The June issue says that owner/pitmaster Aaron Siegel “breaks all the old-school BBQ rules at his two juke joint-inspired hangouts. He’s open seven days a week, serves cold beer and cocktails, and sports live tuneage. But when it comes to ribs, he’s a purist: red oak, a simple dry rub, no basting, no sauce. Simply put, it works.”
Home Team has two locations in the Charleston area: one on West Ashley Road in Charleston, which opened in 2006, and one on Sullivan’s Island, which opened in 2009.
Siegel’s culinary training might be a bit more classical than you usually think in connection with barbecue. After getting a degree from The Culinary Institute of America in upstate New York, he interned at Nava in Atlanta under Chef Kevin Rathbun. He worked as a sous chef at Pinion’s and Cache Cache, both in Aspen, Colo., before become executive chef at Blossom in Charleston.
The menus feature smoked pork, chicken or rib platters, as well as smoked chicken wings. But there are also nachos, tacos, quesadillas, several types of salads, and burgers and wraps.
Honors are nothing new for Home Team. The Daily Meal recently listed it as having some of the best ribs in America, and last year, Esquire readers said Home Team had the most life-changing ribs in America.