BBQ Gives Back to the Community

Firebox BBQ on the Bluff returns to St. Simons Island for its fourth year. With events scheduled on Thursday, September 30 and Saturday, October 2, there’s sure to be a lot of good eating and fun fellowship in the Golden Isles. Not only are these events a great time, they benefit a great cause.

Local non-profit Firebox Initiative is the brainchild of Southern Soul Barbeque owners Griffin Bufkin and Harrison Sapp. The inspiration for creating a fund for service industry people in need stemmed from a fire that Southern Soul endured in 2010 that devastated the restaurant. In response, folks in the community stepped up and supported the eatery and their employees until they were able to rebuild. The grateful owners returned the favor by creating a nonprofit that can help local restaurant owners and hospitality staff who may find themselves in need. The funds raised from the BBQ on the Bluff events support the cause and enable Firebox to lend a helping hand in the form of financial grants to those in our local Coastal Georgia hospitality and service industry family who require emergency assistance. Firebox may also extend scholarship opportunities for qualified applicants. Pitmasters, chefs, and farmers from all over will be coming to the island to marinate, smoke, sear, and grill offerings that will delight the tastebuds of ticket holders. 

The event kicks off on Thursday, September 30, with a lively dinner at Southern Soul that will highlight the culinary skills of Chef James London of Chubby Fish, accompanied by the fine libations offered by Virgil Kaine Lowcountry Whiskey and Wild Heaven Beer. Chef James London is a proud native of South Carolina and graduate of the College of Charleston with a BBA in Hospitality Management. James also attended the French Culinary Institute and moved back to his home state for his first independent venture, Chubby Fish, a restaurant serving up innovatively prepared dock to table Lowcountry seafood. If you enjoy good whiskey but aren’t familiar with Virgil Kaine, you’re in for a treat! Accomplished chefs David Szlam and Ryan Meany founded this South Carolina brand and have been described perfectly as “honest, unpretentious whiskey makers that aim to be as approachable as they are premium.” They boldly blend, infuse and tinker with choice ingredients to craft absolutely delicious category-shattering whiskeys. The folks from Wild Heaven Beer will also be back to supply their ambitious, creative, Georgia-made craft beers. Seats are limited and this dinner sells out, so get your tickets!

The event at Gascoigne Bluff on Saturday, October 2, will showcase the prowess of the pitmasters. Before we get to the meat of the event, so to speak, we’ll mention that the musical ambiance of the evening will be set by the band Night Fever out of Athens. Entertainment veterans Jason Fuller and Ansley Stewart bring the yacht-rock vibes of a full band with a small footprint. You’ll be feelin’ the soulshine and groovin’ all night. Joining our hometown hosts of the event, Harrison Sapp and Griffin Buffkin and their crew at Southern Soul Barbeque, who we believe need no introduction other than the ever-present line out the door of their highly acclaimed smoke joint, are the fine folks that follow.

Of course the best barbeque starts with glorious pork. Holy City Hogs will be supplying the pitmasters with that succulent treat. Owner Tank Jackson and his wife Christian raise their animals outdoors in the wild without additives or chemicals. The hogs are allowed to roam in large pastures and wooded lots under hundred year old live oaks, feasting on the flavors of the farm’s earth, grasses, and roots. Talking to Farmer Tank, you instantly know he has much respect for the breeds his oversees. He’s on a mission to raise Happy Hogs. We know there will be a lot of happy people at the BBQ on the Bluff enjoying his fare. Catch Tank on the Discovery Channel show Moonshiners: Smoke Ring this fall. He and his co-host, legendary moonshiner Stephen Ray Tickle, will be venturing around the South to showcase the best barbecue pitmasters in the country.

Fox Bros. Bar-B-Q

Growing up in Texas, Jonathan and Justin Fox were inspired by open sky, Texas heat, and southern spice. Jonathan got serious about cooking when he moved to Atlanta and Justin followed shortly thereafter. In 2004, the brothers were introduced to Dan and Beau Nolen, and Mike Reeves of Smith’s Olde Bar and went from backyard barbecuing to cooking at Smith’s and catering events. That partnership took their business to the next level with Fox Bros. Bar-B-Q opening on Dekalb Avenue in 2007. In 2012, disaster struck when a 100-year-old tree fell on the restaurant’s dining rooms. The community support was overwhelming, and with that help, Jonathan and Justin were able to reopen in less than 48 hours. Today Fox Bros. Bar-B-Q is an Atlanta mainstay and a Southeastern favorite featured on Good Day Atlanta, CBS Better Mornings, TLC, HGTV, and The Food Network.

