Pitmaster Elliott Moss consulted in peice on local cuisine

Written By Casey Hancock

In a recent peice talking about the history and significance of chicken bog, The Post and Courier saught chef Elliott Moss’ take on the dish and what it means to him.

“People would gather for lunch and “dig at” the pot of chicken bog. Afterward, his family would take the rest to his grandparents’ house where Moss, his cousins, aunts and uncles would keep eating.

The James Beard-nominated chef recently opened Elliott’s BBQ Lounge inside Seminar Brewing, located across the street from what used to be his grandfather’s business. Now, he sometimes serves the dish himself.”

Cover photo from The Post and Courier.

Casey Hancock

Nerd by birth; chemist by training. Self-employed IT Consultant by trade. So, yeah, nerd.

Other interests include food, wine, technology, animals, design, and wine. I grew up in Hartsville, SC, and went to Clemson University for college. Eventually, I returned to Hartsville to work and live.

https://caseyhancock.com
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