmetto Bluff Artist in Residence
When: 4-6 p.m., July 11 Where: FLOW Gallery + Workshop
Details: Michael Smalls and Dino Badger are this month’s featured artists. See and buy their work during the entire month and attend their workshop on July 11. palmettobluff.com
JULY 1-19
Land-Escapes: Through My Lens
When: Times vary, now-July 19
Where: Art League of Hilton Head
Details: See the work of artist Lyndsi Caulder this month during gallery hours and 90 minutes before every Arts Center performance. artleaguehhi.org
JULY 15-AUG 16
Featured Artists: Kylie Sell & Mary Ann Hanna
When: Times vary, July 15-Aug. 16
Where: Beaufort County Library Hilton Head Branch
Details: See the work of local artist Mary Ann Hanna and her 10-year-old student Kylie Sell at this special exhibit at the Hilton Head Library. beaufortcountylibrary.org
Discover MUSIC for EVERYONE:
The HHSO is your premier destination for all things musical in the Lowcountry. Our upcoming season features symphonic classical and pops concerts, jazz, cabarets, Gullah Geechee culture, piano, chamber music, and much more! Renowned for excellence in performance and community engagement, we invite you to join us for an unforgettable 2024-2025 season.
To learn more or to become an HHSO subscriber, please visit hhso.org or call (843) 842-2055
When: Times vary, Tuesdays, now-Aug. 20
Where: Shelter Cove Harbour & Marina
Details: The famous festival is back with music from the beloved Shannon Tanner, kids activities with Cappy the Clown and weekly Tuesday night fireworks (starting when the sky is dark). sheltercovehiltonhead.com
When: Times vary, July 12-21
Where: Waterfront Park
Details: Don’t miss the 68th annual Beaufort Water Festival: “A Summer to Remember,” which promotes the natural and scenic beauty of Beaufort and the surrounding area. bftwaterfestival.com
When: 9 a.m.-12 p.m., July 27
Where: Buckwalter Place Park
Details: This free family fun event features water slides, video games played on a Jumbotron television, lawn games, a DJ, a concession stand and fun prizes. townofbluffton.sc.gov
When: 11 a.m.-4 p.m., July 6
Where: The Gullah Museum of Hilton Head Details: Enjoy singing, storytelling and live music that celebrates vibrant traditions. Bring your family and friends for culture, music and a fun day. gullahmuseumhhi.org
When: 5-8 p.m., July 19
Where: Buckwalter Place Park
Details: Bring friends and family to see The Super Mario Bros. Movie and enjoy music, bounce houses and concessions. townofbluffton.sc.gov
Support Jasper Animal Rescue Mission by adopting a new best friend, donating or just stopping by at one of these upcoming adoption events. jarmission.org
UPCOMING EVENTS
PetSmart Hardeeville: 11 a.m.-2 p.m., July 6
Hilton Head Plantation Farmers Market: 9-11 a.m., July 20
Petco Bluffton: 11 a.m.-1 p.m., Aug. 3
When: 4-8 p.m., July 17
Where: Shelter Cove Community Park
Details: The Outside Foundation presents a family-focused community event designed to raise environmental awareness and foster the preservation of Hilton Head Island's precious natural resources. outsidefoundation.org
When: 7:30 p.m., July 18 & 5:30 p.m., July 19
Where: Oyster Factory Park
Details: Don’t miss Bear Foot Sports’ festival nights featuring a Hawaiian Shirt Sunset Run on July 18 and a Hawaiian Shirt Shrimp Fest Sunset Party on July 19. bearfootsports.com
Head to Shelter Cove Community Park at 8:30 p.m. on Thursdays to see movies perfect for the whole family. sheltercovetownecentre.com
MOVIE LINEUP
July 11: Back to the Future Part III
July 18: Surf’s Up
July 25: Star Wars – The Rise of Skywalker Aug. 1: Cool Runnings
Embark on an unforgettable cultural journey at the Hilton Head Island Gullah Celebration, a vibrant and immersive showcase of the rich heritage and history of the Gullah people.