Home Team BBQ

After a stint at the University of Mississippi, Taylor Garrigan began cooking with his brother, Todd, a chef at Dick & Harry’s in Atlanta. He moved to Charleston to attend Johnson & Wales University, working at Magnolias, and Middleton Plantation. After graduating with a degree in hotel and restaurant management, he worked with chefs that included Paul Tensly and Tom Colicchio at The Beach Club at Kiawah Island. He became friends with Aaron Siegel, working together with him on the concept for Home Team BBQ. Starting as sous chef at West Ashley and then Executive Chef on Sullivan’s Island, Taylor has worked his way up to Executive Chef/Partner over all Home Team BBQ restaurants. In June 2015, Taylor won Episode 13 of Season 23 of Food Network’s Chopped, and also represented Home Team BBQ on Cooking Channel’s Late Nite Eats in 2017.

Peg Leg Porker

Nashville native Carey Bringle was groomed for barbecue competition at a young age by his uncle, Bruce, who competed in the very first Memphis World Championship Barbecue Contest. He’s now been cooking in the Superbowl of Swine for over 25 years. After losing his right leg to Osteogenic Sarcoma, Carey emerged with a new perspective and renewed outlook on life, believing every day brings a new adventure and, most importantly, the chance to eat more great food. It’s this zest for life, and sense of humor that led Carey and his wife to start Peg Leg Porker catering and open the award-winning restaurant in 2013. Carey has twice been asked to cook at the prestigious James Beard House and he also penned the recently released BBQ for Dummies. General Manager Stephen Dresch is known as Carey’s “right leg man,” Dresch, who is a master welder by trade, uses that skill to help build, repair, and customize smokers, and also serves as fire man for the team when on the road.

Pig Beach BBQ 

With three locations, Pig Beach explores the world with cooking techniques that highlight Italian, French, Middle Eastern, Asian, and American BBQ techniques and ingredients. Whether NYC-style pastrami, Italian charcuterie, Za’tar rubbed leg of lamb, Yuzu glazed smoked duck or good old Buffalo chicken wings, the focus will always be on the best ingredients, thoughtful cooking, and a great guest experience. With over 80 years of cooking and restaurant service experience coupled with several top awards at America’s foremost BBQ cooking competitions, this is not an upstart team, but a skilled and knowledgeable group of professional chefs who take BBQ culture to the next level.

17th Street Barbecue

Owner Amy Mills, daughter of barbecue legend Mike Mills, who sadly passed away last December, is considered the industry’s go-to girl for all things barbecue. She is the James Beard Award-nominated co-author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. Amy divides her time between Boston, Southern Illinois and barbecue destinations across the country.

Sam Jones BBQ

Known as an honest, hardworking guy who is passionate about barbecue, loves people, his hometown, and what he does, Sam Jones is the third generation to cook traditional whole hog barbecue. Since Sam’s family opened Skylight Inn BBQ in Ayden, NC in 1947, they have always stayed true to what has made them what they are: standard bearers for wood-cooked eastern NC-style barbecue. Skylight Inn and Sam Jones BBQ, as well as Sam himself, have been mentioned among the greats when it comes to legendary barbecue joints and pitmasters in many publications and TV shows. In 2003, Skylight Inn received a James Beard award for “America’s Classic” In 2015, Sam opened his own restaurant, Sam Jones BBQ, in Winterville, NC. 

Buxton Hall BBQ

Growing up in Florence, South Carolina, where mom and pop ’cue joints reigned supreme, Elliot Moss gained a deep appreciation of the art of smoke. He has vivid memories of his grandfather setting up block pits to feed the neighborhood whole hog on special occasions, while helping his grandmother stir kettles of chicken bog, and his father saucing barbecued chicken and hogs on the family smoker. It’s no wonder this son of the South has vinegar mop running in his veins. Moss moved to Asheville in 2007 to help open The Admiral Restaurant, garnering acclaim throughout the South for his creative and eclectic fare. After being nominated for Best Chef Southeast through the James Beard Foundation in 2013, he left to chase his barbecue dreams.

Das BBQ 

With two locations in Atlanta, Das BBQ offers traditional fare like brisket and Brunswick Stew. When you are sitting in Das, you just know you are going to get a great meal and they’re bringing that goodness (and hopefully some of their banana pudding!) right to our backyard.

