Bryan Furman’s next step is a stall inside a Kroger grocery store in Atlanta until he is able to rebuild his restaurant in Atlanta’s westside
John Lewis’s next step is a New Mexican place in Charleston
A murderer’s row of barbecue pitmasters will be in St. Simon’s Island in early October. Participants will include: 17th Street BBQ, The BBQ Ninja, B’s Cracklin’ Barbeque, Blackjack BBQ, Buxton Hall Barbecue, Certified Burgers and Beverage, Chef Kenny Gilbert, DL3 BBQ, Fox Bros. Bar-B-Q, Frosty’s Griddle & Shake, Holy City Hogs, Home Team BBQ, Mama Jean’s Barbecue, Martin’s Bar-B-Que Joint, Peg Leg Porker, Pig Beach, Southern Soul Barbeque, Sugarfire Smoke House, Swig & Swine, Taqueria del Sol, Tuffy Stone and Cool Smoke, Woodstack BBQ Tavern, Red Gum BBQ, Pelican Oyster Company, Piedmont Brewing & Kitchen, Poteet Seafood, Potlikker Peanut Company, Sea Island Forge, The Southern Fork Podcast, The Local Palate, Author and Southern Living BBQ Editor Robert Moss, Smokelore Author Jim Auchmutey and Sam Jones Hologram Tour.
The final TerraVita Food and Drink Festival has a good lineup of its own pitmasters the following week in Carrboro: Sam Jones, Matthew Register, and CHristopher Prieto
Food & Wine profiles the next generation of Texas pitmasters
It’s official: Matt Horn is opening a brick and mortar in the bay area
A “Black Tie BBQ” event is a more budget-friendly barbecue event worth checking out at next year’s Charleston Wine and Food Festival with Rodney Scott, John Lewis, Aaron Siegel, Taylor Garrigan, and Anthony DiBernardo, as well as out-of-towners Amy Mills and Matthew Register
NC DOT, careless of the thousands of victims of The Great Wilber’s Debacle, now turns its guns on Lexington. NC Dot has determined that the Smiley’s-Speedy’s section of Winston Road apparently gets a fair amount of traffic. Of course it does. It contains two barbecue places.
Robert Moss reflects on Charleston’s dining scene so far, including the barbecue scene which went from “minor outpost to [an] acclaimed destination”
Monk: It’s been a pretty darn good year in terms of new-to-me barbecue joints. Here’s my five favorite in no particular order…
Brisket, pork belly, ribs, and pulled pork from Owlbear Barbecue (review)
More to come soon on this recent visit by Speedy and me, but Owlbear Barbecue in Denver had perhaps the best brisket I’ve had outside of Texas (yes, that includes Lewis Barbecue). The pork belly was not far behind.
Lexington-style barbecue and brisket from Noble Smoke (preview)
Finally, Charlotte has some legitimate Lexington-style barbecue in the form of Noble Smoke from Chef Jim Noble. Noble is a lifelong fan of Lexington Barbecue (the restaurant) and has even styled his brick pits after the famed Lexington Barbecue smokestacks (with the Monk family’s permission, of course). This barbecue restaurant is decades in the making, and Jim Noble is certainly doing it right.
Pork, ribs, and brisket from Apple City BBQ (review)
While Apple City BBQ had been on my list, my stop there was completely unplanned. But afterwards, I felt fortunate that my route to the foothills took me right by the joint as all three meats I tried that day were ridiculously good. As I stated in my review, Apple City BBQ is a must-stop for any serious North Carolina barbecue fan.
Whole hog barbecue sandwich and hash and rice from Sweatman’s Bar-B-Que (review)
Sweatman’s Bar-b-que made me a believer in South Carolina whole hog that happens to be drenched with that mustard stuff. It’s legitimately that good. The hash and rice is otherworldly, too.
Chopped sandwich with hush puppies and Cheerwine from Mr. Barbecue (review)
Let’s hope that Mr. Barbecue can rebuild quickly from its smokehouse fire back in the spring, because its an unheralded barbecue joint in Winston-Salem that deserves more attention. Legit Lexington-style barbecue from a classic NC joint in one of the larger cities in the state.
Instapot ribs: “The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.“
Monk: My Memorial Day weekend in the Charleston area began and ended with two great whole hog barbecue sandwiches. At the end of a weekend of drinking and eating junk food at the beach, both myself and Mrs. Monk were no in no mood to share a huge platter of meat. For a review of nearly the full menu at the Martin’s in downtown Nashville, check out our extremely positive review from last summer.