Exceptional Gullah Geechee Art
Captivating Performances
Delicious Culinary Experiences
Engaging Storytelling
Soulful Gospel Music
Unique Artisan Markets
Historical Tours & Golf
Memorable Musical Dinners
Hilton Head Distillery Cocktail Classes
Take a mixology class (or two) to learn how to shake up creative sips. Classes are from 7:30 to 9:30 p.m. at the Hilton Head Distillery. hiltonheaddistillery.com
UPCOMING CLASSES
Red, White & Booze Cocktail Class: July 3 & 11
Island Time Cocktail Class: July 18 & 25
Classic Cocktails Class: Aug. 1
Italian Summer Wine Festival
When: 4-5:30 p.m., July 10
Where: Nunzio Restaurant + Bar
Details: Don’t miss Nunzio’s Italian Summer Wine Festival with Miriam Gonzalez. Enjoy delicious wines, and if you stay for dinner, you’ll receive 10 percent off your meal as a thank you. nunziohhi.com
Hardee Greens Demo
When: 5-7 p.m., July 23
Where: Cassandra’s Kitchen Store
Details: Jennifer Harsta, owner of Hardee Greens, will share their story, process and a few of their favorite recipes. Enjoy savories, spirits and microgreens, which are available for purchase. cassandraskitchen.com
When: 10 a.m.-2:30 p.m., July 7
Where: Buffalos in Palmetto Bluff
Details: Enjoy an all-you-can-eat brunch experience with bites, mimosas and live music. palmettobluff.com
When: July 6
Where: Nectar Farm Kitchen Old Town Bluffton
Details: Don’t miss a whole day of family fun planned with activities, great live music and, of course, fantastic food. nectarfarmkitchen.com
When: 7-10 a.m., Wednesdays-Fridays in July
Where: Fat Baby’s Pizza and Subs
Details: Head to Fat Baby’s Wednesday-Friday mornings this month for delicious baked goods from The Purple Cow. purplecowhhi.com
When: 5-7 p.m., Tuesdays & Thursdays
Where: Rollers Wine & Spirits
Details: Enjoy a wine tasting with live music and small bites led by Rollers’ certified sommeliers. The tasting will feature 4-6 new wines and some familiar favorites. Call 843-842-1200 to reserve your spot.
When: 2-5 p.m., the first Friday of every month
Where: Big Jim’s BBQ, Burgers & Pizza
Details: The first Friday of each month brings a tap takeover of three Southern Barrel Brewery draft beers to Big Jim’s. palmettodunes.com
Here are the July events at The Salty Dog Cafe. For a complete list, visit saltydog.com
UPCOMING EVENTS
Turtle Trackers at South Beach Marina: 2 p.m., July 7, 8, 14, 21, 28
A Very Sunny South Beach Christmas — Christmas in July Week: Times vary, July 22-28
Enjoy the local flavors of the Lowcountry with some of these regular farmers and art markets:
UPCOMING MARKETS
Bluffton Farmers Market:
10 a.m.-2 p.m., Thursdays, 68 Boundary St.
