Brice Cannon, who owns Cannon’s BBQ in Little Mountain, is a master in cooking the kind of barbecue that makes South Carolina proud. He uses a special recipe so the rib meat falls right off the bone. The art of cooking barbecue is a Cannon family tradition that spans several generations. Brice is shown here shoveling the coals that he made from his favorite wood, Blackjack Oak, into his big iron cooker. The coal is what gives the meat a smokey flavor. Once the coals are made and placed into the cooker, tending the steady temperature is a balancing act of having coals ready and knowing just when to add more. The secret is to cook “low and slow,” with no direct heat on the meat.
