Today is National South Carolina Day. Every state has their share of strange or outdated laws. South Carolina is no exception.
When approaching a four-way or blind intersection in a non-horse vehicle, you are required to stop 100 feet from said intersection and discharge a firearm into the air to alert horse traffic of your presence.
Every adult must bring a rifle to church on Sundays to ward off Indian Attacks during services.
Only light bulbs that are deemed necessary can be sold on Sundays.
Horses are required to wear pants at all times. This I gotta see.
It is illegal to keep a horse in a bathtub. That doesn’t mean the horses can’t drink from a tub, right?
People may not change clothes in a gas station without permission. So is that inside the station, the bathroom or out by the pumps that permission is needed?
It is illegal to urinate in the waters of any park in South Carolina. Does that mean if the water is outside the park, it’s okay to pee in it?
Finally, it is illegal to dance in public in Lancaster, South Carolina.
Well, at least a Southern Barbuce is still okay.
Southern Barbecue Supper
Butterflied Grilled Chicken
Sweet Oven-Roasted Corn on the Cob
Cast Iron Barbecue Beans
Butterflied Grilled Chicken
Dry Rub
3/4 cup Brow Sugar
2 teaspoons Hickory Smoked Salt
1/2 teaspoon Chili Powder
1 tablespoons Smoked Paprika
1 tablespoon Garlic Powder
Pinch Cinnamon
Pinch Cayenne Pepper
1/2 teaspoon Old Bay Seasoning
Mix all the ingredients for the dry rub in a bowl. Set aside until ready to use.
Butterflied Chicken
1 (3 lb) whole Chicken
1-1/2 cups Sweet Baby Ray’s Original Barbecue Sauce
Make sure the chicken is hollow, remove anything that may be inside. Remove excess fat deposits. Rinse chicken with cold water inside and out. Pat dry with a paper towel.
Place chicken on a cutting board breast-side down. With sharp kitchen scissors on shears, cut along each side of the backbone. Remove and discard the bone. Open up the chicken, flip over so the breast is now up. Press in the middle to break breast bone and to flatten the bird.
Rub inside, outside and under the skin with the dry rub. Set chicken aside.
Heat grill to 450-degrees using all the burners. Oil the grate over the center burners with vegetable oil. Place chicken, skin side-down. Immediately turn off the center burners, lowering the indirect heat of the outside burners to medium-low. Close lid, grill for 15 minutes. Check periodically for any hot spots directly under the chicken to prevent burning. Adjust placement accordingly.
Turn chicken over, skin-side up. Close lid and continue to grill about 45 minutes longer, or until cooked through and juices run clear. Brush with barbecue sauce, grill another 5 minutes. Turn, brush with more sauce, grill 5 more minutes. Turn, brush one last time, then transfer to a warm platter. Tent and let rest for 10 minutes.
Cut along breastbone to split in half. The cut into quarters or individual pieces as desired for serving.
Sweet Oven-Roasted Corn on the Cob
4 ears of Corn
2 tablespoons Sugar
4 tablespoons Butter
Salt to taste
4 pieces Foil
Remove husks and silk from corn. Trim ends. Place corn in a large pot, cover with water. Add sugar only if you are uncertain of the natural sweetness of the corn. Let corn soak for 30 minutes to absorb some of the water.
Note: Pre-soaking will keep corn moist and create steam from within during the oven roasting. This is also good if grilling corn on the barbecue.
Heat oven to 350-degrees. Cut pieces of foil large enough to fully enclose corn, set aside.
When ready, remove corn from the water. Pat dry, slather each ear with about a tablespoons of butter. Season with salt. Wrap each cob individually in foil.
Place corn on a baking sheet, place in the heated oven on the middle rack. Let roast until tender, about 30 minutes.
Remove from oven, unwrap and enjoy.
Cast Iron Barbecue Beans
3 strips Bacon
1/2 medium Yellow Onion
16 oz can White Beans in Chili Sauce
16 oz can Pinto Beans in Chili Sauce
2 cups Barbecue Sauce
1/4 cup Brown Sugar
Cut bacon into pieces and set aside. Cut onion in half from tip to root. Wrap half the onion in plastic and store for another use. Peel and dice remaining half of the onion. Set aside until ready to use.
Fry bacon in a cast iron skillet over medium heat until crisp and fat has been rendered. Using a slotted spoon, remove bacon from the skillet and set aside.
Fry onion in bacon dripping until just tender. Remove skillet from heat.
Pour cans of beans into the skillet. Add barbecue sauce and brown sugar. Stir until well incorporated. Add bacon to the mix.
Return skillet to heat, and simmer on low until headed through, about 20 minutes.
Fill us with Your love, O Lord, and we will sing for joy!
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