battle barbecUe oF tHe AWARD-WINNING “PIT” STOPS I n South Carolina, barbecue is more than a meal—it’s a way of life. Skillful pitmasters combine culinary techniques they’ve picked up through the years to bring communities together and stoke the flames of friendly competition. Explore some of the award-winning joints that make the local barbecue scene mouthwatering. beef with a little pork and a whole lot of snap, thanks to Lewis’ three-day curing process). Another Charleston institution (just follow the scent of smoked meats down King Street), Rodney Scott’s Whole Hog BBQ is a passion project come to life for Scott, a James Beard Award-winning chef. His method is time-consuming, no doubt— chopping wood, tending the fire, shoveling coals and smoking an entire hog for 12 hours, give or take—but so worth it when that pork melts in your mouth, its smokiness mixing with the tang of Scott’s vinegar-based sauce. You also can’t go wrong with the cornmeal-coated, fried catfish, earthy collard greens and steaming hush puppies on the side. Beloved for generous portions of hand-pulled pork cooked low and slow over hickory wood, Henry’s Smokehouse stands on sandwiches— pork, of course, but South Carolina boasts a who's who of elite establishments, where award-winning pitmasters serve up perfection daily. At Charleston's Lewis Barbecue (named a Hidden Gem on the 2025 Tripadvisor Travelers' Choice Awards: Best of the Best Restaurants list), John Lewis slices Texas-style ‘cue to order. Menu anchors include the usual suspects—beef brisket, pulled pork, smoked turkey and ribs— plus green chile cheddar sausage, gooey from the cheese and a spicy kick from the chile, and Texas hot guts sausage (that’s tHe great saUce DiviDe Across the state, four distinct barbecue sauces define regional tastes. Mustard: Rooted in the culinary traditions of German immigrants who settled in central South Carolina, “Carolina Gold” delivers a sweet and tangy punch that pairs perfectly with pulled pork. Heavy Tomato: Like the thick, sweet styles of similar barbecue sauces, heavy tomato includes brown sugar and molasses, forming a glaze that sticks to ribs and chicken. 1 1. City Limits Barbeque, West Columbia 22
South Carolina Vacation Guide SC 2026: Page 22
