A Twist on The Traditional

Here in the Palmetto State, pitmasters are taking time-honored techniques and putting their own spin on old traditions.

If you’ve been cooking since the age of 11, chances are you’ll find yourself creating new concoctions before long—and that’s exactly what happened with the James Beard Award-winning Rodney Scott. Rodney Scott’s Whole Hog BBQ serves up the classics in Charleston alongside starters like crispy pig skins in housemade rub and sides like a baked potato loaded with your choice of meat.

Speaking of new creations, how about barbecue with a Puerto Rican twist? That’s the taste of Palmira Barbecue, also in Charleston, where Hector Garate uses modern techniques to put a twist on mouthwatering classics, resulting in menu items like arroz con gandules and pionono sausage.

Move from Puerto Rican to vegan at Wholy Smoke in Mauldin, which is heavy on the meats as well as the alternatives, like a jackfruit sandwich, meatless wings and even vegan pulled barbecue—and believe it or not, more than half of the 22 sides on its menu are vegan, too.

Vegan is on the menu at Bobby’s BBQ in Fountain Inn, too, but here the jackfruit comes in tacos (or you can opt for pulled pork, brisket or turkey tacos). The jalapeño cheddar sausage is a favorite, as is the cheesy potato casserole topped with perfectly salty Ritz crackers.

At Smoking Butt Heads BBQ in Greenville, a spinoff of its owners’ successful competition team, the flavors come in the form of egg rolls filled with collards, cream cheese, brisket and raspberry chipotle, as well as the Frog Man sandwich: prime brisket topped with provolone, beer-battered onion rings and SBH’s sweet sauce. Prefer pork? Get the Frog Hog.

Who doesn’t love barbecue favorites like fall-apart ribs, juicy brisket … and Carolina Korean cheesesteak? That award-winning sandwich isn’t the only surprise on the menu at Roy’s Grille in Irmo, where you can savor SC Chef Ambassador Chris Williams’ housemade tortilla chips and queso blanco with pulled pork or blackened chicken—and, of course, the house barbecue sauce.

The Pot Smoker BBQ has locations in Aiken and North Augusta, where it smokes mushroom caps for vegetarians and crispy wings for carnivores. Follow it up with something sweet: a Bomb Diggity Brownie, pound cake or buttermilk pie.

When you’re in Pendleton (one of its four locations), stop into The Smokin’ Pig for barbecue hot dogs topped with pork, coleslaw and a tangy mustard sauce with a side of jalapeño cheddar grits or Brunswick stew.

Texas meets South Carolina at Lewis Barbecue in Charleston and Greenville, where pitmaster John Lewis is cooking up “Texas hot guts” sausage (beefy, with a bit of pork and a hint of heat) and offering sides like cowboy pinto beans made with Tex-Mex spice and a green chile corn pudding. Daily specials range from smoked pork belly to Lewis’ own Reuben. More menu items that remind you of home can be found at Big Mike’s Soul Food in Myrtle Beach, where classics like fried chicken and fish are complemented by fluffy croissant beignets and a collard green dip—and that’s just for starters. Look for barbecue ribs and barbecue pig feet select days of the week.

Classic BBQ Joints

More of a purist when it comes to your ‘que? We’ve rounded up these tried-and-true spots serving up Southern favorites—and, of course, sweet tea.

Shuler’s BBQ, Latta
With its fan favorite buffet (here affectionally called “eat ‘til ya hurt!” instead of all-you-can-eat), this institution hit the map after appearing on CNBC’s The Profit. Pile your plate with lima beans, sweet potato souffle and, of course, smoked meats.

Midway BBQ, Buffalo
The “hash and chicken stew capital of the world” is where you’ll find the lone remaining hash house in Union County, serving up beef hash all week alongside chicken, pork and other favorites.

Carolina BBQ, Spartanburg
A hickory smoke of up to 16 hours, then a dip in its Lexington-style red sauce makes the chopped barbecue pork the most popular dish here. Follow it up with the banana pudding—it’s a must when it’s on the menu.

Roger’s Bar-B-Que House, Florence
Love for the ingredients as well as the diners they serve is what keeps the people behind Roger’s going. Taste it in their fried okra, squash casserole and other sides piled high on barbecue, chicken bog or seafood dinner plates.

Farm Boy’s Barbecue, Chapin
Secret family recipes are a staple in the South, and the catfish stew at Farm Boy's is a prime example of this time-honored tradition. Here, hush puppies count as a bread, so load up on chicken, ribs, pulled pork and sides like stewed tomatoes.