Starting early in the 20th century, the Sweatman name has been synonymous with great barbecue in South Carolina. It used to be that the menfolk of the family hosted weekend pig-pickin’s for relatives and friends, but some time in the 1970s, the informal ritual became something like a restaurant. We say something like a restaurant because it is an unusual operation (although utterly faithful to South Carolina culinary traditions). At Sweatman’s, you serve yourself, you eat in the former living quarters of the family home, and you come for one and only one thing: pit-cooked pig. Furthermore, meals are served just two days a week: Friday and Saturday from 11:30 a.m. to about 9 p.m. Featured on roadfood.com and Anthony Bourdain's No Reservation.