Hilton Head Island Farmers Market:
9 a.m.-1 p.m., Tuesdays, Coastal Discovery Museum Port Royal Farmers Market:
9 a.m.-noon, Saturdays, Naval Heritage Park Forsythe Farmers Market: 9 a.m.-1 p.m., Saturdays, Savannah The Saturday Market:
9 a.m.-1 p.m., Saturdays, The Bridge Collective on Calhoun St. Beaufort First Friday:
5-8 p.m., first Friday of each month, downtown Beaufort
Hilton Head Community Market: 9:30 a.m.-12:30 p.m., Saturdays, Shelter Cove Community Park Farmers & Makers Market:
10 a.m.-2 p.m., Tuesdays, The Shops at Sea Pines Center Island Originals Local Artist Market: 11 a.m.-3 p.m., Wednesdays on the SoundWaves patio Party in the Park + Maker’s Fair: 6 p.m., Thursdays, Lowcountry Celebration Park
Gabriel & Co. Trunk Show
When: 10 a.m.-5 p.m., July 17-18
Where: Forsythe Jewelers
Details: Bring your best to your relationships daily and to special moments in life with Gabriel & Co.'s curated selection of designer brand jewelry. forsythejewelers.biz
JULY 12-14
Spartina 449 Warehouse Sale
When: Times vary, July 12-14
Where: Hilton Head Island High School
Details: During this annual warehouse sale, shop for deals and support The Outside Foundation, Hilton Head Volunteers in Medicine Clinic and Daufuskie Island Historical Foundation. spartina449.com
Learn a new skill and unleash your creativity with one of these art classes at the Art League Academy on Cordillo Parkway. For a complete list of classes, visit artleaguehhi.org
UPCOMING CLASSES
Impressionist Oil Painting: How to Paint Fast with Oils: 1 p.m., July 9
Painting the Lowcountry Landscape: 9 a.m., July 13 Mosaics Turtles: 9 a.m., July 27
Restorative Medicine Seminar
When: Noon-1 p.m., Tuesdays
Where: Fraum Center for Restorative Health
Details: Attend a free education event on the latest advancements in restorative medicine with a complimentary lunch. Learn how you can help your body heal itself with highly effective, non-invasive solutions to chronic pain. fraum.com
JULY 10
The Coastal Discovery Museum presents a wide variety of classes for any interest. Here are some of our favorites this month. coastaldiscovery.org
UPCOMING EVENTS
Critter Meet & Greet: 9:30 a.m.-12:30 p.m., Mondays, Wednesdays & Fridays
Marsh Critters: 10:30-11 a.m., Thursdays
Friday Feeding Frenzy: 2:30-3:30 p.m., Fridays
Oyster Shell Decoupage
When: 11 a.m., July 10
Where: Branches Hilton Head
Details: Head to the Flower Bar at Branches to create three customdesigned oyster shell trinket dishes as designers guide you through the process. branchesdesigns.com
Join Amber Kuehn, director of Sea Turtle Patrol Hilton Head Island, for a 45-minute presentation to learn more about sea turtle biology and what the patrol does daily to ensure the safety and growth of our sea turtle population. seaturtlepatrolhhi.org
EVENT LINEUP
Lowcountry Celebration Park: 8-9 p.m., Mondays
Sea Pines Beach Club: 8:30-9:30 a.m., Wednesdays
The Dunes House in Palmetto Dunes: 8-9 p.m., Wednesdays
With a vast outdoor classroom at its fingertips, the Palmetto Bluff Conservancy team members are ambassadors to each resident and guest, introducing them to this landscape in ways large and small, structured and informal. Tours, classes and workshops, programs, research and field trips are available to facilitate this environmental learning process. Check the website for a complete list of events. palmettobluff.com/conservation
Qualifying rising 9th graders are invited to start their college or career journey early through the BCSD Tides Program. The new dual enrollment cohort partnership allows students to take all classes at TCL’s New River or Beaufort Mather campus and still participate in high school extra-curricular activities and athletics.
Students can potentially graduate with two associate degrees from the following areas (saving lots of time and money):
n Associate of Arts: University Transfer Pathway
n Associate of Science: University Transfer Pathway
n Associate of Applied Science/ Computer Technology: Programming, Networking, Cybersecurity
n Associate of Applied Science/ Business Administration
n Associate of Science/ Allied Health Science: Medical Assisting, Entrepreneurship/ Small Business Certificate
Enroll now for the 2024–2025 school year! For full eligibility requirements and more information, visit: www.tcl.edu/bcsdtides
Latoshia Middleton
UPCOMING EVENTS
Breaking it Down: Oysters: 2-3 p.m., July 16
Brown Bag Lunch: Manatees in South Carolina: Noon-1 p.m., July 24
Explore PBC: Turtles of Palmetto Bluff: 9-11:30 a.m., July 19 & 26
When: 10 a.m., July 13
Where: The Hilton Head Island Rec Center is kicking off Parks and Recreation Month with its 3rd annual Community Kickball Event. islandreccenter.org
Sign up for one of these races–just be sure to stay hydrated.
