Harrison Sapp

Events

Certified SC Grown + Every Day with Rachael Ray Magazine Present BBQ, Blues + Brew
Restaurant:Southern Soul Barbeque
Address:St. Simons, GA
Telephone:(912) 638-7685
Website: www.southernsoulbbq.com

In the Fall of 2006, Griffin Bufkin and Harrison Sapp bought a smoker, pooled $700 and began selling hardwood smoked pork, Brunswick stew, collard greens, Hoppin’ John, and cast iron skillet cornbread on the weekends under old oak trees on Saint Simons Island, a barrier island off the Georgia coast. Calling their operation Southern Soul Barbeque, they routinely sold out of groceries and quickly outgrew the first venue relocating the next year into a vintage 1950 gas station until they burned down on March 27, 2010. Undeterred by the fire, six months later Southern Soul had re-built and re-opened in the same location almost four years to the original opening day.

Featured in magazines such as Southern Living, Garden & Gun and Georgia Trend, Southern Soul also appeared on the second season of TLC’s “BBQ Pitmasters” as well as Food Network’s “Diners, Drive-ins, and Dives.” Southern Soul plays an integral role in the annual PGA sanctioned McGladrey classic on Sea Island Georgia where Sapp serves as an official pitmaster to the event. They are affiliated with The Southern Foodways Alliance, The James Beard Society, The Kansas City BBQ Society, The Georgia BBQ Association, The Florida BBQ Association and The National Association for the Specialty Food Trade. From the beginning Southern Soul supported local charities. Donating time and BBQ to a host of causes and benefits including Habitat for Humanity, The Humane Society, The Boys and Girls Club of Glynn, Casa (Court Supported Special Advocates), Golden Isles Hospice, Amity House and tornado relief in Tuscaloosa, Alabama.

Southern Soul Barbeque has won numerous awards for their barbeque such as a recent Georgia BBQ Association- Reserve Grand Championship, and a 1st place for their Brunswick Stew in 2011′s Annual Brunswick Stewbilee. Southern Soul’s grace revolves around smokers, and using specific wood to smoke their meat. Pitmaster Harrison Sapp revealed their secret: “My dad cooked barbecue with fire and coal as far back as I can remember. I learned how hard it is to use just wood as a fuel source. I use oak, pecan and hickory. I’ll spend twelve hours a day tending fires. There is no set it and leave the controls. I can proudly say I’ve never used a gas cooker.”