Jack Waiboer stands before attentive students, their pens raised over writing tablets and notebooks, and pats a couple of Boston butts. He turns them front to back, side to side, tracing his finger along seams of fat, explaining the finer points of a pork shoulder.
Wednesday, November 9, 2011
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.
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On a mission for South Carolina cooking
Pit master seeks to educate others on barbecuing
By Teresa Taylor
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. Read More