RiverDogs’ Smoker Program Takes Shape

smokerIn time for tonight’s opener, the Charleston RiverDogs have revealed more details about their meat-smoking program, new to the ballpark this season.

According to John Schumacher, a local chef will be stationed at the smoker every Sunday (provided there’s a game, of course.) The preliminary line-up includes Ted Dombrowski of Ted’s Butcher Block; Culinary Institute of Charleston dean Michael Saboe and Justin Moore, who served as chef of Carolina’s.

“Each chef will be provided a list of unique cuts of meat from Halperns’ Steak and Seafood, and will select one item to be smoked,” a press release elaborates. “Each chef will have access and use of our commissary kitchen and smoker, and all spices or seasonings (other than salt and pepper) will be provided by the guest chef.”

The items will sell for $5-$7, and a portion of the proceeds will benefit the Lowcountry Food Bank.

Sushi Dogs, Frog Legs and Sangria on RiverDogs’ Menu This Season

carrotdogThe Charleston RiverDogs are taking charge of their barbecue offerings this year, installing a mobile smoker and grill near the entrance to Joseph P. Riley, Jr. Park. Brisket, tri tip and frog legs will now supplement the park’s pulled pork, which will continue to be provided by Sticky Fingers.

“We prefer to concentrate on the less traditional items,” says John Schumacher, “food guru” for the team’s ownership group.

In addition to the beef and frog extremities, the smoker station will serve a daily special, and local chefs will occasionally be invited to man the pit. Continue reading