Swig & Swine – Summerville, SC

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Name
: Swig & Swine
Date: 5/27/17
Address: 1990 Old Trolley Rd, Summerville, SC 29485
Order: 3 meat plate (pulled pork, brisket, and sausage) with hash & rice, collards, and mac & cheese (link to menu)
Price: $24 (for two)

Monk: I have a confession, dear readers, and not one that I like to readily admit: sometimes I do get sick of barbecue. It doesn’t happen often but it usually happens after I’ve had a particularly bad meal. After having 4 meals in 6 days on the Monk family vacation I was actually completely fine with hitting something quick on the road back to Charlotte so we could just get back to real life. The last meal at Smoke BBQ had broken my enthusiasm for the week, it would appear.

However, in an unexpected twist, Mrs. Monk had looked up reviews of Swig & Swine’s Summerville location and insisted that we stick to our original plan. Her enthusiasm helped push me and on we headed about 35 minutes from Mount Pleasant to Summerville, SC. Sometimes the missus really does just get me.

This Swig & Swine, unlike the West Ashley location that Speedy previously visited, has enough room to smoke whole hogs and that was the main draw for me. Besides that, they do go the “international house of barbecue” route with a little bit of everything in terms of smoked meats.

The pulled pork single-handedly restored my faith in barbecue after the disaster of a meal the day before. The lighter meat was pulled into long strands and dare I say, might I have enjoyed it a bit more than Rodney Scott’s BBQ? Perhaps so.

The brisket had well-rendered fat and a nice tug to it. While the whole hog was the main draw, I would just as soon as go back for the brisket.

The housemade sausage was another solid entry and at this point in the meal, Swig & Swine was running laps around my previous meal at Smoke BBQ. In Speedy’s review of the West Ashley location, sausage was by far his favorite part of the meal and I found it to be really juicy with a nice snap to the casing.

My hash & rice fascination continued at Swig & Swine and I realize should take better notes when it comes to hash, because the subtle differences are probably lost on me. Still, that plus the collards and mac & cheese really brought it.

Swig & Swine capped my trip off nicely with a great meal of barbecue. This was the fifth and last barbecue meal in seven days of vacation to and from Charleston – almost certainly the most amount of barbecue I’ve eaten out in a week-long stretch. There was only one real dud, and overall most of my other experiences were really positive. But after this trip, I’m not ashamed to admit that barbecue and I decided to take a little bit of a break from each other for a week or two – and a welcome one at that.

Ratings:
Atmosphere – 3.5 hogs
Pork – 4.5 hogs
Brisket – 4 hog
Sausage  – 4 hogs
Sides – 4 hogs
Overall – 4 hogs

Linkdown: 6/7/17

– A great article by Keia Mastrianni in the June/July edition of The Local Palate; the print edition is out now

– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood

– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art:

– Frank Scibelli – the restaurateur behind Midwood Smokehouse, Midwood Smokeshack, Yafo, and more – has been named a finalist for the EY Entrepreneur of the Year in the Southeast

– The Daily Reflector out of Greenville, NC has a profile on Parker’s Barbecue in Wilson

– Congrats to Mac’s for winning second in whole hog at this year’s Memphis in May; here’s the deets on the rig they smoked on

– 12 Bones and Buxton Hall Barbecue are on Kathleen Purvis’ list of things to do in Asheville

– TMBBQ on how Texas got a legit Texas barbecue joint

Some photos from last week’s Cape Fear BBQ Festival in Wilmington

– The story behind Texas Pete, the perfect hot sauce for NC barbecue

Hite’s BBQ – West Columbia, SC

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Name
: Hite’s BBQ
Date: 5/20/17
Address: 240 Dreher Rd, West Columbia, SC 29169
Order: Barbecue plate with hash and rice, slaw, and roll (link to menu)
Price: $8

Monk: Back in early 2015, John T. Edge’s article about Hite’s BBQ in Garden & Gun Magazine initially put the joint on my radar. Due to the fact that I don’t make it down to Columbia all that often plus the fact that Hite’s is only open Fridays and Saturdays meant that it would still be over 2+ years before I would be able to finally check it out. Not that I hadn’t tried before unsuccessfully, making the trek down the day before this past New Year’s Eve specifically to check out Hite’s only to find out they were closed. Hite’s is a family operation so I definitely couldn’t begrudge them for not being open before a holiday, but it meant that I would have to wait another 6 months before eventually checking them out.

Hite’s is a takeout only joint run out of a simple cinder block building but does have a few picnic tables overlooking a small lake on the property which apparently has 3 generations of Hite’s living on it.

The menu is very simple, with choice of sandwiches, plates or takeaway pounds of either whole hog, ribs, or chicken. The pork was a tad dry on this day and though mustard will never be my favorite style of barbecue sauce with pork it was still quite good.

Hash and rice comes standard with each plate and was my favorite part of the meal. Not that it’s quite as good as the hash a mile and a half down the road at True BBQ, but it’s still pretty dang good nonetheless.

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There was nothing special about the slaw, which I didn’t feel the need to finish. The rolls that came standard with each plate were fine but in the interest of saving my stomach from the carbs, I saved them for my daughter to have at the beach later that week.

After my meal, I snapped a few photos around the property, including the Hite St sign and the huge stacks of split logs behind the joint before current owner David Hite (grandson of original owner John D. Hite) was kind enough to invite me to check out the pit room. At that point, all of the hogs were off the pits so it was just chicken, so I quickly snapped a few shots when he revealed the pit. I spoke with him for just a few minutes about the family operation behind Hite’s and the requests he sometimes gets from various news outlets (which he isn’t always to accommodate due to the joint’s limited schedule). I certainly appreciated David taking some time to chat with me.

