The Pee Dee region of South Carolina has a storied barbecue history, especially when it comes to whole hog traditions. But the tedious process of smoking whole hogs over wood coals for hours and hours–once the rule rather than the exception–has become a vanishing art form in recent years.
Whole Hog is the Rule at Elliott’s BBQ Lounge
Keeping local tradition alive is what drives Elliott’s BBQ Lounge in Florence.
James Beard Award nominee and Pee Dee native, Elliott Moss, brought home all he learned about barbecue during his tenures at his former acclaimed Asheville operations, The Admiral and Buxton Hall Barbecue.
The restaurant operates inside Seminar Brewing, which means you can have great craft beer and cocktails along with your barbecue.
The Beginning
The long road to becoming a renowned pitmaster began in Florence where he grew up.
“I have been a student of whole hog barbecue since I was a child watching my family prepare barbecue,” said Moss. “In fact, many of the dishes on our menu are based on family recipes.”
As an adult, he put those techniques into play at various restaurants. When the Pee Dee’s most famous pitmaster, Rodney Scott, visited Asheville and cooked a hog, Moss was excited to be schooled in the art of meat-smoking by “the greatest.”
“I watched Rodney and observed his techniques,” said Moss. “Then, I took what I learned and tweaked a few things to put my own spin on it.”
The Taste
You can taste all that expertise and creativity in the pulled pork at Elliott’s.
It all begins at the crack of dawn in his custom-designed smokehouse. when smoldering coals are shoveled into the pit beneath the grates.
Then, the split whole hog goes on, cut side down, where it will sizzle and smoke for several hours. By afternoon, the hog comes off the pit and is hand-picked and hand-pulled.
The Sauces and Sides
A vinegar-pepper sauce is Moss’s condiment of choice, though they offer other types upon request.
Chicken and ribs are other specialties of the house. The chicken sandwich, which features a smoked then battered and fried chicken breast, is quickly accruing a cult following.
Even the sides–spicy baked beans, collard greens, butterbeans, potato salad–get the chef’s touch.
“Having a barbecue restaurant in my hometown is really coming full circle for me,” said Moss. “And I am excited to introduce a new generation to our time-honored traditions.”
Know before you go:
Elliott's BBQ Lounge
551 W. Lucas Street, Florence
(843) 665-9200
Open 11 a.m. to 9 p.m. Tuesday – Thursday; 11 a.m. to 10 p.m. Friday and Saturday; 11 a.m. to 3 p.m. Sunday; closed on Mondays
