Looking for some real southern comfort food recipes? Below I have typed out my favorites. I hope you enjoy!! Also, if you didn’t know, I was born and raised in South Carolina so my BBQ will be vinegar based (not tomato or mustard) and my bog and perlot may be spicy.
South Carolina Vinegar based BBQ:
For this recipe you can use chicken quarters or a shoulder. I like to use a shoulder – to me the meat is better. I found this recipe a while back and I jotted it down on paper. I haven’t been able to find where I got it from since. I am thinking it was someone’s blog because I remember seeing pictures of the chicken quarters she was using.
24 hours before making your BBQ you will rub your meat down with the rub and leave it in the fridge to sit before you cook. Go ahead and make the sauce too (and place in the fridge) because the sauce needs 24 hours to sit after you mix it.
1/4 cup cumin
1/4 cup brown sugar
1/2 cup paprika
1/4 cup chili powder
1 tbsp cayenne pepper
1/4 cup salt
1/4 cup pepper
It seems like a ton of rub but it’s not. I mix all of my rub together in a large bowl and then place my shoulder in the bowl. I use my hands to rub the spices all over the meat and flip it a few times. In the course of 24 hours I will go in the fridge and flip it again to make sure the rub is getting in and all over the meat.
1 cup distilled white vinegar
1 cup apple cider vinegar
1/2 cup brown sugar
1 tsp cayenne pepper
1 tbsp hot red pepper (I leave this out)
1 tsp salt and pepper
After your meat has sat in the rub for 24 hours you are ready to cook it in the oven. I put it in the oven at 350 for about 4-6 hours. Cook time depends on how big of a shoulder you are cooking. Once the meat is done, take it out of the oven and let it rest for 10 minutes. Once it’s cool enough to work with you can begin pulling the meat apart and shredding it with your fingers. After you have all your meat shredded, place it in a big bowl and pour the sauce on the meat. I use about 1/2 the sauce that I make for a 2-3 lb shoulder. I also don’t eat the meat right away. After stirring the meat and the sauce together I put it back in the fridge for a few hours (even 24 hours) to let the meat really soak up the sauce. Then we eat it. It’s so good!! I know all the ingredients seem really strong when making this but as long as you are giving the meat and sauce time to settle and mix it turns out yummy!
Pertlot- a Georgetown SC version of Chicken bog
The same thing for this perlot recipe. I found it a while back when we moved from Florida to Texas and I can not find where I got it from.
1 (3-5) lb chicken (cut into pieces) – (I use three boneless skinless chicken breasts cubed instead of shredded)
1 lb of smoked sausage (I use 3 sausage links of Kielbasa sausage)
1/4 cup butter
2 tsp Lawry’s seasoning salt
tsp ground red pepper (I use about 1/4 tsp)
2 tsp ground black pepper (I use about 1/2 tsp)
1 pinch of salt (I use about 1/4 tsp)
dash of garlic powder (I use about 1/4 tsp)
3 bay leaves
8 cups of water ( I fill up a pot with water just for cooking meat and the water I need for rice)
3 cups of raw white rice (I use 2)
1. Cut sausage into 1/2 inch pieces
2. Combine chicken, sausage, butter, seasonings and bay leaves in a large stock pot
3. Add the water and bring to a boil. Cover for about 40 minutes at a low boil.
4. Remove chicken (I remove the chicken, sausage and bay leaves so that the sausage won’t be rubbery and the bay leaves won’t get lost in the rice)
5. Remove the meat from bones of chicken and skin *if you cubed your boneless skinless breasts skip this step
6. Add the rice to the pot with the remaining chicken broth and seasonings. (I measure the broth to make sure it is 4 cups of broth for my 2 cups of rice)
7. Cook rice as normal bringing broth back to a boil then adding rice and cooking with a lid on the pot on low for about 40 minutes (if you used 2 cups of rice)
Throw the sausage and chicken back in the pot once the rice is done, mix and serve. You can freeze this as well.
When I make this with the measurements I gave you in parenthesis it will feed about 4-6 adults.
This is cooked almost exactly the same as the perlot but without the extra spices and sausage.. this is my recipe so it will feed a family of 4
3 boneless skinless chicken breasts * you can use a whole chicken cut up into pieces or quarters but I use the breasts to save time. Salt and pepper chicken on both sides really well
1 tbsp butter
2 cups rice
2 bay leaves
I leave my breasts whole, not cubed salt and peppered and place them in a pot of boiling water mixed with a box of Swanson’s chicken broth, with my butter and bay leaves. I cook until the chicken in done. Once the chicken is cooked, I remove the chicken from the broth, throw away the bay leaves and let it cool. I measure out 4 cups of broth for the rice and place the 4 cups of broth back in the pot and bring to a boil again- once boiling turn it to low add the rice and cover to cook on low for 40 minutes. Once the rice is cooked I add my chicken (shredded or cubed) back to the rice and stir. Add salt and pepper as needed. We eat our bog a lot of pepper because that is how we eat it where I grew up. You can add other spices to it if you want.
* A lot of my family make their bog with chicken wing meat. Again, I just don’t.. if you cooked quarters and shredded the meat, it would turn out really nice but usually when I making chicken bog its my “quick” meal and I am doing it at the last minute which is why I use breasts.
Hope you enjoy your southern food! Add some hush puppies, fried okra, and sweet tea and you will be eating like you are at a SC buffet 🙂