|Barbecued Pork Belly at Swig & Swine in Charleston|
Even though I had a very busy agenda during my most recent visit to Charleston, I was determined to visit as many barbecue restaurants there as I could. Fortunately, I was able to visit Bessinger's Bar-B-Q, Swig & Swine, Duke's Barbecue, Melvin's Ribs & Que, Home Team BBQ and Lewis Barbecue which included all but two of the places I had on my list.
Hogs are the animals of choice for barbecue in Charleston. You can find barbecued shoulders, ribs and pork belly as well as whole hog. The phrase "whole hog" means something a little different in Charleston than it does in most other parts of the South nowadays. In Charleston, barbecue restaurants literally serve the whole hog including heads, trotters and livers.
I have confessions from the pitmasters that they use those parts of the hog and suspicions that they may also use other parts such as the kidneys, lights and goozles. Parts of the hog that are not suitable for barbecuing are used to make South Carolina-style barbecue hash.
|BBQ Hash and Rice at Swig & Swine|
|BBQ Hash & Rice at Duke's Barbecue|
Another distinguishing characteristic of Charleston-style barbecue is the sauce. Though all of the places I visited served a variety of sauces, some of which were not particularly South Carolinian, all of them except Lewis Barbecue (more about that later) serve a sweet and slightly tangy mustard based sauce.
|Mustard based sauces at Duke's Barbecue|
|BBQ Sauces at Home Team Barbecue|
The last barbecue restaurant I visited was Lewis Barbecue. The folks at Lewis Barbecue don't serve Charleston-style barbecue; they serve Texas-style barbecue.
|Barbecue brisket & sausage at Lewis Barbecue|
Unfortunately for me, Rodney Scott's BBQ was one of those I missed. Scott's new Charleston restaurant opened the week after I had to depart for home. Of course, that means that I will have to visit again. Yep, it's a tough job but somebody's gotta do it.