Here are 4 of the best BBQ restaurants in SC, the Food Network says. Have you tried any?
South Carolina barbecue has been considered legendary by many for a long time.
From pulled pork, to ribs and beef brisket, people across the Palmetto State know how to make proper barbecue that attracts hungry fans from across the U.S.
And who makes the best barbecue in the state has likely caused many a friendly argument over the years. The Food Network Magazine recently decided to enter the fray, trying out multiple barbecue joints in the state. The magazine consulted devotees across the South to find top tier restaurants.
Here are four of the best barbecue joints in South Carolina, along with the top dishes they offer, according to Food Network Magazine.
Rodney Scott’s Whole Hog BBQ
Location: 1101 King Street, Charleston
Recommended dish: Loaded tater
A friendship between Rodney Scott and Nick Pihakis born in 2017 out of their mutual respect for the technique and time needed to produce great barbecue led to the creation of Whole Hog BBQ, the restaurant’s website states. There are now Rodney Scott’s in Charleston, Atlanta, GA and Birmingham, AL.
According to Food Network Magazine, Rodney Scott is only the second pitmaster ever to win a James Beard Award.
The magazine recommends the loaded tater, which is a baked potato packed with smoky pork, cheddar, bacon, scallions and barbecue sauce.
“The slightly sweet baked beans and peppery collards are also first-rate,” the magazine states.”
Swig & Swine
Location: 2379 Highway 41, Mount Pleasant
Recommended dish: BBQ platter
Swig & Swine owner and pitmaster Anthony DiBernardo was born in Mantua, New Jersey, but was brought to the Lowcountry by way of the U.S. Navy, where he has lived the last 25 years, the restaurant’s website states.
Food Network Magazine writes that, “Like other traditionalists, pitmaster Anthony DiBernardo’s barbecue technique involves no electricity, gas or pretense — just the kind of woody flavor you get from hours and hours of cooking over smoldering wood.”
The magazine notes that the $68 BBQ platter is loaded with thick slices of pork belly, beef brisket, smoked turkey, pulled pork, sausages, ribs, chicken wings and choice of sides.
Roy’s Grille
Location: 7971 North Woodrow Street, Irmo
Recommended dish: Pork nachos
Roy’s Grille owner Chris Williams got his start selling his barbecue from a tiny restaurant at a gas station. He has since moved into a more spacious spot in Irmo.
The pork nachos are a fan favorite, Food Network notes. However, customers can’t go wrong with the ribs, beef brisket or potato salad with peppery dry-cured bacon. The nachos are a combination of freshly fried, barbecue-spiced tortilla chips with pulled pork or blackened chicken, queso blanco and a choice of five barbecue sauces.
Henry’s Smokehouse
Location: 240 Wade Hampton Blvd., Greenville
Recommended dish: Dry-rubbed ribs
Henry’s Smokehouse prides itself on cooking barbecue the old-fashioned, Southern way — long and slow. According to its website, the restaurant places top choice meats in open barbecue pits with hickory logs and cooks them at low temperatures. Pork butts are cooked for 12 hours and ribs for more than 8 hours.