UPCOMING RACES
Palmetto Dunes Turtle Trot 5K: 8 a.m., Wednesdays, Dunes House
Sea Pines Dolphin Dash 5K: 8 a.m., Thursdays, Sea Pines Beach Club
Palmetto Running Company Summer Pub Run Tour: 7 p.m., Wednesdays, locations vary
May River Shrimp Fest Hawaiian Shirt Sunset 5K: 7:30 p.m., July 18, Oyster Factory Park
Hilton Head Surfer Santa 5K: 8 a.m., July 28, Coligny Plaza
PUP Run/Pub Run: 6:30 p.m., July 31, Jarvis Creek General Store
JULY 1-AUG 20
JULY TUESDAYS
Yoga Class at Moor Spa
When: 6-7 p.m., Tuesdays
Where: Moor Spa Hilton Head
Details: Enjoy slow flow and stretch yoga with Jennie Garcia at Moor Spa. Call 843-681-6060 to reserve your spot. moorespa.com
Fireworks & Nature Boat Cruises
When: 7:30 p.m., Tuesdays, now-Aug. 20
Where: Shelter Cove Marina
Questions? Contact
843-379-6918 latoshia.middleton@beaufort.k12.sc.us
Details: Outside Brands launches its 90-minute dolphin eco tour boat cruises that conclude with a front-row view of the island’s annual HarbourFest fireworks displays. outsidebrands.com
Step into a realm where the legacy of time-honored tradition and the pinnacle of automotive innovation converge. This year, in the serene and prestigious enclave of Hilton Head Island, South Carolina, we are orchestrating a grand celebration of our automotive heritage, underscored by a deep-seated sense of community and an unwavering dedication to craftsmanship.
Our spotlight shines on the majestic 125-year legacy of Packard, a marque synonymous with craftsmanship and enduring elegance. Hilton Head Island, with its vibrant stretch along the Atlantic Ocean, offers more than a picturesque setting; it becomes a sanctuary for aficionados and families alike, promising an unmatched motoring experience steeped in tradition and luxury. With the convenience of direct flights from over a dozen major cities to the nearby Savannah/Hilton Head International Airport, your gateway to a blend of motoring tradition and innovation is closer than you think.
Join us as we celebrate Packard's 125th Anniversary on this enchanting island, where each turn unveils a discovery, and every moment is a homage to the unity of our distinguished community and the evolution of automotive artistry.
October 31 - November 3, 2024
Sunset Celebration
When: 7-10 p.m., Fridays, now-Aug. 16
Where: Shelter Cove Community Park
Details: Bring lawn chairs or blankets and enjoy the music and the breeze off Broad Creek at this summer concert series. sheltercovetownecentre.com
MUSIC LINEUP
July 5: Cranford & Friends
July 12: Deas-Guyz
July 19: Target & The Headliner Horns
July 26: Cranford Hollow
August 2: Deas-Guyz
Spend some time outside this month with one of these concerts at The Sea Pines Resort. Check the website for details and a complete list. seapines.com
UPCOMING EVENTS
Gregg Russell Concerts: 8-9:30 p.m., Mondays-Thursdays, Harbour Town Rick Hubbard Kazoobie Kazoo Show: 8-9:30 p.m., July 5, Harbour Town Island Vibes Concert Series: 5-7 p.m., July 10, Sea Pines Beach Club
JULY 18
Sister Hazel
When: 6 p.m., July 18
Where: The Roasting Room
Details: Ken Block and Drew Copeland from Sister Hazel are performing at The Roasting Room above Corner Perk. roastingroom.live
JULY 9 & 23
Jazz in the Park
When: 7:30 p.m., July 9 & 23
Where: Lowcountry Celebration Park
Details: Hilton Head Symphony Orchestra presents free outdoor concerts featuring the HH Jazz Camp Faculty on July 9 and the Eric Jones Quartet on July 23. hhso.org
Life is better with music, so why not enjoy live music every day of the week? These are some of our favorite local spots with regular live music this month. Check their websites and Facebook pages for details.
