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Ribs, brisket, pulled pork, hash, wings, and more
There's no denying the popularity of barbecue in South Carolina, but it wasn't until the past few years that Charleston saw an explosion in restaurants serving smoked meats. Now there are plenty of establishments to quell cravings, whether that be for pulled pork, flame-kissed chicken, or fatty brisket.
Read MoreJackrabbit Filly owners Shuai and Corrie Wang and chef de cuisine Brandon Olson opened King BBQ to bring Chinese barbecue with a Southern twist to the Lowcountry. Open for lunch and dinner, the restaurant serves chopped pork noodle bowls, ginger scallion kielbasa, five-spice duck, soy-braised collards, shrimp toast sliders, “trashy fancy cocktails,” and more.
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Slow-cooked brisket and whole hog meet Puerto Rican flavors at Palmira Barbecue. Pitmaster Hector Garate has been popping up around the Lowcountry for several years, but now he has a permanent address in West Ashley.
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Pitmaster John Lewis brought brisket perfection to Charleston by way of Austin, and it's been a hit since day one. Don't miss the fatty brisket, green chili corn pudding, or the super-moist turkey slices. Bring friends to help with the leftovers. If the line is long, grab a margarita from the bar first.
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When James Beard Award-winning pitmaster Rodney Scott opened his whole hog barbecue restaurant in North Central, Charleston reached full pulled pork frenzy. Lines are out the door every day for the smokey delights that made Scott famous in Hemingway, South Carolina. The ribeye sandwich is often overlooked but should be tried at least once.
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Home Team BBQ has multiple locations for maximum smoked meat consumption. The dry-rubbed wings with Alabama white sauce are addictive, as are the frozen boozy Gamechanger cocktails. The daily specials are always a hit, like juicy Lucy burgers or giant pastrami sandwiches.
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Swig & Swine has a top-notch selection of bourbons, beer, and barbecue in all three of its locations. Most folks hit up this restaurant for the great variety of options available on the menu. Pulled pork, wings, and sausages are just a few of the smoked varieties offered.
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Jackrabbit Filly owners Shuai and Corrie Wang and chef de cuisine Brandon Olson opened King BBQ to bring Chinese barbecue with a Southern twist to the Lowcountry. Open for lunch and dinner, the restaurant serves chopped pork noodle bowls, ginger scallion kielbasa, five-spice duck, soy-braised collards, shrimp toast sliders, “trashy fancy cocktails,” and more.
Slow-cooked brisket and whole hog meet Puerto Rican flavors at Palmira Barbecue. Pitmaster Hector Garate has been popping up around the Lowcountry for several years, but now he has a permanent address in West Ashley.
Pitmaster John Lewis brought brisket perfection to Charleston by way of Austin, and it's been a hit since day one. Don't miss the fatty brisket, green chili corn pudding, or the super-moist turkey slices. Bring friends to help with the leftovers. If the line is long, grab a margarita from the bar first.
When James Beard Award-winning pitmaster Rodney Scott opened his whole hog barbecue restaurant in North Central, Charleston reached full pulled pork frenzy. Lines are out the door every day for the smokey delights that made Scott famous in Hemingway, South Carolina. The ribeye sandwich is often overlooked but should be tried at least once.
Home Team BBQ has multiple locations for maximum smoked meat consumption. The dry-rubbed wings with Alabama white sauce are addictive, as are the frozen boozy Gamechanger cocktails. The daily specials are always a hit, like juicy Lucy burgers or giant pastrami sandwiches.
Swig & Swine has a top-notch selection of bourbons, beer, and barbecue in all three of its locations. Most folks hit up this restaurant for the great variety of options available on the menu. Pulled pork, wings, and sausages are just a few of the smoked varieties offered.
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