Barbecue is a hot topic in the south. I grew up in Alabama, but I prefer Memphis-style dry-rubbed ribs and SC-style shredded pork with a western NC-style red vinegar sauce. I actually make my own versions of these dishes and I dare say that I do I a pretty good job of it. The only reason I’m taking note of the Batesburg-Leesville area of South Carolina is because the (arguably) two most famous examples of SC-style BBQ are a few miles away from each other. If you’re in the area, you could do a lot worse than to drop by both to do a taste test. I’ve done just that more than once.
I'm tired of presidential candidates and campaigners, so I took a trip to Leesville, SC to sample some BBQ. pic.twitter.com/Lz9rbenvmg
— Chad Chandler (@chad_chandler) February 20, 2016
This article does a good job of explaining what I’m talking about: The Mustard Belt of South Carolina Barbecue: Shealy’s, Jackie Hite’s and Sweatman’s.
I highly recommend both Shealy’s Bar-B-Que and Jackie Hite’s Bar-B-Q. They both feature whole hog buffet shredded pork that’s pre-mixed with a mustard-based sauce. I think they’re both a little heavy-handed with the sauce, but they give you a good idea of what SC-style really means. They can be found on the map below. Jackie’s is on the left and Shealy’s is on the right.
If you want to learn the basics of making BBQ at home, I highly recommend Aaron Franklin Barbecue: A Meat-Smoking Manifesto and Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint.
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