Mount Pleasant Magazine July/August 2018

LC 10 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine W ith legendary pitmaster Rodney Scott winning a 2018 James Beard Award as the best chef in the Southeast in recognition of his barbecue prowess, it’s clear that the Lowcountry rivals the country’s best when it comes to smoking swine. Scott – who has been cooking up flavorful whole hog ‘cue his entire life, beginning with his family’s roadside business in Hemingway, South Carolina – is now slinging his famous slow-smoked pulled pork and other succulent favorites at Rodney Scott’s BBQ on upper King. You probably already knew about Scott’s restaurant – and for good reason – but perhaps you didn’t know that there’s an array of quality barbecue restaurants in the Lowcountry that prove we’re not just a seafood or fine dining destination. As with seafood, sometimes the best barbecue joints are those lesser-known gems or little hole-in-the-wall places off the beaten path. You’re in luck: Forget about seeking them out; we’ve compiled a list of recommended places to get your porcine fix. Sweatman’s BBQ Opened in 1977, Sweatman’s BBQ is based out of a charming old farmhouse in Holly Hill and serves customers just two days a week: Fridays and Saturdays. They slow-cook whole hog over hardwood coals for 12 to 14 hours and continuously baste it in their secret recipe mustard-based sauce. Known for their welcoming family atmosphere and Southern hospitality, Sweatman’s gets rave reviews from barbecue aficionados near and far. While patrons praise the pulled pork and ribs, everything they serve is delicious, as is evidenced by the long distances people travel to sample their fare. As they like to say, it’s “worth the drive.” I mean, how can you not want to try a place whose phone number’s last three digits spell ‘B-B-Q?’ www.sweatmansbbq.com 803-496-1BBQ (1227) Catering available: Yes Black Wood Smokehouse Fourth-generation Charlestonian Joseph Jacobsen – and his wife Allison, who grew up on Edisto – are partners in this fledgling culinary venture located off Folly Road in the South Windermere Center. Opened in July 2017, Black Wood Smokehouse is committed to using local and seasonal ingredients, and their food and cocktail menu is rotated regularly. Start your meal with an order of their smoked Carolina chicken wings or crispy pork rinds smothered in pimento cheese and bacon. Sample the juicy pulled pork and savor their flavorful dry-rubbed ribs. Mac ‘n’ cheese fans will dig their version of this creamy side, and my friend called their coleslaw the best vinegar-based version he’s ever tried. You’ll want to try everything they smoke here, so be prepared to contract the meat sweats. And while barbecue is their staple, it’s not the only thing they offer; they also serve up delectable seafood, vegetarian entrees and more. www.blackwoodsmokehouse.com 843-789-3722 Catering available: Yes By Colin McCandless Off the Beaten Path: The Lowcountry Barbecue Trail All photos provided.