Return to Main Menu

Photographer by day, barbecue pro by night by Mary Helen Yarborough Public Relations Every now and then, Tim Roylance can be spotted photographing one of the many events on campus, or helping faculty and staff maximize the use of digital imagery. He’s been doing this for the past 23 years, albeit with ever-changing technology.   Tim Roylance checks the meat on one of his grills. But Roylance is one of those guys who doesn’t end his work at the close of business. He also is an entrepreneur, and a successful one at that.   Roylance owns and operates Cook-N-Out an outdoor cooking products and services company that specializes in providing equipment required for you to barbecue and steam large quantities of food. The equipment he leases include large cookers, utensils and pots for cooking everything from whole hogs to Frogmore stew; and he even has an oyster roasting package. In addition, Roylance maintains a selection of 12 different barbecue smoking woods as well as some hard to find flavors such as orange and guava.   Roylance offers a variety of smoking wood chips and handmade natural hardwood fire starters. “I have shipped barbecue smoking woods all over the world, the furthest to date being New Zealand” Roylance said.    The type of wood chip used to smoke meat can vastly change the taste of the finished product. Fruit woods, like cherry, apple and grape, offer a delicate sweetness to the meat, while woods like hickory and oak tend to be heavier, woodier in nature.   Though he does not cater, Roylance does on occasion smoke pork shoulders. He said he generally uses oak and pecan to smoke the pork shoulders, which sell for about $20 each.   Roylance displays his smoked shoulders. Unique barbecue tools are another aspect of Cook-N-Out, LLC.  Items ranging from hand made fire starters to varying sizes of meat hooks and tongs are available for purchase.  The complete inventory can be seen at http://www.cook-n-out.com.   Roylance ended up in Charleston like so many transplants have, by way of the U.S. military. He spent six years in the Navy and three years in the Air Force reserves, which actually introduced him to the Lowcountry.   For more information on Roylance’s venture, visit http://www.cook-n-out.com.    On the Side MUSC is full of people who do extraordinary things, both at work and “On the Side.” Whether they're climbing a mountain or volunteering in the community, we would like to know what these folks are up to when they leave campus. If you know of someone who should be featured, e-mail catalyst@musc.edu. Friday, Aug. 31, 2007 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Island Publications at 849-1778, ext. 201.