On the Monk family’s drive from the Mount Pleasant Pier to James Island, I texted Speedy to get recommendations on what to get from Nashville (something I didn’t do for Central BBQ in downtown Memphis), and he said I really couldn’t go wrong with anything. Again, seeing as how I wasn’t going to order several meats, I went with the whole hog sandwich with a hoecake as my side and a glass bottle of Cheerwine (no beer for me after the long weekend).
This was a pretty dang good sandwich that came topped with white slaw. I added a splash of vinegar sauce and Texas Pete and while this wasn’t quite on the level of the sandwich from Sweatman’s, it was still very good. Not too bad for a joint open for just a few weeks, even if it is from the well-oiled barbecue machine that is Martin’s Bar-B-Que Joints. Based on this sandwich, I can only assume that the rest of the menu would be of similar quality and thus on par with what Speedy regularly gets in Nashville.
I ordered the hoecake as my side and looking back, a cornbread pancake probably wasn’t the smartest side to order if I was trying to eat lighter. And it turns out that I had forgotten that I had actually tried one in Nashville as part of our Big Poppa Sampler platter. In our review, I did note that I would definitely get them again so thankfully, I did not regret my decision.
This Charleston location had only opened a few weeks prior to our visit but has already become a local favorite. And for good reason, as all indications point to it already being on par with other Martin’s locations due to its great food as well as its fun-looking beer garden outdoor bar area. Charlestonians should count themselves very lucky to have yet another option for whole hog barbecue (in addition to Rodney Scott and Swig & Swine in Summerville) in Martin’s Bar-B-Que Joint.
Name: Sweatman’s Bar-B-Que Address: 1427 Eutaw Rd, Holly Hill, SC 29059 Order: Barbecue sandwich with hash and rice and banana puddin’ (link to menu) Pricing: $
Monk: Holy crap, you guys. I mean, holy crap. Sweatman’s Bar-B-Que has been on my list for a few years now, considering how I tend to get to Charleston a couple times a year and Holly Hill is not super out of the way if you are willing to take the scenic route off I-26 just east of Columbia around Orangeburg. Based on my visit, its a detour well worth taking.
Sweatman’s has been around since 1977 and according to Grant’s story over at Marie, Let’s Eat! in 2016, the current owners Mark and Lynn Behr bought the restaurant from their friends and original owners Bub and Margie Sweatman in 2011. Thankfully, it appears they have continued the practice of cooking whole hogs over coals for 12-14 hours.
As this was going to be a late afternoon snack, I did not opt for the full buffet line, instead ordering a a sandwich with a side of hash and rice. The waitress obviously sensed a weakness for ‘naner pudding in me by suggesting I also get it, but it wasn’t too much of a stretch considering its only $1.50 with tax.
The main building of Sweatman’s appears to have had a larger dining room added onto it at some point over the years, and that thing was like stepping back into the 80’s in the south but in the best way.
I bit into my barbecue sandwich and darnit if it wasn’t a near transcendent bite of barbecue. The wood smoke shone through each bite and was accentuated by the sweet and tangy mustard barbecue sauce. This was different than almost every other midlands South Carolina mustard-based barbecue sandwich I’ve had where the shredded pork is drowning in the sauce. The sauce here still let the wood smoke be the star and was content to act as a supporting actor.
The hash and rice was the co-star, if my forced metaphor hasn’t begun to completely break down yet. I’ve only had one other “200 mile” hash and rice before and that was at True BBQ in West Columbia. This was on par with that. I still don’t have the vocabulary to properly describe hash and rice, but this savory-gravy-over-rice-dish is a must-order at Sweatman’s.
Briefly about that banana pudding – it was quite simply one of the best naner puddings I’ve had ever. I wish I had gotten at least 2 more for the rest of the weekend (slash the rest of my meal). What a capper to the meal.
Sweatman’s Bar-B-Que is absolutely worth the detour but be aware that its only open two days a week on Fridays and Saturdays. So be sure to plan your pilgrimage accordingly.
Jimmy Courtney of Courtney’s BBQ in Clover, SC made this YouTube video explaining his barbecue process. You can read more about Courtney’s BBQ, a Lexington-style barbecue joint which has been open since 1999, in this month’s Charlotte Magazine Barbecue Issue. Hat tip to reader Robert Evans for this video.
We have had a few people ask us how we cook our bbq, so we wanted to take just a few minutes and walk you through each and every step of our process!
If you have any questions, please feel free to message us or leave them in the comments and we will answer them as quickly as possible!