DAILY LIVE MUSIC VENUES
Brother Shucker’s
Coast, Oceanfront Dining
FISH Casual Coastal Seafood
Frosty Frog
Harbourside
Kind of Blue Luther’s Rare & Well Done
Quarterdeck
Ruby Lee’s
Scott’s Fish Market
Skull Creek Boathouse
The Boardroom
The Crazy Crab Jarvis Creek
The Jazz Corner
The Salty Dog Cafe
The Sandbar Beach Eats
The Studio
Tiki Hut
OTHER MUSIC VENUES
A Lowcountry Backyard Restaurant (Mondays-Fridays)
Big Bamboo Cafe (Mondays-Saturdays)
Black Marlin Bayside Grill & Hurricane Bar (Wednesdays-Saturdays)
Bluffton Oyster Co. Family Seafood House (Fridays & Saturdays)
Burnt Church Distillery (Thursdays-Saturdays)
Captain Woody’s Bluffton (Tuesdays, Thursdays & Fridays)
Carolina Crab Company (Sundays)
Celeste (Fridays & Saturdays)
Cheap Seats Tavern 2 (Fridays)
Chophouse 119 (Tuesdays & Fridays)
Deano’s Wood-Fired Grille (Tuesdays, Thursdays-Saturdays)
Dunes House Oceanfront Bar & Grill (Mondays-Fridays)
Fishcamp on Broad Creek (Tuesdays-Sundays)
Grooby’s, Too (Sundays)
Hilton Head Brewing Co. (Mondays, Wednesdays & Fridays)
Hilton Head Tavern (Mondays & Tuesdays)
Island Winery (Fridays)
Jarvis Creek General Store (Wednesdays, Fridays & Saturdays)
Lincoln & South Brewing Company (Wednesdays-Sundays)
Local Pie (Fridays, Saturdays & Sundays)
Lucky Beach Bar + Kitchen (Fridays)
Lucky Rooster Kitchen + Bar (Fridays & Sundays)
Nectar Farm Kitchen in Old Town Bluffton (Fridays-Sundays)
Old Town Dispensary (Wednesdays-Sundays)
Pomodori Too! (Mondays & Wednesdays)
Red Fish (Tuesdays-Saturdays)
Reilley’s Grill & Bar (Wednesdays-Fridays)
Rollers Wine & Spirits (Tuesdays & Thursdays)
San Miguel’s (Thursdays-Saturdays)
Santa Fe Cafe: (Tuesdays-Saturdays)
Sundown Saloon (Saturdays)
The Rooftop Bar at Poseidon (Wednesdays, Thursdays & Saturdays)
The Westin Hilton Head Island Resort & Spa (Every third Friday)
Tio’s Latin American Kitchen Bluffton (Fridays & Sundays)
UnCorked Wine, Bar, Food, and Music (Tuesdays-Saturdays)
Zunzibar (Mondays-Thursdays)
Now to August 21: Monday, Tuesday & Wednesday 6:30 & 8:00 p.m. Parrot Palooza on Thursdays (see below)
SCAN TO VIEW ENTERTAINMENT & FIREWORKS SHOW UPDATES
CAPPY THE CLOWN
Face painting, balloon animals & more! 6:00 - 9:00 p.m. Now to August 30: Monday to Friday. Plus Labor Day Weekend: August 31 & September 1. Train rides & bounce houses on firework nights! Featuring “Shannon Tanner & the Oyster Reefers” on Thursdays at 7:00 p.m. July 4,11, 18 & 25; August 1, 8, 15 & 22. Two shows on Labor Day Weekend: August 31 & September 1
JULY 19
JULY 25
July 19: Sebastian Maniscalco at Enmarket Arena
July 20: Bluffton Kiwanis Night at Savannah Bananas
July 25: Jason Aldean at Enmarket Arena
July 26-28: Brick Fest Live at the Savannah Convention Center
August 13: Maren Morris at Johnny Mercer Theatre SAVE THE DATE
Aug. 3: Savannah Comic Con at the Savannah Convention Center
Aug. 3: Bobcat Scorcher 5K at Bluffton High School
Aug. 5: Carolina Rhea at Arts Center of Coastal Carolina
You
Happenings
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time, location, description, a link to the webpage and photos if possible.
