Rodney Scott’s BBQ in Charleston, South Carolina, one of the barbecue restaurants Hong Kong-based chef and New Mexico native Chris Tuthill would want to eat at on a trip home. Photo: Rodney Scott’s BBQ
Rodney Scott’s BBQ in Charleston, South Carolina, one of the barbecue restaurants Hong Kong-based chef and New Mexico native Chris Tuthill would want to eat at on a trip home. Photo: Rodney Scott’s BBQ

Texas smoked brisket, Tennessee ribs, South Carolina whole hog – BBQ chef in self-exile whets his appetite for a trip home when coronavirus allows it

  • Hong Kong barbecue joint Smoke & Barrel’s chef Chris Tuthill namechecks BBQ restaurants in three states he’d make a beeline for if he were back home in the US
  • While there he’d get his fill of oysters and all the other seafood at Swan Oyster Depot in San Francisco, and bag some Sicilian pie at Joe’s Pizza in New York

Rodney Scott’s BBQ in Charleston, South Carolina, one of the barbecue restaurants Hong Kong-based chef and New Mexico native Chris Tuthill would want to eat at on a trip home. Photo: Rodney Scott’s BBQ
Rodney Scott’s BBQ in Charleston, South Carolina, one of the barbecue restaurants Hong Kong-based chef and New Mexico native Chris Tuthill would want to eat at on a trip home. Photo: Rodney Scott’s BBQ
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