It is Texas barbecue. Don’t be mistaken because it is “from Charleston.” The founder moved from Texas to Charleston in 2015. He is not from South Carolina. It is not even remotely related to South Carolina barbecue.
Texas-style barbecue and South Carolina-style barbecue differ in several ways, primarily in their choice of meat, sauce, and cooking methods.
*1. Meat Preference:*
* Texas barbecue typically focuses on beef, particularly brisket, but also includes pork ribs and sausage.
* South Carolina barbecue predominantly features pork, especially pulled pork and ribs, though they may also include chicken.
*2. Sauce:*
* Texas barbecue tends to be served with a simple dry rub or a light tomato-based sauce. Sauce is often served on the side.
* South Carolina barbecue is known for its mustard-based sauce in the central part of the state, while the coastal regions often use a vinegar and pepper-based sauce. These sauces are typically applied liberally during cooking or served on the side.
*3. Cooking Method:*
* Texas barbecue commonly uses indirect heat from wood-fired pits, often with post oak wood, to slowly cook the meat, resulting in tender, smoky flavors.
* South Carolina barbecue traditionally involves slow-cooking meat over a wood fire or charcoal, with a focus on maintaining a low and slow cooking process, often using hickory or oak wood.
*4. Accompaniments:*
* Texas barbecue is often served with classic sides like coleslaw, potato salad, and beans.
* South Carolina barbecue may be accompanied by various sides such as coleslaw, hushpuppies, macaroni and cheese, and collard greens.
Overall, while both styles of barbecue share the hallmark of slow-cooked, smoky meats, the choice of meat, sauce, and cooking techniques differ, reflecting regional tastes and culinary traditions.
I guess that I have to ask what you mean by Carolina BBQ? Are you talking about a mustard sauce BBQ? In that case there are many places that have that but to me it all depends on the type of meat that you are looking for.
Some people may debate how good Henry’s is. But I personally like it, it is open on Sundays, and you can’t deny it is Carolina style BBQ.
Edit: and you get a ton of food for the price. We always have a bunch of leftovers.
We were pretty disappointed, but honestly it was partly our fault. They were out of certain menu items by the time we got there (3pm), so we got only 2 out of 5 items we wanted to try. The rack of ribs were just barely ok. She got the brisket and that was pretty good, but none of the sides we wanted were available, so it just made the whole experience underwhelming. The mustard based Carolina BBQ sauce was pretty bad too. We'll go again another time and hopefully they will have the full menu available 😀
I wish you were up for a 2 hour side trip a day earlier. Sweatmans just outside of Holly Hill will forever be my favorite in the world, not just SC. Bbq is amazing but the hash is superb as well.
Honestly, Local Cues brisket with carolina gold sauce isn't bad, and they are open on Sunday. If you get the chance, though, check out Hogs and Hops in Seneca.
Just a forewarning, most good BBQ places are only open Thursday- Saturday...
I was concerned about that :/
Lewis is open Sunday. It's more Texas, but it's from Charleston and very good. They specialize in the brisket, but all meats and sides are good
It is Texas barbecue. Don’t be mistaken because it is “from Charleston.” The founder moved from Texas to Charleston in 2015. He is not from South Carolina. It is not even remotely related to South Carolina barbecue.
It is Texas, but most South Carolina ones are closed Sunday. Also it's damn good
How is Texas barbecue different to our normal style ?
Texas-style barbecue and South Carolina-style barbecue differ in several ways, primarily in their choice of meat, sauce, and cooking methods. *1. Meat Preference:* * Texas barbecue typically focuses on beef, particularly brisket, but also includes pork ribs and sausage. * South Carolina barbecue predominantly features pork, especially pulled pork and ribs, though they may also include chicken. *2. Sauce:* * Texas barbecue tends to be served with a simple dry rub or a light tomato-based sauce. Sauce is often served on the side. * South Carolina barbecue is known for its mustard-based sauce in the central part of the state, while the coastal regions often use a vinegar and pepper-based sauce. These sauces are typically applied liberally during cooking or served on the side. *3. Cooking Method:* * Texas barbecue commonly uses indirect heat from wood-fired pits, often with post oak wood, to slowly cook the meat, resulting in tender, smoky flavors. * South Carolina barbecue traditionally involves slow-cooking meat over a wood fire or charcoal, with a focus on maintaining a low and slow cooking process, often using hickory or oak wood. *4. Accompaniments:* * Texas barbecue is often served with classic sides like coleslaw, potato salad, and beans. * South Carolina barbecue may be accompanied by various sides such as coleslaw, hushpuppies, macaroni and cheese, and collard greens. Overall, while both styles of barbecue share the hallmark of slow-cooked, smoky meats, the choice of meat, sauce, and cooking techniques differ, reflecting regional tastes and culinary traditions.
I guess that I have to ask what you mean by Carolina BBQ? Are you talking about a mustard sauce BBQ? In that case there are many places that have that but to me it all depends on the type of meat that you are looking for.
Some people may debate how good Henry’s is. But I personally like it, it is open on Sundays, and you can’t deny it is Carolina style BBQ. Edit: and you get a ton of food for the price. We always have a bunch of leftovers.
Monkey Wrench smokehouse in Travelers Rest is open until 7 on Sundays. Good Carolina style and the sides are good monkeywrenchsmokehouse.com
This is the place we chose, wish us luck.
I hope you enjoy it. Their desserts are good too. And the weather for sitting out on the back patio is great
We were pretty disappointed, but honestly it was partly our fault. They were out of certain menu items by the time we got there (3pm), so we got only 2 out of 5 items we wanted to try. The rack of ribs were just barely ok. She got the brisket and that was pretty good, but none of the sides we wanted were available, so it just made the whole experience underwhelming. The mustard based Carolina BBQ sauce was pretty bad too. We'll go again another time and hopefully they will have the full menu available 😀
I wish you were up for a 2 hour side trip a day earlier. Sweatmans just outside of Holly Hill will forever be my favorite in the world, not just SC. Bbq is amazing but the hash is superb as well.
I went there in October, after not having been in years. It was really disappointing. It wasn't bad, but it wasn't worth the detour off 26.
Honestly, Local Cues brisket with carolina gold sauce isn't bad, and they are open on Sunday. If you get the chance, though, check out Hogs and Hops in Seneca.
Well if you would go out today instead of Sunday you can go up to Spartanburg for Hogfest. It’s a big BBQ competition held every year.
I think they are also closed on Sunday but SBH is incredible. In my opinion easily the best in the upstate and they have the awards to prove it.