here are two things true Southerners take to heart. One is college football and the other is good barbeque. And when you can smell the Boston butts being slow cooked over the hickory  on the big cooker at the Bluffton Barbeque you know your in for a treat.
     Ted Huffman, owner of  Bluffton Barbeque the man responsible for making your salivary glands drip, can be seen every Thursday, Friday and Saturday keeping the fire stoked and gently pulling the tender morsels he has prepared. “Low and slow is the way I do it,” he says.  Years of cooking   pork has taught Ted the secret doing just the right thing at just the right time. And he has definitely discovered the secret.
     Serving through the window of his red caboose you can have your choice of a pulled pork sandwich, pulled pork plate or ribs. The sandwich consist of a heaping portion of flavorful meat arranged on toasted Texas Toast, a bit of Ted’s own barbeque sauce and a fresh tomato slice. This by itself is a meal but if you came with a little bit bigger appetite you can order the plate which  comes with two sides. Your choice of a very special cole slaw recipe, pinto beans, Brunswick stew over rice or potato chips.
     To some true Southerners barbeque is almost a science or a religion and when you find someone who understands the tradition of the technique its like finding an artists whose paintings you adore.
  Fridays and Saturdays are the rib specials. As with the pulled pork I found them tender, meaty and very flavorful. Ted does a “dry rub” and again cooks them low and slow.     
     Marilyn Mach vos Savant, the woman with the world-record IQ, was asked her idea of the ideal food some years ago, and replied “anything with the taste, texture, and nutrition of good barbequed pork” – so you don’t even have to be southern to love barbeque; just smart. Pork is the other white meat.