Hite’s BBQ wasn’t necessarily my favorite barbecue of the vacation week (more on that in the coming weeks) but I wouldn’t hesitate to recommend it for folks passing through Columbia looking for a taste of true midlands SC-style barbecue.

For more reviews of Hite’s BBQ, check out:
Marie, Let’s Eat!

Ratings:
Atmosphere – 3 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs
Hite's Bar B Que Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 5/24/17

– The 2017 TMBBQ Top 50 is here and Snow’s overtakes Franklin in the number one spot

– The Smoking Ho was a lucky contributor to the list and wrote a little about his experience

– JC Reid of the Houston Chronicle has some thoughts on the list as well

– Not to be outdone, the top 10 barbecue restaurants in New Orleans

– La Barbecue’s trailer could be set up in Los Angeles by September after moving to their permanent Austin location

– Midwood Smokehouse and Seoul Food both have some of the best fried dishes in Charlotte

– Congrats to Mac’s Speed Shop for winning second place in whole hog at Memphis at May this past weekend

– I’m composing this from my iPhone but some photos from my vacation thus far

Photo Gallery: A Free Range Pig Pickin’ with Sam Jones

For the second year running, Free Range Brewing and Order/Fire combined powers to host a premiere screening of an episode of the web series with a pig pickin’ to follow. While last year’s episode featured four NC breweries (Burial Beer Co., Fonta Flora Brewery, Fullsteam Brewery, and Free Range Brewing), this year’s episode was on Sam Jones and Skylight Inn. Sam joined the festivities and smoked a 230 pound hog the night before for the pig pickin’. The whole shindig and its $10 suggested donation for the barbecue benefited the Community Culinary School of Charlotte, so there was an abundance of reasons to make it out to Free Range on a Sunday afternoon.

The 40 or so minute episode of Order/Fire was primarily a discussion between Sam and host Mark Jacksina that took place at Skylight Inn with topics ranging from the history of Sam’s family and barbecue to his first experiences gaining exposure outside of Ayden and his involvement with the Fatback Collective. It was a casual conversation between the two, with Sam peppering in his usual mix of one-liners and idioms. The packed house enjoyed the screening and you can view it here once it is made available online.

Now the first time I tasted Sam Jones’s barbecue, it was at when he smoked a whole hog at Midwood Smokehouse’s Southern ‘Cue Supper in 2013 and the whole hog literally (actually figuratively) blew my mind. I had not yet tasted cracklin’ skin mixed in with whole hog barbecue and absolutely loved that texture. The whole thing was a “revelatory experience” I hadn’t been able to try in the 3.5 years since. That is, until this day, and it definitely did not disappoint in the slightest. I’m still thinking about that pork as I type this, as a matter of fact.

Afterwards, I made a resolution: I will visit Skylight Inn and Sam Jones BBQ in 2017. Mark it down.

 

Linkdown: 3/1/17

– NC barbecue legend Bill Ellis has passed away at the age of 83

Ellis was known as a barbecue missionary, carrying the gospel of Eastern North Carolina barbecued pork from coast to coast, and his restaurant was a barbecue mecca.

– His operation was apparently known as the “Microsoft of Barbecue”

– The Wilson Times honored Ellis on their front page yesterday

– City Barbeque has opened its second Charlotte-area location in Matthews as of this past Monday with a grand opening this Saturday; I’ve still yet to check out the Ballantyne location but plan to soon as Speedy had a good impression of the Cary location

– Sauceman’s will be smoking two whole hogs at Lenny Boy Brewing’s patio release party on March 11; you get one free plate when you purchase a 22oz. beer of  SouthEnd MAAgic Yogi, a Belgian Ale brewed with Jasimine Tea & Lemons.

– Rick Bayless details how live fire cooking has influenced him

– The Smoking Ho has photos from The Sausage Kings of Austin Festival in February

– On Jess Pryles, the Austrialian-born now-Austin native

– The latest barbecue stops for Marie, Let’s Eat! are Uncle Gus’s Mountain Pit Bar-B-Que in Decatur, TN and a couple of joints north of Chattanooga

– From Daniel Vaughn and Robert Moss:

Friday Find: Whole Hog BBQ is Alive and Well in Nashville Thanks To Pat Martin’s Bar-B-Que

Eater’s How We Eat video series takes a trip to Nashville to talk with Pat Martin of Martin’s Bar-B-Que.

In West Tennessee, whole hog barbecue is a dying art, but pitmaster Pat Martin is working to change the story. How We Eat visits Martin’s Bar-B-Que Joint in Nashville this week to learn about the smokey tradition, how it differs from other barbecue methods around the country, and what Martin and his team are doing to preserve the practice.

 

Linkdown: 1/25/17

– BBQ Hub has a peek inside the pit room at Swig & Swine, the new whole hog joint in Summerville, SC

– Speaking of whole hog, looks like Kentucky is getting more whole hog in the form of a monthly event from Red Barn Kitchen BBQ in the Louisville suburb of Lydon

– Want:

– Marie, Let’s Eat! stops in B & C Melrose BBQ in Nashville

– Charleston’s getting more barbecue: Wild Hare Barbecue opens in February in the West Ashley neighborhood and will be smoking with an onsite stick burner

– Would love to make the trip to Garland