THIS FREE WEEKLY EVENT IS OPEN TO ANYONE WHO IS INTERESTED GETTING ACTIVE, MAKING FRIENDS AND HAVING A WHOLE LOT OF FUN!
READY TO RUN YOUR FASTEST MILE? PROJECT SC BRINGS TOGETHER RUNNERS OF ALL AGES + ABILITIES FOR A ONE OF A KIND EVENT.
JOIN US FOR A FREE SUNRISE YOGA CLASS ON THE BEACH FOLLOWED BY A SHORT RUN/WALK. OPEN TO ALL AGES + ABILITIES.
IT’S CHRISTMAS IN JULY AT THE SURFER SANTA 5K! RUN/WALK BEACHSIDE WITH A FORECAST OF SNOW AND A VISIT FROM SANTA HIMSELF!
JOIN US FOR A FREE RUN/WALK WITH OUR FRIENDS AT HILTON HEAD HUMANE AND GET A CHANCE TO HANG WITH AN ADOPTABLE PUP!
RUN/WALK FOR A CAUSE! HELP PROTECT OUR NATIVE SEA TURTLES AND THE WORK OF OUR FRIENDS AT SEA TURTLE PATROL.
Whether you’re a foodie looking to explore new culinary delights or a family seeking fun and engaging activities, these carefully curated selections of restaurants and activities have something for everyone.
TANGER HILTON HEAD Shop two Tanger Hilton Head centers, located just one and two miles west of the Hilton Head Island bridge, and save at over 90 top designer name-brand retailers. Enjoy dining at a variety of on-site restaurants and eateries. Visit our website to learn more about upcoming events and promotions. LOCAL Life Insider Tip: Visit the Tanger Hilton Head website for promotions and fun family events throughout the year! 1414 Fording Island Road, Bluffton • 843-837-5410 • tanger.com/hiltonhead
FIRST TEE - THE LOWCOUNTRY Experience golf on the Island with the only par-3 course — perfect for instruction, children and senior play. Driving range, putting green and disc golf course are open to everyone. $10 donation for adults, $5 donation for kids — all you can play. LOCAL Life Insider Tip: You don't need to bring clubs — the pros at First Tee will lend you a set at no charge. 151 Gumtree Road, HHI • firstteelowcountry.org/about/openplayhours
AVOCADO BIKES Avocado Bikes is an electric bike rental and retail company dedicated to providing an elevated experience to a classic activity. For over 200 years people have been enjoying the magic of cycling, and we aim to continue this tradition. With quality at the forefront of our minds, you can enjoy a stress-free experience while cruising with us. Local Life Insider Tip: Free bike delivery when you rent two or more bikes. 807 William Hilton Parkway, Suite 100, HHI • 843-940-8112 • avocadobikes.com
SUPPORTING THOSE IN NEED
Organizing Deepwell food drives to assist local families.
COMMUNITY ENGAGEMENT
An impressive 2,360 volunteer hours to the RBC Heritage.
PROMOTING SAFETY Safety Town programs for our young ones.
Under the outstanding leadership of President Jody Levitt, Hilton Head Island Rotary has achieved remarkable milestones: AND MUCH MUCH MORE!
Introducing the HHI Rotary Lowcountry Environmental Club
Supporting a scholarship fund awarding $4,000 annually for four years to two deserving students. Our ROCS (Rotarians Offering Community Service) initiatives made a significant impact.
Participating in Bell Ringing for the Salvation Army.
Join us in celebrating a year of service, growth, and community spirit. Together, we make a difference!
“For my birthday I went on the Salty Dog happy-hour cruise on Calibogue Sound with family and friends, and I enjoyed it so much that I went three times in one week. On Saturday night, at the very end of the cruise, I noticed a pink fireworks display right above a shrimp boat. I quickly captured a photo before it faded away, adding a magical touch to the evening.”
— LINDSAY PETTINICCHI, HILTON HEAD ISLAND.HIT US WITH YOUR BEST SHOT Have you taken a great local photo? Send your high-res image to info@wearelocallife.com or upload it at locallifesc.com/partingshot.
