"To teach and promote the art of quality barbecue
 while benefiting charitable
organizations"

Newspaper

Jack Waiboer doesn't think the state has the reputation in competitive barbecue that it should, and he's on a mission to do something about it.

"We want to make South Carolina barbecue relevant," says Waiboer of North Charleston....Read morehttp://www.postandcourier.com/article/20111109/PC1206/311099896

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Local pros of the “low and slow” taught the art and science of barbecue to more than 25 enthusiasts last weekend.

Competition cooks and backyarders alike braved inclement weather to take part in the two-day Carolina Pit Masters Barbecue Cooking School...Read More:  http://summervillejournalscene.com/news/0227AAbbq3

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It may be touted as a professional barbecue cooking school, but the weekend is about much more than just putting cuts of meat on a slow burning fire.

The Carolina Pit Masters Barbecue Cooking School was held this past weekend, March 11 and 12, at the Shrine Club. Now in its fourth year, the school attracts barbecue enthusiasts from all around the country...Read More:  http://securesjs.mediaspanonline.com/news/Annual-barbecue-school-a-success

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...If you saw the spot on SCETV's The Big Picture, then you know Jack Waiboer. They went into this man's backyard where he showed off his collection of smokers. Jack also is an instructor in the Carolina Pitmasters class. He is genuine and warm and was a little embarrased that I asked for his autograph...Read More:  http://100milesmoke.blogspot.com/2009/07/south-carolina-barbeque-association.html

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Mound it on a bun with slaw, South Carolina style. In many places in the South folks often crown a pulled pork sandwich with slaw (use my Creamy Deli Slaw). Barbecue champ and instructor Jack Waiboer of Charleston tops his slaw with dill pickle chips and thin sliced Vidalia onions, and calls it the "Carolina Crusher."...Read More:  http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html

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