Cool Smoke

Tuffy Stone might be considered the most successful guy on the competitive barbecue circuit, having earned Grand Champion titles in nearly every major barbecue competition. Tuffy is the Cool Smoke team’s head cook, co-owner of multiple Q Barbeque restaurants and Rancho T in Richmond, VA, and appears as a judge and host on TV's BBQ Pitmasters. A classically trained French chef, Tuffy, was one of the premiere caterers in Virginia and the co-owner and proprietor of A Sharper Palate Catering in his “pre-BBQ days.” In 2013, Stone took World Champion titles home from two of the eight contests in which he cooked, and followed up with another World Championship title, winning the American Royal Open. Since then, Tuffy has won contests all over the country, including earning Grand Champion honors at the Jack Daniels World Championship Invitational and the Kingsford Invitational.

Mama Jean’s Barbecue

Raised in Destin, FL, Madison Ruckel followed his love of live music and family history to Charleston, where he studied culinary arts at Johnson and Wales. In 2006, he began his journey with Home Team BBQ. Through years of hard work and the mentorship of Chef Aaron Seigel, he became a proper pitmaster. His passion for live fire cooking been inspired by the barbecue community and the invaluable experience he has gained at international events from London to Sao Paulo to Dublin where he served as a featured chef.

Sugarfire Smokehouse 

They are doing something completely different at Sugarfire. They take the tastiest traditions of the best barbecue cities in the U.S. to create a St. Louis barbecue with a style all its own. Their award-winning barbeque tantalizes taste buds with baby back ribs, juicy pulled pork, and beef brisket, but they’re also famous for meaty mashups that defy logic and even gravity. Alongside the classics, they’ve ’cued up andouille, artichokes, cheese curds, mushrooms, and more.

Certified Burgers & Beverage

This is not your typical burger joint. Owner David Carrier is a former Sea Island Chef and veteran restaurateur. His menu offers casual fare made with locally and regionally sourced ingredients that are fresh and flavorful from “grinder to griddle” along with an amazing selection of spirits. Local tip: order from the Specials board and don’t be afraid to put bourbon in your milkshake.

Shaggy / Nola Crawfish King

For 20 years, Nola Crawfish King has been bringing the freshest, most delicious boiled seafood to paper-covered tables in New Orleans and across the Southeast. Now there’s also a brick & mortar location in the Gentilly neighborhood of New Orleans. Come hungry!

Crabdaddy's Seafood Grill

The Williams family has been serving fresh seafood, steaks, and more since 1988. A favorite of island residents and visitors alike, families and friends love the local flavors and pack the tables regularly. Local tip: leave room for the bread pudding and get extra spoons to share!

Pelican Oyster Company 

A new farm in Oyster Bay, Florida, Pelican Oyster Company offers sustainable gulf oysters shipped online. Get ready to shuck some of those special salty bird oysters!

Barrier Island Brewing 

This relatively new SSI eatery offers a unique experience that celebrates craftsmanship and promotes local food, beverages, and artisans. All beer is brewed on site using an innovative SmartBrew system which, partnered with the skills of Brian Watson (one of the most celebrated and respected BrewMasters on the planet), allows them to craft some seriously tasty beers.

Silver Bluff Brewing 

This unique brewing facility in Downtown Brunswick contains two brewhouses and a canning line, and the production facility is connected to a taproom and beer garden. Perfect for a quick pint of one of their year-round brews, seasonal brews, or special releases, an afternoon drinking session with a snack from a visiting food truck, or an elaborate event. Silver Bluff beers are award-winning examples of classic styles, and the team there has decades of experience and multiple certifications in the field of brewing.

Piedmont Brewing Co. 

For Brian Whitley and Richie Jones, it started with a passion for smoked meats, music, craft beer, laid-back times and the unique culture that makes Middle Georgia such a great place to live. As the craft brewing industry in Georgia exploded in 2014, so did their dream of opening a place that displayed their passion for food artisanship and hand-crafted beer inspired by music.

Sea Island Forge 

With backgrounds in construction, custom furniture, product design, photography and art, Steve and Sandy Schoettle envisioned a business that combined their respective crafts and a passion for bringing people together. The Schoettles and their team of talented artisans have built just that with a line of fire kettles and accessories that perfect the fireside experience. Outdoor gatherings around a roaring fire and the simple, meaningful traditions they foster are the cornerstone of the Sea Island Forge lifestyle.

Also taking part in the event will be Southern Living barbecue contributing writer Robert Moss. Moss is the author of Barbecue: The History of an American Institution and The Barbecue Lover's Carolinas. Additionally, The Local Palate will be on the scene. This Southern food culture online magazine tells the stories behind the people, places, and foodways that make up this diverse and dynamic culinary region. 

To sum things up, this event is not to be missed! For more details and to buy your tickets, go to ssbbqfirebox.com.