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One Oak Barbecue Barbecue Classes In Charleston, SC

10/08/2026

Cutting ribs can be hard. But it sure as heck doesn’t have to be. How so, you say? Flip that rack on over till the bone side is staring ya in the face. That way (for the most part) you can see where the bones are and where to aim for your cuts.

Or if you’re a hero, full send it meat side up and do ya thang. Flipping them over just makes things a tad more likely to come out looking sharp. Give it a try on your next rack!
       

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10/06/2026

When it comes to ribs, 87% of the time I’m tossing on salt & pepper (alright, maybe msg too) and calling it good. They’re just so good with so little. However, the 13% razzle dazzle keeps things interesting. Enter our hero: dry rub ribs. Or Memphis style. Ya always forget how good they are until, as fate would have it, you remember there’s a tub of all purpose sweet rub in the cabinet. Which you appropriately dust and douse your ribs in until their red hue iridescence can be seen from mars.

Good gosh they were so good. Give the Memphis style ribs a try and a well deserved hat tip while you’re at it.

       

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10/01/2026

The Smoked Pork Burger, trial run version. Been wanting to try this one for a while. This idea came to mind after eating an obscene amount of pork burgers the past few months, which were inspired from the homies LeRoy and Lewis BBQ and Bar. Then things kinda clicked…I wanted to try a smoked half pound pork burger adjacent to the legendary L&L brisket burger. A combination situation of the two variants.

Got to scrounging around and found a bag of spare rib meat trim in the freezer, as well as a pack of buns. The freezer provides, man. Took the meat trim to ground town and promptly seasoned with Will Andrews Perpetual Pork. This thick boi hog patty got smoked for 40ish minutes at 275. Topped with American cheese, pickled reds & burg sauce. Blew my mind.

Things I’d do differently on version 2:

-smoke it longer and at a lower temp. I wanted more smoke. However, mid-stage brisket/ribs were on the pit so it got what it got
-would also add additional pepper
-I’d opt for a fresh bun over frozen. Just used what I had this time.
-Definitely would toss some pickles on this bad boy
-Completely forgot to sear the burger before assembling. Was doing 6 things simultaneously and my brain bandwidth maxes out at 5. Is what it is.

Gonna run this back for version 2 asap, because this was awesome.

09/29/2026

The Foundations Of Brisket class is going down Saturday, October 10th. We’re going over all the basics, including:

* Selecting, trimming & seasoning
* How to fully utilize all meat and fat trim
* Wrapping using the foil boat, butcher paper & full wrap
* How to judge doneness using look, feel & temperature
* Resting and hot-holding methods
* How to properly slice and plate

The party is getting started at 9am and we’ll wrap the day up with a brisket centered bbq tray with a few familiar One Oak sides. See yall there!

09/24/2026

How to make beef tallow: part 2. In part 1, we took the fat trimmings from several briskets and ground it all down. Now’s where the party starts. Get all that ground fat in a bubbling cauldron or two. Let it rip on medium heat while stirring occasionally. The idea here is to completely remove all the water from fat via evaporation by boiling it out. Once this happens, you’re left with your own batch of beef tallow and the options to use it are endless.

       

09/22/2026

You’ve been trimming briskets and saving alllll that precious fat trim. It’s been the freezer for months. It’s beyond to time start the journey from frozen trim to finished beef tallow. Here’s part 1 of how you go about doing that. And yes, you can definitely still do this without a grinder, it just makes it a little easier and quicker with more surface area.

09/17/2026

Dove Camp Day 2. Swam with the hounds. Ate the best dove poppers in all of Texas from Matt Pittman - Meat Church himself. Watched the skies absolutely come alive out on the sunflower field, where Will Andrews limited out in about 14 minutes flat. Squadded up at Bader Ranch Dove Hunts to see the boys go to work on getting the doves squared away. Drank a sweet treat loaded and perfectly mixed cocktail by none other than Davin Topel while the smoke sigs carried us to bed.

Officially a dove guy now. Forever grateful for all the adventures with Will Andrews and to the finest crew in the game at PECOS Outdoor

       

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09/15/2026

Dove Camp Day 1 with PECOS Outdoor and Will Andrews was nuts. The South Texas skies were loaded down with birds out on Bader Ranch Dove Hunts. We got ourselves a few limits and by golly that sky meat flew right into the freezer.

       

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https://www.oneoakbarbecue.com/sausage-class-1

09/10/2026

Learn how to make sausage before fall rolls in! The next Intro To Sausage Class is going down on 9/19. In this hands-on class, you will:

* Mix, Season, Stuff & Link Sausage All By Hand

* Take Home Sausages Made In Class

* Enjoy A Finished Sausage Family Meal

These classes have limited seats, reserve your spot before they’re sold out!

       

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https://www.oneoakbarbecue.com/sausage-class-1

God Bless Texas. The boys at PECOS Outdoor sure do know how to celebrate opening day of dove season. I couldn’t be more ...
09/08/2026

God Bless Texas. The boys at PECOS Outdoor sure do know how to celebrate opening day of dove season. I couldn’t be more thankful than to have be a part of seeing this timeless tradition while sharing it with some amazing folks. Thank you to Will Andrews for toting me out there with ya for a Hondo hangout. And thank you to PECOS Outdoor for bringing so many awesome folks together for a week we’ll never forget.

       

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www.oneoakbarbecue.com

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Charleston, SC

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